Old Fashioned Spiced Apple Pie

Yields one 9 inch pie

Apple pie carries a sense of comfort that feels steady and familiar. The scent of warm apples, butter, and spice filling the kitchen signals something special and generous. This version balances sweet Fuji apples with tart Granny Smiths, wrapped in a tender gluten free crust that bakes up golden and crisp.

Ingredients

Pie Crust

9.5 oz white rice flour
2.3 oz brown rice flour
0.9 oz tapioca starch
0.25 oz non fat dry milk powder
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon xanthan gum
8 oz unsalted butter, cold and cut into 1 inch cubes
6 tablespoons ice water
3 tablespoons sour cream

Filling

4 Fuji apples, peeled and sliced to ½ inch thickness
4 Granny Smith apples, peeled and sliced to ½ inch thickness
2 tablespoons unsalted butter
½ cup brown sugar
½ teaspoon vanilla paste
¼ teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon nutmeg

Sugar in the Raw, for topping

Instructions

Make the Pie Crust

Combine the white rice flour, brown rice flour, tapioca starch, non fat dry milk powder, sugar, salt, and xanthan gum in a food processor. Pulse until evenly mixed.

In a small container, stir together the ice water and sour cream and set aside.

Add the cold butter to the food processor and pulse until the butter pieces are about the size of lentils.

With the processor running, slowly stream in the ice water mixture. Pulse just until the dough comes together into a cohesive ball.

Divide the dough into two equal portions. Wrap each piece in plastic wrap and refrigerate for 30 minutes.

Once chilled, roll each piece of dough into a 12 inch circle. Transfer one crust to a 9 inch pie pan, leaving the second crust for the top.

Make the Filling

In a large pot, melt the butter over medium heat.

Add the sliced apples, brown sugar, vanilla paste, salt, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and the juices have thickened slightly, about 10 to 15 minutes.

Remove from the heat and allow the filling to cool completely before assembling the pie.

Assemble the Pie

Preheat the oven to 375 F.

Fill the prepared bottom crust with the cooled apple filling.

Place the second crust over the filling. Roll, tuck, and pinch the edges to seal, creating your desired decorative edge.

Lightly brush the top crust with water and sprinkle generously with Sugar in the Raw. Cut a vent in the center of the pie to allow steam to escape.

Bake

Bake for 30 to 45 minutes, until the crust is deeply golden and the filling is bubbling.

Allow the pie to cool before slicing to let the filling set.