This home-style pie has a gorgeous free-formed crust that’s light, flaky and simple to make. Beautiful berries peek through, the star of the show. This gluten-free recipe calls for apples and tart cherries but you can use your favorite fruit. We suggest apples because they work well in baking and their health benefits are many!
1 cup Jules’ Homemade All-Purpose Flour Blend, more for dusting work surface
½ teaspoon salt
2 tablespoons nonhydrogenated shortening or coconut oil
3 tablespoons butter or Earth Balance buttery sticks
2–3 tablespoons cold water or 2 tablespoons vodka + 1 tablespoon water
Egg wash (1 egg + 1 tablespoon water), oil or milk of choice, for brushing on crust
1 tablespoon lemon juice
5 cups peeled, cored and diced tart apples (a mixture of apple varieties works best)
1 cup pitted tart cherries (drained, if using canned cherries)
¼ cup Jules’ Homemade All-Purpose Flour Blend
½ cup sugar
1 teaspoon ground cinnamon
-Demerara sugar or granulated sugar, for sprinkling on top
1. To make the crust, combine flour blend and salt in a large bowl or food processor. Cut in shortening and butter and process until mixture is crumbly. Add water gradually until dough forms into a ball. (Err on the side of dough being wetter rather than too crumbly.) Form dough into a disk, trying not to overwork it. Wrap it in plastic wrap and set aside 30 minutes while you make the filling.
2. To make filling, mix lemon juice in a large bowl of water. Place apples in the water to coat them with lemon water. Then drain. Stir cherries into apples. Add flour blend, sugar and cinnamon, stirring gently to distribute.
3. Preheat oven to 400°F. Line the middle oven rack with aluminum foil to catch drips.
4. On a surface generously dusted with gluten-free flour, roll out dough to a diameter at least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust using a butter knife or bench scraper. Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto a 9-inch or 10-inch pie plate. Gently pat the dough into place, allowing excess crust to hang over the edge of the pie plate. If the crust cracks, wet your finger and press edges back together.
5. Place filling into crust and gently fold crust edges over toward the center of the pie.
6. Brush dough with beaten egg or milk of choice, reserving some. (This helps brown the crust as it bakes.) Cover the pie loosely with foil to prevent over-drying.
7. Place in preheated oven and bake 20 minutes. Remove foil, brush top with more egg wash or milk and replace the foil. Reduce oven temperature to 350°F and bake another 25 minutes. Remove foil. Bake an additional 10 minutes or until filling is thickened and bubbly and crust is lightly browned. Do not overbake or crust will become tough.
8. Remove pie from oven and cool on a wire rack. Sprinkle pie lightly with sugar, if desired. Serve warm.
Each serving contains 254 calories, 9g total fat, 4g saturated fat, 0g trans fat, 38mg cholesterol, 158mg sodium, 44g carbohydrate, 2g fiber, 22g sugars, 2g protein, 23 Est GL.
MAKES 4 CUPS
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
1 cup cornstarch, tapioca starch or arrowroot powder
1 cup potato starch, tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.