The expression “as American as apple pie” says it all about this delectable dessert dish. No one will know it’s gluten free unless you tell them!
- FILLING INGREDIENTS
- 6 to 8 (2¼ pounds) Fuji or Gala apples
- Grated zest and juice of 1 lemon
- ½ cup golden raisins
- ¼ cup white sugar + 2 teaspoons for glaze
- 3 tablespoons white rice flour
- ½ teaspoon ground cinnamon
- Rich Cornmeal Pie Dough (recipe follows)
- 1 tablespoon unsalted butter, cut in small cubes
- 1 egg yolk + ½ teaspoon water
- PIE DOUGH INGREDIENTS
- ½ cup medium grind whole-grain, stone-ground cornmeal
- 1⅛ cups white rice flour
- ½ cup tapioca starch
- 1 tablespoon white sugar
- ¼ teaspoon xanthan gum
- ¼ teaspoon fine sea salt
- 1¼ sticks unsalted butter, cold, cut in small cubes
- 1 large egg, lightly beaten
- 2 teaspoons water, chilled
FOR THE PIE DOUGH
Grind the cornmeal in a food processor to make it finer. Add the rice flour, tapioca starch, sugar, xanthan gum and salt. Process to combine.
Add the butter and pulse briefly until it forms pea-sized lumps. Add the egg and water and pulse to make a ball of dough that barely clings together. If it doesn’t, add a few more drops of water.
Turn out, crumbs and all, onto a sheet of plastic wrap. Using the wrap to help, pat together and form into a flat rectangle. Chill for 10 minutes. The dough is ready to use, or may be refrigerated for a few days or frozen for up to 1 month.
FOR THE FILLING
Heat the oven to 425° F and heat a rimmed baking sheet at the same time. Set out a 9-inch diameter pie pan.
Peel, halve and core the apples. Lay cut side down and cut into ⅛-inch-thick slices. Transfer to a large bowl and add the lemon zest and juice. Stir the raisins, ¼ cup sugar, rice flour and cinnamon together and mix with the apples.
Unwrap the dough and rub with a little potato starch. Cut the dough into two sections, making one a little smaller than the other. Refrigerate the larger piece. Roll the smaller section into an 11-inch circle between two sheets of plastic wrap.
Peel off the top sheet of plastic and flop the dough into the pie pan. Remove the remaining plastic. Add the fruit, piling it up in the center, and dot with the butter.
Roll the remaining dough into a 12-inch circle. Lay on top of the apple filling. Seal the edges by pressing with the tines of a fork and trim off any excess dough. Brush the top of the pie, but not the rim (or it may get too brown), with the egg wash, formed by beating yolk and water. Sprinkle with the remaining 2 teaspoons of sugar. Cut a few slits for steam to escape.
Place the pie pan on the baking sheet, which will catch any spills. Bake for 20 minutes, and then reduce the heat to 350° F. Bake for another 35 minutes or until the filling is tender when pierced through one of the slits with a knife blade and the crust is golden brown. Serve warm or at room temperature, not hot.
Nutrition Analysis: 360 cal, 14 g fat, 70 mg chol, 70 mg sodium, 55 g carbs, 4 g fiber, 23 g sugar, 3 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.