2 Apple Pie Fillings, Gluten-Free

by Jeanne on November 17, 2010

As Thanksgiving gets closer, I wanted to give you some more pie options for your Thanksgiving dessert. Of course, pumpkin is probably the number one favorite pie on that day. But apple must be in the running as a close second. Therefore, I’d like to share with you two of my favorite apple pie fillings. The first one is a simple filling using apples and cinnamon. The second is a more sophisticated filling that uses sherry as the secret ingredient. Both are easy to make and both are delicious!

To help you decided what apples to use in your pie fillings, check out this fun guide to apples.

Two Apple Pie Fillings

Note: these recipes use my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the fillings)

Apple-Cinnamon Pie Filling

Ingredients
1 recipe Flaky Pie Crust, Gluten-Free
6 large, firm but ripe apples of your choice, cored and thinly sliced (I don’t peel mine)
1/2 C (70g) light or dark brown sugar
3 TBL  Jeanne’s Gluten-Free All Purpose Flour Mix
1/8 tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon zest
2 TBL unsalted butter (or butter substitute), cold and cut into small pieces

Make your crust and refrigerate according to directions. Preheat oven to 450 degrees.

Place sliced apples into a large bowl.  Add the next 6 ingredients (up through the lemon zest) to the bowl and mix with a large spoon to combine–be sure that all the apple slices are covered with the mixture.

Roll out 1/2 of your pie crust dough and use it to line your pan for the bottom crust. Place filling into lined pan. Dot filling with the 2 TBL of butter pieces.  Roll out dough for top crust carefully place on top of mixture. Slash vents in the top crust to allow steam to escape during baking.

If desired, brush beaten egg on top of pie crust and sprinkle with a bit of granulated sugar.  Bake pie at 450 for 10 minutes. Reduce heat to 350 and bake until crust is brown, about 30-45 minutes longer (you want the crust to be golden brown but not burnt–start watching it about 30 minutes)

Apple Sherry Pie Filling
-inspired by Williams Sonoma’s Pies and Tarts

Ingredients
1 recipe Flaky Pie Crust, Gluten-Free
6 large, firm but ripe apples of your choice cored and thinly sliced
2 TBL fresh lemon juice
1/3 C (70g) firmly packed light or dark brown sugar
3 TBL Jeanne’s Gluten-Free All Purpose Flour Mix
1/2 tsp cinnamon
1/4 tsp salt
3 TBL sherry (dry or sweet)–I like to use Amontillado
2 TBL unsalted butter (or butter substitute), cold and cut into small pieces

Make your crust and refrigerate according to directions. Preheat oven to 450 degrees.

Place sliced apples in a large bowl.  Add the lemon juice and toss to coat the apples.

In a small bowl stir together the brown sugar, flour, cinnamon and salt.  Add to the apples and toss to combine.  Add the sherry and toss until completely mixed.

Roll out 1/2 of your pie crust dough and use it to line your pan for the bottom crust. Pile the apple mixture into the pastry-lined pan and dot with bits of butter. Roll out dough for top crust carefully place on top of mixture. Slash vents in the top crust to allow steam to escape during baking.

If desired, brush beaten egg on top of pie crust and sprinkle with a bit of granulated sugar.  Bake pie at 450 for 10 minutes. Reduce heat to 350 and bake until crust is brown, about 30-45 minutes longer (you want the crust to be golden brown but not burnt–start watching it about 30 minutes)

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{ 12 comments… read them below or add one }

Sharon November 2, 2013 at 9:50 am

Hi! I tried your apple pie and flaky pastry recipe, it is soooo good. I just started gluten-free so it was great to use this recipe. My husband loved it very much so I will be making it again from here on in. My minister is gluten-free and we are having a dinner at the church so guess what I am taking. Thanks so much

Reply

Jeanne November 4, 2013 at 3:20 pm

Sharon: Yay! I’m so glad! Thanks for letting me know!

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Kathleen Silver November 21, 2012 at 10:44 am

Do you use your gf flour mix to thicken up the apple juices as they cook in the pie? In the past I’ve used corn starch…

Thanks! And Happy Thanksgiving!

Kathleen

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Jeanne November 21, 2012 at 12:39 pm

Kathleen: Yes! It works wonderfully!

Reply

Emma September 29, 2011 at 5:29 pm

Hi Jeanne,
Do you usually peel the apples for these pies? I didn’t because I didn’t see it in the directions…plus I love apple peel!

Reply

admin September 30, 2011 at 9:41 am

Emma: No I don’t peel my apples. We love the apple peel, too!

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InTolerantChef November 18, 2010 at 10:03 pm

I love sound of the sherry filling. After a day with extended family I think a little alcohol is called for!

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admin November 19, 2010 at 10:28 am

LOL! True!

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Sophie November 17, 2010 at 11:02 pm

MMMMMMMMMM,..this sherry apple pie filling sounds so tasty to me!!
The apple & cinnamon lemon filling sounds so good too!
I might make this tasty crust with your apple cinnamon filling & add speculaas spice to it! Yummie!
Well flavoured too!

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Kim-Cook It Allergy Free November 17, 2010 at 8:34 pm

Well, Jeanne, both of these fillings sound fabulous. But, man, that sherry one is soo calling my name! I can only imagine the depth of flavor that the sherry must add! Yum! I am looking forward to trying that one!

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azélias kitchen November 17, 2010 at 1:06 pm

Hi sorry to post this here but just checked out your site to see if you had any information on chestnut flour and experience baking with it. The google search comes up with nothing. I ask because after reading your detail info on gluten free sourdough starter (I bake sourdough but with normal starter) you put so much detail into it I thought you might just be the sort of gluten free blogger that has had experienced with it, baking.

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admin November 18, 2010 at 9:39 am

Azelias: Hi! Chestnut flour, being a nut flour, is high in protein. I would recommend using it like you would use almond flour. I think it tastes nice–but it still gives the baked goods a decided nut flavor. I don’t use it myself because I don’t tend to use nut flours. I know that they use it more often in Europe, especially Italy. I’m guessing you would find more recipes in an Italian baking book? If you wanted to experiment with it, I would use it as maybe 1/4 of a flour mix–using starchy flours as the remaining 3/4s. Sorry I couldn’t be of more help! Happy baking!

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