Enter this gluten-free apple pie. It will require some effort to make, but the final product tastes amazing, especially when with a scoop of ice cream. Mama Lin needs to watch her sugar intake a bit, so I lowered the amount of sugar and used coconut sugar to sweeten this pie. There is cinnamon in it, but I think it enhances the flavors of the apples and doesn’t stand out on its own. Feel free to adjust the spices to your taste! Thanksgiving is right around the corner. For real this time. Don’t panic if you haven’t gotten your menu sorted yet! I’m right there with you. If you need some last-minute inspiration for Thanksgiving dishes, here are a few recipes to get your creative juices flowing:
Spicy Vegan Spinach Artichoke DipMiso Maple Green Bean Salad with BaconVegetarian Cajun-Spiced Shepherd’s PiePomegranate Apple Cider SpritzerRed Curry and Brown Sugar Tofu Spring RollsPomegranate-Glazed Brussels SproutsGeneral Tso’s Brussels Sprouts
MASTER MY MISTAKES / COOKING NOTES
Gluten-Free Pie Crust Recipe: I used this recipe from The Bojon Gourmet. Alanna has a lot of helpful tips and great step-by-step photos on how to make the crust, so be sure to read her post if you feel lost at any point. I skipped the step where she rolls out and folds the crust, and the crust still tasted great.Rolling Out the Dough: This is probably the trickiest part to pie making. You could roll it out over a lightly-floured surface and rotating and flipping it to keep it from getting sticky. I still struggle with this method sometimes. A trick I learned from America’s Test Kitchen is to roll the dough between two sheets of plastic wrap. It’s the easiest way to deal with pie dough, especially if it’s a bit sticky.Blind Baking the Crust: Sometimes, pie recipes call for baking the crust for a while before filling it (usually pies with a runny or custard filling). The first time I made this apple pie, I blind baked the crust. The finished pie had a crispier bottom crust, which I liked. However, blind baking is not necessary for the recipe.Lattice Top: If you’re making the lattice top for the first time, you may struggle a little, as I did. Here are a few troubleshooting tips. First, make sure that your cooked apples are completely cool before you do the lattice work. Those crust strips will crumble easier if you place it over warm apples. Second, try to make sure that your strips are at least an inch thick. If you want to be on the safe side, go ahead and create the lattice with 6 to 7 thick strips. And if all else fails, cover your mistakes with leaf-shaped cutouts of the dough, as I did. No one will notice!
If you try this recipe, be sure to share your creations with me! Tag me on Instagram or Twitter so that I can give you a fist bump!
