You are gonna love Grandma’s Gluten Free Apple Pie. For a golden crust you can use a maple syrup and water blend instead of an egg wash.
1 cup gluten-free oat flour
1 cup white rice flour
1 Tbsp. tapioca starch
1/2 tsp. salt
2/3 cup vegan margarine
2–3 Tbsp. cold water
1/3 cup organic sugar
3 Tbsp. white rice flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. salt
7–8 apples, peeled and thinly sliced (I used McIntosh apples, but you can use any kind you like)
1 Tbsp. vegan margarine
Preheat the oven to 375 degrees Fahrenheit. To a bowl, add oat flour, rice flour, tapioca starch, and salt.
Add vegan margarine, and cut in until evenly combined.
Add water a tablespoon at a time, and gently mix with your hands until dough forms.
Divide in half, and set aside.
To another bowl, add sugar, rice flour, cinnamon, nutmeg, and salt. Stir well.
Pour over the sliced apples in a large bowl.
Gently stir until well combined. Roll out half of the dough on parchment paper.
Transfer to a pie pan. Trim and shape the edges, and press the crust into the pan.
Dump the apples into the crust and spread out evenly. Dot with one tablespoon vegan margarine.
Roll out the other half of the dough.
Cut into strips and carefully arrange/weave on top of the apples (the dough will be fragile, but just press it back together if it breaks).
Use the end of a spoon to make a pattern on the edge of the crust.
Bake 45-50 minutes. Let cool before slicing. Makes one 9-inch pie.
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