Baking gluten-free? Don't abandon your favorite autumn dessert! This gluten-free apple pie is so good, you'll want to serve it to all your guests — not just those avoiding gluten.
2 ½ cups Gluten-Free Measure for Measure Flour
1 ¼ teaspoons salt*
¼ cup vegetable shortening
10 tablespoons unsalted butter, cold to 10 tablespoons ice water *Reduce the salt to
1 teaspoon if you use salted butter.
Filling cups apples, peeled, cored and sliced (from about 3 1/4 pounds whole apples)
2 tablespoons lemon juice
¾ cup sugar
2 tablespoons Gluten-Free Measure for Measure Flour
2 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ cup boiled cider or undiluted apple juice concentrate
2 teaspoons vanilla extract, optional 2 tablespoons butter, diced in small pieces
To make the crust:
1.In a medium bowl, whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly.
2.Cut the butter into small (about 1/2) cubes. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
3.Add 4 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.
4.Divide the dough into two pieces, one about twice as large as the other. Then gather each half into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface.
5.Wrap in plastic, and chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over the plastic, and freeze for up to 2 months. When you're ready to make pie, remove the crust from the refrigerator or freezer, leaving it wrapped. Allow it to thaw (if it's frozen) or warm a bit (if it's been chilled longer than 30 minutes), until it's softened enough to roll, but still feels cold to the touch.
To make the filling:
6.Combine the sliced apples and lemon juice in a large mixing bowl.
7.In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. Sprinkle the mixture over the apples, and stir to coat them. Stir in the boiled cider (or apple juice concentrate) and the vanilla, if you choose to use it. Set the filling aside while you prepare the crust.
8.Preheat the oven to 425°F.
9.Lightly grease a 9 pie pan that's at least 2 deep. This will make serving the pie easier after it's baked.
10.Roll the larger piece of pastry into a 13 circle. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.
11.Spoon the apple filling into the pan. Dot the top with the diced butter.
12.Roll out the remaining pastry to an 11 circle. Carefully place the pastry over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Prick the crust all over with a fork, to allow steam to escape. Or cut decorative vent holes, if desired.
13.For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar.
14.Refrigerate the pie for 10 minutes, to firm up the crust, while the oven finishes heating.
15.Place the pie on a parchment lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.
16.When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.
17.Cool the pie completely before slicing — really. Cutting any fruit pie that's still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut.
18.Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.
Continue reading your story on the app
Continue reading your story in the magazine
Your Anti-COVID-19 Menu – WHAT TO EAT NOW!
Every day, as we learn more and more about what makes the COVID-19 virus tick, we also learn more about what we can do to minimize our exposure and stay safe. Though we haven’t fully cracked the code and the end of the pandemic still feels a long way off, we do understand the three most important things we can do right now to protect ourselves: tame the inflammation the virus takes advantage of; get underlying health problems under control; eat to feed the good bacteria in your gut so they can keep your immune system operating at its absolute peak.
COPING WITH THE LOSS OF Home for the Holidays
A wise man once wrote, there’s no place like home for the holidays, but this year, unfortunately that’s not the case. With the CDC recommending that we don’t head home this holiday season, the typically joyous time of year that we could all really use has to be put on pause.
Reduce stress this holiday season
Stress and overwhelm are synonymous with the holidays now, so it’s extra important to have tried and tested ways to get centered and back into the joy of the season. There are lots of things you may already be doing, or can tweak slightly to help you relax and feel more present
EASY 5: FIVE TIPS FOR ANYBODY LOOKING TO STAY FIT WHILE QUARANTINED
Maintaining a healthy lifestyle is hard at the best of times, and a global pandemic is anything but the best of times — with gyms closed, kids home, and the world turned upside down, figuring out how to be active, eat well, and maintain a productive mindset might feel close to impossible — but you can do it. Embrace that something is better than nothing. Your workouts don’t have to be perfect, but they do have to happen. Think consistency — think daily, non-negotiable motion! Your future self will thank you! Exercise is good for our immune system, our body, and our mind — you will be a more emotionally resilient, focused, compassionate version of you if you move! Plus, in a world filled with things we can’t control, it feels reassuring and positive to control what we can control: our workouts. So, how do you make motion a non-negotiable?
7 Facts About Oats
That might surprise you
Gluten and dairy restriction:OUR CHILDREN DESERVE BETTER!
When children experience respiratory, digestive, behaviour, or other health challenges, many parents naturally seek out dietary solutions. Unfortunately, the prevailing confusion in this area provides fertile ground for misconceptions and counterproductive dietary fads. Among contemporary trends, avoiding gluten and/ or dairy products are two of the most popular. Does taking your children off gluten or dairy really help? Do such recommendations rest upon fallacy or fact? As it turns out, though born of legitimate concerns, the impulse to discontinue gluten or dairy products is generally misguided, and may distract parents from truly important steps that can help kids to eat right, grow, and thrive.
Health & lifestyle
4 REASONS CELERY IS HEALTHY
How Breast Milk Shapes the Gut
“The Key to Better Long-Term Health”
Grain Free Snickerdoodles