Tag: apple blackberry pie

Gluten Free Apple Blackberry Pie

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This is a light and flaky crust pie filled with apples and studded with berries  To make the crust flaky, chill the dough for about 40 minutes and add the egg  to the dough only after the dough is removed from the refrigerator.  This allows the coconut oil to partially solidify.  When oil melts in the baking process you get a flaky dough.

Gluten Free Pie Crust

2 cups gluten free all purpose flour blend

1/4 cup sweet rice flour (50 grams)

1 tablespoon sugar

1 teaspoon xanthan gum

1/2 teaspoon salt

3/4 cup coconut oil

1 1/2 tablespoons cider vinegar

1 egg (added when the dough is taken out of the refrigerator)
Mix the flour blend, sweet rice flour, sugar, xanthan gum and salt in a medium bowl.  Mix in coconut oil and vinegar.  Refrigerate for 40 minutes, or until very cold.  Remove from the refrigerator and mix in the egg.  Divide dough in half and roll out between 2 sheets of parchment paper.  Lift the parchment with the dough and invert into the pie pan.  Fill with the apple berry mixture.  Top with the second half of rolled dough.  Cut slits into the top of the pie and bake in a preheated 425 degree oven for 40 minutes.  Cover with foil and bake for 25 minutes more  Cool on wire rack.

Notes:   When the egg is added to the chilled dough the result is a soft  dough that is easy to roll.  However it is also difficult to move to the pan without the use of the parchment paper.
Apple Blackberry Filling

3 pounds Granny Smith Apples

3 pounds Braeburn Apples

1 cup sugar

1/2 cup GF Flour Blend (for the apples)

1/2 cup coconut oil

1 12 oz package frozen blackberries (2 cups)

2 tablespoons GF Flour (for the berries)

1.  Peel apples and cut into 1/2 inch wedges.  Toss with sugar and 1/2 cup flour.

2.  Melt coconut oil in a large skillet over medium heat.  Add apples and saute 15-20 minutes until apples are tender.  Cool completely – about 1 hour.

3.  Toss frozen blackberries with 2 tablespoons flour and stir into apple mixture.  Use immediately.

4.  Bake at 425 degrees  on the lower rack for 40 minutes.  Cover with foil and bake 25 minutes more.