Honeycrisp Apple Pie with Gluten-Free Crust
Recipe - ShopRite of Emerson
Honeycrisp Apple Pie with Gluten-Free Crust
Prep Time15 Minutes
Servings8
Cook Time55 Minutes
Calories503
Ingredients
2 cups gluten-free all-purpose flour plus additional for dusting
1/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks), cut into 1/2-inch pieces
3 large eggs, divided
1/4 cup cornstarch
1/4 cup packed brown sugar
1 tablespoon apple pie spice plus additional for garnish (optional)
3 pounds Honeycrisp apples, peeled, halved, cored and cut into 1/4-inch-thick slices (about 5 large)
1 1/2 tablespoons fresh lemon juice
Whipped topping for serving (optional)
Directions
- In food processor, pulse flour, 2 tablespoons granulated sugar and salt until incorporated. Add butter; pulse until small crumbs remain. Add 2 eggs; pulse until incorporated. Add 2 tablespoons ice water, pulsing until mixture sticks together when pinched between 2 fingers. Shape dough into 2 equal disks; wrap each disk with plastic wrap and refrigerate 1 hour or up to overnight.
- Adjust oven rack to lowest position; preheat oven to 375°. Line rimmed baking pan with foil; place on lowest rack in oven while oven is preheating. Let dough stand at room temperature 5 minutes or until soft enough to roll out.
- In medium bowl, whisk cornstarch, brown sugar, pie spice and remaining 1/4 cup granulated sugar. In large bowl, toss apples and lemon juice; add cornstarch mixture and toss.
- Unwrap 1 disk of dough on lightly floured work surface. Roll dough into 12-inch circle; carefully transfer to 9-inch pie pan and press dough onto bottom and up sides of pan. Spread apple mixture in pan over dough.
- Unwrap second disk of dough on lightly floured work surface; roll into 12-inch circle and place over apple mixture. With scissors, trim edges of dough leaving a 3/4-inch overhang. Fold excess top dough under bottom dough and flute to form a seal.
- In a small bowl, whisk remaining 1 egg and 1 tablespoon water; brush over top of pie. With paring knife, cut 4 (2-inch) slits in top of dough; place pie on preheated pan in oven. Bake pie 55 minutes or until filling is bubbling in center and top is golden brown. Cool pie on wire rack 2 hours to serve warm or cool completely; cut into 8 slices. Serve pie topper with whipped topping and/or sprinkled with apple pie spice, if desired.
Nutritional Information
Approximate nutritional values per serving (1 slice): 503 Calories, 25g Fat, 15g Saturated Fat, 119mg Cholesterol, 220mg Sodium, 67g Carbohydrates, 8g Fiber, 32g Sugars, 16g Added Sugars, 5g Protein
15 minutes
Prep Time
55 minutes
Cook Time
8
Servings
503
Calories
Shop Ingredients
Makes 8 servings
Krusteaz Gluten Free All Purpose Flour, 32 oz
$6.99$0.22/oz
Domino Premium Pure Cane Granulated Sugar, 4 lb
On Sale! Limit 4
$3.99 was $4.49$1.00/lb
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
On Sale! Limit 4
$3.49 was $4.99$0.13/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
On Sale!
$4.29 was $4.49$4.29/lb
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$5.79$0.48 each
Davis Corn Starch, 6.5 oz
$2.49$0.38/oz
Domino Premium Pure Cane Light Brown Sugar, 32 oz
$3.89$0.12/oz
McCormick Apple Pie Spice, 1.12 oz
$6.29$5.62/oz
Honeycrisp Apple, 1 ct, 5 oz
$0.78 avg/ea$2.49/lb
Lemon 1 ct, 1 each
$0.69
Reddi Wip Extra Creamy Dairy Whipped Topping, 6.5 oz
On Sale! Limit 4
$2.49 was $3.44$0.38/oz
Nutritional Information
Approximate nutritional values per serving (1 slice): 503 Calories, 25g Fat, 15g Saturated Fat, 119mg Cholesterol, 220mg Sodium, 67g Carbohydrates, 8g Fiber, 32g Sugars, 16g Added Sugars, 5g Protein
Directions
- In food processor, pulse flour, 2 tablespoons granulated sugar and salt until incorporated. Add butter; pulse until small crumbs remain. Add 2 eggs; pulse until incorporated. Add 2 tablespoons ice water, pulsing until mixture sticks together when pinched between 2 fingers. Shape dough into 2 equal disks; wrap each disk with plastic wrap and refrigerate 1 hour or up to overnight.
- Adjust oven rack to lowest position; preheat oven to 375°. Line rimmed baking pan with foil; place on lowest rack in oven while oven is preheating. Let dough stand at room temperature 5 minutes or until soft enough to roll out.
- In medium bowl, whisk cornstarch, brown sugar, pie spice and remaining 1/4 cup granulated sugar. In large bowl, toss apples and lemon juice; add cornstarch mixture and toss.
- Unwrap 1 disk of dough on lightly floured work surface. Roll dough into 12-inch circle; carefully transfer to 9-inch pie pan and press dough onto bottom and up sides of pan. Spread apple mixture in pan over dough.
- Unwrap second disk of dough on lightly floured work surface; roll into 12-inch circle and place over apple mixture. With scissors, trim edges of dough leaving a 3/4-inch overhang. Fold excess top dough under bottom dough and flute to form a seal.
- In a small bowl, whisk remaining 1 egg and 1 tablespoon water; brush over top of pie. With paring knife, cut 4 (2-inch) slits in top of dough; place pie on preheated pan in oven. Bake pie 55 minutes or until filling is bubbling in center and top is golden brown. Cool pie on wire rack 2 hours to serve warm or cool completely; cut into 8 slices. Serve pie topper with whipped topping and/or sprinkled with apple pie spice, if desired.