Gluten Free Pie Crust with an Apple Chai Filling Recipe
Serves 8
30 mins prep
65 mins cook
60 mins Inactive Time
155 mins total
Homemade Chai Spiced Apple Pie with a Homemade Gluten Free Pie Crust is the perfect two-for-one recipe to have on hand the next time you want to bake a pie with homemade pie crust from scratch. The easy gluten-free pie crust recipe also works perfectly for any other pie recipe you'd like to make. From pumpkin pie to chicken pot pie or even quiche, it makes the most deliciously perfect pie crust every time.
For the Crust
For the Filling
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For the Gluten Free Pie Crust
In a large mixing bowl, sift 2 cups of gluten free flour, then mix in salt.
Cut in butter using two knives. Make sure your butter is COLD! Cross cut in the butter to break down any lumps. Be mindful not to overwork the dough.
Add in cold water 1 tbsp at a time until dough holds together. If you added too much water, just add a bit more flour and vice versa until a smooth dough ball forms. It is easiest to mix and kneed this dough with your hands.
Divide dough into two parts and allow to chill at least 1 hour.
When you are ready to roll out the dough, ensure your surface and rolling pin are WELL floured, and make sure you have enough extra flour on hand in case the dough gets sticky.
Roll out dough balls completely, then roll back onto your rolling pin and drape over a pre-greased pie pan.
For the Filling
Peel, core, and slice your apples. Add to a large mixing bowl, then cover with gluten free flour, monkfruit, salt, and spices.
With your hands, mix and toss apple slices to fully cover in cinnamon sugar mixture. Set aside in the fridge, ideally overnight.
For Baking
When you are ready to bake the pie, pre-heat oven to 350F. Pre-bake crust for 15 minutes. This step isn't totally necessary but I found it helped my crust bake evenly. Make sure you have pie weights for this step.
Once crust is pre-baked, turn oven up to 450F. Add filling to pie crust, top with butter pieces and then top with top crust layer. Traditionally, I make one layer of crust to drape over top of the pie and I will poke holes in it using a fork.
Bake pie for 15 minutes at 450F, then lower the heat to 350F, cover in foil and bake for 50 minutes or until crust is golden brown.
