Tag Archives: pie

Birthday Pie

16 Mar

One of the best parts of having a birthday is getting exactly what you want. I’m not talking presents here; I’m talking about dessert. Whether it’s funfetti cupcakes, an ice cream cake, or a giant cookie, there are few things more satisfying than the finale of your birthday meal. Last weekend, as part of a birthday feast, I attempted my very first gluten-free apple pie.

The birthday boy seemed to enjoy it (this is his second piece). The crust didn’t turn out as flakey as one with regular flour, but it held together well and had a good texture. Next time, I’m going to try a non-nut flour mixture and butter instead of crisco to lighten it up a bit.

Apple pie



  • Flour Mixture: 1.5 c hazelnut flour, ½ c sorghum flour, ¾ c all-purpose gluten-free flour, ½ tsp xantham gum
  • 1 tsp salt
  • 2/3 c butter-flavored Crisco
  • ½ c water


  • 9 apples sliced (I used a mixture of crispin, granny smith, ginger gold)
  • 1 c sugar
  • 1/3 c all-purpose gluten-free flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • dash salt
  • 1-2 tbsp butter


For the crust, combine the dry ingredients. Next, cut in the Crisco. Slowly add up to a ½ cup of water until the dough reaches a pliable, but not runny, consistency. Refrigerate dough for up to an hour.

While the dough is chilling, slice the apples and combine filling ingredients (except for the butter) in a large bowl. Stir well. Let the mixture hang out for about fifteen minutes until it starts to get juicy.

After the dough has cooled, separate it in half. Roll out the first half and fit it into a 9-inch pie pan. Work the dough with your hands to spread it out. Add the filling. Place nubs of butter over the top of the filling. Now roll out the second half of the dough. I found that the dough held together well, but needed a little coaxing to get it to cover the whole pie. To make things easier, I cut it into strips and crisscrossed them to form a lazy basket-weave pattern. This allowed me to pinch together any bits that fell off much more easily than if I had rolled out the dough and tried to fit it on top of the pie whole. If you decide to do the top crust as one piece, be sure to cut slits in it to let out the steam. If you want, you can paint the top crust with an egg wash to get a little extra crisp and color. I skipped this step, and didn’t really notice a difference. If you want to get really decadent you could apply the egg wash, then sprinkle the top of the pie with some sugar.

Cover the periphery of the crust with foil.

Preheat you oven to 425 degrees. Line a baking sheet with foil – this is going to get messy. Cook the pie for approximately 50 minutes (baking times vary so check your pie at about 40 minutes to see how it’s doing). If you notice the top of your pie is browning too quickly (like I did), cover the top of it in foil. I added mine at after about fifteen minutes. Remove all of the foil after 40 minutes to allow it to turn golden. Remove the pie from the oven, and use all the willpower you can muster to allow it to cool before cutting into it.

Excellent song, but the video is not for the easily disturbed.