Rustic Apple Pie with Flaky Pie Crust

Rustic Apple Pie with Flaky Pie Crust

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

50 Minutes

Yield

8 servings

Ryze Flour

blue

Ryze Flour Bag
Prep / Cook Time

50

Minutes
Yield

8

servings
Share
Qty
Ingredients
2 cups
RYZE Blue Flour Blend
1 tsp
salt
12 tbsps
butter-flavored shortening
2 tbsps
unsalted butter melted
6 tbsps
cold water
1 tbsp
cider vinegar
2 tsps
flax meal mixed with 1 Tbs plus 1 tsp warm water (allow to sit for 10 minutes to form a gel)
1
egg beaten to brush surfaces of crust
For the pie filling
Qty
Ingredients
7
large apples (mix of Granny Smith and McIntosh)
1 1/2 Tbs.
fresh lemon juice
1 cup
granulated sugar
2 Tbs.
RYZE Blue Flour Blend
1 tsp.
ground cinnamon
Description

Grandmas Apple Pie will have to take a back seat to this masterpiece. Using RYZE Blue Flour Blend makes this crust pliable and easy to handle and delivers a delicate, flaky crust. The apple filling is simple and delicious. We served this apple pie to several people and no one could believe it was gluten free! This crust is great for quiche and potpies, too.

Instructions

Mix together flour and salt. With pastry cutter or two knives, cut in shortening and butter until mixture resembles coarse crumbs. You can use a food processor but do not over process. Add water, vinegar and flax meal mixture. Mix with a fork until dough comes together. Transfer to a sheet of plastic wrap and pat the dough into a soft, smooth disc.

Divide dough into two equal pieces. Transfer each piece to plastic wrap, flatten and form into a disc. Chill for at least one hour. The dough will remain soft. Prepare filling while dough chills. (See below.)

Preheat the oven to 400°F. Lightly oil a 9-inch pie pan.

Set dough on the counter. Using two sheets of plastic wrap, roll each piece into a circle that is about 1/8th inch thick and a little bit larger in diameter than a 9-inch pie pan.

Remover the top sheet of plastic wrap. Slide a hand under the bottom sheet and turn one crust over onto prepared pie pan. Press into the bottom and up the sides of the pan. Use the tines of a fork to prick the bottom of the crust. Brush the bottom of the crust with beaten egg. Add filling. Dot with butter and cover with the second crust. Press the edges of the two crusts together. Flute the edges; trim away any extra dough.

Set on a cookie sheet to catch drips. Cut slits in the top. Brush the top with beaten egg. Bake 50 minutes or until filling is bubbly. If crust browns too quickly, cover loosely with aluminum foil for part of the baking time.

Note: Before rolling out, allow the dough to rest on the counter to soften slightly. Dough is easiest to roll out the same day that it is prepared. However, it can be wrapped well and refrigerated up to one week or frozen for 3 weeks. Alternatively, roll the dough out. Press into pie shells and freeze. Let sit in freezer for an hour before wrapping well with plastic and placing in Ziploc bag.

For the Filling

Peel apples and slice thin. Toss with lemon juice. Combine sugar, RYZE Blue Flour Blend, cinnamon, and salt, and mix with apples. Place apple mixture into pastry lined pie crust. Dot with butter. Follow baking instructions above.

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