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This makes a beautiful, full, 9 inch pie which will earn you praise!

  • 6 Large Apples (Golden Delicious or Criterion are excellent)
  • Use more apples if they are small. You want about 6- cups raw apple pieces for this pie
  • 1/3 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 3 tablespoons instant tapioca
  • 3 tablespoons cornstarch or arrowroot flour

Slice the apples into 12 wedges, and cut each wedge in half (like a chunk, not a thinner slice). Mix the sugars, spices, cornstarch and tapioca together. Gently stir in the sugar mix, being sure the slices are well coated. (I like to do this in my plastic cake keeper cover - it is deep enough to mix and stir without spilling.)


Gluten Free Flaky Pie Crust


While searching for a better gluten-free pie crust, I found this basic recipe on the Land O Lakes website. So, of course, it has butter in it. And it is good. But when I needed a pie crust that was gluten-free (for me), and dairy free (for grandsons) and apple-cider free (for daughter-in-law), I made modifications to the recipe. Remembering how flakey and tender pie crusts were pre-gluten-free when I increased the fat content, I made that change as well. And this tweaked recipe made the absolute best crust ever; tender, easily handled, and flakey, too. So here is the new, improved recipe.


The flour mix [no changes here, but I make a batch three times this quantity and keep it in a special container just for making pie crusts].

Mix together well:

2 cups white rice flour (I prefer Bobs Red Mill brand; it is finer than many others) [6 cups]

2/3 cup potato starch [2 cups]

1/3 cup tapioca flour [1 cup]

1 teaspoon xanthan gum [1 tablespoon]


For the pie crust:

9 inch Single Crust


9 inch Double Crust

1 1/4 cup

Flour Mix

1 7/8 Cup (take 2 tbls out of second full, level cup)

1 tablespoon


1 1/2 tablespoon

1/2 teaspoon

Xanthan gum (yup, in addition to what is in mix)

3/4 teaspoon

1/4 teaspoon


3/8 teaspoon

10 tablespoons

Crisco (COLD!!)*

1 cup


Large egg

1 and a half large egg (or 1 egg + 2 Tbsp egg beaters)

3 tablespoons

Ice cold water

4 1/2 tablespoons

1/4 teaspoon

Rice vinegar

3/8 teaspoon



All gluten-free bread recipes require the fat be cold. I buy Crisco in the 3 pack of 1 cup bricks. I keep this in the freezer so it will be cold whenever I need it. It does not freeze solid but will be cold enough to work into your recipe.



  1. Measure all the dry ingredients into a bowl and stir together well. Use a different bowl to mix your pastry dough in.
  2. Put about half cup of water in small measuring cup and add a few ice cubes. Let it sit while you work the Crisco into the flour.
  3. EASIEST way to mix Crisco into flour mix: put one third of the flour mix into the bowl you will use to make the dough. Using a cheese grater, grate about a third of the just-out-of-the-freezer Crisco you need over the top of the flour. Put half the remaining flour on top of the Crisco and grate half the remaining Crisco onto it. Repeat with remaining flour and Crisco. This keeps the fat from globbing up. Using a pastry cutter, blend the fat into the flour until the mixture resembles coarse crumbs. (I had to learn to stop when the crumb pieces were coarse; over-mixing contributes to tough crusts).
  4. Measure the correct amount of icy water into a small bowl. Lightly beat in the egg and vinegar. Add to flour/Crisco mix JUST until dough is formed. Here again, over-handling will contribute to tough crusts.
  5. For double crust, divide into 2 balls (one, for the bottom crust, can be a bit larger than the other). Flatten each into a 1 inch thick disc, and wrap in plastic wrap. Let dough rest for a minimum of an hour. (I try to make the crust the evening before I make the pie and let it stay refrigerated over-night.) This is because gluten-free flours need time to absorb the liquid in the recipe.
  6. Take the dough out of the fridge about 15 minutes before you want to roll it out. You will need two large pieces of plastic wrap (I have the usual from-the-grocery-store variety so I need to overlap two pieces to make it wide enough, so for me, that means four pieces of plastic wrap.)

7.   Lightly spritz your countertop with water then lay out the plastic wrap smoothly. This keeps it from bunching up or sliding around. Place one dough disc in the center and cover with the rest of the plastic wrap. Roll out until it is a 14 inch circle. Place your pie pan beside the dough (but not on the plastic wrap). Remove top plastic wrap. Gently lift the lower plastic wrap on one side so you can get your hand and forearm under it, near the center of the dough. Holding the plastic wrap across your hand and forearm, lift the dough and plastic wrap and lay across the pie pan, dough side down. With the plastic wrap still on the dough, gently adjust the dough so it fits evenly in the pan, and up the sides. Then remove the plastic wrap. Trim the excess crust at the edge of the pan (these pieces are so good sprinkled with cinnamon and sugar and baked). If you "paint" the raw surface of bottom pie shell with some egg white and let it dry before filling the pie, the pie crust is less likely to get soggy from the filling. Do this gently with your fingertips or a very soft paint (pastry) brush, being careful not to tear or slice the dough with fingernails.

8.   Turn the oven on to preheat at 425 degrees. Roll out the remaining dough for the top crust. This crust needs only be about 11 inches across.

9.   Pour your pie filling into the bottom pie shell, spreading the apples evenly. Paint the flat outer edge of the pastry with the remaining cold water, then lift the top crust onto the pie with the plastic wrap as you did before. Trim the top crust even with the edge of the bottom crust, then press to seal. If you don't have a favorite method, my mother's technique is pretty and simple. With your pointer and middle finger of the right hand far enough apart to put the left pointer finger between them, press down on the crust with the pads of the finger, not the tips. With the right two fingers still on the pie dough, put your left pointer finger between them and far enough through them to touch the edge of the pie pan. Gently pull the folded edge of the dough one half inch toward the center of the pie, then press down. Move your right fingers so the pointer finger is sitting on the impression the middle finger just made, and repeat. Do this all around the pie shell. It will be sealed and pretty.

10.   Slice a design in the top crust for ventilation. This allows the steam to escape, so the hot liquid does not pop a hole in the pie crust to vent. As long as you are doing vent holes, make a pretty design - a design of short slashes - in the shape of an apple, or a heart, or three stalks of wheat, for example.

11.   Some people like to coat the crust with milk, to give it a nice sheen, but this is optional. Sprinkle lightly with sugar, and put a silicone pie shield around the pie or make one of aluminum foil, to prevent overbrowning. Put the pie in the oven (at 425 degrees) for 55 minutes, then turn the oven down to 350 degrees for another 20 minutes, or until the apples are tender when poked through one of the steam vents in the crust. The crust should be lightly golden. Let cool on a wire rack for about an hour, or the filling will be so warm it will serve up as apple soup instead of apple pie.

If you want a Dutch Apple Pie, use the single crust recipe above. Follow the above directions up to the point where you are ready to trim the crust - for this pie, trim the crust to a full inch beyond the edge of the pie pan. Roll that inch under, so the fold in the crust matches the edge of the pan. Then crimp the edge as you like, and paint the bottom and sides of the dough with egg white. Use the pastry cutter to blend these ingredients:

  • 3/4 cup Flour (I use the Gluten Free pie crust flour blend)
  • 1 cup Brown Sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 6 Tablespoons butter or margarine.

Pour the apples into the pie shell, and bake for half an hour without the crumbles. This creates a skin on the top of the pie so the topping does not sink into the pie juices. Remove pie from oven and crumble this topping all over the apples right up to the pastry. Bake the remaining time as instructed above.


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