Easy pie recipes for gluten free diets



Use these easy pie recipes when baking a gluten free pie. Converting to gluten free pies is as easy as replacing your existing pie crust to a gluten free pie crust and ensuring your thickening agent is not wheat based or contains gluten additives.

My traditional apple pie recipe used wheat flour in the recipe for thickening the filling. Now this can be substituted for other gluten free flour to acheive the same result.

For gluten free pumpkin pie use a gluten free crust again and seeing as my filling recipe doesn't require ingredients associated with gluten I can prepare it as usual.

Gluten free apple pie

  • 1 recipe Gluten Free Pie Dough - Enough for a 2- crust pie
  • 7 cups peeled Granny Smith apples
  • 2 tsp lemon juice
  • 3/4 - 1 cup sugar
  • 2 tablespoons sweet rice flour OR tapioca flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon salt
  • butter
Preparation: Preheat oven to 425°
  • Peel apples and toss in bowl with the lemon juice to avoid browning.
  • Prepare one recipe of Gluten Free Pie Crust. Roll out half of dough according to recipe instructions and place in a 9-inch pie plate.
  • Combine sugar,rice or tapioca flour, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.
  • Add sliced apples and gently coat apples with sugar mixture.
  • Pour apples into dough-lined pie plate and distribute them evenly.
  • Dot the top of the apples with cubed butter.
  • Place top crust over the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.
  • Bake for 50-60 minutes, until top is golden brown and apples are tender.
  • Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.
  • Allow pie to cool for several minutes before cutting.
Serve with ice cream, whip cream or cheese.

Gluten Free Pie Crust Tips

  • Too much water makes pie crusts tough, ESPECIALLY gluten free ones. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed
  • Make sure you roll the crust thin enough . . . a thick crust can cover up the taste of a good pie


Gluten free pumpkin pie

  • 1 large tin canned pumpkin
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • or use 2 teaspoons of pumpkin pie spice
  • 1 teaspoon amaranth flour
  • 3 lightly beaten large eggs
  • 1 cup evaporated canned milk
  • 1/2 cup 3% or 2% milk
  • Heavy, whipping cream for garnish (optional)
  • 1 9-inch unbaked gluten free pie crust

  • Combine all ingredients for pie filling in a large mixing bowl. Beat until mixture is smooth and blended, about 1 minute.
  • Set the unbaked gluten free pie crust on a large baking sheet. Pour filling mixture into the pie crust.
  • Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the middle of the pie comes out clean. Over baking can cause the top of the pie to crack.
  • Garnish with fresh whipped cream

    Happy Baking!!



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