Gluten and Lactose-Free Apple Pie

Here is a Paterson family favourite. My Grandma Paterson made the best apple pie ever so I wanted to share it with you. I switched it up just a bit, though, making it a gluten-free, lactose free dessert. Something that can be enjoyed by everyone!!!



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Apple Pie {gluten, dairy and egg-free}

Double Pie Crust:
1 cup millet flour
1/2 cup sorghum flour
1 cup potato starch or tapioca starch
1 tsp xanthan gum
1 tsp salt
1 cup cold non-dairy butter
4 TBSP water

Apple Pie Filling:
6 cups (about 4 large apples) thinly sliced, peeled apples (Honey Crisp works well)
1/2 cup sugar
3 TBSP sorghum flour
1 tsp cinnamon
1/4 tsp allspice

Step 1- Make your pie crust.  Don't worry - this is going to be easier than you think.  Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt).  Cut butter into dry ingredients using a pastry cutter or 2 table knives.  Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball.  Take your dough ball and divide it in half. Flatten each ball into a disk on a silicone baking mat, pastry mat, or plastic wrap.  Lay a second mat or piece of plastic wrap over the dough and roll out your crust (using a rolling pin on top of the plastic wrap) into a circle to fit into an 8 or 9 inch round pie plate.  To transfer crust into pie plate, flip over into your hand so you are holding the plastic wrap and the pie crust.  Peel off bottom plastic wrap/silicone mat and flip the dough into the pie plate.  Peel off top plastic wrap and trim edges as needed.  This crust is relatively easy to work with, but if it doesn't cooperate, refrigerate it for about an hour, then try again.

Step 2 - Make your filling.  Peel, core and slice your apples.  Toss your sliced apples into a mixing bowl.  In a small bowl, whisk together sugar, flour, cinnamon and allspice.  Pour your sugar mixture over apples and toss to coat evenly.  Transfer apples into your crust-lined pie plate.

Step 3 - Roll out your second ball of dough and place it on top of the apples.  Pinch edges and cut a few slits into top crust for ventilation (make a pretty pattern).  Cover edges with strips of aluminum foil or pie crust shield.

Step 4 - Bake at 375 for about 25 minutes.  Remove edge protectors and bake for another 30-35 minutes, or until crust begins to brown and filling is bubbly