Best Gluten Free French Apple Pie Recipes

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GLUTEN-FREE IMPOSSIBLY EASY FRENCH APPLE PIE



Gluten-Free Impossibly Easy French Apple Pie image

Gluten free apple pie? Try our tasty version thanks to Bisquick™ Gluten Free pancake & baking mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 12

3 cups thinly sliced peeled apples (3 medium)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons butter, melted
3 eggs
1/3 cup Bisquick™ Gluten Free pancake & baking mix
1/3 cup chopped nuts
1/4 cup packed brown sugar
3 tablespoons firm butter

Steps:

  • Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  • In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 51 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 34 g, TransFat 0 g

IMPOSSIBLY EASY FRENCH APPLE PIE (GLUTEN FREE)



Impossibly Easy French Apple Pie (Gluten Free) image

Gluten free apple pie? Try our tasty version thanks to Bisquick® Gluten Free mix. 6 servings

Provided by @MakeItYours

Number Of Ingredients 12

3 cups thinly sliced peeled apples (3 medium)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bisquick® Gluten Free mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, melted
3 eggs
1/3 cup Bisquick® Gluten Free mix
1/3 cup chopped nuts
1/4 cup packed brown sugar
3 tablespoons firm butter or margarine

Steps:

  • Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
  • In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.

GLUTEN FREE FRENCH APPLE PIE



Gluten Free French Apple Pie image

This is the result of combining my variation of recipe #214686 for Gluten free pie crust and the French apple pie filling and topping from the 1990 Betty Crocker cookbook. This is by far the best gluten free pie crust we've had. It's lighter than a wheat flour crust, but even non gluten freers will enjoy it. Prep time includes refrigerating the crust before rolling out, but the filling can be easily prepared during that hour.

Provided by Tinkerbell

Categories     < 4 Hours

Time 2h9m

Yield 1 9-inch pie, 6-8 serving(s)

Number Of Ingredients 19

1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons xanthan gum
4 ounces butter (or substitute margarine)
1 large egg, beaten (or substitute with 1/4 cup ice water)
1 teaspoon apple cider vinegar (or substitute with water)
3 tablespoons ice cold water
3/4 cup sugar
1/4 cup flour, gluten-free blend
1/2 teaspoon ground nutmeg (I prefer fresh grated)
1/2 teaspoon cinnamon
1 dash salt
6 cups pared and thinly sliced tart apples (about 6 medium apples)
1 cup flour, gluten-free blend
1/2 cup brown sugar, packed
1/2 cup firm butter (or substitute margarine)

Steps:

  • FOR CRUST: Combine rice flour, tapioca flour, potato starch, salt, cinnamon and xanthan gum in a medium size bowl.
  • Cut in the butter with pastry blender or two forks, until the mixture resembles large crumbs.
  • In a small bowl, whisk together the egg, apple cider vinegar and ice water.
  • Gently stir the egg mixture into the flour, until it forms a ball.
  • On a lightly rice-floured surface, knead the dough for 2-3 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for one hour (or freeze now for later use).
  • After removing from the fridge, knead the dough slightly, if needed.
  • Roll out between two sheets of lightly floured parchment paper (I use an $8 plastic, zippered pie bag from King Arthur Flour) then transfer to 9-inch pie plate.
  • Heat oven to 425°F.
  • FOR FILLING: In large bowl, combine sugar, flour, nutmeg, cinnamon and salt. Add apples and gently stir to coat. Pour into pastry-lined pie plate.
  • FOR TOPPING: In small bowl, combine flour and brown sugar. Cut in butter til mixture is crumbly. Sprinkle over filling.
  • Bake uncovered for 40 minutes, then cover topping with aluminum foil and bake 10 minutes more.

Nutrition Facts : Calories 731.4, Fat 32.5, SaturatedFat 19.9, Cholesterol 116.6, Sodium 365.1, Carbohydrate 107.1, Fiber 5, Sugar 56.1, Protein 6.4

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