Gluten-Free Pie Crust + Apple Pie Recipe!
Updated: Aug 19, 2019
Just in time for your Thanksgiving feasts! Good gluten-free pie crusts are hard to come by. Especially ones that don't rely primarily on almond flour or even a gluten-free grain. This pie crust recipe is both nut-free, grain-free, and medium-low oxalate! Yay! It is made with tapioca flour and coconut flour and REAL pasture-raised LARD. Just like pie was made in grandma's time. Although you can definitely substitute other high-quality fats for the lard (like ghee or coconut oil), I feel like the lard is the secret ingredient. ;)
You can get premium, high-quality cooking fats like lard from here at Fatworks! I love the fact that they source their lard from Joel Salatin's Polyface Farms right here in VA. You definitely can render your own lard from local farms if you are up for it, but if you just want high-quality pasture-raised lard all ready to go for your pie crust, definitely check out Fatworks fats here. You can use code REALFAT10 at checkout for 10%off your entire order!
They *key* to this recipe is getting the lard and the milk HOT enough to cause the tapioca to react and turn super gelatinous and sticky. If you don't get it hot enough, you will have to add a LOT more flour, resulting in a dense, dry piecrust rather than a flaky, light pie crust.
Although this apple pie recipe is great, this pie crust recipe will work with ANY pie filling! You can use this recipe for pecan pie, pumpkin pie, or even savory pie crusts like for quiche or chicken pot pie! Just omit the vanilla extract and honey from the recipe for a savory pie crust.
I myself have a confession - I don't really like apple pie. I am much more of a pecan pie or pumpkin pie girl myself. Even berry pie I like better than apple. I know. I live in Virginia and apples are like our state fruit (or something...haha), but it's just "meh" to me. Now Chance on the other hand LOVES apple pie. He lives for fruit pie like this. It is hands down his FAVORITE dessert. Me? I like chocolate. (Do I hear an amen from the ladies!?) Chance? Likes fruit and lard pie crusts. So I make it for him. And it makes his week. :D Now I definitely like the whip cream on top that I whip up with some honey from our local raw cream!! ;) But, hey, that is a must for every pie!
I'm sure you are ready for the recipe now!!! To make the apple pie crust lattice top, all I did was reserve a little bit of the dough, sprinkle some extra tapioca, roll it flat, cut it in strips, and carefully lay it on top of the apple pie and simulate the criss-cross thing. ;)
I got these local apples from Fall Line Farms - a non-profit online farmer's market that delivers to numerous droplets all around the Richmond area. There is nothing better than fresh, local Virginia apples for pie!
1/2 c. tapioca flour, I used this
1/2 tsp. pink salt
1 tsp. vanilla extract
2 tsp. raw honey, or maple syrup
1 egg, pasture-raised
1/3 c. coconut flour
Apple Pie Filling:
1 organic lemon rind, grated
2 Tbs. raw honey
2 Tbs. coconut sugar
3-4 Tbs. tapioca flour
1 tsp. organic cinnamon
1 pinch of cloves
1 pinch of pink salt
2 Tbs. ghee
*I haven't tried this with the last part being cassava flour, but I am going to and I will update soon on how it turns out!
First add 1/2 cup of tapioca flour and 1/2 tsp. salt to a medium-sized mixing bowl. Then add the 1/3 c. of lard (or other fat), the 1/3 c. milk, the vanilla, and honey to a small sauce-pan on the stove. Turn on medium high and watch closely and stir as it comes to a boil. Allow it to boil for a good 20 seconds or so to make sure it is HOT. Add the boiling liquid mixture to the tapioca flour in the bowl and stir rapidly as the tapioca thickens. Add the egg and coconut flour and keep stirring. It should be starting to take on a dough-like consistency. Add another 1/3 c. tapioca flour (or cassava) and stir. You may need to use your hands to knead at this point. Add some more flour if necessary.
Press out the dough into a pie plate, using a little extra sprinkle of tapioca flour to keep your fingers from sticking. If you want the fancy edges, press up a little extra dough at the top of the sides and form into a round edge. Then, to crimp the edges, make your way around the pie pressing the pointer finger from one hand into the pointer finger and thumb from your other hand. My mom taught me how to do this as a little girl and I've always had so much fun adding this little tough to pies!
Add your pie filling and bake according to the instructions. I find that this pie crust burns VERY easily. I recommend keeping a close eye on it and maybe even turning down the temperature slightly. I also recommend using some sort of pie shield to keep the edges from getting too dark. As you can see in the pictures of the final slice, I definitely let mine get TOO dark!! Don't make my mistake. :)
Apple Pie Filling:
Add all of the filling ingredients to a medium-sized mixing bowl and stir. Add filling to the unbaked pie crust.
Add the pie shield and bake at 350 F for 15 minutes and then at 325 F for another 30 minutes or until the filling is bubbly and the crust is golden brown.
As you can see, my crust got a little too dark. Not only do I recommend using a pie shield, but I also recommend using a ceramic pie plate rather than a glass one- these are what I used. The ceramic will be a lot more gentle on the crust and will help it be a nice golden brown rather than black. I'm kind of drooling over this Le Creuset pie dish right now.
Serve with local raw cream whipped with a bit of raw honey. That's the best part. SO DELICIOUS!!!
Hope you enjoy!
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