Let's Dough This: Gluten-Free Dulce de Leche Apple Pie

Can I let you in on a secret? I was terrified of pie dough before this week. 

I've heard that pie dough can be tricky and I just didn't want to mess with it. 

After making this dough, and making it gluten-free, I've come to love pies. 

I'm pie obsessed. 

I may not be winning ribbons at the county fair any time soon, but I think I'll keep trying my hand at pies and see if I can get better at making beautiful pies. 

It can only get better from here, right?

Ingredients:

For The Pie Crust:

  • 1 1/4 cups Bob's Red Mill's Gluten-Free 1-to-1 Baking Flour (you can use all purpose flour if you don't need to be gluten-free)
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, chilled and cut into 1/2-inch cubes
  • 1/4 cup ice cold water

For the Filling:

  • 4 tablespoons salted butter
  • 1/2 cup packed light brown sugar
  • 1/2 sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 5 pounds of you favorite pie apple (I used Golden Delicious), peeled and thinly sliced 
  • 1/4 cups Bob's Red Mill's Gluten-Free 1-to-1 Baking Flour or regular all-purpose flour
  • 1/4 cup dulce de leche, plus more warmed for serving
  • 1 tablespoon milk
  • 1 tablespoon raw turbinado sugar
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What You'll Need:

  • Large bowl & pastry blender OR food processor
  • Plastic wrap
  • Rolling pin
  • 9-inch deep dish pie plate
  • Baking sheet
  • Large saucepan
  • Slotted spoon
  • Rubber spatula
  • Pastry brush
  • Wire cooling rack
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To Make:

Let me preface this by saying I made my pie crust in a food processor. See the tips & tricks below to see how to make it by hand.

  1. For the pie crust: Pulse the flour and sugar together in a food processor to blend. 
  2. Add the butter evenly over top and pulse until the butter is coated in flour and the biggest pieces are the size of small peas. 
  3. Drizzle the cold water on top and pulse until it creates a dough that is not watery or wet. 
  4. Shape into a disk and wrap tightly in plastic wrap. 
  5. Put the dough in the fridge for at least an hour. 
  6. Lightly dust the counter with flour and roll the dough out to 3.5 inches larger than your 9-inch pie plate. 
  7. Transfer the rolled dough to the pie plate and gently press into the edges
  8. Trim the dough to a 1/2-inch all around the plate
  9. Roll the second dough out to a circle that is 1/2 inch bigger than the pie plate. 
  10. Transfer this to the baking sheet and put the pie plate and baking sheet in the fridge until your filling is finished
  11. Heat the butter over medium-high in a large saucepan until foaming 
  12. Once foaming, stir in both sugars, cinnamon, allspice, and nutmeg.
  13. Gently stir in the apples to coat
  14. Cover and cook until the liquid starts to boil and the apples are just starting to soften
  15. Stir in the flour
  16. Continue cooking 5-10 more minutes, until the apples are almost tender
  17. Remove from heat and cool to room temperature
  18. While the filling is cooling, preheat your oven to 425º
  19. When the filling is cool, take your prepped pie dough out of the fridge
  20. Transfer the filling with a slotted spoon to the pie shell, mounding the apples in the center
  21. Drizzle 1/4 cooking liquid over the apples 
  22. Heat the 1/4 cup dulce de leche in the microwave and drizzle over the filling 
  23. Cover the top of the pie with the pie dough
  24. Turn the edges under and crimp closed 
  25. Lightly brush the top crust with milk and sprinkle with the raw sugar
  26. Cut 6 2-inch slits in the top of the crust to release the steam
  27. Bake for 25 minutes
  28. Reduce the oven temperature to 325º and continue baking about 45 minutes, until the crust is golden brown and the filling bubbles through the steam vents 
  29. If the edges brown too quickly, cover them with foil 
  30. Cool to room temperature on a wire rack before cutting (this sets the filling) 
  31. You can reheat the pie at 350º for about 20 minutes if you like a warm pie 
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Tips & Tricks

  • If you're making the pie crust by hand, whisk the flour and salt together in a large bowl. Add the cubed butter evenly over the flour mixture and use a pastry blender (or your fingers) to cut the butter into the flour to the same pea-sized consistency as stated in the recipe. Slowly drizzle the water over top and use a rubber spatula or your hands to stir until the dough comes together. 
  • I would make the pie dough the night before as it needs to rest in the fridge for a least an hour.
  • When you add the water, drizzle it over the top. I poured it into the tube on my food processor and it didn't distribute evenly like it did when I took the top off and poured it all over. 
  • To keep your water ice-cold, pour it into a measuring glass and put that in the freezer while you get your ingredients together. 
  • For rolling the dough: I drew circles on wax paper and taped it upside down to my table to help me get the correct sizes for the crusts
  • Put foil on the bottom of the oven or a baking sheet under the pie to catch filling that bubbles over 
  • If you have a baking stone, keep that in the oven when you heat it and you can put the pie plate on there for an even bake on the bottom

My first pie may not be beautiful, but it was delicious! If you have pie recipes you'd like me to try, let me know! 

If you try this recipe, drop a comment below and share them on Instagram with the hashtag #LetsDoughThis. Be sure to tune in to my Instagram story (@TheLittlePinkBakery) on Saturday for the next Saturday bake!