Have you ever heard of a gluten free upside-down apple pie? I sure hadn’t! That is, until I was asked to shoot a video for eHow showing how to make one!
I looked all over trying to find anything about the origins of this rather ingenious upside-down pie, but I’m still left wondering what brilliant mind invented this deliciousness!? Here’s my guess: there once was pie maker who couldn’t decide whether to make a pecan pie or an apple pie, so she made both all in one! Voilá: upside-down apple pie!
If you’re undecided about which pie you’re in the mood for, I’d suggest this one! If you would rather have a traditional gluten free apple pie, hop to my recipe here; if pecan is more your style, you can make that gluten-free, too – here’s my gluten-free pecan pie recipe.
Whatever you choose, you simply MUST make my homemade gluten-free pie crust! Once you make it, you’ll know why and you’ll never go back to pre-made crusts or crusts made with lesser gluten-free flours. This crust will blow you away — so light, flaky and just perfect. You’ll see!
- 2 recipes homemade Gluten-Free Pie Crust
- 6 medium-size crisp, tart apples (I’ve used Fuji, Gala and Honeycrisp)
- 2 Tbs. lemon juice
- 1/4 cup gfJules™ All Purpose Gluten Free Flour
- 1/4 cup granulated sugar (cane or unrefined coconut palm sugar)
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1 cup chopped pecans
- 1/2 cup brown sugar (or unrefined coconut palm sugar)
- 1/3 cup butter or non-dairy alternative, melted (e.g. Earth Balance® Buttery Sticks)
- 1/4 – 1/2 cup milk (dairy or non-dairy) for brushing on top
Preheat oven to 375° F.
Make pie crust dough and set aside as two discs wrapped in plastic wrap while preparing the filling.
Peel, core and dice apples and place them in a large bowl filled with cold water and 2 tablespoons lemon juice to help keep the apples from browning.
Drain the apples, then return to the large bowl. Stir in gfJules™ Flour, sugar, cinnamon and pumpkin pie spice. Set aside.
In a small bowl, stir together the chopped pecans, brown sugar and melted butter with a fork. Spread across the bottom of a large (preferably 10-inch) pie plate.
Roll out the first crust and place on top of the pecan mixture in the pie plate. The dough should come up the sides to the top of the pie plate.
Spoon the apple mixture onto the crust, then roll out the second crust to place on top of the apples.
Wet the edges of the bottom crust with milk, then press the top crust together with the bottom to seal. Cut off any excess crust from the top crust.
Brush the crust with milk and cut 4 small slits in it to allow the steam to escape.
Bake in the preheated oven for 1 hour or until the crust is uniformly baked and flaky. If the crust is browning too much during the bake, cover with aluminum foil. Do not over-bake or the crust may become tough. The apples should be tender when a toothpick is stuck through the crust into the filling.
Remove to cool on a wire rack for 10 minutes, then invert onto a plate so that the pecan topping mixture is on top of the pie and what was the top crust is now the bottom crust. Allow to cool completely before cutting.