Classic Double-Crust Apple Pie, Gluten Free

Instructions

1. 1

   Cut the butter into the flour

   Whisk the gluten-free blend, xanthan gum, sugar and salt together in a wide bowl. Drop in the cold butter cubes, toss them through the flour, then flatten each one between your fingertips into a rough shard, stopping when the largest pieces are about hazelnut-sized. Keeping the butter in flat pieces matters even more here, since the steam they release is doing the structural work gluten normally would.

2. 2

   Bring the dough together and hydrate it

   Stir the vinegar into the ice water, then drizzle it in two tablespoons at a time, tossing with a fork. Gluten-free blends drink up noticeably more liquid than wheat flour, so keep going until a squeezed handful holds firmly without crumbling; it should feel slightly tackier than a wheat dough. Divide into two discs, one a little larger, wrap well and chill at least 1 hour. Don't cut this rest short, as the starches need that time to absorb the water or the dough will crack as you roll it.

3. 3

   Season and pre-cook the apples

   In a large bowl, toss the sliced apples with both sugars, the cornstarch, cinnamon, nutmeg, allspice, salt, lemon juice and vanilla. Cook in a wide skillet over medium heat for 5 to 7 minutes, stirring gently, until the slices are just bendable and a glossy syrup gathers at the bottom, then cool to room temperature before filling. Adding warm apples to gluten-free pastry softens it fast, so let them cool fully.

4. 4

   Roll between parchment and line the pan

   Let the larger disc sit out for 10 minutes, then roll it to a 13-inch round between two sheets of parchment rather than on a floured counter, which keeps this dough from sticking or tearing. Peel off the top sheet, invert the round over a 9-inch pie plate and ease it in, then patch any cracks by pressing scraps into place with a damp fingertip. Chill the lined pan, roll the second disc to a 12-inch round the same way and chill it flat.

5. 5

   Heat the oven

   Set a rack in the lower third of the oven, place a rimmed baking sheet on it and heat the oven to 425°F (220°C). The direct heat from the sheet is what keeps a gluten-free bottom crust crisp instead of pasty.

6. 6

   Fill and seal

   Scrape the cooled apples and syrup into the chilled shell, mounding slightly in the center, and dot with the cubed butter. Lay the second round on top, trim both crusts to a half inch past the rim, fold the overhang under and crimp. Gluten-free dough won't stretch, so press the edges together firmly and mend any splits with a scrap before cutting four or five steam vents.

7. 7

   Glaze and bake

   Beat the egg with the cream, brush a thin coat over the lid and edge and sprinkle with turbinado sugar. Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake another 45 to 55 minutes. Look for a deep bronze lid and thick juices bubbling slowly at the vents; gluten-free crust reads as done a little later than it looks, so trust the color and the bubbling over the clock.

8. 8

   Shield if needed

   Tent the crimped edge with foil or a pie shield if it darkens well before the center is bubbling, and keep baking.

9. 9

   Cool completely

   Cool on a wire rack for at least 4 hours, and 5 if you can wait. The filling needs that time to set, and the crust firms up considerably as it cools, which is what lets gluten-free slices lift out whole.

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Baker's Tips

• 1.

  Use at least two apple varieties: something tart and firm like Granny Smith for structure and acidity, plus a sweeter Honeycrisp, Braeburn or Jonagold for flavor. An all-one-variety pie tends to taste flat or collapse into sauce.

• 2.

  Slice the apples about 1/4 inch thick. Much thinner and they break down; much thicker and they stay crunchy in the middle while the crust overbakes.

• 3.

  If your kitchen is warm, chill the rolled-out dough for 15 minutes before assembling. Soft butter in the dough means a tough, greasy crust instead of flaky layers.

• 4.

  A glass or ceramic pie plate lets you check the bottom crust for color. Metal conducts better but you're baking blind.

• 5.

  For a dead-flat top, mound the apples toward the center and press gently before you lay on the lid.

• 6.

  Leftover scraps make good cook's treats: sprinkle with cinnamon sugar and bake alongside the pie for 12 to 15 minutes.