Gluten Free Berry and Apple Pie
Celebrate summer with this apple pie (and a berry pie variation for my low FODMAP friends)!
If you follow me on Instagram, you probably noticed a lot of pies floating around on my stories recently. It was Marc’s birthday last week, and since pie is his absolute favorite dessert, I spent all day making him a pie (and making a mess in the process… obviously) because I love him.
Hopefully if you’re looking at this pie recipe you already know, but I need to be frank here: pies are a lot of work. And so I’ve made it a tradition for the past few years to make pies just twice a year: pumpkin pie in the fall, and this funny-looking apple/berry pie combo in the summer. I posted the pumpkin pie recipe ages ago, so I figured it was high time I shared my summer pie recipe!
I’m sure you’re wondering what’s up with this weird half and half pie situation. I’m going to blame it on Marc again — you see, he always wants apple pie in the summer, but of course apples are very high in FODMAPs! And I’m not about to spend all day making something that I can’t enjoy, plus berry pie is my favorite kind of pie. So over the years, we’ve perfected the art of making a pie that’s half apple and half berry. You of course don’t have to do this — you can just take the recipe below and double either of the fillings to make a berry or apple pie — but it’s also fun to have options!
The pie crust is the same tried and true crust from my pumpkin pie, which I adapted from Alana at The Bojon Gourmet. I’ve been using it for years and it’s the absolute best pie crust recipe (never mind that it’s also 100% gluten free!). I also adapted both the berry and apple fillings from her book, Alternative Baker. My pies aren’t anywhere as photogenic as hers, but they are still delicious! 😋
The trickiest part of this pie is clearly constructing the wall to separate the different fillings. Especially if you’re sensitive to FODMAPs — you don’t want apple juices sneaking into your berry side! The key is to make it tall enough so you have enough dough to press securely into the bottom and sides of the pie, creating a seal. Then when you pre-bake the crust, push your pie weights up to the wall to keep it upright. But don’t worry too much about getting it perfect — I can assure you that I’ve messed it up plenty of times in the past and the pies are still just as good. 😉
Alright! Let’s eat some pie!
(bonus: you get this ridiculous-looking peace sign pie situation after you’ve eaten a slice of each 😂)
Berry and Apple Pie
- 6-8 tablespoons ice water from 1 cup ice cubes filled with cool water
- ½ cup + 2 tablespoons sticky rice flour
- ½ cup oat flour
- ¼ cup + 2 tablespoons millet flour
- ½ cup tapioca starch
- 3 tablespoons ground flaxseed, psyllium husk, or ground chia seeds
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 tablespoons (1 stick) butter sliced ¼" thick
- ¼ cup cold buttermilk (see notes)
- ½-¾ box strawberries
- ½ box blueberries
- Zest from half a lemon
- ¼ lemon juiced
- 1 tablespoon sugar
- 1 ½ tablespoons cornstarch or tapioca starch I used tapioca
- Pinch salt
- 2 medium apples I usually do one granny smith and one honeycrisp
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon rum or bourbon optional
- ½ teaspoon ground cinnamon
- Pinch salt
Crumble (for apple pie)
- ¼ cup oat flour
- 3 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 3 tablespoons butter
- ¼ cup walnut pieces optional
Make the crust
- Fill a 1 cup measuring cup with ice and pour water into it — this is your ice water. If you’re making buttermilk with vinegar + milk, go ahead and mix that too (see notes).
- In a large bowl, mix the flours (sticky rice, oat, millet, tapioca) with the flax seed / psyllium husk, sugar, and salt. Scatter the butter pieces on top of the flour and cut into dough with a pastry cutter or your hands. You want the butter to be a little larger than typical pie dough – Alana recommends a gravely texture with lots of almond-size chunks and some smaller pieces.
- In a small bowl, mix ¼ cup of ice water with the buttermilk and add this to the flour mixture 1 tablespoon at a time, tossing with a spatula to mix everything evenly. Only add enough water for the dough to hold together when you squeeze it — this will mean that there are still some dry bits around the edges but this is ok. It’s better to add too little liquid than too much. (I usually do about 6.5 tablespoons.) Gather the dough up as much as you can in the bowl, kneading a little, to get it to come together.
- Time to fraisage. This creates a flakier dough as we’re going to flatten the butter chunks. Pour the dough onto your counter and, using the heel of your hand, drag sections of the dough across the counter several inches. This will be messy, and dough will stick to your counter — it’s ok. Do this a few times to get all the butter, but keep in mind the more you work with the dough, the sticker it’s going to get. If you have a dough scraper, use it to get the dough off the counter (or just use a spatula), and form the dough into a ball. Flatten slightly and wrap in plastic.
- Refrigerate the dough until firm, 45-60 minutes (I did 45).
- Optional (but recommended): Fold the dough. This is a technique pastry chefs use to give croissants and the like their flaky laters. Read: the secret to flaky pie crust. It’s technically an option, but you should do it. Take the dough out of the refrigerator (let it sit on the counter for a sec if it’s gotten too hard to roll). Dust your counter with sticky rice flour, and roll the dough into a circle/rectangle that’s ~¼ inch thick (it helps to start by gently pressing down with the rolling pin until it’s softened enough to actually roll). If the edges crack, press them back together. You’ll get a shape that’s just a tad smaller than what you’d make a pie crust. Now, fold the dough into thirds — like a letter — and then thirds again. (Like this and this.) Re-wrap and refrigerate for another 30-60 minutes.
- Optional: Repeat the above step again for even more layers. Refrigerate again for 30-60 minutes.
- At this point you can refrigerate the dough for up to 2 days or freeze for up to 2 months.
Shape and pre-bake
- Move an oven rack to the lower third of the oven and remove all other racks. Preheat the oven to 400°F. If you have a baking stone, place it on the rack.
- Grease a 9-inch pie plate with butter. Take the dough out of the refrigerator (let it sit on the counter for a sec if it’s too hard to work with, but don't let it warm up too much or it'll be very hard to work with). Dust the counter with flour and roll out the dough into about a 14-inch circle (remember, press gently with the rolling pin first until it’s soft enough to roll, and press the edges together when they crack). Flip the dough over occasionally so it doesn’t stick, and when it gets too big to flip, lift one side at a time to re-distribute flour under the crust. Try to do this quickly so the dough doesn't warm up too much.
- Fold the crust in half and then half again and ease it into the pie plate. Trim the edges to slightly larger than the plate, reserving the scraps. Fold the edges under and give the crust a wavy edge by shaping it with your index finger and thumb. Roll out the extra dough to slightly longer than your pie plate is wide, and slightly taller than your pie as well. Press the "wall" into the bottom and sides of your pie crust to create a tight seal. Prick the bottom all over with a fork. Refrigerate for 30 minutes.
- Cut the parchment paper so that it fits each half of the crust — I find it helps to cut the corners so they overlap. Use pie weights or rice to fill the parchment paper, making sure to spread them up to the wall and sides so it doesn't collapse.
- Bake the crust for 20 minutes with the parchment paper. Remove the parchment and weights and cook for another 8-12 minutes, until the bottom is dry and slightly toasty. Reduce the oven temp to 375°F (if you’re using a pizza stone, leave it in the oven).
- Wash berries, and hull and quarter strawberries. Place the berries in a medium bowl and add the lemon zest and juice, sugar, cornstarch, and salt. Toss gently to combine, and then set aside.
- Peel apples, cut off the core, and slice them about ¼ inch thick. Place the apple slices in a medium bowl and gently toss with maple syrup, lemon juice, starch, cinnamon, salt, and liquor if using. Set aside to soak up the juices while you prepare the rest of the pie.
- Combine flour, sugar, cinnamon, nutmeg, and salt in small bowl and whisk to combine. Cut butter into small pieces and then use a pastry cutter or your hands to work the butter. Keep crumbling everything together until it looks like a coarse meal. Stir in walnuts if using. Cover and refrigerate until ready to use.
- Spoon the berry filling into one half of the pie. Place apple slices into the other half, overlapping them so they're packed tightly. Sprinkle the crumble over the apple half. If you have any pie dough scraps left over, you can cut them up and place them over the berry half.
- Place the pie on the pizza stone or baking sheet and bake at 375°F for 40 minutes. If the pie isn't done after 40 minutes, reduce oven to 350 and bake for another 10-15 minutes, until both sides are bubbling — especially the berries.
- Allow the pie to cool at least 2 hours to let the fruit set. Pie is best served slightly warm (you can warm it in the oven again if you like), and can be stored in the refrigerator for up to a week.
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