Pink Lady Apple Pie (GF / DF)

Ingredients

Apple Filling

• 1.9 kg Pink Lady apples (4.25 lb or about 8 large), peeled, cored, and sliced into ½‑inch wedges
• 2 tbsp apple cider vinegar
• 170 g–185 g granulated sugar (see Refinements)
• ½ tsp–1 tsp ground cinnamon (see Refinements)
• ¾ tsp Diamond Crystal kosher salt
• 28 g tapioca starch (1/4 cup, spooned)

Pie Dough:

• 55 g brown rice flour
• 50 g sweet rice flour
• 40 g sorghum flour
• 40 g gluten-free oat flour
• 20 g tapioca starch, plus extra for dusting work surface
• 25 g potato starch
• 88 g corn starch
• 3.5 g xanthan gum (1⅛ tsp)
• 3.5 g kosher salt (1¼ tsp)
• ⅛ tsp ground nutmeg
• 75 g room temperature coconut oil
• 1 large egg
• 15 g apple cider vinegar (1 tbsp)
• 15 g honey (2¼ tsp)
• 48 g ice-cold water (3 tbsp + ½ tsp)
• 75 g Miyoko’s Salted European Style Butter, cut into ½‑inch cubes and chilled

Egg Wash

• 1 large egg
• 1 tbsp full-fat coconut milk
• ⅛ tsp kosher salt

Instructions

1. Make the apple filling:
1. Measure out 1,450 g (approximately 11 rounded cups) of sliced apples into a large mixing bowl or zip-top bag.
2. Add the vinegar to the apples, tossing gently to combine.
3. In a small mixing bowl, combine the sugar, cinnamon, and salt. Stir to blend, then add the spiced sugar to the apples, gently tossing to coat thoroughly.
4. Measure out the tapioca starch and set aside to add after the apples have fully macerated, just before filling the pie.
5. Cover the apples and macerate at room temperature, tossing occasionally to redistribute accumulated syrup, until the apples have lost about a third of their volume—around 2½ to 3 hours (or up to 8 hours in the refrigerator). While the apples macerate, make the pie dough.
2. Make the pie dough:
1. In the bowl of a stand mixer fitted with the paddle attachment, combine flours, starches, xanthan gum, salt, and nutmeg. Mix on low until evenly combined.
2. Add the coconut oil. Mix on medium until the mixture resembles wet sand.
3. In a liquid measuring cup or small bowl, whisk together the egg, apple cider vinegar, and honey. Add ice-cold water and whisk again to combine.
4. With the mixer running on medium-low, gradually pour in the liquid ingredients. Increase the speed to medium and mix for 5 minutes.
5. Scatter your cold butter alternative over the dough, breaking apart large clumps. Mix on medium-low just until evenly distributed. Stop when the dough is dotted throughout with visible bits of butter. You’re looking for lightly marbled, not homogeneous.
6. Divide the dough into two portions—12 oz (340 g) for the bottom crust and 8 oz (225 g) for the top. Flatten each into a ¾‑inch‑thick disk, wrap tightly in plastic, and refrigerate until firm—about 45–60 minutes. Before rolling, allow the dough to warm slightly to a workable 65–75°F.
3. Roll and shape the bottom crust:
1. When the apples are fully macerated, remove the dough from the refrigerator to warm slightly. At a workable 65–75°F, it should feel cool to the touch and firm yet pliable, yielding gently when pressed—like playdough. If the dough cracks apart when rolled, it is too cold. Rest at room temperature a bit longer, or knead lightly just until the pieces come together.
2. Dust a large square of parchment paper (about 15 × 15 inches) generously with tapioca starch. Place the larger 12-ounce portion of dough in the center and dust the top lightly with additional starch. Rub a little starch on the rolling pin.
3. Using the pin, roll the dough away from yourself with steady, even pressure, easing up slightly at the edges to avoid over-thinning the perimeter. Alternate rolling angles and rotate the parchment occasionally until you have a roughly 12‑inch circle about ⅛‑inch thick.
4. Using the parchment for support, slide one hand under the paper and place the other hand gently on top of the dough. Lift the dough, center it above the pie plate, then swiftly flip and lower the dough into the plate so the parchment is on top.
5. Gently peel back the parchment. Supporting the outer edges with your hands, lift and lower the dough to fill the bottom and sides of the plate—avoid pressing straight down, which risks creating thin spots and tears. The goal is a fully lined pan with about 1 inch of dough overhanging the rim.
6. Even out the border by gently pulling off excess from places with extra overhang and pressing those scraps into sparse spots, sealing any seams as you go. This transfer‑and‑press technique also works for larger repairs if the dough tears or breaks during transfer or shaping—she’s delicate but forgiving.
4. Fill the pie:
1. Add the reserved tapioca starch to the macerated apples, then toss to combine.
2. Pour the apples and syrup into the prepared crust, arranging them into a compact mound with minimal air gaps. From this point, work quickly to keep the bottom shell cool and limit liquid absorption. Don’t panic—just be efficient. If you get pulled away, chill the pie until you return.
5. Roll and shape the top crust:
1. Repeat the rolling method with the smaller 8‑ounce dough portion, rolling it into a 10‑inch circle about ⅛‑inch thick. Using parchment for support, center the dough over the filled pie plate, then flip and lower it into place. Peel back the parchment.
2. Fold the overhang of both crusts under to form a unified ½‑inch‑thick border that rests on the outer ridge, flush with the rim of the pie plate. Crimp as desired to seal. No need to fret over ragged edges or hairline cracks—these can be easily mended after egg washing.

Crimping Options:

1. Fork Crimp: Dust the tines of a fork with starch. Hold the fork perpendicular to the edge of the plate with the tines pointed toward the center. Press the tines into the folded border to create an indentation, without pressing through to the plate. Continue around the border at regular intervals, rotating the plate as you work to create a continuous ridged pattern.
2. Classic Flute: Place your non‑dominant thumb and index finger on the inside of the dough border, about an inch apart. With your dominant hand, use the second joint of your index finger to create a scallop by pushing the dough from the outside down and in toward your pinched fingers. Begin the next flute where the previous one ended, repeating around the pie edge at even intervals. Rotate the pie plate occasionally as you work to create a continuous border of wide V’s around the entire pie. Different fluting styles are achieved by adjusting pinched finger width, using a fingertip instead of a knuckle, or pressing from inside rather than out—each creating a distinct edge pattern.
3. Chill the shaped pie until very cold and firm—about 30–60 minutes in the refrigerator or 15–30 minutes in the freezer.
4. While the pie chills, preheat the oven to 375°F. Place an empty baking sheet on the lower‑middle rack to improve heat transfer to the bottom crust, helping it get nice and crisp. Next, make the egg wash.
6. Make the Egg Wash:

In a small bowl, whisk together the egg, coconut milk, and salt. Leftover egg wash will keep, refrigerated in an airtight container, for 2 days. Whisk before using to recombine.

7. Bake the Pie:
1. Remove the pie from the refrigerator or freezer. Using a pastry brush, a wadded paper towel, or—in a pinch—your fingers, brush the dough with a light, even layer of egg wash. Smooth out any unsightly cracks or raw edges with your fingertip, rubbing gently to fuse and seal.
2. With a sharp knife, cut six 3-inch vents radially around the top, wiggling the blade side to side to open each by about ¼ inch to vent steam.
3. Transfer the pie immediately to the preheated baking sheet in the oven. Bake at 375°F until the center of the pie registers 195°F (91°C) on an instant-read thermometer—80 to 90 minutes. The crust should be deep golden brown with filling bubbling thickly through the vents. At the 60-minute mark, check the pie. If the edges are browning too quickly, tent the top loosely with foil to prevent burning.
4. Cool the pie on a wire rack for at least 1 hour, allowing the filling to set up properly before slicing.