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  • Recipe by
  • Prep time
    2 hrs (includes fridge time)
  • Cook Time
    35 minutes
  • Serves
    8

Equipment: The Ultimate Skillet

Apple Filling Ingredients

5 pounds Honeycrisp apples, peeled, cored, and sliced ¼ inch thick

½ cup pure maple syrup

¼ cup coconut sugar

Zest from ½ lemon

¼ teaspoon fine sea salt

½ teaspoon cinnamon

Gluten Free Pie Crust Ingredients

10 tablespoons unsalted butter, cold

3 tablespoons ice water

2 ¼ teaspoons cold vodka

1 tablespoon + 2 ½ teaspoons sour cream

1 ¾ teaspoon apple cider vinegar

230 grams gluten free 1:1 flour

2 teaspoons coconut sugar

¾ teaspoon fine sea salt

¼ teaspoon xanthan gum

Oat Walnut Crumble Ingredients

½ cup gluten free oat flour

¼ cup + 2 tablespoons coconut sugar

¼ teaspoon cinnamon

¼ teaspoon fine sea salt

5 tablespoons unsalted butter, cold, cut into 1 tablespoon chunks

¾ cup walnuts

Pie Crust Preparation

Cut the butter into small ¼ inch pieces and set them on a plate. Place in the freezer for 10 to 15 minutes so the butter gets very, very cold.

In a small bowl, combine ice water, vodka, sour cream, and vinegar. Whisk until well incorporated. Place in the fridge until ready to use.

Add the flour, coconut sugar, salt, and xanthan gum to a food processor and pulse a few times to combine. Add the very cold butter and pulse until there are no distinct pieces of butter visible, about 20 to 30 seconds.

Pour the cold sour cream mixture over the flour mixture and pulse until the dough comes together in large pieces, about 20 seconds.

Place dough onto a sheet of plastic wrap and form into a disk shape. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. When ready to roll out the dough, place on the counter to soften slightly, about 20 to 30 minutes.

Once dough has chilled for at least 1 hour, place dough between two pieces of plastic wrap and roll into a 13-inch circle. Remove the top piece of plastic wrap and gently invert dough into the skillet, carefully pressing into place. Remove remaining plastic wrap and trim dough level with the top edge of the skillet. Cover the pie crust loosely with plastic wrap and place in the fridge for about 30 minutes.

Preheat oven to 375℉ (190℃). Bake chilled pie crust until crisp and golden brown, about 25 to 35 minutes. Remove crust from oven and let cool slightly before filling.

Apple Filling Preparation

Place a large dutch oven over medium heat. Add the sliced apples, maple syrup, coconut sugar, lemon zest, salt, and cinnamon. Stir well to combine, cover and cook, stirring often, until apples are fork-tender but still hold their shape, about 15 to 20 minutes. Transfer cooked apples to a rimmed baking sheet and let cool for at least 30 minutes. Drain liquid from apples using a colander, set apples aside.

Oat Walnut Crumble Preparation

In the bowl of a food processor, add the oat flour, coconut sugar, cinnamon, and salt. Pulse a few times to combine. Add the butter and pulse until the mixture looks like coarse sand, and no large pieces of butter are visible. Add the walnuts and pulse a few more times until the nuts are broken down a bit and the mixture begins to clump together. Cover and place in the fridge until ready to use.

Pie Crust Assembly Preparation

Preheat oven to 400℉ (200℃). Place cooked apples into slightly cooled pie shell and press into an even layer. Crumble the topping evenly over the apples, pinching into ¼ to ½ inch pieces. Bake until the top is golden brown and crisp, about 25 to 35 minutes.

Let pie cool on a wire rack for 2 hours before serving.

Apple Pie in black skillet

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Emily Chave