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Gluten Free Sour Cream Apple Pie

Sour Cream Apple Pie has been a family tradition at Thanksgiving since my Grandma Jo (my mom’s mom) started making it for my dad when he joined the family. Grandma Jo knew my dad loved apple pies and began making it for him every year. Since then, it has been a non-negotiable staple on our Thanksgiving table. My kids love this pie as well, so I changed the recipe to be conducive to a gluten-free lifestyle, in turn, keeping the tradition alive and well.

My mom and Dad with Grandma Jo and Grandpa George in 1980

One pie makes 8 slices. Calories per slice: 452; Fat per serving: 23g; Carbs per serving: 59g; Protein per serving: 3g; Sugar per serving: 39g

Gluten-Free Pie Crust

This recipe makes two pie crusts, cut in 1/2 if only making one pie.

  • 1 ¼ cups Namaste Perfect Flour Blend
  • ½ tsp xanthan gum
  • 1 TBS sugar
  • ¼ tsp salt
  • ¼ cup softened salted butter
  • ¼ cup soft Crisco
  • 1 egg
  • 3 TBS cold water
  • ½ tsp distilled vinegar

Preheat oven to 350 degrees. Mix all dry ingredients in large mixing bowl. Cut in butter and Crisco. In separate small mixing bowl, whisk egg, water, and distilled vinegar. Add egg mixture to dry ingredients. Blend by stirring 15 times with fork, and then, very gently, work dough together with fingers just until dry ingredients are moistened. Split dough in two and gently shape into circle, wrap with plastic wrap and place in refrigerator for 30 minutes. Remove from refrigerator and roll out between two gluten-free flour dusted silicone baking sheets. Roll crust out to about 1/8-1/4 of an inch thick. Once rolled out, carefully lay crust in pie pan, gently poke several fork holes in bottom of crust so it doesn’t bubble. Bake pie crust for 10 minutes at 350 degrees.

Gluten-Free Sour Cream Apple Pie

This recipe fills one pie crust, double if making two pies.

  • 2 TBS Namaste Perfect Flour Blend
  • 1/8 tsp xanthan gum
  • ¾ cup sugar
  • 1 egg
  • 1 cup sour cream
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • 3 cups of peeled and diced apples (other fruit options: blueberries, peach, etc.)
  • 1 tsp lemon juice *optional

Preheat oven to 400 degrees. Peel and dice apples (if sweet, add 1 tsp lemon juice, let sit). Whisk flour, salt, and sugar. In a separate bowl combine egg, sour cream, vanilla, and nutmeg. Add sour cream mixture to diced apples. Stir in sugar mixture until well combined. Pour into gluten-free pie crust. Place in preheated oven for 15 minutes, then turn oven down to 350 degrees with pie still in oven and bake for another 30 minutes. While pie is baking, make the crumble topping below.

Crumble Topping

  • ¾ cup Namaste Perfect Flour Blend
  • 1/8 tsp xanthan gum
  • ¼ cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 7 TBS softened salted butter

Whisk all dry ingredients together. Cut in softened salted butter until crumbly. Sprinkle topping over pie and bake another 10 minutes at 400 degrees. Let cool. Slice and serve with whipped cream.

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Tessa Ludwig

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