Gluten-Free Classic Fruit Pie
Indulge in the timeless taste of a perfectly baked fruit pie with the gluten-free classic fruit pie recipe! Designed to cater to gluten-sensitive eaters, this pie features a tender, flaky crust made from gluten-free flour and xanthan gum, ensuring every bite is as delicious as the original. Bursting with a medley of fresh, juicy fruits like apples, berries, and peaches, the filling is sweetened with granulated sugar and elevated by a hint of cinnamon and lemon juice for a warm, zesty flavor. The golden brown crust is brushed with an egg-milk wash for a picture-perfect finish. Ideal for gatherings, holidays, or a cozy weekend treat, this gluten-free dessert is as stunning as it is simple to make. Serve warm or cooled for a comforting slice of nostalgia without compromising dietary needs.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 200 grams Unsalted butter
- 80 milliliters Ice water
- 150 grams Granulated sugar
- 3 tablespoons Cornstarch
- 600 grams Mixed fresh fruits (e.g. apples, berries, peaches)
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt. Mix well.
Add the cold, diced unsalted butter to the bowl. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add ice water, a tablespoon at a time, mixing with a fork until the dough comes together without being sticky. Pat it into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a separate large bowl, combine the mixed fruits, granulated sugar, cornstarch, lemon juice, and ground cinnamon. Stir well to coat the fruit evenly.
Roll out one disc of chilled dough on a lightly floured surface to fit a 9-inch pie pan. Gently press the crust into the pan and trim any excess.
Pour the fruit filling into the dough-lined pie pan, spreading evenly.
Roll out the second disc of dough and place it over the fruit filling. Trim the excess and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
In a small bowl, beat the egg with the milk. Brush this over the top crust to ensure a golden brown finish.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden and the juices bubble through the slits.
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 514.2 g | 187% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 208.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
