Pecan Tart: The Best Easy Holiday Dessert

Make the Gluten Free Pie Crust

Step 1: Prepare Dry Ingredients

• In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, xanthan gum (if using), and salt until no lumps remain. This ensures even distribution of the xanthan gum, which is crucial for crust structure.

Step 2: Cut in Cold Butter

• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces visible. These butter chunks create steam pockets during baking, resulting in a flaky crust. Work quickly to keep the butter cold if your kitchen is warm, chill the bowl for 10 minutes.

Step 3: Add Liquid Gradually

• In a small bowl, combine 4 tablespoons ice water with the apple cider vinegar. Drizzle this mixture over the flour-butter blend, stirring with a fork after each addition. The dough should just come together when pressed it will look shaggier than traditional pie dough. Add additional ice water 1 tablespoon at a time if needed, but avoid over-hydrating.

Step 4: Rest the Dough

• Divide the dough in half, shape each portion into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. This resting period allows the flour to fully hydrate and the gluten-free structure to set properly.

Prepare the Apple Filling

Step 5: Prep Your Apples

• Peel, core, and slice apples into uniform 1/4-inch thick pieces. Consistent sizing ensures even cooking. Toss immediately with lemon juice in a large bowl to prevent browning.

Step 6: Create Spice Blend

• In a small bowl, whisk together both sugars, tapioca starch, gluten-free flour, cinnamon, nutmeg, allspice, and salt. This dry mixture will coat the apples evenly and prevent clumping.

Step 7: Combine and Rest

• Pour the spice mixture over the apples and toss until every slice is coated. Let this mixture sit for 15-20 minutes. The sugar will draw out excess moisture from the apples, which you'll drain off to prevent a watery filling. Stir in vanilla extract after draining.

Assemble Your Gluten Free Apple Pie

Step 8: Roll Out Bottom Crust

• Remove one dough disk from the refrigerator and let it sit for 5 minutes to soften slightly. Place between two sheets of parchment paper dusted with gluten-free flour. Roll into a 12-inch circle, about 1/8-inch thick. Gluten-free dough is more delicate, so the parchment method prevents tearing. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim excess, leaving a 1-inch overhang.

Step 9: Pre-Bake Bottom Crust (Critical Step)

• Preheat oven to 375°F (190°C). Prick the bottom crust all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove weights and bake 3 more minutes until just set but not browned. This prevents a soggy bottom. Let cool for 10 minutes.

Step 10: Fill the Pie

• Drain any accumulated liquid from the apple mixture (about 2-3 tablespoons should collect). Mound the apples into the pre-baked crust, creating a slight dome in the center. Dot with butter pieces.

Step 11: Top the Pie

• For traditional double crust: Roll out the second dough disk as in Step 8. Place over filling, trim to 1-inch overhang, and fold edges under the bottom crust. Crimp decoratively. Cut 4-5 vents in the top.

  For gluten free crumb topping: Mix all crumb ingredients with a fork or your fingers until large clumps form. Scatter evenly over filling, pressing gently.

Step 12: Apply Egg Wash and Protect Edges

• Brush the top crust (not crumb topping) with beaten egg for golden color. Cover the crimped edges with a pie shield or aluminum foil strips to prevent over-browning.

Bake Your Gluten Free Apple Pie

Step 13: Bake

• Place pie on a rimmed baking sheet (catches drips) and bake at 375°F (190°C) for 25 minutes. Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes more, removing the edge protection for the final 15 minutes. The pie is done when the crust is deep golden brown and filling is visibly bubbling in the center vents. An instant-read thermometer inserted into the center should read 200°F (93°C).

Step 14: Cool Completely

• This is the hardest step: Let the pie cool on a wire rack for at least 4 hours, preferably overnight. The filling must set completely or it will be soupy when sliced. The thickeners need time to activate as the pie cools.