This recipe makes 1 pie crust. To make a 2 crust pie make two individual recipes as doubling the recipe can be tricky. The original recipe calls for 1 egg yolk. I used 2 egg yolks and all of the cold water/3 tbsp.
Ingredients
1 1/3 cups GF all purpose flour
pinch of salt
1 tablespoon powdered sugar
7 tablespoons cold butter, cubed
2 tablespoons cold cream cheese, cubed
1 egg yolk (I used 2)
2 -3 tablespoons cold water
Pulse together flour, salt and powdered sugar a few times in a food processor.
Add butter and cream cheese and pulse 6 or 7 times until the mixture resembles coarse crumbs.
Combine egg yolk and 2 tablespoons of water in a small bowl. Sprinkle over the flour mixture and pulse a few more times to combine.
Pour mixture into a bowl and press together to form a dough. If the mixture seems too crumbly, add the remaining tablespoon of water.
Form the dough into a flattened disc, wrap in plastic wrap and chill in the refrigerator for 15 minutes (or up to 3 days) before rolling out. It can also be frozen for up to 4 weeks.
Roll and bake according to your recipe's directions.
This is a GF apple pie made for Ethan on the Labor Day Weekend 2024. Most of the apples were from a tree in Kuusamo but I picked 7 apples from the Lakehouse Apple Tree.
