AB Gluten-Free Apple Pie à la Mode {Coupes and Caviar}

Many, many years ago, Jenn and I used to spend our Friday evenings baking apple pies and watching movies. Yes, we were complete hell-raisers! So, when she saw that the Enthusiastic Kitchen Elf was making AB-inspired apple pies, she asked if she could request one for her birthday dinner. Done. D was more than happy to make one for her.

So, I made the list for four different kinds of apples and more. Then, we went to work. We made it gluten-free for Jake; otherwise, we followed AB's recipe. Mostly.

Ingredients

Crust

6 oz. unsalted butter, cut into 1/2" cubes
2 oz. vegetable shortening, cut into 1/2" cubes
3 T whiskey
2 T apple cider
12 oz. gluten-free flour
1 t fleur de sel
1 T organic granulated sugar

Filling

3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Golden Delicious and Pinova apples (AB calls for Braeburn) - approximately 8 medium apples
1/2 C organic granulated sugar, divided
3 T tapioca flour
2 T apricot jelly
1 T apple cider
2 t freshly squeezed lime juice
1/4 t kosher salt
1/4 t freshly ground grains of paradise
1/4 t freshly ground caraway seeds

Procedure

Crust
In a food processor, combine the gluten-free flour, salt, and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.

Sprinkle in 3 T whiskey and 2 T apple cider. Pulse again until combined. Remove the dough. Divide in half and cover tightly with plastic wrap. Refrigerate for at least an hour.

Filling
Peel and core the apples. Slice into wedges. Toss all of the apples with 1/4 C of the sugar, place in a colander set over a large bowl and allow to drain for at least 90 minutes.

Pour the drained liquid to a small saucepan. Simmer until it's reduced to 2 T. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt, grains of paradise, and caraway.

Assembly
Preheat oven to 425 degrees F. Remove one disk of dough from the refrigerator. Place the dough on a lightly floured piece of parchment paper. Sprinkle the top of the dough with flour and roll out into a 12" circle. Place dough into a tart pan that is 2" deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.

Layer the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour leftover liquid that remains in the bowl over the apples. Roll out the second pie dough. Place this dough over the apples, pressing the pie bird through the top crust. Press the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice.

Place the pie on a half sheet pan lined with parchment paper and bake on the lowest rack of the oven for 30 minutes. Transfer to the middle rack of the oven and continue to bake another 20 minutes. Remove to a rack and cool for a minimum of 4 hours. We let ours chill overnight.