I made another apple pie this week and it turned out great! I included many of the ideas from the past two weeks’ posts including: golden delicious apples, more sugar (2/3 of a cup), salt the pastry (~1tsp + salted butter).

I also tried a different gluten free flour mix, cup4cup, apparently developed by chefs at The French Laundry in the Napa Valley – oooh. They’ve got a pastry recipe up on their website which I used for proportions but didn’t try the buttermilk this go around.

3 cups flour
1 cup butter
1 tsp salt
1/2 cup cold water
3 egg yolk

The verdict:

  • I had more pastry than I needed. A two cups flour recipe might be fine if I roll it thin enough.
  • There were a few leaks – luckily, I had a backing sheet underneath. The consensus on YouTube is to fold the upper crust and tuck it under the lower – I was doing the opposite… not sure if that actually matters.
  • A but of sugar sprinkled on top might be good; my partner is also advocating for a crumble topping instead of an upper crust.

This pie was excellent, looking forward to making some more!

Some great information; crust folding at the 45 minute mark