Oral Allergy Syndrome Friendly Apple Pie with Honey Crust

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Oral Allergy Syndrome Friendly Apple Pie with Honey Crust

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Granny Smith apples in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Granny Smith apples, tap it and change its rating to Red.
3 tbsp honey
2 tbsp pure maple syrup
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh lemon juice
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 egg, beaten
1 tbsp milk

Instructions

1
Combine the flour and 1 tsp salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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