Gluten-Free White Cheddar Thyme Apple Pie

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It is November, which means it is pie month! At least that is what consumes my mind. Although, pies are my jam and Thanksgiving is all about some pumpkin pie, I am planning on making a Croquembouche. Weird, I know. Some of the cream puffs will have pie inspired fillings, like pecan. Just because I will not be making pie for our family Thanksgiving does not mean I will be not making pies this month, though.

I love pies because they are rustic. Plus in recent years I have been really experimenting and playing with designs. Obviously this is can be seen in the picture of today’s pie. This excites me, because gluten-free pie dough can be trickier to use. There just isn’t the elasticity or ability to play like you can with a traditional pie dough. Like I love to braid. Braid hair. Braid pie edges, but I have to be able to braid gluten-free pie dough. I will not stop though, some day. I have learned that I can make these roses, though, which are pretty quick and relatively easy to achieve. They just add to the rustic beauty and add a touch of elegance. Make some pie dough with freeze-dried strawberries, raspberries or cherries and boom you’ll have pink roses. Maybe some turmeric for yellow roses. Add a bit of matcha to the leaves. You can really have some fun.

This pie, besides the excitement to decorate, I was pumped to play with flavor combos. Originally I was inspired by one that was a smoked gruyere and thyme apple pie. The price of gruyere was a little too much for me. Therefore I swopped the gruyere for white cheddar cheese. I will say you really can’t taste the cheese. What I adored was the thyme. I’ve really been wanting to bake with it for some time. Especially since I’ve seen multiple bakers try to use it on the British Baking Show. My husband was not so fond of tasting thyme in his pie. I pleasantly enjoyed it. I tasted it subtly in the beginning of the bite and it was just enough to me to make it interesting. Not too much at all. Plus it made the flavors more dynamic to me.

If you want to be daring this Holiday season, I would give this pie a try. And play. Play with your decorations. I also enjoy putting words or phrases on my pies. Sometimes I use cookie cutters for that, but many times I will cut them by hand (especially if I want cursive writing).

Gluten-Free White Cheddar Thyme Apple Pie

White Cheddar Pie Crust

  • 1 1/4 cup almond flour
  • 1 1/4 cup tapioca flour
  • 1/2 cup butter
  • 1 cup shredded white cheddar cheese
  • 1 egg
  • 1 tsp coconut sugar
  • 1 tbsp honey

Thyme Apple Pie Filling

  • 2 lbs. apples, thinly sliced
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 2 tbsp tapioca flour
  • 5 sprigs fresh thyme
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg

Let’s Make it Happen: Process the pie dough ingredients until it forms a ball. Wrap and refrigerate for 30 minutes. Roll into a thin circle. Transfer to a pie pan. Smooth. Cut additional strips for decorating. For the roses use a small circle cookie cutter. Overlap the circles. Roll up. Cut the top off and the bottom. Gently pull the petals apart on each rose. Cut out leaves. Refrigerate until the pie is filled.

Cut apples. Toss with all the filling ingredients. Layer into the pie crust. Top. Flute the edges of the pie. Cover and tent the pie with aluminum foil. Bake for an hour at 350. Remove foil and bake an additional 10 to 15 minutes. This will mostly be dependent on the roses to make sure they are not doughy looking.

Cool. Slice, eat and enjoy!!!

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