I think apple pie is a recipe that has a cult status on my blog. The collection of apple pie recipes has now finally been joined by a gluten-free pie recipe. Although I have done it several times since I did not eat gluten, there is no way to publish the recipe. I finally correct that omission.


  • 350 g Schar mix B flour mixed with 5 g baking powder
  • 200 g cold diced butter
  • 100 g of sugar
  • 2 eggs
  • 2 tablespoons sour cream (top full)

Rub the butter into the flour to get a coarse crumb structure. Add sugar, eggs and sour cream and knead a crispy dough. Flatten the dough into a disk and wrap in cling film and place in the fridge until the filling is ready.


Peel an apple, grate it and cut it into thin slices. Add sugar and cinnamon to taste.

Take the dough out of the fridge. Roll out 2/3 of the dough on floured baking paper (return the rest of the dough to the fridge) and line the pie tin. Stir the ground hazelnuts into the apples and spread them on the dough. Roll out the remaining dough and cut it into strips, then place it decoratively on the filling in the shape of a net. Bake for 30 minutes in an oven preheated to 180 ° C, until the dough takes on a nice color. Cool on a wire rack and sprinkle with powdered sugar before serving.


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