Double Butterscotch Apple Pie for the Gluten Free Ratio Rally

by Irvin on November 2, 2011 · 16 comments

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The gluten free ratio happens on the first Wednesday of the month and (when I don’t bail out) I am forced to make things gluten free for it. This month is pie. Though I was INSANELY busy (hello, I’m going to three friggin’ conferences in the next two weeks), I couldn’t skip it. I mean it’s PIE. I love pie. I’m Mr. Pie Street Cred around here. So I scrounged about the kitchen, and realized I had a lot of leftover apples that need to be used up and what I came up with is Gluten Free Double Butterscotch Apple Pie.


Double Butterscotch Apple Pie for the Gluten Free Ratio Rally

Before you non-gluten free people bounce away (hold up, I know how you feel, I’m not gluten free either) just hear me out. Sometimes baking gluten free is a good thing. Why you may ask? Well you get a chance to experiment and play with flours you might not get a chance to play with. Here’s the thing, most times you bake, all purpose white flour is used, and it’s there for structure alone, it’s practically a filler. What it tends to lack is flavor. But once you start baking gluten free, you start to realize that flour can actually have flavor. You can start adding flours that compliment and work with the final product. The flour actually pulls it’s own weight and starts to contribute to the overall end product. Isn’t that a good thing? And trust me, this pie crust may actually be BETTER than regular gluten full pie. That’s saying something from me.

So here’s what I did. I started digging in my flour boxes to see what I had in stock. If you’ve ever visited my apartment, you’ll find eight giant plastic boxes underneath our kitchen table. AJ made me put them in boxes, as I used to have the flours in grocery bags but they kept on falling over. So now they are much more neatly organized. I’ve never actually counted how many flours I have but I’m guessing somewhere around 25 different ones. In my third box down, I found the one I was looking for, teff flour.


Double Butterscotch Apple Pie - check out that gluten free crust!

Have you ever used teff before? It’s mostly know as a flour used in Ethiopian cooking for the injera bread, the spongy sour bread that most Ethiopian food is served with. But here’s the thing, it goes GREAT with brown butter. The malty flavor adds this kind of rich depth that makes the nutty brown butter practically sing. One bite and you’ll understand.

Now full disclosure, I’m absolutely obsessed with butterscotch at the moment. No, not those fake flavored tan chips you buy at the grocery store. I’m talking old school nostalgic butterscotch flavor, the kind you make at home with two simple ingredients. Most people don’t even know that it’s simple to make, they just associate it with the fake chips or those ugly yellow candies, the ones that fall to the bottom of the Halloween bag after you’ve eaten all the good stuff. Nope, real butterscotch is the combination of just brown butter and brown sugar. That’s it. Two simple ingredients and you have butterscotch. So you can understand why I was so thrilled to find that bag of teff flour buried at the bottom of the flour box.


Slice of Double Butterscotch Apple Pie for anyone who wants it!

So back to my Gluten Free Double Butterscotch Apple Pie here. Pie dough is inherently something people are scared of. But keep this in mind, there’s not gluten here, so the pie crust can’t become tough. In fact, before I roll it out, I squeeze and massage the dough in my hand to make it pliable before rolling. I’d never do that with actual wheat flour pie crust dough. But working gluten free is a different creature. This pie crust is incredibly forgiving. Don’t be afraid of making pie, after all there’s a reason why the phrase “Easy as Pie” exists. Which is a good thing, as I’ll be making this pie again. Soon. Because it’s fantastic.


The Gluten Free Ratio Rally is a group of bakers that decided to start baking via ratios instead of by volume measurements. This month’s gluten free ratio rally is hosted by Lisa over at Gluten Free Canteen. Pop on over to check out the other people’s pies.

[For those who didn’t know my previous post, the Halloween edition of my Wordless Recipes happens to be naturally gluten free. And two posts before that happened to be my gluten free blueberry lemon bars. Apparently I am on a gluten free roll right now. Go me!]


I think I'm going to need to make this Double Butterscotch Apple Pie again, real soon.

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{ 16 comments… read them below or add one }

Jenn November 2, 2011 at 5:37 am

Gorgeous Irvin! Discovering that new flours have flavors that can compliment/enhance a recipe is one of my favorite things about learning how to cook/bake gluten free. I def. agree that everyone can benefit from learning how to incorporate different flavors into their flour mixes, and this pie looks amazing!


Mags November 2, 2011 at 6:44 am

I tend to avoid gluten free recipes because they seem like soo much work, but for pie I might be willing to put in that extra time


Rachel @ The Crispy Cook November 2, 2011 at 7:31 am

This looks so tempting. And I know what you mean about being obsessed with butterscotch!


~Mrs. R November 2, 2011 at 8:21 am

I love using teff flour! I have used the dark teff in my gluten free bread for a pumpernickel flavor. Great looking pie!
~Mrs. R


mary fran November 2, 2011 at 8:40 am

I thought I had enough pie. Clearly not. This pie looks amazing!

I also now have a craving for butterscotch.

Great recipe!


Lisa @ GF Canteen November 2, 2011 at 9:17 am

Cool! Butterscotch meets butterscotch with apple. What a great idea – and I do love butterscotch (and not those fake tan chips). Brown butter is a great addition to pie – totally agree! Did you save me some?


Karen Robertson November 2, 2011 at 9:43 am

It would be interesting to track the many ways you have consumed butterscotch on your recent binge. This looks like a great way to satisfy that urge.


gretchen November 2, 2011 at 12:33 pm

this pie looks delightful… when is browned butter and brown sugar ever not tempting!? totally inspired by the combination with teff…. and thanks for standing up for us gluten-free bakers!


charissa (zest bakery) November 2, 2011 at 2:24 pm

This pie is totally inspired. I love it. And I am such a fan of teff flour too (it is what gives our multigrain bread that hearty flavor and darker color).

I’ll have to give you a bag of our all purpose flour to test next time I see ya. 🙂

Let me know the next time you make this and I can ummm.. plan to give you some totally constructive feedback. 🙂



Caneel November 2, 2011 at 2:52 pm

Hey, I like those butterscotch candies in the Halloween bags! 🙂 But I do love homemade butterscotch more. This pie sounds incredible! And I try to use teff in most of my baking. I love that stuff! Your crust came out beautiful.


Margaret Massey November 2, 2011 at 3:51 pm

The real quote is “As easy as eating pie” and I will eat one of these. Thanks.


Morri November 2, 2011 at 5:36 pm

This looks A-MAZING! And butterscotch should always be with apples. 🙂


Shila November 4, 2011 at 2:26 pm

This looks fantastic– so beautiful and thoughtful with the flavor combination. I am definitely tempted to get teff flour on my next grocery run.


Laura (Blogging Over Thyme) November 6, 2011 at 7:43 am

This looks awesome! Butterscotch and apples sounds like a great combination–never thought of combining the two in a dish. Just discovered your blog from Rice & Wheat. Love it! 🙂


make my day November 6, 2011 at 4:58 pm

You can make anything I swear! Clever man!


Rudy May 3, 2014 at 11:26 am

As a kid I used to make recipes from an old Betty Crocker cookbook my mom had acquired somewhere(my mom’s not really one for recipes nor cookbooks). The filling in this pie is the closest recipe I’ve seen to the Butterscotch Apple Pie from that book. Obviously, they weren’t too big on the gluten-free thing back in the 50s/60s, but the homemade butterscotch sauce is a timeless and simple recipe. I’m appalled that people would actually just use butterscotch chips!


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