1 single gluten free pie crust, parbaked
2 large Granny Smith apples
1/2 cup (100 g) granulated sugar
1 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
8 ounces mascarpone cheese, at room temperature
3 eggs (150 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon (9 g) tapioca starch
Honey, for drizzling
Place the pie in the center of the preheated oven and bake for about 35 minutes, or until the custard is set and doesn’t jiggle when the pan is moved from side to side. It will be mostly firm to the touch in the center, and the filling will be puffed. Remove the pie from the oven and allow it to cool to room temperature before placing in the refrigerator to chill until firm (about 3 hours). Allow the pie to sit at room temperature for about 10 minutes before slicing and serving.
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