Apple Pie: Gluten Free, Dairy Free

We seem to always have an abundance of apples in our house. I get them in in my basket from Bountiful Baskets often. I order them by the case when there is a good price on them. My favorite are pink ladies and honey crisp! A good crisp apple makes a great snack. I use them for juicing and for green smoothies. My husband loves apple desserts. Apple pie, apple cobbler, apple crisp and baked apples. So when I find myself with to many apples in the house I start baking up yummy gluten free desserts.

Apple pie turns out best when you use a variety of apples in it. I adore a crumble topping on it instead of a crust on top. There are thousands of apple pie recipes. Everybody seems to have a favorite. I like a simple apple pie, but don’t be afraid of throwing in some extras if you like them.

Gluten Free Apple Pie

Ingredients:

one recipe of Kat’s Pie Crust

• 5-7 apples depending on size
• 1/3-2/3 cup sugar
• 1/4 Cup non-gmo corn starch
• 2 Tablespoons lemon juice
• 2 Teaspoons cinnamon
• 1/2 Teaspoon nutmeg optional

Topping:

• 1 stick butter
• 1 cup gluten free flour (I use Kat’s cake flour blend)
• 1/2 Cup brown sugar
• dash of cinnamon

 

Directions:

First make a batch of Kat’s Gluten Free Pie Crust. Lay crust in a 9 inch pie pan.

 

 

Pre Heat over to 375 degrees. Core, peel and slice the apples. I slice mine about 1/4 inch thick. The important thing here is to try and make them uniform in size so they cook evenly.

Put apples, sugar, corn starch, lemon juice, and spices in a large mixing bowl and stir to combine. If using a crumble topping use 1/3 cup sugar. If using a top crust use 2/3 cups sugar.

 

 

 

Put the apples into your pie pan. Lay them all flat for a nicer looking pie. Mound them towards the middle.

 

 

 

 

Put all the topping ingredients into a small mixing bowl. Use a pastry cutter or fork to mix until the butter is in small pieces.

 

 

 

 

Sprinkle evenly on top of your apples.

 

Place pie pan on a cookie sheet to catch any drips. Bake for 60 -75 minutes until apples are soft and crust is golden brown.

 

You can use a top crust instead of the topping. Just roll to a second piece of dough and carefully lay over pie. Crimp the edges closed with fingers or a fork. Brush with an egg wash and sprinkle with a little sugar.