Gluten Free Apple Pie in a ‘Bag’

So I just made apple pie for the first time and WOW was this recipe good!  I found one almost just like it in my old church cookbook as well so I decided to try it.


Pie Crust:

Pie Filling



  1. Roll out pie crust out and place into a pie dish.  Cut off any excess pie crust.
  2. Make the pie filling by stirring all ingredients except for the Graham Cracker Crumbs and set aside.  (I liked to put the lemon juice in a bowl while I was slicing the apples up and stirring them in as I sliced them to keep them from browning, then I added the other ingredients.)

    Apple Pie Filling

    Apple Pie Filling

  3. Make the topping by mixing all ingredients until you have a sticky soft dough.
  4. Assemble the pie by first sprinkling evenly the graham cracker crumbs on top of the pie crust, follow by the filling piled in a mound shape.
    Apple Pie with Filling Mound up

    Apple Pie with Filling Mound up

    Pinch off pieces of the topping mixture and place over the pie filling, trying to completely cover the filling.

    Apple Pie before baking

    Apple Pie before baking

  5. Preheat oven to 425 F.
  6. Tear off enough parchment paper to completely wrap the pie in.
    1. If your parchment paper is wide enough (about 15 inches wide) you only need one piece.  Wrap piece with the ends meeting under the pie.  Fold both open ends and staple or paperclip them shut so that you make a pocket for the pie to cook in.
    2. If your parchment paper isn’t wide enough, take two 30 inch long pieces and place them in a cross shape on your work surface.  Place pie on top.  Fold pieces up and staple or paper clip them to make a pocket.
  7. Bake in preheated oven for 1 hour.  Do not break open or peek inside while baking.  Once the hour is up, remove from oven and cut open the paper to let cool.  Serve still warm.


Baked Apple Pie

Baked Apple Pie

Note:  My pie crust got too brown.  Next time I’m going to protect it with an aluminum foil ring over the crust.


Slice of Apple Pie

Slice of Apple Pie



Gluten Free Pumpkin Pie

This Recipe is based upon the one off of Pacific’s box.  It turned out great!


  • 1 unbaked 9 inch Gluten Free Pie Crust bottom
  • One Carton Pacific Natural Foods Pumpkin Puree
  • 5oz Evaporated Milk
  • 3 Eggs
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cloves

Make one pie crust either according to the Gluten Free Crust Recipe or use 1/2 tub of Pillsbury Pie Crust.

Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves.  Gently stir in pumpkin and evaporated milk.

Pour into pie shell.

Bake in preheated 425 oven for 15 minutes.  Reduce temperature to 350 and bake for 50 to 60 minutes or until knife inserted near center comes out clean.

Gluten Free Pumpkin Pie - As you can see, it didn't last long!

Gluten Free Pumpkin Pie – As you can see, it didn’t last long!

Pillsbury Gluten Free Pie Crust

If you don’t have the time or patience to create your own Gluten Free Pie Crust, Pillsbury’s Gluten free Pie Crust is a pretty good substitute.  I will say it’s not as flaky as the homemade crust recipe above, but it is pretty tasty and works well for bottom only pies!  I’ve recently made a Gluten Free Pumpkin Pie with it that was delicious!