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.

Ingredients:

Pie Crust:

• 1 Gluten Free Pie Crust (Homemade Recipe or Pillsbury premade Gluten Free)

Pie Filling

• About 6 medium to large applies, peeled,cored and thinly sliced (granny smith is a good option)
• 1/2 cup brown sugar
• 2 tablespoons Bob’s Red Mill Gluten Free Flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch ground ginger
• 2 tablespoons lemon juice
• 2 tablespoons Kinnikinnick Gluten Free Graham Cracker Crumbs

Topping

• 1/2 cup Bob’s Red Mill Gluten Free Flour
• 1/2 cup softened butter
• 1/2 cup fine sugar

Directions:

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

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

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

   

   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.

YUM!

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

 

 

This recipe makes a double pie crust and isn’t any different from a gluten pie crust other than the GF flour!  If you need just a bottom shell, just divide the ingredients in half.

Our preferred flour is Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4).

Note one key is to have very cold butter.  Just cut the butter up in slices and freeze for 15 minutes while you get the other ingredients ready!

• 2 1/2 cups all-purpose gluten free flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Combine the dry ingredients, flour, salt and sugar in a food processor and pulse to mix.  Add butter and pulse minimally to mix.  About 6 to 8 times.  Add ice water 1 tbsp at a time, pulsing to mix.  Test after a few tablespoons by pinching in your palm or between your hands.  If the mix sticks together, then you have enough water.  Too much water will make a tough crust.

Once you have it, press it on some wax paper and get it to stick together and divide it in half.  Wrap in plastic wrap and refrigerate for a minimum of 1 hour or up to a day.

Remove a disk from the refrigerator and let it sit at room temperature for about 5-10 minutes so that it’s easier to work with.  Roll out on a lightly floured surface with extra Gluten Free Flour.  Be sure to not use grandma’s old rolling pin!  Old wooden rolling pins can hold flour!  Make sure you get a new one and use it only for gluten free makings!  Roll out until the crust is about 1.5 inches larger in diameter than your pie pan/plate.  Flip the plate upside down to check.  Carefully place the crust into the pan, trimming the edges if necessary to be only about 1/2 inch larger than needed.

Fill pie with filling!  Repeat for the top layer before baking if you are having a top crust.  Bake according to your recipe!  I like adding some extra sugar to the top just before baking.

Here’s a BlackBerry Pie I made with this recipe!  First time I’ve ever done a lattice topping so excuse the cracks!