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.
- 1 Gluten Free Pie Crust (Homemade Recipe or Pillsbury premade Gluten Free)
- 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
- 1/2 cup Bob’s Red Mill Gluten Free Flour
- 1/2 cup softened butter
- 1/2 cup fine sugar
- Roll out pie crust out and place into a pie dish. Cut off any excess pie crust.
- 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.)
- Make the topping by mixing all ingredients until you have a sticky soft dough.
- 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.
Pinch off pieces of the topping mixture and place over the pie filling, trying to completely cover the filling.
- Preheat oven to 425 F.
- Tear off enough parchment paper to completely wrap the pie in.
- 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.
- 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.
- 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.
Note: My pie crust got too brown. Next time I’m going to protect it with an aluminum foil ring over the crust.