Gluten-Free Apple Pie
For the crust:
Gluten-Free Pie Crust for double-crust pie (my favorite is Elizabeth Barbone’s recipe)*
For the filling:
3 1/2 pounds tart apples (like Granny Smith)
3/4 cup granulated sugar (or coconut sugar)
3 tablespoons tapioca flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1. Preheat the oven to 425 degrees Fahrenheit.
2. Prepare the pie dough for a double-crust pie.
3. Mix the flour, sugar, and spices and set aside.
4. Prepare the filling: Peel, core, and thinly slice the apples.
5. Sprinkle the bottom of the pie crust with about 1/4 cup of the sugar and spice mix. Place about 1/2 of the apples into the crust, arranging and pressing the slices down gently to remove extra space between slices. Fill the dish enough so that you don’t see through the first layer to the bottom crust. Sprinkle the apples with half of the remaining sugar and spice mix.
6. Add the remaining apples, arranging and pressing down gently on top of the first layer, then cover the apples with the remaining sugar and spice mix.
7. Cover with the top crust. Trim the edges with scissors, leaving about 1 to 2 inches of overhang, and then roll the top and bottom crust together underhand so that it’s sealed and sits on the rim of your pie plate.
8. Use a sharp knife to poke vent holes in the top. Brush the top crust with almond milk.
9. Bake the pie at 425 degrees Fahrenheit for 15 to 20 minutes to set and brown the crust. Then turn the oven down to 375 degrees Fahrenheit and bake for another 30 to 40 minutes, until the juices in the pie bubble. Keep an eye on it as it bakes. If it gets too dark, turn down the temperature. To be sure it is done, poke with a bamboo skewer (or knife) through the vent holes to make sure the apples have softened. Do not over-bake or the apples will turn mushy.
*Recipe Notes: Not gluten-free? Use your favorite pie crust recipe instead!