FILLING INGREDIENTS
- 2 Gluten Free Pie Crusts (usually get mine from Whole Foods)
- Gluten Free Flour Mix (Pamela's is good) - for the top crust
- 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- Juice of 1/2 a lemon
- 3/4 cup coconut sugar
- 2 tablespoons sorghum flour
- 2 tablespoons arrowroot starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon almond milk (or your favorite dairy free milk)
- 1 teaspoon organic cane sugar, (optional)
TOP CRUST INGREDIENTS
- 2 cups of All Purpose Gluten Free Flour
- ½ cup Coconut Oil, or Real Butter
- 1 egg
- ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
INSTRUCTIONS
Top Pie Crust Instructions (makes 2)
- 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
- ½ cup Palm Shortening, Coconut Oil, or Real Butter
- 1 egg (CLICK HERE for my GF VEGAN Pie Crust Recipe)
- ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
- ½ tsp salt (or season to taste)
- 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
- Mix together Gluten Free Flour along with optional Salt & Sugar.
- Add in Shortening (or butter), and mix until crumbly.
- Add in Egg and mix until well incorporated - mixture will still be crumbly.
- Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
- Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
- Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
- Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
- Too with the crust layer after adding your pie filling crimp edges of crust to make a decorative edge.
- Pierce bottom slightly with fork (and slit top layer with knife to vent).
FILLING INSTRUCTIONS
In a large mixing bowl, combine the apples and lemon juice.
In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
- Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
- Roll out the second pie crust and gently place it on top.
- Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
- Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
- Brush the crust with coconut milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
- Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
- Cool for at least 2 hours before serving.
Enjoy!!! Serve with vanilla ice cream (I do coconut milk ice cream) and hot PG Tips tea. :)
