Gluten Free Apple Pie

Here’s another pie in our series of Thanksgiving recipes. Make sure to use the easy pat-in-the-pan gluten free pie crust. This apple pie recipe will work with either fresh apples or gluten free apple pie filling. Just depends on how busy you are and what kind of prep time you want to do. Peeling apples for this will take some time. Opening two cans of filling will take no time. You choose.

Gluten Free Apple Pie

Ingredients:

Two recipes of Gluten Free Pie Crust (Or two store bought pie crusts)
2 cans of gluten free apple pie filling
3 Tbsp. butter
4 to 5 Tbsp. apple butter

Or for fresh apples:

8 golden delicious or a combination of pie apples
1/2 cup brown sugar
3 Tbsp. cinnamon or apple pie spice
6 Tbsp butter or non-dairy margarine
4 to 5 Tbsp. apple butter

Directions:

If using the pie filling: 

Go ahead and prepare the pie crusts as directed. Paint the bottom of the pie crust with the apple butter, covering the bottom completely. This will help to seal the bottom and keep the filling from making the bottom crust soggy. Pour in the pie filling, dot with butter and top with the second crust. Crimp the edges and place in a preheated 375 degree oven.

I usually cover the edges of my pies before I put them in the oven. Gluten free crusts seem to brown and burn faster than regular crusts do. You can either use strips of aluminum foil and place around the edges or you can buy a pie crust shield that just fits around the edge of your pie.

Bake for 45 to 55 minutes or until golden brown. May take a little longer. Don’t worry if it does. Just wait until the crust is golden. Pull out and let cool before slicing.

If using fresh apples: 

Go ahead and peel, core and thinly slice apples. Prepare pie crusts as directed. Toss in a large bowl with the brown sugar and cinnamon. Paint the bottom of the pie crust with the apple butter, covering the bottom completely. This will help to seal the bottom and keep the filling from making the bottom crust soggy. Pour in the apples, dot with butter and top with the second crust. Crimp the edges and place in a preheated 375 degree oven.

Cover edges with foil or a pie crust shield and bake until the apples are cooked and the crust is golden brown about 55 to 65 minutes making sure not to over bake.

Everyone will be impressed with your baking skills.
Don’t tell them it’s this easy. They won’t believe you.

Enjoy!! 

Kathy

Ps.. You know, everything just tastes better with pie (kinda like chocolate). It’s good for you. There’s fruit in there 🙂

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If you don’t have a pie crust shield, you really need to get one for gluten free pies. The crust always browns up way to fast before the filling is done. Now, with a two crust pie like apple, you can cover the entire pie with a double piece of foil and be good. But when you have a single crust pie like this one, the foil has a tendency to stick to the filling and then you’ve got a mess on your hands. I love my Pie Crust Shield!!

This is a great gadget to have around. Especially since you’ll be baking lots of pies.

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