Here I am espousing the blog as having “classic & original gluten free recipes” and I forgot apple pie! Next time I make such a gaffe, use the Contact Me link and send me a message!
I’ve been on an apple kick ever since my dad gave me a ginormous bucket of apples from his backyard tree. A few mornings ago I made Apple Pancakes, then Apple Fritters, oh and some Cranberry Apple Oatmeal for lunch. And let’s not forget the Caramel Apple Bread. However, you can’t have an entire bucket, and I do mean a HUGE bucket, of apples and not make apple pie. That would just be silly. Especially because GF pie is so stinking easy. Even the crust is easy, or at least not any more difficult than regular pie crust.
Tip from my grandma: Just before putting the pie in the oven you can brush the top of the crust with milk and a sprinkle of sugar for a nice even browning effect.
Bonus Tip from my experience with this pie: If you’re in a hurry and just slap on the milk you’ll end up with what looks more like abstract art on your crust. In that case it’s better to just forgo the milk. 🙂
P.S: If you want to make Apple Pie for a crowd, I suggest my Apple Pie ’63 recipe – a slab style apple pie with cream cheese and caramel; swoon!
- 8 cups peeled and thinly sliced apples (approx 8-9 medium sized apples)
- 1 teaspoon lemon juice
- ⅓ - ⅔ cup sugar
- ¼ cup white rice flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- dash of salt
- GF pie crust, unbaked
- 2 tablespoons butter, optional
- Heat oven to 425 degrees.
- Combine apples and lemon juice in a large bowl. Stir in sugar, rice flour, cinnamon, nutmeg, and salt.
- Pour into pastry lined pie plate. If desired, top with butter cut up into small pieces. Cover with top pastry, seal, flute, and cut slits to vent.
- Bake 35-45 minutes until crust is golden brown and juice begins to bubble through slits in the crust. If crust edges start to brown too much you can cover the edges with foil or a pie crust shield (I've had mine for years, love it!)
- Cool on wire rack at least 2 hours before serving; unless you're ok with it running when you slice it, in that case go for it!