Apple Pie

You cannot go wrong with a fresh baked apple pie.

The Apple Filing

• 3 large Granny Smith apples

• 4 large McIntosh apples

• 1 T lemon juice

• 1 t lemon zest

• 3/4 cup plus 1 T sugar

• 2 T gluten free flour

• 1/4 t grated nutmeg

• 1/4 t ground cinnamon

• 1/8 t allspice

• 1/4 t salt

• 1 egg white

Adjust oven rack to lowest position and place a baking sheet on it.

Preheat the oven to 500 degrees.

Prepare the Pie Crust. 

Roll one half the dough to a 12 inch circle and transfer to the pie plate.   Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface.  We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap.  Refrigerate the dough lined pie plate.

Peel, core and quarter the apples.  We have several apple trees on our property so last year we bought Back To Basics Apple and Potato Peeler.  It is great fun for the kids and makes this job very easy.

Toss the prepared apples with the lemon juice and zest.

In a medium bowl, mix 3/4 cup sugar,  flour, spices and salt. 

Toss the dry ingredients with the apples and turn into the chilled pie shell.  Slightly mound in the center.

Roll out the second piece of dough to a 12 inch circle and place over the filling.  Trim and flute the edge to hold together with a fork.  Cut 4 slits in the top of the pie.  (This is a home made pie, so it doesn't have to look perfect.)

Brush the top with a lightly beaten egg white and sprinkle with 1 T sugar.

Place on the cookie sheet and lower the oven temperature to 425 degrees.  Bake until the crust is golden, about 25 minutes.

Rotate the pie and reduce the temperature to 375 degrees.  Continue baking until the juices bubble and the crust is a deep golden brown, 30 minutes longer.

Transfer to a wire rack and let cool. 

Serve with vanilla soy or ice cream.