Everyone loves apple pie. This recipe is easy, with a few simple ingredients. Make it with our easy-to-roll Gluten-Free Pie Crust.
7 to 8 organic apples
1/4 – 1/2 cup sugar (evaporated cane juice)
1/4 cup water
2 Tablespoons potato or corn starch
Gluten-Free Pie Crust Dough for 2 crusts
Preheat oven to 350oF
Core apples. If the apples are organic there is no need to peel them.
Slice apples into thin crescents, 1/4 inch or thinner and place in a large bowl.
Toss the apples with sugar, mixing well, coating all the apple pieces with sugar.
Take chilled dough for one crust and place on a sheet of lightly oiled wax paper or parchment paper. Cover with another sheet of oiled wax or parchment paper. Roll dough out with a rolling pin between the paper sheets, making a circle slightly larger than the pie plate.
Carefully peel the top sheet off. Flip the dough onto the pie plate and carefully peel off the other sheet of wax paper. If the dough rips, it can easily be pressed onto the dough in the pie plate. Press the dough evenly in the plate, covering the plate edges.
Line the apples in the pie plate. I like to line the apples up in the same direction, evenly.
In a small bowl mix the starch together with water until blended. Pour evenly over the apples.
Take the remaining half of chilled dough and roll out as before making a circle slightly larger than the pie dish. Carefully peel the top sheet off. Flip the dough over the apples and carefully peel off the other sheet of wax paper. Press the top and bottom edges together, trim and decorate.
I like to leave a little extra dough and apples over to make a small tart so I can taste and enjoy a bit of this delicious creation right away!
Bake the pie for 60 minutes. For small tarts bake for 30 minutes.
Remove from oven and cool for at least 15 minutes before serving.