Forewarning: I’m in a chatty mood so if you just want the recipe, feel free to skip to the bottom. (… That was a joke. You’re not seriously going to skip to the bottom, are you?)
So who likes apple pie? I’m guessing the majority of you out there do, some of you might even love it. (Like my father, for example, whose idea of a small slice of apple pie would be half the pie.) It might shock you (or not) to learn that it was only in the last couple of years that I started liking apple pie. For whatever reason when I was young I decided I didn’t like mushy apples but thankfully now I’ve joined the ranks of the many who do. But sadly, because I only recently started liking it, I have never made an apple pie.
So why now?
I was talking to a friend about how I go a little pumpkin-crazy in October (just wait for all the posts.. they will come) and mentioned my love of pumpkin pie, and he mentioned his favourite was apple and how now is the perfect time for apple pie because it’s apple-picking time. A few days pass and I’m at the grocery store, wandering aimless as I do sometimes, when I found myself standing in front of the apples. A little voice echoed in my head “apple pie, apple pie, apple pie”, and so to silence the voice I decided to make an apple pie! (I know, that story was a little anti-climatic… there’s a reason why I’m not a professional writer.)
Anyways… Recipe time!
Remember a while back I said I had my lazy moments? Well instead of playing around with a gluten-free pastry recipe, I decided to take a shortcut and use the Gluten-Free Pantry’s pie crust mix. I’ve used this mix before and I’m always happy with it. It’s sweet but not too sweet with the right amount of flaky, and it’s much easier to handle (in my opinion) than traditional pastry dough.
So that’s my crust, and while it was chilling in the fridge, I put together the apple filling.
5 McIntosh apples, peeled and sliced
1/3 C white sugar
1/3 C packed brown sugar
1 Tbsp sweet rice flour
1 Tbsp tapioca starch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp cardamon
2 Tbsp butter, cut into tiny cubes
Place all the sliced apples in a large bowl. In a small bowl mix sugars, rice flour, tapioca starch, cinnamon, nutmeg, cardamon and salt (feel free to add a bit of cloves too if you want more of a zing), and sprinkle over the apples. Let them sit for about 10 minutes, until a bit of juice forms.
Take your pastry dough out of the fridge and roll it out (about an 8th of an inch thick). Like I said earlier, the nice thing about this dough is it is easier to handle, so it won’t crack as much. Place it in your pie pan, and add the apples. Next step, take the butter and scatter it on top of the apples. Once that is done, add the top layer of pastry and seal! Brush the top with either a little bit of water or milk and sprinkle lightly with sugar. **Important** Don’t forget to slash the top to vent the pie! (I just did an X in the middle.)
Bake at 375 degrees F, for roughly 40-50 minutes or until juice bubbles through the slashes and the apples are tender.
Once fully baked, remove from oven and let cool slightly…then dig in! Add a little ice cream on top and you have yourself one hell of a yummy dessert! Even better than dessert, it makes a great breakfast!!
With a successful apple pie under my belt now, I look forward to making other delicious apple-related treats. Any suggestions?