Apple Pie

If my Mother-in-law had me pick my favorite dessert of hers, my answer would always be her Apple Pie.  In fact, have you ever had something homemade that was so good that you just couldn’t order it in a restaurant anymore because it wouldn’t taste as good?  My girlfriend’s chinese cooking has also done this to me.  Since I’ve tried her homemade fried rice, restaurant fried rice just isn’t as good anymore.

But anyhow, back to pie.  This Apple Pie is classic.  Normally, I don’t eat pie crust but this one is so tender and full of flavor.  It’s actually the Crisco crust recipe.  If you are not confident making pies, check out their video and pie making tips.  They are really helpful. 

My pies might not be pretty yet, but someday my friend I hope to figure out how to make the beautiful fluted edges that my mother does so easily.  For now, I’m happy when the crust doesn’t fall apart when I transfer it to the pie pan.

The crust:
2 c Natalie’s Gluten Free Flour Mix  
1 t salt
3/4 c Spectrum Organic Shortening
5-6 T  ice cold water

1.  Whisk flour and salt together in a large bowl.
2.  Using a pastry blender, or 2 knives, cut in the shortening until the mixture is coarse with pea-sized crumbles.
3.  Sprinkle 5 T water into the flour mixture.  Stir with a fork.  Add 1 T water, if necessary, to make sure the dough sticks together, forming a ball.
4.  Divide the dough into 2 halves and form into balls so that one dough ball is a little larger than the other. 
5.  To prepare a rolling surface, lay down some saran wrap then sprinkle with flour.  Place the larger dough ball flattened into a disc on floured surface and sprinkle a little more flour on top.  Then cover with another sheet of saran wrap and start rolling.  Roll until a couple inches larger than your pie pan.  To transfer the dough, carefully remove the top saran wrap.  Then gently roll up the crust on bottom saran wrap, flip upside down and unroll onto the pie pan.  Now, carefully remove the saran wrap that is on top of the crust in the pan.

The Pie Filling:
1/2 c Corn Chex or Gluten Free Cornflakes, crushed
6 c Haralson Apples, peeled, cored and thinly sliced
3/4 c sugar
1/2 t cinnamon (adjust to taste)

1.  Preheat oven to 350 degrees.
2.  Sprinkle the crushed cereal over the bottom pie crust to cover.
3.  Place apples on top of the cereal.
4.  Sprinkle with sugar, then sprinkle with cinnamon.
5.  Top with a couple pats of butter.
6.  Then roll out the smaller dough ball and transfer it on top of the pie.  Trim the crust and press the edges together.  Using a knife, cut a few little slits in the center of the crust for air to escape.  Bake 50-55 minutes or until you see a little juices on the side of the crust.

Tip:  Lay a sheet on tinfoil (edges creased up) or a cookie sheet on a rack under the pie rack, to catch any juices that bubble over.

Thanks Gluten Free Mondays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free WednesdaysCybele Pascal @ Allergy Friendly Fridays, Fireflies and Jellybeans, Gluten Free Fridays and Show and Tell Saturdays for letting me share this recipe on your site.  These blogs have a great collection of allergy friendly recipes.


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  1. 3
    Cindy Gordon

    You have gotten my courage up, I think I might be able to tackle pie crust for thanksgiving!! πŸ™‚ Thanks for linking up at our Gluten Free Fridays party! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚ I hope that you'll join us this week! Cindy from

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