Homemade Apple Pie (Gluten-Free) ©

This old-fashioned homemade gluten-free apple pie is the perfect blend of nostalgia and comfort. Encased in a golden-brown double crust or topped with a sweet crumb topping, the pie is filled with perfectly spiced apples. Each bite combines the sweetness of juicy apples with a hint of cinnamon and nutmeg. The filling is rich yet light, with a balance of tartness and sweetness that melts in your mouth. The aroma of baked apples and spices fills the air, making it impossible to resist. Whether served warm with a scoop of vanilla ice cream or enjoyed as-is, this classic dessert brings back the taste of simpler times.

The pie crust recipe is made with "Inspiration Baking-All Purpose Flour Blend. Find the recipe on this website.

This recipe will also make other delicious recipes with just a few tweaks! Check out our recipes!

SERVINGS: 6-8

PREP TIME: 30 MIN

COOK TIME: 45 MIN

TOTAL TIME: 1 HR and 15 MIN

INGREDIENTS

Pie Filling

• Prepared Inspiration Baking Pie Crust dough (makes 2 crusts)

• 5 Cups peeled and diced apples

• 1/2 Cup granulated sugar

• 1/4 Teaspoon ground nutmeg

• 1/2 Teaspoon ground cinnamon

• 2 Tablespoons cornstarch or Instant Tapioca Pudding

• 3 Tablespoons butter or margarine

• 1 Egg white + 1 Tablespoon water for pie crust egg wash

• 1 Tablespoon Sugar

• Ground cinnamon to sprinkle on the top of the crust before baking (omit if using the crumb topping)

  Crumb Topping

• 1/2 Cup "Inspiration Baking-All Purpose Flour Blend.

• 1/4 Cup packed brown sugar

• 1/4 Cup cold butter or margarine

• 1 Teaspoon ground cinnamon

DIRECTIONS

Pie Filling

1. Preheat oven to 425°F

2. Place 5 cups of peeled and diced apples in a large bowl.

3. In a small bowl whisk together the granulated sugar, nutmeg, cinnamon, and cornstarch. Add the mixture to the diced apples and stir to coat all the apple pieces.

4. Cover with plastic wrap for at least 30 minutes. Stir the mixture a few times as the apples get juicy.

5. Prepare the pie crust for a 9-inch pie pan as instructed. Place the bottom crust in the pie pan. Do not trim off any extra dough that can be used when crimping the two edges together.

6. Stir the apple mixture and scoop into the pie pan.

7. Cut up the 3 Tablespoons of butter and drop on top of the apple pie mixture.

8. Place the second pie crust on top. Crimp the edges.

9. Cut slices in the top of the pie crust to allow the filling to bubble freely while baking without lifting the top crust off.

10. Use the egg wash to cover the top of the pie crust. Sprinkle with sugar and cinnamon.

11. Place pie on large baking sheet. Cover edges with foil to prevent over browning the crusts edges. Remove foil 15 minutes prior to full baking time.

12. Cook for a total of 45-50 minutes. Remove pie from the oven and place on a wire rack to cool.

Crumb Topping Option

1. Crimp pie crust edges.

2. In a small bowl, combine all dry ingredients together.

3. Cut in the cold margarine or butter with a fork just until coarse crumbs form.

4. Sprinkle the crumb topping onto the pie filling.

5. Bake as directed. Check after 30 minutes to make sure the crumb topping is not over browning. You can always loosely cover the pie with foil.

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NOTES:

• I make the pie filling the day before and refrigerate it. This allows the spices to absorb in to the apples. Be sure to stir every few hours.

• If you are unsure if the apples are soft enough after baking, carefully use a fork to test the apples. Do not push the fork through the bottom crust or the filling will seep out.

• The pie will continue to cook as it cools.

• Be sure to completely cool the pie before cutting. You can always rewarm in an oven or a microwave.

• When its time to crimp the edges, use the extra dough that drapes over the pie pan and crimp with the top layer.

• When crimping a single crust, turn the extra dough inward and then crimp. This creates a cradle for the filling.