Monday, July 4, 2011

Gluten Free Apple Pie

What a perfect day to share a no-fail, super delicious apple pie recipe.
Happy 4th of July and Happy Birthday America.
Now, you can make your pie and watch some baseball,
and feel really American.
I love today.

My sister in law gave me this recipe, and it's always getting great complements.
Thanks Pam!
Also, with the apples you must use half Granny Smith and the other half Breaburn.
Granny Smith because they hold their shape when baked, soak up spices (cinnamon/nutmeg) really well,  and the moisture content combined with the sugar makes a sweet apple-y syrup inside the pie.
Braeburn because they hold their shape really well when baked, and don't become mealy in the pie.
Don't use Red Delicious, are not good!
And now you know...

Gluten Free Apple Pie

1/2 cup heavy cream
1 cup sugar
2 T. quick-cooking tapioca
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
2 t. lemon juice
5 cups peeled and sliced apples
Gluten Free Pie Crust
2 T. butter

Combine the cream, sugar, tapioca, salt, spices, and lemon juice in a large bowl.  Prepare apples and fold into mixture.  Let sit while preparing pastry.  Spoon half the apple mixture into pastry-lined pie plate.  Dot with the 2 T. butter and add the remaining apples.
Cover with top crust; adjust, flute, and seal edges.  Cut 5-6 1/2 inch slits in the top crust.  Brush with milk and sprinkle with cinnamon-sugar.
Bake at 400 for 50-60 minutes or until apples are tender and crust is golden brown.
If edges are looking too brown, cover with foil and continue baking.

Also try:
Gluten Free Strawberries and Cream Pie


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