There is nothing quite like the smell of a freshly baked apple pie – it brings back wonderful childhood memories of moms and grandmothers baking. If you’ve been living gluten-free, pies can seem unattainable. However, this is an easy and wonderful pie that is allergy-friendly and delicious. Show someone you love them with an apple pie that will wow allergic folks and their non-allergic family and friends.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and a vegan/vegetarian recipe.
- top and bottom pie crust, from our full 6 pie crust recipe or the half recipe for 3 pie crusts
- 4 medium Granny Smith apples
- 3 medium Gala or Fuji apples (or another red eating apple)
- 1 cup white sugar
- 2 TBS quick cooking tapioca
- 1 tsp cinnamon
- 1/2 tsp nutmeg (freshly ground if possible)
- 1 tsp lemon juice
- sprinkling of cinnamon sugar
Peel and quarter the apples, removing the core. Slice the apples thinly across the width of the apples, and combine in a large bowl.
Add sugar, tapioca, cinnamon, nutmeg, and lemon juice to the bowl of apples. Stir gently but combine well. Cover bowl with plastic wrap and let sit for about 30 minutes.
Preheat oven to 350, and grease a 9-10″ pie pan.
Roll out bottom crust between two pieces of plastic wrap, and place in the greased pie pan. Mix apples again, then pour over the pie crust.
Roll out top crust, and tent it over the apples. Use a fork to press the edges of the top crust and bottom crust together. Use a fork or knife to make a few venting holes (making the vent holes in the shape of the mathematical symbol for pi is purely optional).
Lightly sprinkle top of the pie with cinnamon sugar.
Bake at 350 for 40-50 minutes, until the crust has turned golden brown. Eat while it’s still a bit warm, or cooled for breakfast the next morning. Yummm…