Sometimes we just need a slice of pie.

Pie can be so comforting, but we can’t have a pie without a scrumptious pie crust recipe! This Apple Pie recipe is free from peanuts, tree nuts, eggs, gluten, wheat, shellfish, and dairy. It’s perfect for chicken pot pie, apple pie, sweet potato pie…you name it!

I hope that you enjoy!

-Monique

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Allergy-Friendly Apple Pie & Home-Made Crust with Apple Cider Reduction Glaze! [RECIPE]

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***As an Amazon Associate I earn from qualifying purchases. I earn a small fee that doesn’t increase the price you pay for the product.

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Apple Pie Filling Recipe:

• 6-10 Apples. (How many apples depends on how stuffed you want your pie to be. I do a blend of at least two different kinds of apples. For example: 6 Cortland Apples & 4 Granny Smith apples. Blending together two different types of apples really enhances the flavor and the texture of the pie.)
• 3/4 – 1 C Granulated Sugar
• 1 Tbs Cinnamon
• 1/2 tsp. Nutmeg

Directions:

• Slice the apples and place them into medium/large sized mixing bowl.
• Mix Sugar Cinnamon and Nutmeg in a separate small sized bowl. Pour over apple slices.
• Thoroughly mix apple slices and dry ingredients with a spatula.
• Let stand for 20-30 minutes (while you make the pie crust dough.) Letting the apples stand will allow the apples to bleed.
• Now that the apples have bled (and there’s juice at the bottom of the apple bowl), I gradually sprinkle some all-purpose flour into the apple mixture. I once again, thoroughly mix the apples before pouring them into the crust. Adding flour into the apple mixture will help to prevent the pie from becoming too runny.

Pie Crust Recipe:

Dry Ingredients:

• 1 1/2 – 1 3/4 C Gluten Free, All-Purpose Flour
• 1/2 C Cornmeal
• 1/4-1/3 C Sugar
• 1 tsp. Salt

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Wet Ingredients:

• 1 1/2 Sticks of Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
• 1/2 C Warm Water

Directions:

^{This recipe typically yields enough dough for 2 pie crusts (a top crust and a bottom crust.)}

• Mix dry ingredients in a medium to large sized mixing bowl with a spatula.

• In a separate large bowl, mix wet ingredients.
• Gradually mix the wet ingredients into the bowl of dry ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, the mixture should resemble pie crust dough. If the dough is too sticky, I gradually mix in a little more gluten free all-purpose flour. I try to shape it into a ball shape and then I divide the dough into two halves.
• I scatter flour onto parchment paper, then I place a ball of dough into the center of the parchment paper, then I place a second sheet of parchment paper over the dough so that the dough is sandwiched between the two sheets of parchment paper.

• Next, roll the dough out either by using a rolling pin or a smooth drinking glass. I keep carefully rolling the dough out from the center to the outside edge of the parchment paper. My ultimate goal is to roll it out to an 1/8″ thick circle.

• I carefully peel away the top layer of parchment paper, I thoroughly grease a glass piedish with a safe butter option. Then, I use a sieve to scatter flour over the greased piedish. Next, I pick up the piecrust and flip it fast, over and into the piedish. I now carefully peel away the remaining piece of parchment paper. If there are any rips or cracks in the dough, I just mend the area back together.
• Fill with your favorite filling. Bake in the oven at 375 degrees for 42 minutes.

(Optional) Apple Cider Glaze Recipe:

• 1 C Apple Cider

Directions:

Place apple cider into a medium/large saucepan on medium/high heat on the stovetop and bring to a boil. You’ll want to keep a close eye on it to make sure that it doesn’t boil over. and you’ll occasionally need to stir the cider with a silicone spatula. You’ll need to boil it for 25-30 minutes and it will feel like nothing is changing with it until all of the sudden, it will thicken up and seem syrupy rather than runny. Promptly remove it from the heat and it will continue to thicken as it cools. You’ll want to make sure to apply it to the pie crust while the reduction is still warm/hot, otherwise it will become too stiff/solidified to work with. Carefully drizzle it over the baked apple pie crust, once the pie has been removed from the oven.

Enjoy!

-Monique

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