Apple Pie

One of my favorite desserts this time of year is apple pie.  We are lucky enough to have an apple tree that normally produces a strange hybrid apple the size of my head and makes for great canning, apple pie, and apple sauce.  Unfortunately no apples grew this year because we had to prune the tree back last year.  Hopefully next year will be better and I will be able to make a lot more apple pies!  Here is my apple pie recipe which originated from a friend and I modified it for a gluten free version.

Apple Pie; the Crust (Gluten Free):
2 cups gluten free flour
1 tbsp sugar
1/4 tsp salt
12 tbsp cubed butter
1 egg
1+ tbsp ice water

Mix 2 cups gluten free flour, 1 tbsp sugar and 1/4 tsp salt in a blender.  Add 12 tbsp cubed butter and pulse until crumbly.  Add 1 lightly beaten egg and pulse.  Add 1 tbsp ice water and pulse.  Check consistency and add 1/4 tsp ice water at a time and pulse until correct.  Remove the dough and knead.  Split the dough into 2 sections.  Roll each section out into a circular shape.  Transfer one crust by folding it in half and gently moving into a pie plate.  Arrange it on the bottom of the plate as the bottom crust.  Use a pizza cutter to cut the other dough circle into strips which will be used to create the criss-cross pattern as the top crust.  Gluten free flour can be difficult to shape so add water and gf flour as necessary to get the right texture and consistency for rolling and cutting. Also, I find that well oiled hands help forming gf flour doughs. 

Apple Pie; the Filling:
8 apples peeled, cored, diced (or like 4-5 if they are as big as mine)
1 cup sugar
1/4 cup gluten free flour
1 tbsp cinnamon

Mix dry ingredients in a large bowl.  Toss apples in, coating the chunks with the dry ingredients.  That's it!  Arrange them in your crust bottom.  Cover with the crust to strips in a criss-cross pattern.  Bake at 385 degrees for 45 minutes.