~Apple Pie Never Tasted So Good!~Fall is officially here: it got cold, and I immediately craved my two favorite things - apple pie and pumpkin pie. I am SO kicking myself for not growing pumpkins this year, which is why my first pie of fall was an apple pie. Well, that and I had a bunch of apples that were about to go bad if I didn't use them up pronto ;-) I made this in the blink of an eye - the crust is super easy, the filling is so basic, yet they combine to make such a wonderful pie, people can't believe you didn't spend all day making it! One note: this pie crust works best if you use a metal pie plate - glass just doesn't heat it as well and may cause a mushy pie crust center (trust me, I know!).
This is gluten free, egg free, corn free, soy free, dairy free, vegetarian and vegan!
Meghann's Apple Pie of My Eye
Crust (Altered from a Recipe by Bette Hagman)
1-1/2 cups Bean Flour Mix (see flour posts)
1 tsp (rounded) Baking Powder
2 tbsp Sugar (I used granulated white, but experiment to find your favorite)
Dash of Salt (up to 1/4 tsp)
Scant 1/2 cup Extra Virgin Olive Oil
3 tbsp Rice Drink
Mix the dry ingredients, add the oil and rice drink and mix until combined. Press into a pie plate (no rolling pin required!).
Filling
6-8 Apples, Peeled (Royal Gala are my favorite ,or a mix of Gala and Macintosh)
1-3 tbsp Ground Cinnamon (to your taste)
Dash of Nutmeg (up to 1/4 tsp, maybe more - add to your taste)
1/4-1/2 cup Sugar (This will depend on the sweetness of the apples - the sweeter the apple, the less sugar required)
Slice apples into 1/2 inch slices. Toss in a large bowl with the cinnamon, sugar and nutmeg. Allow to sit for 5-10 minutes to allow flavors to mingle. Pour into pie crust, making sure not to get the juice in the crust or it will be soggy. There will be a lot of apples, so make sure to pile them high! When baked, they will settle a bit. Bake on a cookie sheet (to catch any wayward drips) in a preheated 350 degree oven for 30-40 minutes. Let cool and devour!
Enjoy!
Meghann
