1 package Bobs Red Mill Gluten Free Pie Crust Mix, prepared
4 lbs Granny Smith Apples (about 8 apples), peeled and cored
1/2 cup plus 1 Tbsp Sugar
1 Tbsp fresh Lemon juice
Zest from 1 Lemon
1/4 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1 egg white, or 1/8 cup milk
Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in a 9-inch pie pan. Place pan in refrigerator.
Preheat oven to 425F.
Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt, and spices. Stir to coat.
Remove pie pan from refrigerator. Pour apple mixture into pie shell.
Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving a 1/2-inch overhang. Tuck overhanging dough beneath itself, and fute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 tablespoon sugar.
Bake on center rack for 25 minutes at 425F. Reduce temperature to 375F, place a baking sheet on lower rack, and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.
Makes one 9-inch pie
Pie Crust
2 1/2 cups Unbleached White Fine Pastry Flour
1/2 tsp Salt
1 cup Butter chilled and cubed
1/2 - 2/3 cups Ice Water
2 Tbsp Milk
1 Tbsp Sparkling Sugar or Turbinado Sugar
Filling
4 lbs Granny Smith Apples peeled and cored
1/2 cup Sugar
Zest of 1 Lemon
1 Tbsp Lemon Juice
1/4 tsp Salt
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cinnamon
In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.
Meanwhile, cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon zest, lemon juice, salt, and spices. Stir to coat.
Preheat oven to 425F. On a floured surface, roll first disk into a 12-inch circle. Place crust in a 9-10-inch pie plate. Press the dough into pie plate. Pour apple mixture into pie shell.
Roll out the second disk into a 12-inch circle and carefully lift and place over filling. Trim dough edges, leaving a 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.
Brush top crust with milk and sprinkle with remaining 1 tablespoon sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375F and bake for 30 minutes, or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.
Makes one 9- or 10-inch pie
Create the Amazing Gluten Free Apple Pie and the Flaky Apple Pie ahead of time for a gathering, then freeze them. When youre ready to defrost and serve, simply follow the directions above.
4 cups Granny Smith Apples peeled and diced (about 6 medium apples)
1/2 cup Sugar
2 tsp Cinnamon
4 Tbsp Butter
2 Tbsp Organic Unbleached White All-Purpose Flour
Preheat oven to 350F. Use your pie crust dough (see recipe link in blog post) to line four wide-mouth pint-size mason jars. Pull off small pieces and mold them together on the inside of the glass, keeping the thickness of the crust to about inch.
In a bowl mix together apples, sugar, cinnamon, and flour. Making sure apples are completely coated in the dry mixture.
Fill jars with apple mixture until just below the lower rim, where the threads for the lid start. Add 1 part of butter to the top of the mixture (about 1 tablespoon).
Roll out your remaining pie crust to -inch thick, and cut -inch wide strips and weave a lattice top for each pie.Place jars on a baking sheet and cover them with foil.
Bake for 20 minutes covered, and 25-35 minutes uncovered. When the crust is golden brown, remove and let cool before packaging or eating.
Alternatively, if a pie seems like too much effort, you can also try experimenting with an apple galette.
This Easy Apple Galette with Salted Maple Caramel Drizzle is made with simple ingredients and requires minimal baking skill. After you create the dough and top it with almond paste, simply arrange the apples (not their juices) on top of the almond paste and fold the edges over the apples. Brush whisked egg over the dough, sprinkle it with sugar, and throw a bit of butter over the apples. Bake at 400F for 45 minutes (or until crust is golden brown). Drizzle the galette with caramel sauce and serve it warm. As the recipe notes, almond paste does add flavor to the galette but can be left out. You can use also vodka instead of brandy if youd like. Or, omit the alcohol altogether and substitute with the same amount of water.
If you dont have apples on hand, there are many other fruit pies you can whip together to freeze and bake according to the directions above.
This Gluten Free Lemon Blueberry Pie captures the feeling and the taste of summer. Top it with a dollop of whipped cream for an extra special dessert occasion.
This Cherry Berry Pie is packed with raspberries and cherries and is of course amazing when served with a scoop of ice cream. The design itself is a work of art.
If its a blackberry pie youre in the mood for, opt for this Honey Blackberry Pie for something both sweet and tart. Simply combine our Gluten Free Pie Mix with fresh blackberries, honey, lemon juice, and orange zest for a tantalizing treat.
Whether youre baking a frozen apple pie or one of the pies listed above, we hope these recipes have given you fruit-filled inspiration for a beautiful baking bonanza ahead.
Pie baking is a family tradition with a story and we look forward to hearing yours, from apple pie to cherry pie to everything in between. Have any special fruit pie recipes you like to make? Share them with us in the comments below.
A week ago, I made the pie crust (took me three tries!) in a sheet pan and froze it unbaked. I peeled, cut up all the apples, added the flour and sugar and spices, cooked them slightly in a kettle on the stove. I spooned the apples out and froze them, then cooked down the juices to make a syrup and froze the syrup separately.
Now the event is in two days and I need to bake the sheet pan pie.
Do I bake the pie crust from frozen first (with parchment and beans in to keep it flat) since the apples are partially cooked? Do I unthaw the apples?
For best results, thaw all of your components and move forward with your recipe as written!
What happens if frozen baked or unbaked apple pies are frozen for a year or so. 3-4 months seems to be generally accepted time limit.
Hi Lawrence, that's not something we've tested specifically. My guess is that there would be marked degradation of the apples and crust over such a long period of time that would make the pie taste less fresh and have a less desirable texture once baked and/or rewarmed.
We’ll, I found these times to be WAY off! I currently have my unbaked 9” deep dish apple pie in the oven right now, and so far it’s been in there about 70 minutes. I finally turned the temperature up from 350 to 375. Hopefully it will be done soon!!!!