Every season is pie season for me, but there is something special about autumn pies. Maybe it’s the cozy warm feeling baking a pie brings to the kitchen. It’s chilly outside, the oven warms your home and whatever pie you’re baking smells like heaven. This pie is no exception, I made it yesterday on a chilly rainy day —the smell of cinnamon, apples and bourbon filled our home. It was a perfect autumn day.
I’m going to be honest here: pie crusts are tricky, but it was easier back in the day before I gave up soy, gluten and dairy (remember that Cherry Cream Pie? Mmm). Baking a dairy and soy free crust is challenging. Pie crust is delicate to begin with; it’s a challenge I can’t leave alone. I love pie too much. This is the first time I used Bobs Red Mill Gluten Free Pie Crust Mix and I’m really happy with the results. It wasn’t difficult, although I wouldn’t say I have mastered handling the pie crust. Making a lattice crust would be difficult…but enough about pie crust, let’s talk about making this pie!
For the crust you will need:
Prepare your crust according to the directions on the pie crust mix bag. While your crust is chilling for an hour, make the pie filling. Preheat your oven to 425°F. You will need:
+ Six cups peeled and thinly sliced apples. I used two honey crisps, two granny smiths and two gala’s.
+ 3/4 cup sugar, I used coconut sugar
+ 2 Tablespoons gluten free all-purpose flour
+ 3/4 teaspoon cinnamon
+ 1/4 teaspoon salt
+ 1/8 teaspoon ground nutmeg
+ 1 Tablespoon lemon juice
+ 2 oz Makers Mark bourbon
Mix ingredients in a bowl thoroughly. Grease pie dish, or cast iron skillet like I did and line bottom with pie crust. Distribute pie filling evenly and cover with remaining pie crust. Bake for 40-45 minutes, or until crust is golden brown. *Line edge of crust with strips of foil after 20 minutes of baking to prevent burning.* Allow time for pie to cool before serving and enjoy!