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:
+ Earth Balance butter
+ Bob’s Red Mill Gluten Free Pie Crust Mix
+ Organic Vegetable Shortening
+ Ice water
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!
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