Gluten-Free Apple Pie with Coconut Sugar

• Vegetarian
• Gluten free

• Produce

  • 3 lbs Apples

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp All-spice, ground
  • 1 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 2 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 tbsp Milk

Found on healthynibblesandbits.com

Description

Ingredients

• 2 TBS butter
• 3 pounds (1.36kg) apples, peeled, cored, and thinly sliced (I used half Granny Smith, half Pink Lady apples)
• 2/3 cup + 1 TBS (110g) coconut sugar (or any sugar you prefer)
• 1/4 tsp ground all-spice
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2 TBS cornstarch
• Youll need 2 pie crusts for this pie. I used this gluten-free pie crust recipe from The Bojon Gourmet. Feel free to use whatever pie crust you want (ones made with all-purpose flour or pre-made crusts work fine.)
• 1 egg
• 1 TBS milk

Directions

• Cook Apples: Melt butter in a large sauté pan over medium heat. Add sliced apples and stir to coat with butter. Reduce heat and add the sugar, spices, and salt. Stir to coat apples with sugar. Cook for 5 minutes, until the apples start to soften. Sprinkle in cornstarch and cook for another 2 to 3 minutes, stirring occasionally. Turn off heat and spread apples on a baking sheet to cool.
• Prepare the Bottom Crust: Roll out of your pie crusts until you get a 12-inch round. You can roll the dough out on a lightly floured surface or between 2 sheets of plastic wrap. I think rolling it out between plastic wrap is the easier, less messy way to do it. Transfer the pie crust to a 9-inch pie dish. To transfer the crust, drape the dough over your rolling pin, fold the crust in half (twice), or simply transfer the crust with the plastic wrap. Fit the crust tightly onto the pie dish to get rid of any air pockets that may have formed. Trim excess dough to get a 1 overhang. Cover crust with plastic wrap and freeze it while you prepare the second pie crust.
• Prepare Top Crust: Roll out the second pie crust until you get a 10-inch round. Cut the pie crust into 10 1-inch strips.
• Finish the Pie: Take the pie dish out from the freezer and fill it with cooled apples. Lay 4 strips of crust on top of the pie dish. Flip back the first and third strips and lay another strip perpendicular to these strips. Straighten out the flipped pie strips. Flip back the second and fourth strips and lay another strip perpendicular. Continue until you have covered the entire surface with latticed strips. Trim dough to get a 1/2-inch overhang. Fold and tuck crust right above the lip of the pie plate. Flute crust by creating indentations with your thumb on one hand and your thumb and index finger on the other. Gather extra dough and roll out to make small leaf cutouts. You can use these leaf cutouts to decorate the pie (or to cover blemishes, as I did). Beat egg and milk together to create egg wash. Brush egg wash over pie crust and bake pie for 45 minutes, or until the crust is a nice golden brown.
• Serving: Let pie cool for 1 to 2 hours before cutting into it. Serve with ice cream, if you like. Store leftovers in room temperature in an airtight container for up to 2 days. Refrigerate leftovers if you are storing them for a longer period. Reheat pie in a 350 degrees F oven (175 degrees C) for 10 minutes.