Country Style Apple Pie ~ Gluten-free option
Country Style Apple Pie is a treat to savor especially with a scoop or two of vanilla ice cream on the side.
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After many years of making apple pies for my husband, I finally came up with this country style apple pie. This is a loaded apple pie, so if you like lots of apples in every bite…read on!
All my pies have been made with gluten-free and regular all-purpose flour. The gluten-free pies are yummy, too; they just aren’t as pretty.
To Make This Country Style Apple Pie You Will Need These Ingredients:
- Fresh apples ~ I use Gravensteins, but Granny Smith, Braeburn, and Honeycrisp are also worthy options.
- Sugar
- All-purpose flour or a gluten-free one-to-one blend with xanthan gum or guar gum.
- Cinnamon
- Allspice
- Nutmeg
- Butter or a non-dairy substitute
- Shortening
- Water
In a large mixing bowl, add:
Flour and salt, mix well.
Cut in shortening until pieces are the size of small peas. Sprinkle in 1 Tbsp of water at a time, gently tossing with a fork until mixture is moistened enough to stick together and form a large ball.
Divide the ball in half.
On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
When the dough is placed in the pie dish, the bottom crust will need to slightly hang over the edge of the dish. This prevents the fruit juices from leaking under the crust.
Set crust in a pie dish. Pour apple mixture into the dish. Top apple mixture with pieces of butter.
Roll out the second ball of dough for the top crust.
Place over apple mixture. Cut small slits in the top crust. Trim edges of crust and flute by squeezing the bottom and top crust together and pushing between fingers to form an edge.
At this point, I like to cover the edges of my pie with foil for half of the cooking time. This allows me to bake the pie longer to ensure the fruit is tender but prevents edges from becoming overdone.
Bake pie at 375 for 25 minutes; remove foil from edges. Continue baking for another 25 minutes or until the filling bubbles and the crust is golden brown.
Let the pie cool on a wire rack. Serve your pie with some ice cream or whipping cream. A terrific way to enjoy the fruits of summer all year long! Pies can also be frozen before baking for another day.
Oh, did I mention that my husband LOVES pie crust?
At his request, I save the trim from the edges and lay them on top of the pie before baking. It’s like a double-crusted pie. Sometimes, I make cut-out shapes, which is cute. Today, I was in a hurry and just placed the strips over the top.
Plain or fancy… the extra crust is always yummy!
Try a crumble topping for another delicious version of this apple pie recipe.
I hope you enjoy every single bite of your pie!!
Country Style Apple Pie
Ingredients
- Filling:
- 8-10 cups peeled cored, and sliced cooking apples. I use Gravensteins, 10 cups.
- 1 cup sugar I have also used 1/2 of a sugar-free substitute like Splenda
- 3-4 Tbsp all-purpose flour or gluten-free one-to-one blend with xanthan gum or guar gum
- 1 tsp cinnamon
- 1/4 tsp allspice
- shake of nutmeg
- Crust:
- 2 1/4 cups all-purpose flour gluten-free one-to-one blend
- 1 tsp salt
- 2/3 cup shortening I use Spectrum All Vegetable Shortening
- 7-8 Tbsp cold water gluten-free flours may require less or even extra water
- 1 Tbsp Butter **This will go over the filling before the pie crust is placed on top of the filling.
Instructions
- Directions:
- Preheat oven to 375
- In a large microwave-safe mixing bowl, add:
- 8-10 cups peeled, cored, and sliced apples.
- In a small mixing bowl, add:
- Sugar, 3-4 Tbsp flour (gluten-free if needed or corn starch), cinnamon, allspice, and nutmeg. Mix well.
- Add sugar mixture to apples and mix well by gently tossing until all apples are covered with mixture.
- Microwave on high for 3-4 minutes. Gently mix well.
- Set aside.
- In a large mixing bowl, add:
- Flour and salt, mix well.
- Cut in shortening until pieces are the size of small peas. Sprinkle in 1 Tbsp of water at a time, gently tossing with a fork until mixture is moistened enough to stick together and form a large ball.
- Divide the ball in half.
- On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
- When the dough is placed in the pie dish, the bottom crust will need to slightly hang over the edge of the dish. This prevents the fruit juices from leaking under the crust.
- Set crust in a pie dish. Pour apple mixture into the dish. Top apple mixture with pieces of butter.
- Roll out the second ball of dough for the top crust.
- Place over apple mixture. Cut small slits in the top crust. Trim edges of crust and flute by squeezing the bottom and top crust together and pushing between fingers to form an edge.
- I save the trim from the edges and lay them on top of the pie before baking. It's like a double-crusted pie. Sometimes I make cut-out shapes, which is actually kind of cute, or just placed the strips over the top.
- At this point, I like to cover the edges of my pie with foil for half of the cooking time. This allows me to bake the pie longer to ensure the fruit is tender but prevents edges from becoming overdone.
- Bake pie at 375 for 25 minutes; remove foil from edges. Continue baking for another 25 minutes or until the filling is bubbling and the crust is a nice golden brown.
- Let the pie cool on a wire rack. Serve your pie with some ice cream or whipping cream. A terrific way to enjoy the fruits of summer all year long!
- Pies can also be frozen before baking for another day.
Nutrition
Delicious!!
Thank you…Enjoy Allen!!