Country Style Apple Pie -

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5 from 1 vote

Country Style Apple Pie

Freshly baked apple pie with the perfect blend of spices. Gluten, dairy, and corn-free options.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: apple pie, country style apple pie, dairy-free, dessert, egg-free, gluten-free apple pie, pie crust, summer fruit pies

Servings: Servings

Calories: 440kcal

Author: Mary Krick

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