Melt in your mouth apple pie

So the perfect pie crust is always up for debate, but upon learning that a gluten-free diet was going to become the norm from now on, I needed to find a pie crust recipe. Pie is such a big part of my family's holidays that I got on the search early. And failed many times before finding this recipe. This is sure to be a new favorite for all pie lovers and I like to make mine a little different each time. Sometimes I use a few squeezes of honey, or a bit of jam, or sometimes I throw in a few different kinds of fruit together. Start on the crust a few hours earlier than you will actually need it as you will be putting it in the fridge for a few hours. This is a recipe I borrowed from the book "Gluten-Free Girl", but I made a few changes.

Gluten-Free Pie Crust:

1 1/2 cup of sorghum flour
1/2 cup tapioca flour
3 TBS of Rice flour
1/4 ts salt
pinch of sugar
1 cup of Crisco or butter if you like (try freezing the butter and grating it into the mix)
1 egg
2 tsp of Apple Cider Vinegar
1/4 cup of cold water

Combine all of the dry ingredients in a medium bowl. Cut the Crisco into the dry ingredients. Add in all of wet ingredients and knead and mold. If the dough feels too wet, add in some teff flour until it can hold it's shape and be molded into a ball. Refrigerate for a few hours.


Apple pie filling:

Peel and cut enough apples to fit into your pie dish. Add a couple handfuls of blueberries or raspberries. Add 3/4 cup of sugar, a few drizzles of honey, or a couple of tablespoons of jam and mix well. Add in 2-3 TBS of tapioca and stir. Fill your pie and cover with crust. Decorate the top however you like, I like to cut 4 or 5 slits around the center.

Bake for 15 minutes on 425
Bake for 30 minutes on 350 (cover with foil if you are worried about it browning too much on the edges).


Enjoy the art of pie making and your friends will be asking you for the recipe, even if they aren't gluten free!

-jamielynn