A reader shared with me that she was cutting her sugar intake, and had learned that using 3 tart apples and 3 pears in this recipe allowed her to eliminate the sugar altogether. So, get creative and enjoy this great autumn dessert with or without the sugar!
If you want a pie bursting with apples like this mounded one, keep adding apples until they you can’t pile anymore on top! They will bake down a bit, but will still make a lovely presentation!
- 6-8 apples, cored, peeled and sliced (at least 6 cups – apples should be mounded high in the middle of the pie)
- 1/3 cup granulated cane sugar (more or less, depending on sweetness of apples)
- 1/4 cup Jules Gluten Free™ All Purpose Flour
- 2 tsp. cinnamon
- 1/4 tsp. salt
- 1 Tbs. apple cider vinegar or lemon juice (plus more for soaking water)
- 2 recipes Gluten-Free Pie Crust
Peel, core and dice apples. While you are cutting the apples, place cut apples in a bowl with cold water and 1 tablespoon of lemon juice to keep the slices from turning brown while you are slicing the rest of the apples.
Drain the apples and toss with the remaining ingredients. Set aside to help juices to form while you are finishing the crust. (For Crust Recipe, click here!)
Preheat oven to 450°F. Prepare pie and brush the top crust with egg white or your milk of choice (adding this liquid protein will help the crust brown). Cut 3-4 small slits in crust with a knife to allow steam to escape. Cover the crust edges with a pie crust shield or foil.
Bake in preheated oven for 10 minutes, then reduce the temperature to 350°F and bake for another 35-45 minutes, depending on the size of your pie. Remove crust shield with 15 minutes left on the bake time.