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pies

Old-Fashioned Apple Pie

Old-Fashioned Apple Pie [gluten-free] | kumquat

i need to make more pies.

i was recently reminded what a happy place it is for me to take the time to slow down and make a pie. who needs little mini-zen sand gardens with tiny rakes. give me some dough and a bowl of fruit and a rolling pin, and i feel the stress melt away.

i loved the 2007 movie, waitress, for that reason. minus the unwanted pregnancy, the abusive marriage, and subsequent infidelity of the plot, i wanted to watch all of the fun pies she made to express herself. that i related to.

pies aren’t just for the holidays. why do we only end up making pies for thanksgiving day? i’d rather feed my family a dessert that is filled with several pounds of cooked, fiber-loaded fruit than a sugar-packed sweet any time of the year.

let’s start here, with this old fashioned apple pie. this one is mandatory in a pie arsenal.

muffin-baking has been my apparent go-to stress reliever for a while now. i may be shifting that over to pies. and if i really channel my inner-“waitress”, i will give them each a name.

Old-Fashioned Apple Pie [gluten-free] | kumquat Old-Fashioned Apple Pie [gluten-free] | kumquat

find your inner happy place and a new medium of self-expression with pie baking, and start with this #GF old-fashioned apple pie. Click To Tweet
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Old-Fashioned Apple Pie

Servings 1 pie

Ingredients

  • 2 Kumquat's gluten-free pie crust or store-bought gluten-free raw crusts
  • 8 apples I used Honeycrisp and Gala, peeled, cored, and sliced into 1/4-inch slices
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1/3 cup demerara or turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice
  • 1 tablespoon vanilla paste or extract
  • 1 large egg
  • 1 teaspoon water
  • extra demerara or turbinado sugar

Instructions

  • Place rolled bottom crust in the bottom of a 9-inch pie plate.
  • Roll top crust (cut out shapes, if desired) and set aside.
  • Combine apples, lemon juice, sugars, cinnamon, nutmeg, ginger, salt, allspice, and vanilla in a large bowl. Transfer apple mixture to crust-lined pie plate, packing apple tightly.
  • Place top crust on top of apple mixture. Crimp together with fork or fingers. (If no shapes are cut out, cut a few vents in the top of the pie with a knife.)
  • Chill for 30 minutes.
  • Meanwhile, preheat oven to 350°.
  • Combine egg and water in a small bowl.
  • Brush egg mixture all over top of pie crust. Sprinkle with extra coarse (demerara or turbinado) sugar.
  • Place pie on a lined baking sheet and bake at 350° for 75-90 minutes or until crust is golden and filling is bubbly.
  • Allow to cool before serving.