I brought a ton of apples back from Alabama and made a pie this weekend. It was pretty darn good, but I made another one tonight and although I haven't yet cut into it .... you be the judge:
Here is the recipe:
CRUST: 2 cups of Pamela's gluten free flour + 1/2 cup sugar + 1 tsp salt + 1 tsp cinnamon + 2/3 cup vegetable oil + 1/4 cup half & half (or milk). Stir together with a fork until well mixed and crumbly. Press 2/3 of the mixture into a pie pan and reserve the rest out to crumble on the top. [note: It's sort of an art to press the crust into the pan, you have to make sure its even and consistent across the bottom of the pan and up the sides. My first effort kinda sucked, but my second I was able to get it right]
FILLING: Peel, core and thinly slice about 14 small apples (e.g. baseball sized), maybe about 6 cups? I didn't measure, I just cut up enough till it looked like the right amount to generously (heaping) fill up the pie pan. You can always just eat the extra filling alone if you make too much, so err on making too much rather than not enough. Melt on low one full stick of butter in a large sauté pan, add the apples and 1 cup of sugar. Cook on medium for 10-15 mins, until the apples start to soften and the mixture starts to turn caramel-ish. Add lots of cinnamon (to taste) and at the very end, stir in about 1/4 to 1/2 cup of Pamela's GF flour to thicken up the filling.
Pour entire filling into the pie crust, cover lightly with foil. Bake at 400 degrees for 45 minutes. Remove foil for last 3-5 mins to brown top crust, but watch carefully as the topping burns easily at that temperature.
EAT!
CRUST: 2 cups of Pamela's gluten free flour + 1/2 cup sugar + 1 tsp salt + 1 tsp cinnamon + 2/3 cup vegetable oil + 1/4 cup half & half (or milk). Stir together with a fork until well mixed and crumbly. Press 2/3 of the mixture into a pie pan and reserve the rest out to crumble on the top. [note: It's sort of an art to press the crust into the pan, you have to make sure its even and consistent across the bottom of the pan and up the sides. My first effort kinda sucked, but my second I was able to get it right]
FILLING: Peel, core and thinly slice about 14 small apples (e.g. baseball sized), maybe about 6 cups? I didn't measure, I just cut up enough till it looked like the right amount to generously (heaping) fill up the pie pan. You can always just eat the extra filling alone if you make too much, so err on making too much rather than not enough. Melt on low one full stick of butter in a large sauté pan, add the apples and 1 cup of sugar. Cook on medium for 10-15 mins, until the apples start to soften and the mixture starts to turn caramel-ish. Add lots of cinnamon (to taste) and at the very end, stir in about 1/4 to 1/2 cup of Pamela's GF flour to thicken up the filling.
Pour entire filling into the pie crust, cover lightly with foil. Bake at 400 degrees for 45 minutes. Remove foil for last 3-5 mins to brown top crust, but watch carefully as the topping burns easily at that temperature.
EAT!
