Classic apple pie

My mom's recipe, updated for special diets.

5 from 1 vote

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dinner, Lunch

Cuisine American

Servings slices

Ingredients

Apple pie filling

1 lemons
7 apples Jumani or baking, small, or 4-5 large (900 g)
1/4 cup granulated sugar (organic) maple sugar, organic coconut sugar (diabetic diet)
2 tbsp tapioca flour organic corn starch
1/4 tsp cinnamon
1/4 tsp nutmeg (dried)
1/8 tsp sea salt (omit for low-sodium diet)
1 tsp vanilla extract

Pie crust

2-2/3 cups all-purpose flour (gluten-free) or a gluten-free blend that contains a little bean flour (300 g)
2/3 cups grapeseed oil any light vegetable oil
2 tsp xanthan gum or psyllium husk powder
1/2 cup milk any kind, non-dairy is fine

Instructions

Preheat the oven to 450F/230C/gas mark 7.
Zest the lemon into a medium-sized bowl and set aside.
Juice the lemon into a large bowl filled with water.
Core each apple using an apple corer, peel them, and thinly slice. Once cut, immediately place the slices into the large bowl of water to keep them from turning brown while you work.
Once the apples are cut, mix the sugar, tapioca flour, cinnamon, nutmeg, and salt together with the lemon zest, stirring until completely mixed. Put the apples in a colander to drain while you start the crust.
Make the pie crust by adding the ingredients into two bowls (trust me), and stirring with a fork just until streaky and holds together. Here's a how-to video on rolling out the crust.
Mix and roll out the bottom crust, putting it into your pie dish.
Mix and roll out the top crust. Leave it in the waxed paper for a minute.
Put the drained apples into the bowl with the lemon-zest/flour mixture and add the vanilla. Stir well to coat. Pour the apple mixture into the pie dish. Carefully set the second crust on top, crimping the edges and fixing any cracks as you go.
If you want to add decorative shapes like these, re-roll the crust scraps, cut out and place across the top of the pie, pressing in gently so they stick. Cut a few slits in the top crust so the steam can vent and the filling doesn't boil over.
Put a baking sheet on the rack below the pie, just in case it does boil over, and put the pie in the oven on the middle rack.
Bake for 10 minutes, then reduce the heat to 350F/180C/gas mark 4. Bake for 25 minutes, or until the crust is golden brown and you see some bubbling of the filling.

Notes

Per serving:

318 calories
16 g fat
1 g cholesterol
289 mg sodium (261 mg sodium with salt omitted, may be lower depending on gluten-free flour blend and milk content)
106 mg potassium
44 g carbohydrate
2 g fiber
16 g sugars
1 g protein
9 Weight Watchers Points Plus

Diabetics can use granulated coconut sugar, which is low-glycemic, or skip the sugar (just start with sweeter apples, not Granny Smiths). As this crust contains bean flour, it provides more fiber and protein than standard white flour, so this dessert should be suitable for diabetics.

Required FTC disclosure: The pie dish and leaf-shaped cookie cutters were sent to me by American Heritage Chocolate. The apples were provided by Rainier Fruit. The Idaho Potato Commission provided my pass to the Fresh Summit. I was not paid to write this post.