My Favorite Apple Pie

Apple Pie

I use a simple vinegar crust recipe. I usually get enough for two small pies or one deep dish and  some left over. The crust is light and fluffy and perfect for all kinds of pastries. 

1 Cup Rice flour. (I use ½ Brown rice and ½ White)

¾ Cup Tapioca Starch

¾ Cup cornstarch

1 teaspoon Xanthan Gum

1 Teaspoon Salt

3 Tbs Sugar

¾ cups butter flavored shortening

1 Egg

1 Tbs Apple Cider Vinegar

1/3-1/2 cups cold water.

Mix all dry ingredients and cut in shortening. After it is well mixed add the egg and vinegar. Mix in water a little at a time until it has reached the desired consistency. Lay out plastic wrap on a counter. (wipe with a damp rag and the plastic wrap will stick) and then dived the dough to 3 balls lay out the ball on the plastic wrap and put another layer of plastic wrap over the top (or around your rolling pin) and roll out to ¼ in thickness. Pick up the plastic wrap and peel off the top plastic wrap so that you can take the whole crust up on the bottom piece. Flip it over into the pie pan and remove the plastic wrap. Repeat until done. To save extra pie crust roll into a ball inside plastic wrap and freeze or refrigerate.  Lasts 1 week in the refrigerator.

For the filling.

8 Large apples, slices and peeled

3/4 cups plain white sugar

¼ cup brown sugar

1 tbs lemon juice

1 cup water

1 teaspoon cinnamon

A dash of nutmeg

Sometimes I add a drizzle of apple juice with the water. Cinnamon is to taste sometimes I want a strong cinnamon taste and sometimes I let the apples take center stage. I use whatever apples are on sale at the store. Peel and slice about 8 apples (depending on size you may need more). On the stove heat sugar water apple juice if using,  cinnamon and lemon juice. Boil for 2 min until well combined and add apple slices return to boil. Poor mixture in to pie pan or pans. Cover with top crust. Crimp sides and bake at 450 for 50 min.

Note . Baking time can depend on the type of filling.