This is a recipe I invented after several unsuccessful attempts at making a tasty gluten free apple pie. I have tried in vain to make the crust from scratch and even when using the ultimate GF flour, pie crusts are just not worthy. I have been buying the double pie shell pack at Whole Foods. These frozen pie crusts are easy, tasty and less expensive than my time in the long run. I have found that doctoring them up with the right filling is the key to making them go from decent to exceptional in the gluten free department.
Here is my caramel apple pie recipe using the Whole Foods Pie Crusts. You will need two crusts for each one.
5 large apples, peeled, cored, sliced into pieces
1 TBSP gf flour
2 TBSP ground cinnamon
1/2 stick cold butter cut into pea size cubes (save a few for sauce)
1 cup dark brown sugar
1/2 c half and half
Toss apples with a bit of zest, flour and cinnamon in a bowl to coat.
Layer into one of the thawed pie crusts with butter pieces.
Fill bottom crust to mound the apples neatly. Invert the second pie shell and place it over the top of the apples.Place on baking sheet in a 375 degree oven for about 3 minutes. Remove from oven to pinch the crusts closed along the edges and place a few random slits in the top crust then bake for about 40 minutes until the crust is a soft light golden brown.
While the pie is baking prepare the caramel sauce by heating brown sugar, and half & half in a skillet to melt together.Swirl in the remaining pieces of butter and cook until just caramelized and saucy. About 3 minutes stirring constantly. Let cool until pie is baked.
Remove pie from oven and pour caramel sauce into the holes on top.
Brush a bit of caramel sauce all over the edges and top crust to let it soak in before returning to the oven for another 10 minutes. The last photo seen above is the finished product in all its glory. This added step of caramelizing the top crust is what makes the pie taste ahhhhh-mazing! Cool almost completely before serving.
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