Gluten Free Apple Pie or Apple Crisp
10 cups peeled, cored, sliced apples*
1/4 cup Agave
1 tablespoon lemon juice
2 tsp favorite spices**
1. Put apples into a pan which allows them to be evenly distributed and cooked.
2. Mix agave with lemon juice and spices and pour over the apples.
3. Cook the apples over medium-low heat, stirring occasionally until the apples begin to soften and release some of their juices. Usually about 15 to 20 minutes. They’ll lose that “raw” look and take on a slightly darker hue.
4. Drain the apples, keeping the liquid and returning the liquid to the original cooking pan. Cook the liquid down over medium-low heat until it’s reduced by about half.
5. Mix the reduced liquid back in with the apples and set aside.
* Use apples which are good, crisp, sweet eating apples like honey crisp, juno gold, gala, braeburn, etc… which don’t need a lot of sweetening. Regular pies and crisp tend to call for baking apples which are blander and that’s why the recipes call for two cups of sugar! FYI: A regular fist size apple will yield about one cup of apple slices. The newer gigantic sized apples are usually about two cups.
(NOTE: If you only have Macs or Empires or green apples, you can still use them, but since they are dry apples, you’ll notice that the liquid actually gets absorbed as they soften. No worries. Just skip steps 4 and 5. Mac/Empire apples will soften more quickly than the crisp, eating apples. Green apples will take longer.)
** I vary the spices. Sometimes I just use cinnamon and nutmeg. Other times I use ginger and cardamom. Occasionally I use all four mixed together. Experiment to see what flavors you like.
To Make an Apple Pie:
1. I use Bob’s Red Mill gluten free baking and biscuit mix recipe for pie crust, only I add 1 1/2 tsp cinnamon and 1/2 nutmeg to the dry mix before adding the water. My two tips if you’re going to use that pie mix, though: The dough usually needs a bit more water than they say, and to roll out the dough, put your dough between two pieces of wax paper. It’ll roll out nicely and you can easily pull it off when you put the dough into the pan or as the top crust.
2. After you’ve put your bottom crust into your pie pan, give the apples a good mix before layering them carefully one on top of each other in circle in the pie crust. Be sure to pour off any leftover liquid over the top of the apples when you’re done layering them.
3. Cover the apples with your top crust and fold your edges in whatever manner you prefer (pinching, forking, free-style).
4. Melt a tablespoon of vegan butter and mix it with 1 tsp agave and 1/2 tsp cinnamon. Brush the crust with the mixture, put in steam slits, and cover the pie edges with an edge cover or with aluminum foil.
5. Bake for 35 to 40 minutes in a preheated 375 degree oven until the crust is browned and the apples are bubbling.