Debbie’s Apple Pie

Ingredients & Prep:

I use a gluten-free pre-made pie shell for convenience; they have them in the frozen section. I use either coconut or rice oil for the molding-and add until the flour mixture is pliable. Mold into a pie pan.

I use organic apples. I love when the honey crisps are in season. Peel, core-and slice the apples thin.

To cook apples equally, I steam them for thirty minutes so they would be soft when going into the shell.

For the mixture I use a jam or jelly. Preferably as close to the flavor of the pie as possible (Ex: peach jelly for peach pie). Since they don’t have an apple jelly or jam that has no sugar added, I used apricot-plum works too. Mixed the apples with the jelly. You can also add raisins, cinnamon, chopped walnuts, shaved almond, etc., to the filling.

For the topping, I used a rice cereal mixed with shave almonds and sweetened brown rice syrup. I also like Pear Sweet by Wax Orchards. Top the pie and place on a cookie sheet to catch the drippings.

Bake at 350 Fahrenheit for sixty-ninety minutes, based on the texture of the apples. Soft to the fork. Serve hot or cold!

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