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!