Special Diet - Created Date : 27.9.2019

They’re all 100% gluten-free, 100% delicious, and 100% family-approved...

They’re all 100% gluten-free, 100% delicious, and 100% family-approved...



They’re all 100% gluten-free, 100% delicious, and 100% family-approved! And this Deep Dish Gluten-Free Apple Pie was no exception.

National Pi Day

I usually don’t just up and make an apple pie (though maybe that’s not a bad idea), but since today is National Pi Day, why not? ?? So I joined a few of my fellow gluten-free bloggers and put together this Deep Dish Gluten-Free Apple Pie for Pi Day.

Apple love.

My family is full of apple-lovers – I’ve never had them turn down an apple of any kind, and I’ve never had them turn down any apple-ified dish I’ve made, either. They drooled while I chopped the apples for this pie, they drooled while I put it together, they drooled while they waited oh-so patiently for it to bake. And then came the moment of truth:

I guess it’s a winner when you get three thousand thumbs up. I wasn’t even aware that was possible…

Only one draw-back.

Anyway, you get the point. This pie is delicious. The only down-side is, it’s rather hard to get a pie out of a deep dish and have it still looking gorgeous enough to photograph… and I had to share it. Yeah, life is hard. I also didn’t have any vanilla ice cream to go with it, which would’ve been fabulous. ??

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!

Slice apples thinly. I like to quarter them, then cut the quarters in half and slice into short little triangle-ish pieces.

Place in a large bowl and drizzle with honey. Stir well to coat evenly.

Combine spices and sprinkle over honey coated apples, stirring while sprinkling to coat.

Let set about 5 minutes to encourage the juices to come out.

Remove the dough from the fridge and divide in half, making sure one ball is about one-third larger than the other.

Place smaller half back in the fridge, and place the larger half between two sheets of plastic wrap. Roll out until thin and fit into 2-quart sized casserole dish. Be sure to work quickly, or the dough will become soft and stick to EVERYTHING.

Add apple filling, making sure to leave about 1/2 inch of pastry above the filling.

Remove other half of pastry from the fridge and roll out between two pieces of plastic wrap. Fit over filling and press extra edges down over top.

With a sharp knife, make a few slashes in the top for steam to escape.

Bake for 15 minutes, then cover with foil and bake another 35-40 minutes, or until filling is bubbly and your kitchen smells amazing.

25 Comments

Wow, that looks absolutely awesome — agree on the three thousand thumbs up ??

And maybe this can be made in small dishes for individual size servings as a workaround for getting it out and still looking photogenic. Although I honestly think it’s quite photogenic as it is — I’m sold ??

Hi Raia!

If it gets 6 thumbs up, then it must be good! Apple pie is such classic comfort food, I love that you put a healthy spin on it! Thanks for sharing at the link up today!

Khttp://peeledwellness.com

GAAAAH this looks SO good! I can’t wait to apple pick this fall and make this pie. Thank you for creating a GF treat with no refined sugar! So glad I found your blog – following on social media. Can’t wait to see more!



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