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Photo by Barb Smith
Photo by Barb Smith

Fall Favorite Apple Pie



  • 1/2 bag of Gluten-Free Pantry Perfect Pie Crust
  • 4 1/2 cups, peeled apples sliced around 1/4″ thick
  • 2/3 cup sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons soft butter
  • Egg Glaze: (1 egg beaten with 1 Tbsp water) – optional


  1. Preheat oven to 425 degrees
  2. Prepare Gluten Free Pantry Perfect Pie Crust Mix according to package instructions
  3. Flatten pie crust to desired thickness between 2 sheets of lightly oiled plastic wrap
  4. Cut a circle to fit a 9-inch pie plate then gently lay crust over the pie plate and press into the pan
  5.  Crimp the edges, prick the bottom of the crust with a fork, and cut the remaining dough into roughly 1″ wide strips (these will be used for the top of the pie)
  6. In a large mixing bowl – combine sugar, corn starch, cinnamon, and nutmeg and whisk together
  7. Add apples to mixture and gently mix together
  8. Pour apple mixture into pie crust and spread evenly
  9. Dot the top of the apple mixture with butter
  10. Place the lines of crust over the top of the pie covering the apples
  11. Brush with egg glaze – optional
  12. Bake at 425 degrees for 15 minutes
  13. Reduce oven to 350 degrees and bake 35 to 40 minutes longer or until golden brown
  14. Cool on wire rack
  15. Serve warm – apple pie is also delicious with a side of vanilla ice cream or topped with whipped cream!