Apple Pie

Perfect apple pie for fall. As always, dairy, egg and GF.

Ingredients:

2 recipes No-Roll Pie Crust
3/4 C sugar (I used Stevia in the Raw)
1 1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp lemon juice
1 TBS cornstarch
6 apples (I used Golden Delicious, because they were the least expensive) peeled, cored, and sliced thin
1 TBS coconut oil

Mixture for top:
1 TBS sugar (again, I used Stevia)
1/2 tsp cinnamon

Directions:

Preheat oven to 350 degrees. Make one recipe of the no-roll pie crust and press dough into the bottom and up the sides of a pie plate. Crimp the edges of the crust. Set aside the crust-lined pie plate. Make the second recipe of pie crust in a bowl. Set aside.

In a two-quart nonstick saucepan, combine the sugar, spices, lemon juice, and cornstarch. Add the apple pieces and toss the mixture to coat the apples evenly. Put a lid on the saucepan and heat the apples over medium heat. As soon as they start to simmer, turn heat to medium-low and simmer for another 5 minutes. Stir them once or twice, putting the lid back on each time.

Transfer the hot apples to the prepared pie shell. Dot the top with 1 TBS coconut oil. Crumble the crust in the bowl over the top of the pie and sprinkle with cinnamon-sugar mixture.

Bake the pie until it is bubbly in the center and golden brown on top, approx. 45-55 minutes. Allow the pie to cool for 30 minutes before serving.

(Source: Celebrating Food: 121 Gluten-Free Recipes for a Healthier You by Susan Gauen)