Ok, so the holidays are now officially over, BUT that doesn't mean we have to stop celebrating! That's what I think at least. ;)  

Thought I would share with ya'll my favorite recipe for gluten-free, dairy free apple pie! I have allergies so it's definitely allergy friendly and still delicious.  

FILLING INGREDIENTS

• 2 Gluten Free Pie Crusts (usually get mine from Whole Foods)
• Gluten Free Flour Mix (Pamela's is good) - for the top crust  
• 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• Juice of 1/2 a lemon
• 3/4 cup coconut sugar
• 2 tablespoons sorghum flour
• 2 tablespoons arrowroot starch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon almond milk (or your favorite dairy free milk)
• 1 teaspoon organic cane sugar, (optional)

TOP CRUST INGREDIENTS

• 2 cups of All Purpose Gluten Free Flour 
• ½ cup Coconut Oil, or Real Butter
• 1 egg 
• ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
• ½ tsp salt (or season to taste)
• 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)

INSTRUCTIONS

Top Pie Crust Instructions (makes 2)

1. 2 cups of Erika's All Purpose Gluten Free Flour (or you can use King Arthur's Brand)
2. ½ cup Palm Shortening, Coconut Oil, or Real Butter
3. 1 egg (CLICK HERE for my GF VEGAN Pie Crust Recipe)
4. ⅔ cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)
5. ½ tsp salt (or season to taste)
6. 2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste)
7. Mix together Gluten Free Flour along with optional Salt & Sugar.
8. Add in Shortening (or butter), and mix until crumbly.
9. Add in Egg and mix until well incorporated - mixture will still be crumbly.
10. Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
11. Cut Mixture in Half and roll into 2 balls (one for each crust or topping).
12. Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
13. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
14. Too with the crust layer after adding your pie filling crimp edges of crust to make a decorative edge.
15. Pierce bottom slightly with fork (and slit top layer with knife to vent).

FILLING INSTRUCTIONS

In a large mixing bowl, combine the apples and lemon juice.

In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.

1. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
2. Roll out the second pie crust and gently place it on top.
3. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
4. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
5. Brush the crust with coconut milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
6. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
7. Cool for at least 2 hours before serving.

Enjoy!!! Serve with vanilla ice cream (I do coconut milk ice cream) and hot PG Tips tea. :)