GLUTEN FREE CARAMEL APPLE PIE

Thanks to Pillsbury Gluten Free Pie Crust, my hubby enjoyed this delicious apple pie!!!

Divide the dough in half. Roll each piece between 2 sheets of wax paper into 2 circles.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE ACCORDING TO PILLSBURY PIE CRUST DIRECTIONS!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM, CARAMEL AND WHIPPED CREAM!

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Apple Pie That is....TO DIE FOR!

CRUST: (adapted from Ina Garten)
12 tablespoons (1 1/2 sticks) very cold butter
3 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold crisco
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, And sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling Recipe:
5 CUPS SLICED & PEELED APPLES (I used Honeycrisp & Gingergold)
1 C. LIGHT BROWN SUGAR
6 TABLESPOONS CORNSTARCH
1 TSP. CINNAMON
1/4 TSP. SALT
1 TABLESPOON DICED BUTTER

PRESS FIRST CRUST INTO PAN.  MIX ALL FILLING INGREDIENTS WELL AND POUR INTO CRUST.  DOT WITH BUTTER. TOP WITH SECOND CRUST.  FLUTE SIDES-CUT SOME SLITS.  BRUSH WITH 1 BEATEN EGG AND SPRINKLE WITH COARSE SUGAR.  BAKE AT 425 FOR 25 MINUTES AND THEN AT 350 FOR 40 MORE MINUTES!  SERVE WITH VANILLA or DULCE DE LECHE ICE CREAM AND WHIPPED CREAM!

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MINI APPLE PIES

I need to work on a better pre-cooked filling recipe for these but the crust was OUTRAGEOUS so I had to share it with you!!!! To make my pies gluten free, I used CUP 4 CUP flour!

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DEEP DISH CARAMEL APPLE PIE CRUMB CAKE

MAKE CARAMEL AHEAD OF TIME (CAN BE REFRIGERATED FOR DAYS!!!) CLICK HERE FOR RECIPE!

Crust & Topping:
2 cups all purpose flour (To make it Gluten Free, I used CUP 4 CUP flour)
1 cup light brown sugar
2 sticks butter, soft (16 Tablespoons)
1 tsp. cinnamon

FILLING:
5 POUNDS APPLES (I like honeycrisp & Fuji)-peeled, cored and sliced thinly
2 Tablespoons lemon juice
1 tsp. cinnamon
Toss apples, cinnamon and lemon juice in a huge bowl.

Press 2/3 crumbs into a 9" springform pan. Press along the bottom and 1 inch up the sides. Fill with apples. It will be packed high!!!  Sprinkle on rest of crumbs as a crumble.  Lay on a baking sheet lined with foil and bake at 350 for 1 hour and 15 mins.  Run a knife around the edges and keep in the pan.  Drizzle the top with salted caramel and let cool completely before removing the springform sides.  Serve with the extra caramel for drizzling and whipped cream!

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