Thursday, November 26, 2009
This recipe is from my mother-in-law, Ingrid. She is always in charge of making the apple pie for Thanksgiving. This year, she tweaked it a little to make it safe for Brody.
Perfect Apple Pie
This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
6-7 large Granny Smith apples (or 10-12 small ones), peeled, cored and thinly sliced
1/2 cup natural sugar (less processed than regular sugar)
2 Tablespoons flour (or GF flour)
1/2 teaspoon cinnamon
dash of ground nutmeg
Pastry Crust for 2 crust, 9 inch pie. We used Wholly Wholesome pie crust from Whole Foods (contains wheat) (Publix or Pillsbury pie crust has only has wheat) Lisa cooks, shops and dines allergen free has an allergen free pie crust you can make
2 Tablespoons safe butter
*1 Tablespoon of lemon juice if apples are not tart enough
If apples lack tartness; sprinkle with 1 tablespoon lemon juice. Combine sugar, flour and spices; mix with apples. Line 9 inch pie plate with pastry. Fill with apples mixture; dot with safe butter. Adjust top of crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400 for 50 minutes or till done.