Nothing tops off a meal like a piece of pie.
Truth be told, I prefer pie to any other dessert…I just love the crust and fillings and the fact that pie can be served à la mode ….it doesn’t get better!
So when I looked in my refrigerator’s fruit bin and realized that I had way too many Granny Smith apples, I decided to take care of the problem.
Bake an easy apple pie!
This recipe calls for a bottom crust only so you can make your pie crust from scratch or buy a ready-made one! Your choice!
We previously posted a recipe for a gluten-free pie crust so if you want the recipe go to our post on this blog, “It’s National Quiche Lorraine Day!” which includes “Mom’s Water Whip Pie Crust”
And now time to make your tummy happy!
Open-faced Apple Pie
Preheat oven to 375˚ and prepare a gluten-free pie crust for the bottom of your pie.
6 large Granny Smith apples, cut into 1/8” slices
¼ cup light brown sugar
2 T granulated sugar
sprinkle of Turbinado sugar
2 T Arrowroot starch
1 fresh lemon, zested
1 T fresh lemon juice
2 T orange juice
1 tsp cinnamon
¼ tsp nutmeg
2 T melted butter
1 pie crust (bottom only)
Once you’ve made your pie crust and placed it in the pie plate, cut your apples and set aside.
Next, combine the light brown sugar, granulated sugar, Turbinado sugar, Arrowroot starch, zest of one lemon, lemon juice, orange juice, cinnamon and nutmeg in a large bowl. Mix well. Add apples to coat and let rest for 10-20 minutes, stirring at least 2 times.
Once the apples have become coated, place the mixture into the crust. Pour the melted butter evenly over the top.
Place the pie pan on a rimmed baking sheet.
Bake 20 minutes @ 375˚ and then reduce the temperature to 350˚. Continue baking until apples are tender, about 45-50 minutes or so.
Cool on a wire rack.
Serve with whipped cream or ice cream….whatever your little heart desires!