We all crave a classic Apple Pie when the weather cools. Piled high in buttery flaky crust, this gluten-free Apple Pie is filled with freshly picked apples seasoned with brown sugar, cinnamon and vanilla. I love making Apple Pie with combinations of Honey Crisp and Granny Smith apples for a little tang.
Combine all ingredients in a pan except for cornstarch, water and lemon juice. Bring to a boil and simmer for 15 min.
Drain apples and return juice back in a pot. It should be 1 cup, add additional water to make 1 cup. In a bowl, add 1/4 cup water and cornstarch. Add lemon and cornstarch slurry to the pot. Pour thickened sauce over cooked apple. Mix and let cool completely before filling pie shells.
FILL THE PIE:
Pre-bake 9" pie shell at 350ºF for 10 minutes. Fill the pre-baked pie crust with the cooled apple pie filling. Top with the second crust and press edges together to seal Cut slits nor shapes in several places in top crust.
Alternatively, cut long strips of the second crust and make a lattice by alternating each of the strips on top of each other on a cross patter. Place on top of the filled pie and press the edges together to seal.
BAKE THE PIE:
Brush the top of the pie crust with egg wash and sprinkle Turbino Sugar on top. BAKE and cover the edges of the crust with pieces of aluminum foil after 20 minutes of baking to prevent excessive browning. Cool completely on the rack for 2 hours before serving.