Classic Apple Pie

It wouldn’t be fall in Maine without a trip to an apple orchard. One of my favorite orchard’s to go to is Treworgy’s in Levant, where they not only have a beautiful apple orchard, but they have a corn maze, a small petting zoo, and of course delicious apple cider donuts! (Not that I can actually eat them, just heard they are from friends!) Another favorite, is Wight’s in Bucksport, which hosts a beautiful orchard, and many different choices of apples! And, with this fun fall activity of course comes all the yummy fall bakes! Today’s recipe is classic apple pie. When you make this pie, your house will be instantly filled with this amazing fall spice aroma that leaves you feeling cozy and ready to curl up with a cup of tea, and of course a slice of apple pie.



8 large Apples, your choice (I used Macintosh)

3/4 cup Granulated Sugar

1/4 cup Brown Sugar

2 Tablespoons Gluten Free Flour (I used this one)

1/2 teaspoon Salt

2 teaspoons Ground Cinnamon

1 teaspoon Ground Ginger

3/4 teaspoon Ground Nutmeg

3/4 teaspoon Ground Cardamom


5 Tablespoons Unsalted Butter

5 Tablespoons Lemon Juice




1 1/2 cups Gluten Free Flour Mix (I used this one)

1 Tablespoon Granulated Sugar

1/2 teaspoon Salt


6 Tablespoons Unsalte Butter, cold and cut into 1 inch cubes

1 Egg, beaten

2 teaspoons Apple Cider Vinegar

1/4 cup Ice Cold Water


1.) For the pie crust, combine the dry ingredients in a food processor until blended. Then, pulse in the cold butter until it has formed pea shaped lumps throughout the mixture. Add in the egg, apple cider vinegar, and cold water and pulse until the dough forms.

2.) Preheat oven to 425ºF and line a pie plate with the prepared pie crust.

3.) Peer, core, and thinly slice the apples. Place in a large bowl with water and a tablespoon of the lemon juice to prevent browing.

4.) In a large pan, melt the butter with the brown and granulated sugars. Once they’ve formed a sauce, add in the apples and allow them cook down for 5 minutes.

5.) Add in the gluten free flour, cinnamon, ginger, nutmeg, and cardamom, and cook for another 5 minutes.

6.) Allow the filling to cool to room temperature, then pour the prepared filling into the pie crust, top with more pie crust, crimp the edges, and poke a few holes in the top to allow air to escape.

7.) Brush with an egg wash of one egg and a splash of milk. Bake for 25 minutes. The crust will be a golden brown color. Serve with vanilla ice cream or sweetened whipped cream.

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