Recipe by Matt Cox
- 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
- 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
- 1/2 cup plus 1 Tbsp Sugar
- 1 Tbsp fresh Lemon juice
- Zest from 1 Lemon
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1 egg White, or 1/8 cup Milk
Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.
Remove pie pan from refrigerator. Pour apple mixture into pie shell.
Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.
Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.
Makes one 9-inch pie.