Did you know that apple pies aren’t actually completely American? I mean, America has totally perfected the art of apply pies, but the idea has been around much longer than American itself, first appearing in a 16th century cookbook titled A Propre new booke of Cokery written in 1575! The original recipe is actually pretty short and sweet: “Take your Apples and pare them cleane, and core them as ye wil a quince then make your coffin after this man- ner, take a litle fayre water, and halfe a fishe of butter, and a litle Saffron, and set all this upon a chafindyshe, tyll it bee hote, than temper your flower with this sayd licour, and the white of two egges, & also make your coffin and season your Apples with Cinamon, Ginger and Sugar inough. Then put them into your coffin, and bake them.”
Simple, right? Apparently, pie crusts used to be called “coffins,” which originally simply meant any type of box. Pie crusts are, after all, simply a deliciously flaky box filled with scrumptious sweetly spiced fruits! I honestly have to idea what a “chafindyshe” is. As delicious as this 16th century recipe sounds, I think I’m going to stick with our modern, gluten-free translation of this age-old favorite pie.
- Gluten free pie crust, top & bottom (get the recipe or buy online)
- 4-5 large baking apples, peeled & sliced (we prefer Granny Smith)
- ½ cup brown sugar
- 2 ½ Tbsp gluten free flour
- ½ tsp cinnamon
- 3 Tbsp lemon juice
- 2 Tbsp EarthBalance Soy Free (or unsalted butter if dairy is allowed)
- Divide the pie dough into two pieces, one slightly larger than the other. Roll both into round shapes about ¾ inch thick, and place the larger into a pie tin. Keep the other on reserve in a cool place for later.
- Preheat the oven to 400°F.
- Peel and core the apples. Slice into thin strips. Place these in a large mixing bowl and add the sugar, flour, cinnamon, and lemon juice.
- Pour the prepared filling over the rolled crust in the pie tin.
- Cut the EarthBalance (or butter) into small squares and place evenly on top of the apple mixture.
Carefully lay the top crust over the pie. Pinch the edges to seal, and perforate the top to allow the air to escape (or you could go all out and make an artistic top following some of these great ideas).
- Place the pie on the center rack in the oven and bake for 20 minutes.
- Reduce the oven temperature to 375°F and bake another 35-45 minutes or, until the filling begins to bubble and the top crust becomes a golden brown.
- Remove from oven and cool.
- Serve with homemade dairy free ice cream. Share & Enjoy!
The Little Aussie Bakery & Cafe is a 100% gluten free establishment located in San Antonio, TX with gluten free products available for shipping nationwide. Founded in 2006 and dedicated to creating excellent allergy friendly food without compromising quality, flavor, or taste, we are now home to the best gluten free on the planet! Join us at our restaurant at 3610 Avenue B. in San Antonio, TX, or order from our website for delivery nationwide. For the latest news and deals, follow us!