Step 1

Peel, core and dice apples. While you are cutting the apples, place cut apples in a bowl with cold water and 1 tablespoon of lemon juice to keep the slices from turning brown while you are slicing the rest of the apples.

Step 2

Drain the apples and toss with the remaining ingredients. Set aside to help juices to form while you are finishing the crust. (For my flaky Gluten Free Pie Crust Recipe, click here! This post also shares videos and step-by-step photos to show exactly how to make an amazing gluten free pie crust!)

Step 3

When making a two crust pie like this one, I like to prepare a double recipe of pastry dough, then allow it to sit out, wrapped, while preparing my filling. Then I roll out one crust to line the bottom of the pie pan, cover it with plastic wrap, then stick it in the freezer while I preheat my oven. After 15-30 minutes in the freezer, I then fill the bottom crust and top with the rest of the pastry and bake. The freezing step can help to keep the bottom crust from getting soggy, but it's not essential if you're pressed for time.

Step 4

To bake the pie, preheat oven to 450°F. Prepare pie and brush the top crust with warmed peach or apricot preserves thinned with milk or water, or use an egg wash of a full egg plus 1 tablespoon water or your milk of choice (adding this liquid protein will help the crust brown). Cut 3-4 small slits in crust with a knife to allow steam to escape, or use cookie cutters to cut decorative shapes in the crust to vent. Cover the crust edges with a pie crust shield or foil.

Step 5

Bake in preheated oven for 10 minutes, then reduce the temperature to 350°F and bake for another 35-45 minutes, depending on the size of your pie. Remove crust shield with 15 minutes left on the bake time.