The Best Apple Pie Filling
When I first met my husband it was at a young adult gathering at his house. Not wanting to arrive empty handed I stopped by Village Inn to pick up a classic apple pie, sans ice cream. Naturally, I assumed that any good host would have vanilla ice cream readily on hand.
Our flirtatious banter continued throughout the evening as we hassled each other about our personal faux pauxs. Mine being that I didn’t bake the pie or bring appropriate toppings. Whereas, his was his failings as a host. Little did I know that this scenario would be a perfect representation of our marriage.
The Best Pie Filling:
Like a good flaky and buttery crust Scott would bring stability and sensibility to the table. In contrast, I brought sweetness with a touch of spice. Just as the apple and cinnamon filling fill in the empty spaces in a pie. And our children, similar to the vanilla ice cream, gave us balance as they grounded us with their love and presence.
This is the best gluten free pie crust and apple filling, it has taken many experiments and errors on my part. My family is delighted to say that they no longer have to be the test subjects for any more claggy, flavorless, semi burnt pies. Here’s to love and apple pie.
King Arthur Pie Crust Recipe:
Pie Crust I used this gluten free pie crust from King Arthur Baking, I made a small adjustment to give this crust more structure. I added ⅛ tsp. of xanthum gum and added 2 Tablespoons of vegetable shortening to the 6 Tablespoons of Butter. This yielded a buttery and flakey crust as well as stability.
Cooking Time: 10mins
Apple Pie Filling Ingredients:
2 T vinegar
½ C white sugar
2 Tablespoons butter
½ C pulp free orange juice
6-7 gala apples ( for a less sweet filling use granny smith apples) cubed
2 T cornstarch
1 t cinnamon
¼ t nutmeg
2 t vanilla
Directions:
- In a large deep skillet, over medium- low heat combine the butter, sugar, orange juice and vinegar and allow to simmer.
- Meanwhile, cube the apples.
- Toss the cubed apples with the cornstarch, cinnamon, nutmeg, and vanilla until fully coated.
- Add the apples to the pan, and turn up the heat to medium. Stir frequently until the mixture has thickened and the apples are tender.
For the pie crust be sure to cook the crust for 15 mins at 400 degrees before filling, this will prevent a soggy base.
-Patience
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