Gluten Free Apple Pie

First prep the pie crust and place in the fridge to chill.
Next, peel and core the apples and slice into roughly 1/8 to 1/4 inch slices. Add to a large mixing bowl and toss with the lemon juice and 1/3 cup of white sugar. Set aside.
In a small pot, melt the butter over medium/low heat and whisk in the brown sugar until dissolved. Whisk in the apple sauce, flour, spices and vanilla. Let simmer for 1-2 minutes over low heat, then remove from the heat and let cool for 5 minutes, then combine with the sliced apples.
Meanwhile, roll out the bottom portion of the pie crust and arrange in your pie dish. Transfer the prepared apples on top. I suggest transferring about 1 cup of apples at a time and packing them in so they are nice and snug in the pie- this will help with slicing later.
Apply a lattice top and use an excess to create a crimped edge around the pie. Place your finished pie in the freezer while you preheat the oven to 400 Fahrenheit.
Whisk up the egg with 1 tablespoon of water. Once the oven has preheated, brush the egg mixture on top of the lattice crust, then sprinkle with the sanding sugar. You can use another kind of sugar here, but sanding sugar is courser and will bake up really nicely.
Bake for 20 minutes at 400, then decrease the temperature to 350 and bake an additional 40-50 minutes. If you notice the crust browning too much, use a pie shield or tent the pie with foil. When the edges are bubbling and the crust is a deep golden brown, you'll know it's done.
Let chill at room temp for 1 hour, then in the fridge for another hour to ensure it's really set. You can warm it up before serving. I like mine with vanilla ice cream and my homemade caramel sauce.

Ingredients

Instructions

Notes

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