Happy Pi Day! Yeah, I know I’m a dork. But I can’t help but love the most nerdy day of the year, when everything revolves around math and ridiculous puns. In the spirit of Pi day, I present to you the ultimate pie. Apple pie!
Like so many things, it is not what is on the outside but what is inside that counts. This pie is the classic American Apple Pie, with a twist. When you dig into this pie with its crisp crust and layers of sweet juicy apples, you would never know that it is both gluten free and sugar free. You may want to stop at one piece of pie, though. I heard that the roundest knight at King Arthur’s table was Sir Cumference. He ate too much Pi.
This apple pie is as easy as, well… Pi. You start with your favorite gluten free crust. Place sliced apples into the prepared pie crust. Then mix the sugar replacement (Xylitol), gluten free flour, and seasonings in a saucepan and simmer until thickened. Cover the apples with the thickened sauce and a pie crust. Then bake and enjoy!
As you enjoy your perfect slice of Apple Pie (and don’t forget the sugar free whipped cream!) just remember, Pi are round, not squared.
Sugar Free Apple Pie
- 1 9 in double pie crust
- 1/2 cup Butter
- 3 Tablespoons Gluten-Free Flour
- 1/4 cup Water
- 1/2 cup Zylitol
- 1/2 cup Coconut Sugar
- 6 Granny Smith Apples - peeled, cored, and sliced
Preheat oven to 425 degrees F. Prepare pie pan with bottom crust.
Arrange peeled and sliced apples in pie pan, mounding the apples slightly.
In a saucepan over medium heat, melt butter. Stir in gluten-free flour, mixing well. Add water, Zylitol, and coconut sugar. bring to a boil. Reduce heat and let simmer until thickened.
Pour thickened liquid over apples in pie pan. Cover with top pie crust. Add slits to the pie crust to allow steam through.
Cover edges of pie crust with foil. Bake for 15 minutes. Reduce heat and continue baking for 40-50 minutes, until apples are soft. In the last 15 minutes of baking, remove foil.
Allow to cool (approx. 2 hours) before slicing.