Sunday, January 4, 2015

Orange Kissed Apple Pie


When I was a little girl I loved helping my Gramie make apple pie.  She did not play around when it came to the apples. She piled them apples a mile high in a huge mound and placed the crust on top.  When the pie cooked the apples settled and there was at least a 4 inch space from apples to the top of the crust.  I will always remember how cool it looked.  When she broke into the pie, the crust fell nicely onto the apples.  What I loved most about her apple pie, however, was the filling.  She made it thick and gooey. The liquid ran all over the place.  The apples were tart yet sharp with sweet cinnamon flavor.  I loved extra scoops of the apple pie liquid on my ice cream which was the ultimate flavor combo.  We remember those we love through food.  When I taste my apple pie it takes me right back to her kitchen – standing there next to her oven, smelling the cinnamon and drooling for that flaky crust.  I’m happy to say I’ve perfected my version of her apple pie with a dairy, gluten, and cane sugar free spin. It’s comforting to smell, taste, and physically enjoy a memory.  Food has a way of bringing us closer to those we have lost, and really, then, suddenly they don’t feel so far away.



5.0 from 1 reviews
Orange Kissed Apple Pie
Prep time
Cook time
Total time
This recipe is free of gluten, dairy, and cane sugar.
Recipe type: Dessert
  • 2 batches of Megan's Best Gluten-Free Flaky Pie Crust
  • 3 pounds Granny Smith apples
  • ΒΎ cup fresh squeezed orange juice
  • Β½ cup coconut sugar
  • ΒΌ cup honey
  • 2 teaspoons cinnamon
  • 3½ tablespoons tapioca starch
  • ΒΌ teaspoon salt
  • 1 egg beaten
  1. Preheat oven to 375 degrees
  2. Peel and cut the apples. You should have a total of 2 pounds peeled and cut apples.
  3. To the apples add the orange juice, coconut sugar, honey, cinnamon, salt, and tapioca starch and mix with hands until everything is well incorporated.
  4. Allow the apples to rest in the liquid while you make the crusts.
  5. Add all the apples and ALL the liquid to the pie dish with first pie crust (raw - do not bake) then top with the second crust. See below for fun ways to decorate the top. You can do a lattice design or you can cut out any shape to form the top crust. Always a crowd pleaser to have a fun design on the top crust.
  6. Coat the top of the pie crust with the beaten egg.
  7. Place the pie on a cookie sheet on the middle rack and bake for 1 hour. At the 30 minute mark I place this crust protector on the pie for the remainder of the cooking time. Prevents burning.
  8. Allow the pie to cool thoroughly before serving (this usually takes hours). The filling thickens greatly as it cools. I like to wait 12 or so hours before I serve. As a rule, I make the pie the day before I serve it.
1. Vegans, use coconut nectar instead of honey and brush the top of the pie with melted vegan butter.
2. Another cooking method for the pie is as follows: Put a baking sheet on the bottom oven rack and preheat to 425 degrees for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees and bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes. (instructions courtesy of the food network).

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Labels: allergy-friendly, dessert, fall cuisine, holidays, pie, summer treats.


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