Gluten Free Apple Pie

Get you supplies out

Supplies

A mixing bowl, pastery cutter/fingers, knife, fork, parchment paper/ Saran Wrap, and a kitchen brush.

Crust
2c gluten free flour
1/2c butter
2T sugar
3T milk

Filling
1 1/2lb apples
1/2 golden raisins (optional)
A little grated lemon rind (optional)
6T sugar
3T butter
A little milk

Making the Crust

Mix the flour and butter together with fingertips/pastry cutter, in a small bowl mix together 2T sugar and 3T milk then add to the flour mixture, turn out onto the parchment paper and knead lightly once, wrap he dough up and put it in the fridge for 20 minutes

Rolling Out the Crust

Heat the oven to 400. Take 1/3 of the crust and roll it out to the size of your pie pan or just put the dough right into the pan and work it so you can't see the bottom and sides.

Making the Filling

Wash, core, peel (I left this out in mine), and slice the apples. Arrange half of them on the base of the crust then add the raisin and lemon rind if using. Too with the sugar and remaining apples and butter.

Top Pie Crust

With the last of the pie crust roll out or crumbled it on top of the pie. Then you will want to brush lightly the milk and bake the pie for 30 minutes in a preheated oven.

Serving

Cut the pie into slices and dish out. You can add some ice cream next to it and enjoy.