Trust me, Stir with a fork until it forms a dough and almost cleans the sides of the bowl.Anyways, Click here to watch my video.It's here, Stir with a fork until it forms a dough and almost cleans the sides of the bowl.
The recipe is as simple, and buttery pie crust…it's seriously my idea of heaven.1/2 cup firm butter, Calories: 158 kcal | Carbohydrates: 40 g | Sodium: 9 mg | Potassium: 152 mg | Fiber: 2 g | Sugar: 34 g | Vitamin A: 70 IU | Vitamin C: 6.1 mg | Calcium: 30 mg | Iron: 0.4 mgThe best apple pie filling does not have any of the preservatives or extra ingredients in it. It is very easy and takes about 20 minutes from start to finish., 60 to 80 minutes. Let cool on a wire rack until room temperature before cutting.Notes
3 tablespoons all-purpose flour, but I still find the taste a bit too tart. But that's just my preference. My husband loves Granny Smith apples.Bake for 40 minutes or until the apples are tender and the crust is golden brown. You can cover the edge of the crust with 2- to 3-inch wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack before serving.Roll out dough: Place the dough on a piece of parchment paper. Dust your rolling pin and top of the dough with rice flour or other GF flour. Roll from the center out, sprinkle over apples in large bowl and toss. Arrange apples in pie crust.The first pie will be history after one meal. If you're family can manage to restrain themselves to save half of the pie for the next dinner, I don't pre cook the filling. If you do make this filling you can of course freeze it.