Is there anything more comforting than apple pie–sweet, cinnamon-laced apples between two delicious layers of crust?  I’m fairly certain that nothing beats it.  It’s just as important at Thanksgiving as a pecan or pumpkin pie, and it’s definitely not a pie to be feared.  Simple and easy to make, the hardest part will be letting it cool long enough before you help yourself to a slice.</p> <p style=” alt=”” />Adapted from The Kitchn

Ingredients: Pie dough, nutmeg, cloves, cinnamon, ginger, sugar, apples, lemon juice, flour or gluten-free flour

Equipment needed:
Clear glass pie dish
Parchment paper
Rolling pin
Knife
Cutting board
Large bowl
Measuring cups, spoons

Ingredients:
Double recipe gluten-free or wheat pie crust
2 tablespoons all-purpose flour or Bob’s Red Mill all-purpose gluten-free flour, plus more for dusting
8 apples, peeled, cored, and sliced (preferably a mix of Granny Smith & Golden Crisp/Delicious)
1/2 cup sugar or agave nectar
2 tbsp lemon juice
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves

Directions:
Preheat the oven to 375.

Remove one of the refrigerated dough pieces from the refrigerator and place on a floured piece of parchment paper.

Roll out to a 1/4″ thickness.

Place the pie dish on top and flip the dough and the dish over.

Peel and core the apples. Slice into equal sized wedges.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well.

Spoon apples into pie dish.

Remove the second piece of pie dough from the refrigerator. Repeat the process of rolling out the pie dough.

Cover with remaining pastry circle. Trim edges of crust to make neat circle, with top slightly larger than bottom. Seal by gently folding top layer around the edge of the bottom shell and pinching edges with fingers and thumb to make a pretty fluted edge.

Cut several steam vents across top.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

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