Double-Crust Apple Pie

Double-Crust Apple Pie Made with Pamela’s Easy Pie Crust

Make this American standard in the autumn when local apples are at their peak for the ultimate old-fashioned indulgence.

3 tablespoons Pamela's Gluten-Free Bread Mix Do not use the enclosed yeast packet in this recipe.
¾ cup sugar
½ teaspoon cinnamon
1/8 teaspoon salt
2 ½ pounds apples
1 teaspoon freshly squeezed lemon juice, strained
1 tablespoon unsalted butter
1 full recipe Pamela’s Easy Pie Crust
Additional 1 tablespoon of sugar mixed with 1/4 teaspoon ground cinnamon to dust upper crust before baking.

Preheat oven to 425°.

Combine Pamela's Gluten-Free Bread Mix, sugar, ground cinnamon and salt and whisk together to combine well. Do not use the enclosed yeast packet in this recipe.

Peel, core, and thinly slice apples. Toss with lemon juice. Add dry ingredients to apples and toss to combine well.

Prepare an untrimmed 9-inch pie shell prepared according to the recipe for Pamela’s Easy Pie Crust. Read more about rolling and handling wheat-free pie crusts in Pamela’s Tips for Making Gluten-free Pie Crusts.

Carefully turn apple mixture into prepared shell. Dot with butter. Cover with upper crust, align and trim edges. Seal, moistening if necessary, as directed for double crust pies in Pamela’s Easy Pie Crust.

Use a sharp knife to pierce several vents in upper crust. Dust finished pie with additional sugar and cinnamon.

Bake on bottom rack of preheated 425° oven for 15 minutes. Reduce oven temperature to 350° and carefully cover pie with aluminum foil. Bake 35 minutes more or until juices are bubbling through the vents. Remove foil and cool completely on a wire rack before serving. Filling may require 3 hours or more to fully thicken. To serve pie warm, replace aluminum foil to prevent crust from over-browning and reheat for 15 minutes in a preheated 350° oven.