Katie and I made this pie again just this weekend.  I was going to take it to a meeting I had with a bunch of friends from church.  The pie turned out beautiful, mostly due to Katie's handiwork with the crust.  It was fat, rounded, and artful.  It reminded me of a romantic picture of an old fashioned grandmother's pie.  Little granny just plucked it out of the oven, and she is going to set it on the windowsill to cool.  I proudly put the apple pie in its carried and went to put it in my car.  It slipped a little ways out of my hands as I was trying to adjust the pie's position.  The pie was no longer gorgeous, and I hadn't even tried to get a picture beforehand.  Thankfully, the top was still intact, despite the cracks and spilled juice.



I failed to mention to my friends that the pie was gluten-free and allergy-friendly.  I wanted to see if they would notice, which they did not.  Seeing as pies are a must at Thanksgiving, here is the recipe:

Apple Pie

double crust pie dough (our favorite mixes here)

1 1/2 c. sugar
1 1/2  t. cinnamon
1/4 t. nutmeg
3/8 t. salt
3 T. tapioca starch or flour
11 c. peeled and sliced apples (I cut half of thick, half thinner)
3 T. butter

Mix together sugar, cinnamon, nutmeg, salt, and flour.   Add to sliced apples.  Put into deep dish pie pan (with half of the pie crust on the bottom, obviously).  Cut the butter and put on top of apples.  Add the second half of the pie dough to the top.  Crimp the edges of the upper and lower crust together.  Cut four small slits in the middle of the top pie crust.  Bake at 400 degrees for twenty minutes, then reduce head to 350 and bake for forty more minutes.

Enjoy, and Happy Thanksgiving!

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