I made this pie for our second Thanksgiving on New Year’s day.  This is another recipe from Little Pie Company (see the cookbook tab for more info).  I will include their excellent recipe for pie crust as well as the gluten-free recipe I use.  The gluten-free pie crust is really, really good and does not get soggy after a day, the way a traditional pie crust does.

OLD FASHIONED PIE CRUST

• 2 and 1/2 cups flour
• 1 Tablespoon sugar
• 1 teaspoon salt
• 8 Tablespoons chilled unsalted butter
• 1/2 cup lard (or Crisco) chilled
• 1 large egg beaten
• 1/4 cup water

1. I put the water in a metal measuring cup in the freezer before I start so that it will be very cold.
2. whisk the flour ,sugar and salt together in a large bowl.
3. Cut the butter into 1 inch pieces and use your fingers to work it into the flour until the butter is pea sized.  Then add the lard and do the same.
4. Whisk the egg together with the very cold water in a small bowl.
5. Add the egg mixture to the flour stirring with a fork until almost combined.  Press the rest in using the heel of your hand.  Do not knead it!
6. Shape the dough into a 6″ disk and refrigerate for 2 hours or overnight.
7. Preheat your oven to 425 degrees and prepare your pie filling before rolling your dough out.
8. Divide the dough into two pieces.  Return one piece to the fridge and roll the other out on a clean floured surface.  Line your pie plate with it.
9. Mound the filling into the pie crust and dot it with butter.
10. Roll out the other half of the dough and cover the pie.  Crimp the edges into a high flute and cut vents in the top.
11. Brush the top of the pie with heavy creme.
12. Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake  for another 45 minutes.  I place my pie tin on top of a baking sheet to catch juice.

GLUTEN FREE PIE CRUST (From Gluten-Free Baking Classics)

Do not deviate from this recipe.  Gluten-free baking is even more particular than regular baking.

Gluten Free Pie Mix

• 2 cups brown rice flour
• 2/3 cups potato starch (NOT POTATO FLOUR)
• 1/3 cup tapioca flour

This will make a little more flour than you will need for a double crust pie.  You can use the extra for flouring your rolling surface.

Gluten free Pie Crust

• 2 cups plus 4 Tablespoons gluten-free pie mix
• 4 Tablespoons sweet rice flour (also known as mochi or glutinous rice flour)
• 2 Tablespoon granulated sugar
• 1 tsp xanthan gum
• 1/2 tsp salt
• 12 Tablespoons cold butter
• 2 large eggs
• 4 teaspoons lemon or orange juice

1. Preheat the oven to 375 degrees.
2. Butter a pie tin and dust it with rice flour.
3. Mix the dry ingredients together.
4. Cut the butter in to the dry ingredients and use your fingers to combine until it has the consistency of course cornmeal.
5. Whisk the eggs and juice together.
6. Add the liquid to the flour and butter and combine into a ball.  Divide the ball into two disks.
7. Measure out four 12 inch sheets of wax paper.  Roll each disk of dough out between two sheets of wax paper.
8. Remove one of the sheets of wax paper and flip the dough into the pie tin.
9. Remove the second sheet of wax paper and press the dough in to the pie tin using your fingers to repair any cracks.
10. Bake the bottom crust for 10 minutes at 375 degrees. Prepare your pie filling while it bakes.
11. Mound the apple filling in to the pie and dot with butter.
12. Remove another sheet of wax paper and flip the other half of the dough onto the top of the pie.
13. Crimp the top and bottom edges of the pie crust together.
14. Cut vents in the top of the pie.
15. Brush the top with heavy creme.
16. Bake the pie for another 45-50 minutes at 375 degrees.  I place my pie tin on top of a baking sheet to catch juice.

APPLE RUM RAISIN FILLING

• 1 cup dark raisins
• 2/3 cup brown sugar
• 1/3 cup dark rum
• 1/3 cup water
• 2 teaspoons lemon juice
• 5 McIntosh apples (2 and 1/2 pounds)
• 2 Tablespoons granulated sugar
• 2 Tablespoons cornstarch
• 1/2 tsp cinnamon
• 2 Tablespoons butter
• 2 Tablespoons heavy creme

1. Simmer the raisins, brown sugar, rum, water and lemon juice over medium heart in a small pan for a few minutes.  Remove from heat and let cool while you prep the apples.
2. Peel and core the apples.  Cut each apple into 8 wedges.
3. Whisk the granulated sugar,cornstarch and cinnamon together in a large bowl.  Whisk in the raisins and their cooking liquid. Add the apples and stir to coat them.
4. Mound the fruit in the pie crust, dot the top with butter, cover it with the top crust and bake according to the directions for the kind of pie crust that you are using.