Classic apple pie with crumble topping - 9"
Ingredients Oregon/Washington apples, organic sugar, cinnamon, sea salt. Pie crust: GF flour blend (brown rice, potato starch, tapioca, xanthan gum), butter, water, salt, lemon juice, sugar. CONTAINS: dairy
DF made with palm, no butter.
Storage: Keep frozen for 3-4 months or in the fridge for up to 5 days or at room temp 2-3 day. I serve it room temp.
Baking Instructions: Bake from frozen at 350 until bubble - for about 2 hours on a sheet pan (to catch the drips - you don't want to have to clean your oven). Bake on the bottom third rack so the top doesn't over brown and the bottom is not soggy. Bake until bubbly -insert a knife or fork the apples should be soft, If the crust starts to get too brown cover the crust with foil. Do not use convection.
You can warm up or reheat your baked pie if you'd like it warm. 350 for about 10-20 mins cover with foil so you don't overcook the crust.