Besides the multiple allergens in most pie crust (wheat, shortening made of corn and soy), commercial fruit fillings for pie are generally thickened with cornstarch and/or wheat flour. If corn and wheat are both a problem at your house, it may be time to learn to make pie.
Apples vary quite a lot in terms of their sweetness, tartness, juiciness and tendency to soften up when cooked. Adjusting your recipe to the apples at hand can be tricky; I think it's easier to always use the same variety and tweak your recipe until you get it just the way you like it. I use Yellow Delicious apples because they soften up nicely but don't release a huge amount of juice. I don't like the filling to be really wet: for one thing, it can sog up the bottom crust.
1/2 c. sugar (See Sugar in the Glossary)
2-3 T. tapioca starch
1/4 tsp. salt (See Salt in the Glossary)
1/2 tsp. cinnamon (See Spices in the Glossary)
ripe Yellow Delicious apples (enough to produce 5-6 cups of apple slices (See Produce in
(optional) sprinkle of freshly squeezed lemon juice (See Juice in the Glossary)
Preheat your oven to 425 degrees.
In a medium bowl, stir the sugar, tapioca starch, salt and cinnamon together; set aside. Wash, quarter, and peel some apples. (The point to peeling is to remove any corn-, soy- or dairy-containing wax on the surface or any trace of mold or yeast growing on the outside of the apple. If you aren't allergic to any of these things, you can skip this part.)
|Ready for a top crust or some crumble|
Remove every bit of the core from each quarter, and slice it into ~1/3-inch slices. When you have 5-6 cups of apple slices, toss them with the sugar mixture.
Distribute the apples evenly in a pie plate (with or without a bottom crust). Sprinkle with a little lemon juice if you want.
|Remember that you can totally skip|
the part about making pie crust. Put
some crumble on top of apple pie
filling and start baking.
Top with either a top crust or one recipe of crumble and bake at 425 for 15 minutes. Turn the oven down to 350 degrees and bake for another 45-55 minutes, until the crust and/or crumble are lightly browned.