Cinnamon Apple Pie [0001013]

Ingredients:

2 gluten-free pie crusts (store-bought or homemade)
6 cups peeled, sliced Granny Smith apples (about 6-8 apples)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1 tablespoon lemon juice
2 tablespoons cold butter, cubed
1 egg, beaten (for egg wash)

Instructions:

Preheat your oven to 375°F (190°C).

Line a deep-dish pie pan with one of the gluten-free pie crusts. Press it gently against the bottom and sides of the pan.

In a large mixing bowl, combine the sliced apples, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Toss everything together until the apples are well coated.

Pour the apple mixture into the prepared pie crust, spreading it evenly.

Dot the top of the apple filling with the cubed cold butter.

Place the second gluten-free pie crust over the apples. You can either cover the entire pie or create a lattice design with strips of dough.

Trim any excess dough and crimp the edges to seal the pie.

Brush the top crust with the beaten egg to give it a golden finish.

Cut a few small slits in the top crust to allow steam to escape.

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.

Remove the pie from the oven and let it cool for at least 1 hour before serving to allow the filling to set.

Slice and enjoy your Deep-Dish All-American Cinnamon Apple Pie! Optionally, serve with a scoop of vanilla ice cream for extra deliciousness.