Gluten free/ dairy free/ egg free APPLE PIE!!!!!

OOOOOOooohhh the joy. Oh the HAPPINESS! Complete *BLISS* Moment.
LOL Yup. This was my reaction upon the climax of my success. Warm, amazing apple pie that I COULD EAT!
After all those allergies and years without eating any dessert I was determined that I was going to create a dessert I could have. After some help brainstorming (Thanks Sarah F.)
I had a day with the house completely to myself. A day to do absolutely whatever I wanted. That day...I was going to make a "Sarah friendly" pie. ( lol I know I'm such a crazy partier. =p)

I experimented and fussed and tweaked for what seemed like a remarkably long time. (And though I still think I may be able to adjust some things on the typed out version of the recipe . ) The result... was seriously, the an extremely amazing homemade apple pie.

( For the reference, I had people without food allergies eating it. And they labeled it " as good as bakery pie". So I feel I have right to be quite pleased with my outcome. X) lol)

Let's start with the crust.

Gluten free dairy free pie crust ( Sarah style X)

This recipe is rather large. It makes two deep-dish 9inch pie pans. ( hooray for [hopefully] extra pie! =)

Alrightie! Let's start with the crust.

Mix together in a large bowl.

¾ Cup coconut oil

1/2 Cup Cashew butter ( both room temperature)

Next ingredients –

1 tsp salt

2 Cups White rice flour

1 Cup cornstarch

1 ¾ Cup millet flour

2 tbsp maple syrup

1 1/2 Cup Rice milk

Next, Mix in flours ( including cornstarch) and salt. When mixture is dry and fairly crumbly, mix in maple syrup and rice milk until mixture pulls away from sides of bowl just enough to form a dough. ( You may or may not use quite all of the rice milk to get it to this point... but it will be very close to using it up if you don't.) It is helpful if you refrigerate after this step.

Take out 1/4 of pie dough, and roll out between two sheets of plastic wrap or freezer paper to about 1/8^th inch thick.

Lay dough flat in refrigerator. ( You may have to clear off a few shelves to do this, but the dough is much easier to work with if you can just slide your hands under the [then stiffened] sheet of pie dough.=)
While it is hardening you can roll out the others and refrigerate them in the same way.

Remove one sheet of pie crust from the refrigerator and remove one of the sheets of plastic.
Lay the pie pan on top of it then flip them gently. Use the second sheet of plastic wrap ( now on top) to help you press the crust gently into the bottom of the pan. ( repeat for second pan) And place both pans back in the refrigerator.

Next! Mix up the pie filling.

Apple Pie Filling

6-7 granny smith apples pealed and sliced

7-8 Johnathan or gala apples pealed and sliced

( all together this is about 14 cups of apples)

The juice from half a lemon sprinkled across the apples as you slice them (Aprox 2 ½ tbsp)

1 ½ cup sugar

2 ½ tbsp cup maple syrup

1 ¾ tsp cinnamon

1/8 - ¼ tsp cloves

1/8 -¼ tsp ginger

½ cup cornstarch

Mix together ( be sure to put the cornstarch in last) and pour into pie dish.

Ok, got all that? Here is the next bit.

Take the next pie crust sheet from the fridge and ( again) remove the top piece of plastic wrap, and flip it onto the top of the ( now full) pie pan.
You may want to wait a moment until it starts to melt eeeever so slightly so that the edges mush together easier. Then just cut off the scraps from around the edge of the pie pan and crimp edges of the crust together gently.

Cut vents in the top crust with a knife. ( This allows steam to escape and makes it preeeeeeeetty! )

Using tin foil, create a rim around the pie pan that covers the edges of the crust so that they don't brown over much. ( They have little pie edge cover thingies that do this same thing without the hassle of crimping pieces of tin foil together... but I do not have one of those. X)

Bake at 350 for 1 hour and 35 minutes.