One Crust Scottish Apple Pie

This recipe is extremely fun to make. First off you’re creating a deliciously sweet yet tangy dessert that will be ready to please your palate in less than one hour. Secondly, unless you are Scottish (and even then, maybe not...) this is definitely NOT your grandma’s apple pie. The complexity of its flavoring comes from a delightful combination of ginger snaps and orange marmalade. Paddington Bear would be proud!



If you choose to top your slice with a cheery cloud of whipped cream or vanilla bean ice cream your taste buds may even start disco dancing for joy as they revel in the combination of tart orange rind mixed with rich cream. As always I use agave nectar as my sweetener of choice but sugar lovers can always substitute "the real thing"... just remember to add 25% more sugar if you are making a substitution, as it is less sweet than agave. (Also note that sugar requires less baking time than agave nectar.)




One Crust Scottish Apple Pie

What You’ll Need:

1 gluten free pie crust (I use Authentic Foods Pie Crust Mix)
6-7 Granny Smith apples (peeled)
6 tablespoons agave nectar
¾ cup crumbled MI-DEL gluten free ginger snaps
1/3 cup orange marmalade
¾ tsp orange zest
cinnamon
butter
1 – 2 tbsp heavy cream

Optional Topping:

Whipping cream
GF Vanilla bean ice cream

How It Works:

Preheat oven to 375 degrees F.

Roll out pie dough and place in buttered 9 inch pie shell (I use glass). In a large bowl mix together your peeled sliced apples, agave nectar, ginger snaps, orange marmalade and orange zest.

Pour mixture into the crust. Drizzle with heavy cream and lightly sprinkle entire pie with cinnamon. Finally, place one large dollop of sweet butter in the center of pie. Bake for approximately 45 minutes until apples are soft and mixture is bubbling. If you're worried about burning the top of your crust, consider covering it with foil for about 3/4 of the baking time before removing the protective foil. When fully baked, allow your pie to cool down a bit before serving. Delicious when topped with whipped cream or vanilla bean ice cream.

Serves 8.


Recipe adapted from The Flavors of Bon Appetit 2006, page 179