_Autumn brings an abundance of crisp juicy apples. And I can't think of anything better than using them to make an old fashioned apple pie. Here is a recipe for a rustic, free-form pie. You don't even need a pie plate! It is wheat, dairy, eggs, peanut and nut free. You can also make it soy free by using Spectrum shortening instead of Earth Balance shortening sticks. I use superfine brown rice and sweet rice flours. If you can not find the superfine flours, you can use regular brown rice and sweet rice flours. However, the texture will not be as smooth. I have served this pie to friends and they were shocked to discover that it was allergen-free. This recipe makes enough for 2 pies.

_Pie Crust

• 1 Cup superfine brown rice flour
• 1 Cup tapioca starch
• 1/4 Cup superfine sweet rice flour
• 1/4 Cup potato starch
• 2 tbsp Sugar
• 1 tsp Xanthum gum
• 1 tsp Salt
• 1 cup Shortening (2 Earth Balance sticks)
• 8- 10 tbsp Ice cold water

In a bowl, mix together dry ingredients. Add shortening and use a pastry cutter or fork to cut in until the mixture is crumbly. Add water (a tablespoon at a time) until the dough comes together. Divide the dough evenly and form two balls (Knead the dough only enough to form a ball (too much kneading will make a tough crust). Wrap individually in plastic and refrigerate at least 30 minutes.

Apple Filling

• 4 cups Peeled and diced apples
• 1/2 -3/4 cup Sugar
• 3 tbsp Tapioca or corn starch
• 1 tsp Cinnamon
• 1/2 tsp Vanilla extract
• In a bowl, combine apples, tapioca (or corn) starch, cinnamon, and sugar (the amount of sugar will depend on tartness of apples). Toss until apples are well coated.

   
Assemble and Bake Pie
Coat rolling pin in tapioca or corn starch. On large piece of parchment paper, roll out dough into a 10-12 in circle. Transfer onto cookie sheet lined with parchment paper. Add 2 cups of apple filling onto center of circle. Spread filling, leaving 2 inches of dough around the edge. Going around the circle, fold the extra dough over the filling (making a container). If the dough rips just pinch together to seal and keep going. Its a rustic pie, it doesn't have to be perfect! Brush the top with melted dairy-free margarine and sprinkle liberally with sugar. Place in a preheated 425 degree oven and bake for 30 minutes or until golden brown. Remove from oven and let it set for 10 minutes before serving.

Enjoy!