It is important give yourself full permission every now and then to enjoy a mindful indulgence.
When I first went gluten-free, I was afraid that I would miss out on some of life’s simple pleasures, like a slice of warm apple pie on a cool fall day. Well, with this recipe you can have your pie and eat it too!
Apple Crumb Pie
1 gluten-free pie crust (I used Whole Foods brand prepared pie crust from the freezer section.)
5 cups apples, peeled and thinly sliced
zest of 1/2 lemon
zest of 1/2 orange
1 T fresh orange juice
1/3 cup maple syrup
3 T cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
5 T cold grass-fed butter, cut into small pieces
1 cup gluten-free rolled oats
1/3 cup gluten-free vanilla cake mix (I used Bob’s Red Mill.)
1/2 tsp. cinnamon
1 T caramel sauce optional ( I used Trader Joes Fleur de Sel.)
Preheat oven to 325 or according to directions on pie crust. Combine apples through allspice and pour into thawed pie shell. Combine butter through cinnamon and use pastry blender or fork to blend well to a crumble. Sprinkle on top of apples and bake in oven until apples are bubbly and crumble is lightly brown about 70 minutes. Top with a drizzle of caramel sauce if desired.