Uh huh.  In my world Apple Pie can be breakfast, lunch, dinner and a snack.

Oh, and Apple Pie is my Dad’s favorite food.  So here is my super easy, quick pie.

Ingredients

• 2 Kinnikinnick 8 inch frozen pie crusts (1 box) 
• 8 Granny Smith Apples, pealed and sliced.
• 1/2 Cup Sugar
• 1/4 Cup Sweet Rice Flour
• 1 Tablespoon Cinnamon
• 1 Tablespoon Vanilla Extract

Directions

1. Defrost pie crusts
2. Pre-heat oven to 350 degrees
3. Peel apples, and slice
4. Place apples, sugar, rice flour, cinnamon and vanilla in a bowl.  Mix together
5. Take one pie crust and make 3 or four piercings in the bottom with a fork.
6. Pour Apple Mixture in one pie crust.  If there is too much pie filling – put it to the side.
7. This is the hard part.  Take the other pie crust and try to flip it out without it falling apart too much.  I couldn’t do it.  So what I did was ball the pie crust up and then place it between the plastic packaging.
8. I then re-rolled the pie crust out (between the plastic) so I wouldn’t have to add any flour.
9. Then I took a pizza cutter and made slices into the crust.
10. Next I froze my slices.  Its easier to remove them from the plastic when they’re solid.
11. After they were solid, I arranged the slices in a criss-cross pattern across my pie.  Gluten free pie basically means there is no elasticity in your dough.  Its hard to make it look good. But I promise it tastes awesome.
12. I kept freezing and re-rolling the dough into more pieces until the pie was pretty covered.
13. Then I pinched the ends of the pie together
14. I baked for about 1 hour – or until the top turned golden brown.  I’ve tried baking this crust at higher temperatures, and it cooked to fast then burned.
15. With my extra pie filling, I put it in a oven safe bread pan and baked it for about 20 minutes.  Then I ate it and didn’t share.