This is a simple yet stunning recipe that is sure to be a crowd pleaser!
- 4 large Granny Smith apples
- 2 tablespoons of butter substitute
- 1/2 c. brown sugar
- ½ tsp. ground cinnamon
- 1/2 tsp ground ginger
- juiced lemon
- GF Pie Crust
- Optional 1/4 C of walnuts or pecans chopped fine
Peel and core apples. Then slice in even and thin slices. Coat with lemon juice to prevent browning. Add the sugar and spices to the apples.
Place a small amount of butter in a saute pan over medium heat. Soften the apples over heat in small batches. Transfer to a bowl. This will expedite baking and ensure evenly cooked apples.
Par-bake your crust for 10 minutes
Overlap apple slices on rolled pie crust in a circular pattern. Begin with the outside edge. Reserve the liquid for the glaze.
Optional: sprinkle nuts over the top
Roll pie crust over the apple edge and brush with butter substitute. Bake at 425 degrees Fahrenheit until crust begins to brown.
Orange Bourbon Glaze Ingredients:
- 1 TBS of butter
- Liquid from the apples
- 1/4 cup brown sugar
- 1 tablespoon or orange zest
- 1/4 cup of orange juice
- 1/4 cup of bourbon
Add butter to the same pan that the apples were cooked in. Add the sugar, the liquid from the apples and orange zest.. Stir to incorporate.
Add the bourbon and tip the pan to flambe. When the bourbon has cooked off, add the orange juice. Stir until the liquid reaches the consistency of a pour-able caramel.