This recipe features Wholly Wholesome Gluten Free Pie Shells and Grandma Hoerner’s Apple Pie Filling
I was raised by one of the best pie makers this side of the Mississippi. Yeah, I’m pretty much a pie snob. A couple years ago, I wouldn’t have imagined buying a prepared pie crust or dumping a can of pie filling into my prized homemade pie crust.
Then I got all health conscious and decided that Crisco is all that’s wrong with the world today, and I tried to learn to make a pie crust with lard. It never worked out very well. Then I went gluten-free, and all pie making notions few out the window. I wasn’t willing to go to the work of finding a gluten-free recipe that resembled the real deal, and besides, pie isn’t good for my 40-year-old waistline anyway.
Therefore, I haven’t eaten pie in over two years.
Recently two companies reached out to me, inviting me to try their products. The first was Wholly Wholesome, makers of organic (and some gluten-free) pie shells and baked goods.
The second was Grandma Hoerner’s natural and organic fruit pie fillings and preserves.
Well, if you ask me, that’s a pie just asking to be made!
And the easiest pie I’ve ever put together, at that! One jar of Grandma Hoerner’s Pie Filling is the perfect amount to fill one 9-inch pie shell.
My husband about had a canary when he saw me dumping a jar of pie filling into a prepared pie crust. He swore someone was impersonating his wife, and not doing a very good job of it either.
But I’ve gone two years without eating pie, people. My high-falutin convictions jumped ship a long time ago.
I decided to throw together a quick crumb topping to finish off the pie, so I mixed together half a cup of sugar (I wanted brown sugar, but I’m all out) and a half-cup gluten-free baking mix and then used a pastry blender to cut in 3 Tablespoons cold butter. I sprinkled that on top and voilà!
I put it in the oven at 425 degrees for 25 minutes under tin foil, then I uncovered it and baked for another 25 minutes until the crust and topping was a light golden-brown and the filling was bubbling through.
It took all the restraint I had not to dive in then and there.
The verdict? Delicious. Truly.
The Wholly Wholesome gluten-free pie crust has an admirable taste and texture. It’s a bit soggy on the bottom, but the sides and edges are crisp and practically melt in my mouth. In fact, I keep going around the outside, taking off the crust pieces with just a bit of filling on them cuz that’s now I roll. I love me some pastry dough!!!!
Grandma Hoerner’s filling is very sweet, but I like sweet. The apples have a nice texture, and you can see the big slices of real apple. The ingredients on the jar are remarkably pure; I checked them out before I agreed to sample them. They are: Apples, Water, Cane Sugar, Apple Juice Concentrate, Modified Cornstarch, Lemon Juice, Cultured Dextrose (for added freshness), Spices, Vanilla Extract. It actually tasted a lot like homemade preserves. I can not wait to try the peach! I usually make a thinner fruit pie filling than this when I make my own, but I still enjoyed this very much.
Grandma Hoerner’s products are available online; and Wholly Wholesome is carried at Wegmans, Whole Foods and many other grocery retailers. If you aren’t gluten-free, Wholly Wholesome sells several regular varieties as well — traditional, whole wheat and spelt.
- 1 Wholly Wholesome Gluten Free Pie Shell
- 1 jar Grandma Hoerner's Apple Pie Filling
- ½ cup brown sugar
- ½ cup gluten-free flour
- 3 TBSP cold butter
- Heat oven to 425 degrees.
- Dump pie filling into uncooked pie shell.
- Mix brown sugar and flour in a small bowl.
- With a pastry blender, cut the butter into the flour/sugar mixture until it is crumbly.
- Sprinkle on top of the pie.
- Bake covered for 25 minutes and uncovered for another 25-30 minutes, or until the topping and pie crust are lightly browned.
Products were provided by Wholly Wholesome and Grandma Hoerner’s to facilitate this post. All opinions expressed within (and the sugar high that ensued) are mine, all mine.