German Apple Pie

This apple pie has the distinction of being not only the most memorable apple pie I have eaten but also being the easiest apple pie I have ever made. I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth as well.

I typically serve this pie at room temperature, completely by itself. It really does not require whipped cream or ice cream, although it is delicious with both as well. The German apple pie will hold well in the refrigerator for several days.

Ingredients

• 6 medium apples peeled, cored and sliced, I used granny smith apples
• 1 cup sugar
• 1/4 cup all-purpose or brown rice flour
• 1/2 teaspoon kosher salt
• 2 teaspoons cinnamon
• 1 cup heavy cream
• 1 prepared pie crust (gluten free pie crust recipe here)

Instructions

1. Press the pie crust into the bottom of a deep 9" pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl.
2. ......................................

for full instruction please see : barefeetinthekitchen.com

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