(Gluten-Free) Apple Pie with Cookie Crust

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 16

Ingredients:

• 1 16-oz Meli's Oatey Raisin Gluten-Free Cookie Mix

• 1/2 cup Nut Butter

• 1 large Egg

• 8 tbsp. Salted Butter, softened

• 6 large Green and/or Pink Lady Apples

• 3/4 cup Apple Juice

• 1/3 cup Brown Sugar

• 3 tbsp. Gluten-Free Baking Flour

• 1 tbsp. Ground Cinnamon

• Vanilla Bean Ice Cream, for serving

Instructions:

1. Preheat oven to 350F. Lightly grease a 9" pie pan. 

2. In the bowl of a stand mixer, combine the Oatey raisin cookie mix, nut butter, egg, and 4 tablespoons softened butter. Stir on medium speed until dough-like texture, about 1-2 minutes.  

3. Press 3/4th of the dough into the bottom and along the sides of the prepared pie pan. 

4. Bake for 10-12 minutes, until golden brown. You may need to cover the edges of the pie pan with aluminum foil to finish cooking the center. Set aside to cool completely. 

5. In the meantime, peel, core, and slice the apples to 1/4" thick. Add them to a large saucepan over medium high heat with the remaining softened butter and apple juice. Cover and cook for 5 minutes, stirring occasionally to keep anything from burning. 

6. Stir in the flour, cinnamon, and brown sugar. Cook for an additional 1-2 minutes, or until it begins to thicken. Remove from heat and add to the cookie crust. 

7. Evenly scatter the remaining 1/4th dough on top of the apple mixture. Bake for 5-6 more minutes. 

8. Let the apple pie cool for at least 8 minutes before serving warm with vanilla bean ice cream. Enjoy!  

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