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Low Histamine Apple Pie Filling- GF, DF

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Apple pie filling to use with your favorite crust!

Apple Pie Filling
 5 or 6 apples
 1 tsp vanilla
 ½ cup sugar
 1 pinch salt
 3 tbsp gluten free flour blend
 *cinnamon, sprinkled to taste
 sarah bakes gf pie crust (recipe below)
Histamine level: 0-1
 level 0 for the filling
 level 1 if you do the crust, there is butter & distilled white vinegar.
 *cinnamon is rated a level 0 on SIGHI list, but is controversial. Use your own best judgment.
1

Peel, core, and slice apples. This goes much faster when you use an apple peeler slicer corer.

2

In a medium size bowl stir together apples, vanilla, sugar, salt, and flour. Mix until evenly combined. Cover and set in the fridge while you prep the crust.

3

Prep whatever crust recipe you are using.

4

Pour apple filling into crust and spread evenly.

5

Wrap edges of pie crust and pan with foil. Bake at 425° F for 15 min, then remove foil and reduce heat to 350°F and cook for another 30 minutes. Crust should be golden brown on the edges and the filling should be bubbling.

6

Cool for an hour before serving. Refrigerate and eat within 24 hrs, or freeze and reheat later.

Nutrition Facts

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