Happy New Year! We had just married our daughter off when 2018 came roaring in, which is a bittersweet moment. Y’all indulge me for a moment, while I share a real mom experience…we only have the one child and although we of course wanted her to fly the coop one day and have her own life experiences, it’s been a rude awakening that Doug and I have officially entered another phase of our lives. We absolutely love our new son-in-law and look forward to watching them take on life’s joys, challenges, and the whole bit, but we already miss our girl; we miss leaving the porch light on for her to come in (too) late at night, we miss her leaving her clothes in the dryer and dirty glasses on the coffee table. Most of all, we miss knowing she’s safely tucked in bed (eventually!) under our roof and our watch. We know her new husband will do a great job of being her biggest supporter in this crazy life and we’re grateful that she’s been blessed with such a great guy!

Now, enough of that- although I make no promises that I won’t have a proud mama moment and post wedding pics in the near future! What I really wanted to share is the pie recipe that I made for our gluten free guests at the reception. Doug actually deemed this the best GF pie he’s ever had…up until now, his all time favorite was the chocolate pecan, which I also made. This one is a dutch crumb apple pie and I must say, it was pretty dang delicious!

Dutch Crumb Apple Pie

You will need:

One ABUNDTANT LOVE Pie Crust Mix & required ingredients (1 egg and 6 T softened butter)


5 large apples (I used a combination of Granny Smith and Golden Delicious), peeled and thinly sliced

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1 tablespoons butter

Crumb topping ingredients:

2/3 cup light brown sugar

3 tablespoons softened butter

1 teaspoon ground cinnamon

1/3 cup roughly chopped pecans (optional)

2 tablespoons dry CAKE mix

In a small bowl, combine the sugars, spices, and 3 tablespoons of the dry CAKE mix and set aside. In a large bowl, toss apples with lemon juice, then add sugar mixture and toss to coat. Prepare pie crust as directed on package and bake at 350 for 15 minutes. Remove crust from oven and fill with apple mixture, dot with 1 tablespoon of butter, and return to the oven while preparing crumb topping. Combine all crumb toppings in a small mixing bowl and mix until crumbly; remove pie from oven and using your fingers, crumble evenly on top of pie and return to oven and continue to bake for 30-40 minutes longer or until crumb topping is browned and crisp. *Watch edges of pie crust for over baking- if this starts to occur before crumb topping is done, cover edges of pie crust with a pie ring or strips of aluminum foil. Top warm pie with vanilla ice cream and enjoy!