It’s almost St. Patrick’s Day and that means I’m thinking about my SPD meal.   In addition to our traditional corned beef (see Go Buy Your Corned Beef), I’m planning to try this easy, allergy-free dessert.


(And, PS:  if you’re looking for a Gluten-Free Pie Crust, check out Living Without‘s version.)

5 large Granny Smith apples, peeled, cored and sliced

1/4 cup brown sugar

1/4 cup white sugar

2 Tablespoons flour

1 teaspoon nutmeg and/or 1 teaspoon cinnamon

1/8 teaspoon lemon juice
Allergy-free Puff Pastry, such as Pepperidge Farms

Allergy-free pie shell


Preheat oven to 350 degrees F (175 degrees C).


To Make Filling: Combine sugars, flour and nutmeg/cinnamon in a small bowl, mixing thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples.


Place apple mixture into pie shell.


Place puff pastry over mixture and seal edges of shell and pastry together by gently pressing with finger against pie pan.  Cut 4 slots into the puff pastry to release steam.


Bake for 45 minutes or until golden brown. Cool completely before serving.
Enjoy with whipped cream or vanilla bean ice cream – it makes the leprechauns happy!

Erin Go Bragh!

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