Gluten Free Apple Pie meets Apple Crisp!
Apple Pie for Christmas Dinner? Here is a gluten free version that you can bring with confidence knowing gluten free and gluten eaters alike will love. Gluten eaters will not even know it is gluten free unless you tell them! I do bake for special orders, just contact me and I will do the baking for you!
This is from my book Loving Living Gluten free that is available on Amazon, Barnes and Nobel and for those local, I have some for signing if you like!
Gluten Free Pie Crust
1 ¼ cup Kathy’s GFFM (recipe follows)
½ cup millet flour
1 tablespoon sugar (coconut sugar or organic sugar works fine)
1 ½ teaspoons xanthan gum
½ teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons lemon juice
Mix dry ingredient in a mixing bowl with a whisk to make sure they are well blended.
Cut in the cold butter with a pastry knife
Mix the egg and lemon juice together until very foamy and then mix into the dry ingredients. Stir until the mixtures holds together adding additional cold water if necessary.
Shape into a ball and chill for an hour or up to overnight.
Rest the dough for 10 to 15 minutes before working it.
Roll the dough out on a surface that has been heavily dusted with gluten free baking mix or cornstarch. It works best to roll it on plastic wrap so you can pan it easier.
Place the dough into a lightly greased pie pan.
Fill and bake
Filling
Apple Pie Filling
1 Pie Crust (from above)
¼ cup Kathy’s GFFM (recipe follows)
⅓ cup white sugar (coconut sugar or organic sugar works fine)
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Dash of salt
8 cups thinly sliced pared tart apples (I like Granny Smith Apples)
Peel apples, core and slice thin and place them in lemon juice and water. This will prevent browning.
Mix flour, sugar, nutmeg, cinnamon and salt and toss in the apples.
Pour into the pie shell, spread out evenly.
Topping
1 teaspoon cinnamon
1 cup gluten free rolled oats (quick cooking, not steel cut)
¾ cup Gluten free multipurpose flour
¾ cup brown sugar
½ cup butter
Mix the cinnamon, oats, flour and sugar. Cut in the butter.
Press this topping onto the apples, patting it in.
Bake at 350 for about 50 to 60 minutes.
Kathy’s Gluten Free Flour Mix
Equal parts by weight of white rice flour and corn starch, and 1/2 the amount of one in brown rice flour:
1 pound white rice flour
1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)
1/2 pound brown rice flour
Mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.
Smaller batches will work, just keep the ratios the same.
1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.
This will make about 1 ½ cup Kathy’s Gluten Free Flour Mix
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