Dolce Mangia
Sweet Eats
Apple Pie - GF
Gluten Free Pie Crust
 

1 c plus 2 T Brown Rice flour mix**
2 T sweet rice flour
1 T granulated sugar
1/2 t xanthan gum
1/4 t salt
6 T cold unsalted butter, cut into 6 pieces
1 large egg
2 t orange juice or lemon juice

Spray 9" pie pan with cooking spray. Generously dust with rice flour. Mix flours, sugar, xanthan gum and salt in large bowl of electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and citrus juice. Mix on low until dough holds together; it should not be sticky. Form dough into a ball and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. Roll out dough between the 2 sheets of wax paper. If dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper and crimp edges for single-crust pie.

**Gluten free flour blend:
2 parts (2 cups) brown rice flour, 2/3 part (2/3 cup) potato starch, and 1/3 part (1/3 cup) tapioca flour.

Topping:

3/4 c brown sugar
1/2 c granulated sugar
1/2 t xanthan gum
1/3 c unsalted butter, cold and diced

Apple Filling:

6 c thinly sliced tart apples
1/2 c granulated sugar
1/4 c brown sugar
1 T corn starch
1 t cinnamon
1/2 t nutmeg
1 T lemon juice
1 T butter

Preheat oven to 375. Position rack in the center of oven. Make crust and pa
rtially bake crust in oven for 10 minutes. Cool on rack while preparing apples and crumb topping. Turn oven temperature up to 400. Combine flour, sugar and xanthan gum for topping in medium mixing bowl and cut in butter. Topping should resemble cornmeal in texture. Set aside. Mix apples with sugars, corn starch, cinnamon, nutmeg and lemon juice in a large mixing bowl. Fill prepared pastry crust with apple mixture, mounding it. Dot with cut up butter. Spoon crumb topping over apples and pat it down into place. Cover entire pie with foil. Place in center of oven and bake for 30 minutes. Remove foil. Turn oven down to 375 and bake for 30-40 minutes more until filling is bubbling and top is golden. Cool on rack.

Makes: 1 pie

Time: 100 minutes

People feel sorry for me all the time because I am GF. This pie is the best pie I have ever had. I have no problem being GF when I can eat like this!!



 
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