7 medium apples, peeled, cored
and very thinly sliced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup light brown sugar
3/4 cup gluten-free flour
1/2 teaspoon ground nutmeg
1/3 cup chilled butter, cut into small pieces
Crust Instructions: In a mixing bowl stir together the flour and cornstarch. Then add the sugar,
butter, egg and vanilla and mix until combined. Remove dough from bowl and knead and fold on a surface
dusted with GF flour until well combined. Divide into
two pieces and wrap in plastic wrap, place one in the
refrigerator to chill and place the other in the freezer
for later use. Go ahead and make Apple Filling while
the Pastry Crust is chilling. After approx 20 minutes,
remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF
floured surface until it is the thickness of a normal
pie crust. Place crust in a 9 inch glass pie dish that is
lightly sprayed with non stick spray. Using a fork poke
a bunch of holes in the sides and bottom of the crust.
Apple Filling Instructions: In a large bowl mix apples, sugar, cinnamon, nutmeg and salt. Set aside
and let the juices mix.
Crumble Topping Instructions: In small bowl mix together brown sugar, GF flour and nutmeg. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
Assembling your Pie: Preheat oven to 400°F. Spoon apples into your pie crust, mounding in the middle and pouring the
sugary juices over top. Sprinkle your
Crumble Topping all over the top (use it
all). Use tin foil to cover edges of crust
as it will burn easily. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly. Let cool for at least an hour before serving.