Gluten-Free Dutch Apple Pie
Ingredients
Crust
- 3/4 cup tapioca flour
- 1/2 cup sweet rice flour
- 1 cup sorghum blend flour
- 1/8 teaspoon baking soda
- 1 teaspoon vinegar
- 1 egg white, beaten
- 1/2 cup milk
- 1/2 cup shortening
- 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- 3 tablespoons sugar
Filling
- 2 1/2 pounds apples
- 1 tablespoon cinnamon
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
Topping
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into cubes
- 1 cup gluten free flour
- 1 1/2 teaspoons cinnamon
- 1/2 cup sugar
Instructions
- Heat oven to 400 degrees F. Grease a 9-inch pie pan.
- Crust: In a food processor, mix sorghum blend, tapioca flour, rice flour, 2 tablespoons
sugar, gum, salt, baking soda and shortening. Process until it forms loose crumbs.
Add the milk and vinegar, pulsing until dough forms a ball. Remove the dough and
knead it until smooth, then shape into two disks, wrap with plastic wrap and chill
for an hour.
- Place disk between 2 pieces of flour dusted plastic wrap and roll in into a 10-inch
circle. Transfer the dough to the pie pan and press to fit the pan, crimping edges.
Brush edges with egg white.
- Filling: Add the lemon juice to a bowl. Peel and core the apples and slice them.
Toss the apple pieces in the juice. Add cornstarch, cinnamon and sugar, stirring.
- Topping: Blend all ingredients except butter in a food processor. Add butter
until mixture resembles wet sand. Toss filling and pour into crust. Place topping
over and around apples.
- Place pie on baking sheet and bake 9 minutes.
- Reduce heat to 350 degrees F and continue baking until apples in center are tender
and filling is bubbling, 50 minutes.
- Serve warm or at room temperature.