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

1. Heat oven to 400 degrees F. Grease a 9-inch pie pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place pie on baking sheet and bake 9 minutes.
7. Reduce heat to 350 degrees F and continue baking until apples in center are tender and filling is bubbling, 50 minutes.
8. Serve warm or at room temperature.