Gluten-Free Spiced Apple Crumble Pie

When I visited an orchard in Wisconsin and picked over 20lbs. of fresh, ripe apples, I knew a pie would soon follow. While I enjoy traditional apple pie, I had been thinking of that delicious crumb topping atop a crisp. Thus, I developed my own version of the "dutch" apple pie. Molasses and a generous blend of spices add a rich, genuine taste of fall to this deep-dish pie that will have you reaching for seconds.

Gluten-Free Spiced Apple Crumble Pie

Gluten-Free Pie Crust

1/3 c. brown rice flour

1/3 c. tapioca flour

1/3 c. potato starch

1 tbs. arrowroot starch

2 tsp. sugar

1/2 tsp. baking powder

1 1/2 tsp. xanthan gum

1/2 tsp. salt

1/2 c. chilled unsalted butter, cut into chunks

1 large egg

1 tsp. apple cider vinegar

Combine dry ingredients in a medium bowl. Cut in butter with a pastry cutter. Beat egg with vinegar and mix into the dry ingredients. Gather dough into a ball and roll out between two sheets of waxed paper. Peel back one piece of the waxed paper and place the crust upside down into a 9-inch (deep) pie plate. Trim the edges.

Filling

8-9 large apples, cut into slices 1/4 inch thick (I like a combination of tart varieties).

1/3 c. sugar

2 tbsp. potato starch

1/2 tsp. xanthan gum

2 tbsp. brown sugar

2 tbsp. dark molasses

1/4 tsp. sea salt

1/4 tsp. nutmeg

1/8 tsp. cloves

1/4 tsp. ginger

2 tsp. cinnamon

1/2 tsp. vanilla

2 tbsp. butter, melted

Combine ingredients in a large bowl and set aside.

Topping

1/3 c. oat flour

1/3 c. tapioca starch

1/3 c. almond meal

1/2 c. old fashioned oats

1/3 c. sugar

1/4 c. brown sugar

1 1/2 tsp. cinnamon

1/2 tsp. salt

3/4 tsp. cardamom

6 tbs. butter cut into 1/2 inch cubes

Combine all the dry ingredients into a food processor. Add butter and process until the combination resembles wet sand.

Assembly

Place sliced apple combination into prepared bottom pie crust. Press crumble topping atop apples, making sure to cover all areas. Place on a foil lined baking tray, and cover top with foil. Place into preheated 400 degree oven. Bake for 40 minutes at 400 degrees, remove foil, then reduce temperature to 350 and bake for another 30 minutes. Cool on a wire rack for at least 1 hr.