Thursday, October 13, 2011

Gluten Free Streusel Topped Apple Pie

Today, I needed to bake something. Baking is my outlet. It relaxes me. I get to focus on creating something that will bring a smile to the faces of those I love. Today's masterpiece: Apple Pie. :)

Streusel Topped Apple Pie
adapted from eat me, delicious

For Crust
1 1/4 cups gluten free flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup shortening (or butter)
1 egg, well beaten
1-2 tablespoons cold water

Mix together flour sugar and salt. Cut in shortening with a pastry cutter until mixture resembles coarse crumbs. With a fork gently stir in the egg and one tablespoon of cold water. Add more water as necessary (one tablespoon at a time) until mixture can be pressed into a ball with your hands. One tablespoon of water was enough for me.

Roll out the dough between two pieces of plastic wrap. Remove the top piece of plastic and use the bottom plastic to place the dough into a 9 inch pie plate. With the plastic still on, press the dough into the pie plate. Remove plastic and fix any cracks. Gently fold under any excess dough around the edge.

Gluten free pie dough is delicate, but it is easy to just pick up the extra pieces and press them into place! (We're going for functionability, not trying to win a pie beauty contest!) Now, set your pie crust in the refrigerator while you put together the filling.

For Filling
1/4 cup brown sugar
2 tablespoons instant tapioca
1/4 teaspoon ground allspice
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced (I used 5 good sized apples)
1 tbsp vanilla extract

Toss all the filling ingredients together in a bowl and let it set while you make the topping.

For Streusel
1/2 cup gluten free flour
1/2 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
5 tbsp (2.5 oz) coconut oil (or unsalted butter, chilled)

Mix together flour, sugar and cinnamon. Cut in the butter with a pastry cutter or fork until mixture resembles coarse crumbs.

Now it's time to put it all together!

Put the filling into the pie crust. Top the filling with the streusel. Bake at 375 for 45-50 minutes until crust is golden and apples are cooked through. Let it cool on a cooling rack. Gluten free pie crust holds up best when it is cool.

My house smelled amazing all day long! It was torture to wait until after supper to try it, but it was awesome! There was not one crumb or piece of crust left on anyone's plate! I had never made or even eaten a streusel apple pie until today. This recipe is just sweet enough and spiced just right, and will definitely show up on the table again for Thanksgiving! :)