Gluten Free Dutch Apple Pie
Ingredients
Crumble Topping:
1 cup all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, melted and cooled
Crust:
1/2 recipe gluten-free pie crust, chilled
Egg white, for brushing
Filling:
2 1/2 pounds (about 5 large apples) Granny Smith apples (or other tart and firm apple), peeled, cored and sliced thin
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Directions
Preheat your oven to 375°F. Grease lightly a 9-inch deep dish pie plate and set it aside.
Make the crumble topping: In a medium-sized bowl, place the flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes).
Shape the crust: Preheat your oven to 425°F. Remove the pie dough from the refrigerator. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8-inch thick. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. Press the pie crust gently into the bottom and up the sides of the pie plate and, with kitchen shears, trim the crust so that only 1/4-inch of excess is overhanging the plate. Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the way around the crust. Pierce the bottom of the pie crust with the tines of a fork and place the pie plate in the freezer to chill for 10 minutes.
Par-bake the pie shell: Remove the pie plate from the freezer and place a large piece of unbleached parchment paper in the center of the crust. Place pie weights or dried beans in a single layer in the center of the pie crust, on top of the paper. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, and remove the paper and pie weights, brush the bottom and sides of the crust with the egg white, and return to the oven. Bake for another 3 minutes, and remove from the oven. Reduce the oven temperature to 350°F.
Make the filling: In a large bowl, place the prepared apple slices and toss with the sugar, cinnamon and salt. Allow to sit while the pie crust is par-baking. When the pie crust has finished baking, transfer the sliced apple filling to the pie crust, leaving behind any rendered liquid from the apples. Remove the crumble topping from the refrigerator and break up into large chunks with a fork. Scatter the topping all over the top of the pie in an even layer. Press gently on the crumble topping to ensure that it adheres to the filling.
Bake. Place the pie in the center of the preheated oven and bake for 45 minutes, or until the crumble topping is evenly golden brown and the apple filling is bubbling around the edges. If necessary to prevent the edges from burning, cover the crust with foil during the final 15 minutes of baking. Remove the pie from the oven and allow to cool completely before slicing and serving.
