Gluten Free Apple Pie Topping Recipes

Steps:

• For the dough: Put the flour and salt into the bowl of a food processor and whirl it up until the flour is fully aerated and fluffy.
• Add the butter and cream cheese and pulse several times, until the butter and cream cheese are roughly broken down into pieces the size of lima beans. (They won't all be the same size.)
• Add 4 tablespoons cold water to the flour mixture and pulse several times again. The flour should be starting to clump up with the butter and cream cheese, which will look more distinct in the mixture now. Pinch a bit of the flour and fats together in your fingers. If they stick together, the dough is ready. Most of the time, it might take a couple more tablespoons of water to make the dough cohere. (The mixture should look like cheese curds. Don't add so much water that the dough comes together in one clump.)
• Dump the dough onto a piece of parchment paper, taking care to remove the blade of the food processor. Using the heel of your hand, press the curds of dough together to form a coherent pie dough. Fold the dough onto itself several times, like turning the pages of a book. This will make the final dough flakier. Shape the dough into one large ball, then cut it into 2 pieces and flatten each piece into a small disc. Wrap the discs of dough in plastic wrap and put them in the refrigerator for 30 minutes.
• For the pie: Meanwhile, put the apples, sugar, flour, cinnamon, salt and nutmeg into a large bowl and toss them together. Let the filling sit while the pie dough is chilling.
• Pull one of the discs of dough out of the refrigerator and put it on a piece of parchment paper. Gently flatten it just a touch. Put another piece of parchment paper on top and roll out the dough, moving the rolling pin in small increments, like moving around the face of a clock. When the dough is large enough to be just bigger than a 9-inch pie pan, peel off the top piece of parchment paper and flip the dough onto a pie pan. Peel off the parchment paper. If any pieces stick to the paper, don't worry; simply peel them off and pat them in place.
• Tumble the apple filling into the pie shell. Roll out the remaining disc of dough the same way and put it on top of the pie. Tuck the edges together and crimp them. Make 3 slits in the top of the pie for steam vents. Put the pie into the freezer, 15 minutes.
• Meanwhile, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Put the pie onto the prepared baking sheet and bake 15 minutes, then drop the temperature to 375 degrees F and bake until the crust is warm and browned and the juices from the apples are oozing out of the pie, 45 minutes to 1 hour.
• Allow the pie to cool to room temperature before slicing into it, about 1 hour.

Steps:

• ***Pastry Crust Instructions***.
• In a mixing bowl stir together the flour, xanthan gum and cornstarch.
• Then add the sugar, butter, egg and vanilla and mix until combined.
• Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
• Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
• --Go ahead and make Apple Filling while the Pastry Crust is chilling.
• --.
• After approx 20 minutes, remove dough from refrigerator and roll into a ball.
• Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
• Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
• Using a fork poke a bunch of holes in the sides and bottom of the crust.
• ***Apple Filling Instructions***.
• In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
• Set aside and let the juices mix.
• ***Crumble Topping Instructions***.
• In small bowl mix together brown sugar, GF flour and nutmeg.
• Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
• ***Assembling your Pie***.
• Preheat oven to 400°F.
• Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
• Sprinkle your Crumble Topping all over the top (use it all).
• Use tin foil to cover edges of crust as it will burn easily.
• Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
• Let cool for at least an hour before serving.

Steps:

• Prepare the crust according to package directions.
• While the crust is chilling:.
• Combine the sliced apples and lemon juice in a large mixing bowl.
• In a small bowl whisk together the sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled cider or apple juice concentrate and the vanilla. set the filling aside while you prepare the pie crust.
• Preheat the oven to 425 degrees F.
• Lightly grease a 9" pie pan that is at least 2" deep.
• Roll the pie crust into a 13" circle. Transfer into the pie pan.
• Crumble topping: In a small bowl mix together the light brown sugar, gluten free flour and nutmeg.
• Next mix in the chilled butter and cut with a fork until you have a coarse, crumbly mixture.
• Spoon the apple filling into the pan.
• Sprinkle your crumble topping all over the top of the pie (use it all).
• Place the pie onto a parchment paper lined baking sheet to catch any boilover. Bake the pie for 20 minutes at 425, then reduce the oven temperature to 375 and bake for an additional 40 minutes.
• Cool the pie before slicing. Cutting any fruit pie that is still warm is messy.