Pastry Crust Makes Two Crusts

• 1 1/2 cups gluten-free flour (Bob's Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
• 1/3 cup cornstarch
• 1/2 cup sugar
• 1 teaspoon xanthan gum (Bob's Red Mills)
• 8 tablespoons butter, cut into pieces
• 1 large egg
• 1 tablespoon gluten-free vanilla extract (Available online at the Gluten Free Pantry)

Apple Filling

• 7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Crumble Topping

• 3/4 cup light brown sugar
• 3/4 cup gluten-free flour (See above)
• 1/2 teaspoon ground nutmeg
• 1/3 cup butter, chilled & cut into small pieces

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.