Ingredients
Pie Crust
- 1 1/3 cups all-purpose gluten-free baking mix*
- 1/2 teaspoon salt
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 1 stick minus 1 tablespoon very cold unsalted butter
- 1 large egg
- 1 tablespoon very cold water
- 2 teaspoons vanilla extract
Apple Filling
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon cinnamon
- 2 tablespoons cornstarch
- 7 regular size Granny Smith Apples
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 3 tablespoons butter
Crumble Topping
- 1 1/3 cups all-purpose gluten-free baking mix*
- 1/2 cup well packed Imperial Sugar Light Brown Sugar
- 1 teaspoon cinnamon
- Optional: 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 stick minus 1 tablespoon cold unsalted butter
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 375°F.
- In a bowl large enough to hold all ingredients combine gluten-free flour mix, salt and brown sugar.
- On the large eyes of a box grater, grate the butter as you would cheese, directly into the bowl.
- In a separate bowl whisk together egg, water and vanilla extract. Add to above and press quickly with your hands to form dough. Do not take too long to prevent the dough from becoming sticky.
- Wrap in plastic and allow to chill in fridge for one hour or overnight.
- Roll dough on a lightly gluten free floured surface until it is large enough to cover a nine inch pie pan.
- Cut away excess dough from sides and set on an aluminum foil lined cookie tray for easy clean up after baking. Set aside.
- In a large bowl, combine sugar, cinnamon and cornstarch.
- Peel and quarter apples and cut each quarter crosswise in 6 slices. Toss in sugar mixture to prevent browning of apples. Add vanilla.
- Arrange apple filling in piecrust. Melt butter and pour over apple filling.
- Prepare crumble by combining gluten free flour mix, brown sugar, cinnamon, ginger and salt in a bowl. Using a cheese grater, grate the very cold butter into small pieces directly onto flour mixture.
- Rub between your hands to turn streusel into small lumps and consequently into crumbles.
- Sprinkle crumble topping generously over apples and place in oven. Bake for 30 minutes at 375°F and then reduce oven temperature to 350°F. Keep in oven for about one hour 15 minutes or until apple filling makes thick bubbles (consistency of honey) which are visibly showing on top of pie. If the pie gets too dark during baking cover loosely with aluminum foil.
- Sprinkle with confectioner’s sugar and serve warm or cold.