Apple Pie with Crumb Topping (AR)

By IUPUI95

Ingredients

• 1 9" Traditional Pie Crust, unbaked
• CRUMB TOPPING
• 3/4 cup (122 g) Brown Rice Flour Mix
• 1/2 cup granulated sugar
• 1/2 teaspoon xantham gum
• 1/3 cup unsalted butter, cold & diced
• FILLING
• 6 cups thinly sliced tart apples
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon corn starch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon butter

Preparation

Step 1

1) Preheat oven to 375°F. Position rack in center of oven. Grease 9" pie pan with cooking spray, and generously dust with rice flour. Place pie pastry into pie pan and flute edges. Partially bake crust in oven for 10 minutes. Cool on rack while preparing apples and crumb topping. Turn oven temperature up to 400°F.

2) Combine flour, sugar, and xantham gum in a medium mixing bowl and cut in butter. Topping should resemble cornmeal in texture. Set aside.

3) Mix sliced apples with sugars, corn starch, cinnamon, nutmeg, and lemon juice in a large mixing bowl. Fill prepared pastry crust with apple mixture, mounding it slightly. Dot with cut up pieces of butter.

4) Spoon crumb topping over apples and pat it down into place. Cover entire pie with foil. Place in center of oven and bake for 30 minutes.

5) Remove foil. Turn oven temperature down to 375°F and bake for 30-40 minutes more or until filling is bubbling and top is golden. If edges of crust are browning too quickly, cover them with more foil. Cool on a rack before serving. Can be made a day ahead.