pie - Apple Pumpkin Crostata, Gluten Free

By tinathorn

Ingredients

• 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2 1/3 cups)
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 115 grams unsalted cold butter (8 tablespoons or 1 stick)
• 85 grams solid Spectrum organic vegetable shortening (7 tablespoons)
• 80-100 grams very cold water (1/3 to 1/2 cup)
• filling
• 4 tablespoons pumpkin butter
• 3-4 large tart apples, peeled, cored and thinly sliced into circles
• zest of one lemon
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla
• 50 grams granulated sugar (1/4 cup)
• 1/2 teaspoon cinnamon
• 50 grams whole fresh cranberries sliced into halves (almost 1/2 cup)

Details

Servings 1
Adapted from glutenfreecanteen.com

Preparation

Step 1

Crust

Place dry ingredients in a food processor and pulse to mix. Add cubed pieces of butter and shortening and pulse until it looks like coarse crumbs – about 3-4 good pulses. While processor is running, pour some of the very cold water into feeding tube so it drips in. When dough begins to form a ragged ball turn it off. Don’t add any more water! Dump dough on plastic wrap removing blade carefully and scraping all the dough into the ball. Divide into 2 pieces. Wrap and refrigerate at least two hours and overnight is better.

Preheat oven to 375 and line a baking pan with parchment. Remove half the dough and let it sit out for about 30 minutes – you want to roll it while it is chilled but not totally cold.

Remove the parchment piece to the counter. Place one half the dough on the parchment. Sprinkle dough with AP flour and cover with plastic wrap. Press down with rolling-pin in one direction and then another. Roll from center out into a circle. When you are happy with the size, remove the plastic wrap and roll up edges to form a lip. Pinch in place to make it more decorative if you like. Slide parchment with dough back onto baking pan and refrigerate while you prepare the topping.

Apple Pumpkin Topping

Set aside the pumpkin butter. Peel, core and thinly slice apples into rings. Place in a large bowl and add lemon zest and juice. Toss to cover. Add vanilla and toss once more. Remove chilled crust (on parchment and baking pan) from refrigerator. Spoon pumpkin butter on the crust and spread to edges inside the lip. Place apple rings all over top in attractive pattern. Sprinkle cranberries over the top. Sprinkle all the sugar evenly over the top of the apple rings and cranberries. Sprinkle cinnamon over the sugar.

Bake about 30 minutes and rotate. Bake about 15-25 minutes more until the apples are thoroughly cooked and starting to brown and the crust is a deep golden color. You want the crostata to be quite brown because the apples with sugar will start to caramelize. Remove from the oven and cool. Slide parchment onto rack and cool until just barely warm before serving.

Note: Be careful moving it because a larger Crostata can crack as you move it – use the parchment to help with the moving. I trim the parchment but leave it on under the crust before I put it on a serving plate.