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Apple Pie ’63 (Gluten Free)

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Level: Easy

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Description

A gluten free version of the classic “Apple Pie ’63” the Pillsbury Grand National Bake Off Winner of 1963!

Ingredients

  • 1 cup Tapioca Flour
  • ¾ cups Finely Ground Almond Flour
  • ¾ cups White Rice Flour
  • ¾ cups Sorghum Flour
  • 1-½ teaspoon Xanthan Gum
  • ¼ cups Sugar
  • 1-½ teaspoon Salt
  • ½ cups Butter, Cold
  • ¼ cups Olive Oil
  • ¼ cups Cold Water
  • 2 whole Large Eggs, Divided
  • 6 cups Apples, Peeled, Cored And Sliced
  • 1 cup Sugar
  • ⅓ cups White Rice Flour
  • 2 teaspoons Grated Lemon Peel
  • 3 Tablespoons Lemon Juice
  • 8 ounces, weight Cream Cheese, Softened
  • ⅓ cups Sugar
  • 28 pieces Caramels (like Kraft, Unwrapped)
  • ½ cups Evaporated Milk

Preparation

Prepare pastry: In a medium bowl whisk together tapioca flour, almond flour, 3/4 cup white rice flour, sorghum flour, xanthan gum, 1/4 cup sugar and salt. Cut in butter until fine.

In a small bowl whisk together olive oil, water, and 1 egg until smooth and creamy. Pour wet ingredients into dry ingredients and stir with a fork until mixture holds together (if needed add cold water, 1 tablespoon at a time if a bit more moisture is needed). Form into a disk, wrap in plastic wrap and place in the fridge to chill.

Prepare the apple filling: Combine apples, 1 cup sugar, 1/3 cup rice flour, grated lemon peel and lemon juice in a bowl. Set aside.

Prepare cream cheese topping: In a mixing bowl beat cream cheese, remaining 1 egg and remaining 1/3 cup sugar until smooth.

Prepare caramel sauce: Using a double boiler melt caramels with evaporated milk, stirring occasionally. Once melted, keep warm.

Preheat oven to 375 F.

Lay out an un-greased 18×14-inch sheet of foil. Place pastry in center, cover with a sheet of plastic wrap, and roll out to a 17×12-inch rectangle. Fold in the edges of the pastry to form a standing rim and flute the edge using your fingers. Fold foil up around pastry to make a pan. Transfer entire thing to a cookie sheet.

Place filling in pastry lined pan. Drizzle caramel sauce in strips over apples. Spoon cream cheese topping between caramel sauce (you can also put it in a pastry bag and do it that way—it’s easier than spooning I think).

Bake at 375 F for 30-35 minutes. Remove pan from oven and set it on a rack. Allow to cool before slicing into 24 servings. Store in the refrigerator.

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