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