Crumb Top Apple Pie… Sans Gluten!

Preheat oven to 400 degrees F.

Pie Crust:
Spray 9-inch pie pan with cooking spray then dust with rice flour.

Mix flours, sugar, xanthan gum and salt with an electric mixer. Add butter pieces and mix till crumbly. Add beaten egg, lemon juice and apple juice. Mix on low until dough holds together. Form dough into a ball using your hands.

Dust counter and rolling pin with rice flour. Roll out dough. Place in pie pan, press into bottom and up the sides of the pan. (I had a little left over and was able to make a nice thick pinched edge.)

Refrigerate for 15 minutes.

Crumb Top:

Combine flour, sugars and xanthan gum with an electric mixer on low. Add butter pieces and mix till crumbly. Set aside.

Filling:
Mix sliced apples with sugars, corn starch, cinnamon, nutmeg and lemon juice in a large mixing bowl.

Remove chilled crust from fridge. Fill prepared crust with apple mixture, dot with butter pieces. Spoon crumb topping over apples and pat down if necessary… get it all on there!

Cover entire pie with foil. Place pan on a baking sheet (to catch any over bubbling) in the center of the oven and bake for 30 minutes. Remove foil. Turn oven down to 375 degrees F. and bake for another 30 minutes or until filling is bubbling and top is golden.

Let cool before serving. Enjoy!

*I used Stayman Apples (sweet, juicy and extra crisp) from my mom’s trees for the filling on this one….sooo good! I love using a crisp apple, I find it holds so much better and the pie doesn’t turn to mush. Also try Granny Smith, Gala or a mix of both.