Ingredients
1 1 ⁄ 2 cups gluten-free flour
1 ⁄ 3 cup cornstarch
1 ⁄ 2 cup sugar
1 teaspoon xanthan gum
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon vanilla extract
7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp
apple (such as Granny Smith)
1 ⁄ 2 cup sugar
1 teaspoon ground cinnamon
1 ⁄ 4 teaspoon ground nutmeg
1 ⁄ 4 teaspoon salt
Crumble Topping
3 ⁄ 4 cup light brown sugar
3 ⁄ 4 cup gluten-free flour
1 ⁄ 2 teaspoon ground nutmeg
1 ⁄ 3 cup butter, chilled & cut into small pieces
Directions
Pastry Crust Instructions
In a mixing bowl stir together the flour, xanthan gum and corn starch.
Then add the sugar, butter, egg and vanilla and mix until combined.
Remove dough from bowl and knead and fold on a surface dusted with GF flour until well
combined.
Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and
place the other in the freezer for later use.
Make apple filling while pastry is chilling
In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
After approx 20 minutes, remove dough from refrigerator and roll into a ball.
Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness
of a normal pie crust.
Place crust in a 9 inch glass pie dish that is lightly sprayed with non- stick spray.
Using a fork poke a bunch of holes in the sides and bottom of the crust.
Crumble Topping Instructions
In small bowl mix together brown sugar, GF flour and nutmeg.
Next mix in the chilled butter and cut it in with a fork or other tool until you have a course
crumbly mixture.
Preheat oven to 400°F.
Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over
top.
Sprinkle your Crumble Topping all over the top (use it all).
Use tin foil to cover edges of crust as it will burn easily.
Bake for approximately 35 minutes, topping will be lightly browned and filling will be
bubbly.
Let cool for at least an hour before serving.
