MINI :) Gluten-free Apple Spice Pie

By flour_arrangements

Soooo good!

Ingredients

• For the pie crust:
• 1/2 cup white rice flour
• 1/2 cup almond meal
• 1 1/4 tsp xanthan gum
• 1/4 tsp baking soda
• 4 TBSP melted butter
• 1 to 1 1/2 TBSP cold water
• 1/2 tsp salt
• 3 TBSP brown sugar
• 2 TBSP white sugar
• 1 TBSP canola oil
• zest of 1/2 lemon
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• For the pie filling/topping:
• juice of 1/2 small lemon
• 2 Med. sized Macintosh apples, peeled and sliced
• 2 TBSP white rice flour
• 3 TBSP brown sugar
• 2 TBSP powdered sugar
• 1/3 cup apple juice
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1 TBSP butter
• Crunchy Topping:
• 3 TBSP white rice flour
• 3 TSP brown sugar
• 2 TBSP powdered sugar
• 1 tsp cold water
• 1 TBSP softened butter

Preparation

Step 1

For the pie crust:

Combine, in a large bowl, baking soda, rice flour, almond meal, salt, lemon zest, cinnamon and cloves. Mix together well. Set aside.

In another large bowl, combine brown and white sugar, melted butter, canola oil, vanilla. Mix together well.

Slowly stir in the wet ingredients with the dry, use a fork to combine. Add the water.

Wrap dough in foil. Freeze (yep stick it in the freezer :) for about 20 minutes.


For the apples (the filling):
Place peeled and sliced apples in a bowl. Add the juice of half a lemon, set aside.

In a sauce pan, add apple juice. Stir in cinnamon and cloves then stir in the brown sugar and powdered sugar. Turn on flame to medium and bring to a low boil while stirring. Now turn off the flame and add the apples. Use a large spoon to cover the apples in the thick juice. Now add the flour. Turn flame on to low and continue stirring apples. Cook for about 5 minutes on low or until the sauce thickens and lightly coats the apples. Set aside.

For the crunchy topping:
Combine all ingredients, except for water, in a medium sized bowl. Stir together with a fork until smooth. Now add the softened butter, when butter is mixed in, add the water. Keep in refrigerator until you're ready to use it.



Putting the pie together:
Spray pie pan with non-stick spray.

Remove dough from freezer. Place between two large pieces of parchment paper and roll it out so that it fits the circumference of the pie pan. Flip the dough on the pie pan. Crimp the edges or use a fork to create a design along the edge of the pie.

Place the apples with the syrupy juice into the pie. Make sure you level the apples, but you can arrange them however you like. Take 1 tbsp of butter, cut it into quarters and place over apples, wherever you want them to go, just make sure each piece of butter is evenly distributed throughout the pie.

Sprinkle the crunchy topping over the pie.

Carefully cover the pie with aluminum foil (if you don't do this, the topping and edges will burn!). Bake at 350 for about 50 minutes to an hour. Then uncover and bake for another 10-15 minutes or until crunchy topping is golden.

Allow the pie to cool completely before serving, it's best to let it refrigerate over night so that it slices nicely :).