Gluten Free Dutch Apple Pie #diet #pie #recipes #easy #apple

Gluten free Dutch crusty fruit-filled treat, made with a basic pie covering on the base, loaded up with more than 2 pounds of meagerly cut, tart apples and bested with a warm disintegrate beating.

A gluten free Dutch crusty fruit-filled treat is made essentially with a conventional cake covering on the base, pressed with meagerly cut apples, and a flawless, thick disintegrate besting. Like business on the base, party on top.

Cinnamon, sugar and nutmeg are on the whole present, alongside a flaky base hull that won't let you overlook for one minute that it's pie season. Be that as it may, in all honesty, you can make this pie without the base hull. Simply enable the filling blend to sit for at any rate 10 minutes, dispose of the rendered squeezes and add 2 tablespoons of cornstarch to the filling.

Also try our recipe : SPINACH TORTILLAS #dinner #spinach #lunch #tortillas #easy

INGREDIENTS

Crumble Topping

1 cup (140 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (73 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, melted and cooled

DIRECTIONS

Preheat your oven to 375°F. Grease lightly a 9-inch deep dish pie plate and set it aside.
Make the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes).
Shape the crust. Preheat your oven to 425°F. Remove the pie dough from the refrigerator. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8-inch thick. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. Press the pie crust gently into the bottom and up the sides of the pie plate and, with kitchen shears, trim the crust so that only 1/4-inch of excess is overhanging the plate. Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the way around the crust. Pierce the bottom of the pie crust with the tines of a fork and place the pie plate in the freezer to chill for 10 minutes.
Par-bake the pie shell. Remove the pie plate from the freezer and place a large piece of unbleached parchment paper in the center of the crust. Place pie weights or dried beans in a single layer in the center of the pie crust, on top of the paper. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, and remove the paper and pie weights, brush the bottom and sides of the crust with the egg white, and return to the oven. Bake for another 3 minutes, and remove from the oven. Reduce the oven temperature to 350°F.

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