Gluten-Free Apple Crumb Pie
This allergy-friendly dessert was created for Passover but it's delicious all year long. You can vary the fruit based on seasonal availability. It can be made with an egg replacement with good results.
1 cup potato starch (not potato flour)
1 cup gluten-free oat matzo meal or rice flour
¼ teaspoon salt
4 tablespoons super-fine sugar*
½ cup almond meal or finely ground
10 tablespoons cold unsalted butter, margarine or
Earth’s Balance Buttery Spread, cut in pieces
1 large egg or flax gel
1 tablespoon ice water, as needed
½ teaspoon ground cinnamon
1 tablespoon sugar
3-4 large baking apples, peeled and sliced
2 tablespoons fresh lemon juice
½ cup sugar
1 teaspoon ground cinnamon
1. Sift together potato starch and oat matzo meal or rice flour. Add salt, sugar and almond meal and mix well.
2. Add butter or margarine and pinch into the dry ingredients. Remove half the mixture and set aside for topping. Mix egg (or flax gel) into remaining mixture, adding water as necessary to form a soft dough. Wrap and refrigerate for one hour.
3. Preheated oven to 375 degrees. Grease an 8- or 9-inch pie pan.
4. Remove chilled dough from refrigerator and roll it flat between two pieces of plastic (use a large, heavy-duty zip-lock bag cut in half along the seams). Fit rolled dough into the bottom of the pan, patching as necessary.
5. To make filling, toss together apples, lemon juice, sugar and cinnamon. Place mixture into dough-lined pie pan.
6. Mix ½ teaspoon cinnamon and 1 tablespoon sugar into reserved topping. Crumble remaining crust mixture over apple mixture.
7. Place pie on the bottom rack of preheated oven and bake for 20 minutes. Move pie to middle rack and bake for another 20 minutes until done. Pie is done when apples are tender and juicy. Cool pie on wire rack.
Each serving contains373 calories, 18g total fat, 6g saturated fat, 0g trans fat, 26mg cholesterol, 50g carbohydrate, 232mg sodium, 3g fiber, 4g protein.