3cupsof peeled and diced applesother fruit options: blueberries, peach, etc.
1tsplemon juice *optional
Crumble Topping
¾cupNamaste Perfect Flour Blend
1/8tspxanthan gum
¼cupbrown sugar
1/4cupgranulated sugar
1tspcinnamon
½tspnutmeg
7TBSsoftened salted butter
Instructions
Pie Crust
Preheat oven to 350 degrees. Mix all dry ingredients in large mixing bowl. Cut in butter and Crisco. In separate small mixing bowl, whisk egg, water, and distilled vinegar. Add egg mixture to dry ingredients. Blend by stirring 15 times with fork, and then, very gently, work dough together with fingers just until dry ingredients are moistened. Split dough in two and gently shape into circle, wrap with plastic wrap and place in refrigerator for 30 minutes. Remove from refrigerator and roll out between two gluten-free flour dusted silicone baking sheets. Roll crust out to about 1/8-1/4 of an inch thick. Once rolled out, carefully lay crust in pie pan, gently poke several fork holes in bottom of crust so it doesn’t bubble. Bake pie crust for 10 minutes at 350 degrees.
Pie Filling
Preheat oven to 400 degrees. Peel and dice apples (if sweet, add 1 tsp lemon juice, let sit). Whisk flour, salt, and sugar. In a separate bowl combine egg, sour cream, vanilla, and nutmeg. Add sour cream mixture to diced apples. Stir in sugar mixture until well combined. Pour into gluten-free pie crust. Place in preheated oven for 15 minutes, then turn oven down to 350 degrees with pie still in oven and bake for another 30 minutes. While pie is baking, make the crumble topping.
Crumble Topping
Whisk all dry ingredients together. Cut in softened salted butter until crumbly. Sprinkle topping over pie and bake another 10 minutes at 400 degrees. Let cool. Slice and serve with whipped cream.
Notes
One pie makes 8 slices. Calories per slice: 452; Fat per serving: 23g; Carbs per serving: 59g; Protein per serving: 3g; Sugar per serving: 39g