Receta Apple Pie with Crumb Topping
I hope you all had a wonderful Thanksgiving. We planned for a quiet weekend at our house with just the two boys. It was snowing quite a bit the day both Ro-Taro and Ro-Jiro were travelling home from college. Thank God they arrived safely. Ro-Ri San also got in safely that evening. It was wonderful to have the family together again for a few days.
When your students come home for the holidays, laundering is a major task. I went straight to work and had 3 loads that first evening they were home. I was only done after 6 to 7 loads throughout the weekend! I was happy to do it and would gladly do it again.
While the washing machine was going at full speed downstairs, I was also busy in the kitchen. I had bought several pounds of apples to make a pie and went about putting this gluten free Apple Pie with Crumb Topping together. I figured it would be a good one for dessert on Thanksgiving as well as tea time the next day.
It being the holidays, I used the trimmings for little cut-outs to decorate the pie. It was a little more work but I am glad it did not go unnoticed. It was also a good way to use up all that lovely and tasty almond crust.
If you prefer a traditional crust, the brown rice flour, tapioca flour, sorghum flour, and almond meal can certainly be replaced with 2 cups (300g) all-purpose flour or you can use 1½ cups (225g) all-purpose flour and ½ cup (50g) almond meal. There is no need for the guar gum or xanthum gum.
Apple Pie with Crumb Topping
Ingredients
Crumb Topping
- 1 cup (40g) organic maple buckwheat flakes, crushed (or choice of granola mix)
- ¼ cup (37g) brown rice flour
- ¼ cup (45g) brown sugar
- 2 tbsp butter
- Egg wash (optional)
- Gluten-Free Almond Crust
- ½ cup (75g) brown rice flour**
- ½ cup (60g) tapioca flour**
- ½ cup (70g) sorghum flour**
- ½ cup (50g) almond meal**
- 1 tablespoon powdered sugar
- 1 tsp guar gum or xanthum gum
- 1 stick (½ cup/115g) cold salted butter, cut into small pieces
- 6 tbsp cold water
- Filling
- 6 large apples, peeled, cored and thinly sliced
- 1 tsp apple pie spice
- 2 tbsp lemon juice
- 3 tbsp tapioca starch
- ½ cup brown sugar
Instructions
For the Crumb Topping
Combine flax crunch and brown rice flour in a medium sized bowl. Cut in butter. Stir to get ingredients well mixed.
For the Gluten-Free Almond Crust
Combine potato starch, tapioca flour, brown rice, hazelnut meal, powdered sugar in food processor. Pulse a few times to combine. Add butter and sugar. Pulse again until mixture resembles coarse bread crumbs.
Add cold water and pulse again until a sticky dough forms.
Turn dough onto a large sheet of plastic. Pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
Lightly flour work surface. Remove dough from refrigerator. Unwrap on place on work surface. Sprinkle a little flour on the top and roll out dough into a 12-inch circle.
Wrap dough around rolling pin and slowly unravel dough onto a 9 inch pie dish. Gently press into the form of the dish. Trim off excess dough around the edge of the dish. Crimp as desired.
Putting it together
Preheat oven to 350°F (180°C).
Combine all filling ingredients in a large bowl. Mix well.
Spoon into pie crust. Sprinkle crumb topping on top of filling.
Optional
Form trimmed edges into a ball. Roll it out and cut into desired shapes with a small cookie cutter. Brush egg wash around the edge of the pie. Place cut-out decoratively around the edge. Brush cut-outs with egg wash.
Bake in 350°F (180°C) oven for 50 to 55 minutes. Remove and allow pie to cool.
Serve warm or at room temperature.
Notes
**Brown rice flour, tapioca flour, sorghum flour, and almond meal can be replaced with 2 cups (300g) all-purpose flour for traditional crust. Please omit the guar gum or xanthum gum.
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http://www.rotinrice.com/2014/12/apple-pie-crumb-topping/
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We enjoyed this Apple Pie with Crumb Topping warm with a dollop of whipped cream accompanied by a cup of tea. It was a wonderful way to end the Thanksgiving dinner.
Enjoy…..and have a wonderful day!