Gluten-Free Apple Pie

Preheat oven to 400°F. Prepare filling: In a large bowl, mix apples, 1/2 cup brown sugar, lemon juice, and cinnamon. Wait at least 10 minutes. Toss cornstarch coat.

Save the plastic as you unwrap the dough. Lightly dust the dough and cover with another large plastic wrap. Roll dough into a 12-inch round. Carefully invert a 9-inch pie pan in the dough middle without the top sheet.

Slide your hand under the dough and swiftly flip it into the pan. Remove plastic. Trim and repair the dough to leave an even overhang. Extra dough can repair fissures.

Fold the dough over and crimp the edges for a double-thick crust. Fill the crust with filling and fluids. Bake the pie 20 minutes.

Meanwhile, make topping. In a medium bowl, mix oats, gluten-free flour, brown sugar, and cinnamon. Incorporate butter with a pastry blender, two knives, or fingers.

After 20 minutes, lower the oven to 350°F. Sprinkle the topping over the pie and bake for 40 minutes more until the apples are tender and the topping is lightly browned. Let cool for an hour before serving.

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