INGREDIENTS:
Crust
- 2 ½ cups Organic All-Purpose Flour
- 1 teaspoon Xanthan Gum*
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 tablespoon sugar
- 1 egg
- 1/4 cup butter, roughly chopped and chilled
- 3-5 tablespoons of water
Filling:
- 4 granny’s Smith apples, peeled and sliced
- 3/4 cup firmly packed brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
*Product aviable on website
PREPARATION METHOD:
- Preheat the oven to 350°F and grease a pie plate.
- In a food processor add the flour, xanthan gum, salt, baking powder, sugar and pulse a couple of times to incorporate the dry ingredients. Add the egg, mix until combined. Add the chilled butter and pulse until the mixture looks like wet sand.
- Add water little by little until the dough comes together, you might no use all the water.
- Cut the dough in half and set one half aside, roll the other half between two sheets of parchment paper, then transfer to the greased pie plate and form the crust.
- Place a circle of parchment paper over the formed pie crust, enough to cover the sides and the bottom of it and place dry beans to avoid the crust to rise.
- Bake for 15 minutes and set aside while making the filling
- In a large bowl toss together the apples and all the ingredients listed for the filling. Pour this mixture over the cooled crust. Roll out the remaining half of dough to form the top of the pie and carefully transfer the dough sheet over the pie and cover it. Cut the excess dough from the edges, seal the edges, and make 4 slits in the center. Bake for 50-60 minutes at 350°F. Take the pie out of the oven, allow it to cool until warm before cutting in and enjoy.