Category: Baked Goods
Difficulty Rating: Medium-Hard
Healthy for Pie--GF and with Palm sugar
This pie was unveiled in 2013 on Mother's Day at a restaurant. Everyone in my family liked it. The fact that it's GF and not made with regular sugar is virtually undetectable. The filling recipe for this pie is from "Joy of Cooking". The Gluten-Free crust (which is really good) is from the bag of "Pamela's Artisan Flour Blend". And the streusel topping for the top of the pie is from my recipe box and I don't know where I originally found it. I think it's a Martha Stuart recipe. Oh well--it's great!
One pie crust in a 9-inch pie pan. See "Gluten-Free Pie Crust" recipe on another page.
6 cups peeled and thinly sliced apples
2/3 C Palm sugar
1/8 t salt
1-1 1/2 T cornstarch
1/4 t cinnamon
1/8 t nutmeg
1 T lemon juice (only if apples other than Pippen or Granny Smith)
OR 1 t vanilla
Place apples in a large bowl. Toss them with lemon juice if they are not green (tart) apples. If they are red apples or are sweet-- use vanilla instead. Sift dry ingredients on top of the apples and toss gently with a large spoon until well coated. Place them in layers in the pie shell. Crimp edges of pie shell and cover with strips of foil so as not to burn them. Pile on streusel crumb topping evenly over the top of the apples and bake for 10 minutes at 450 degrees. Then lower heat to 425 degrees and bake until done--35 to 45 minutes until bubbly and done. Use a fork to fish out an apple and test it. It should be limp. The streusel should be brown. If the streusel burns in some places--simply remove the burned crumbs with a fork before serving.
Streusel Crumb Topping:
1/2 C Palm sugar
1/2 C sifted GF flour
1/2 t cinnamon
1/3 C. chilled butter
Mix first 3 ingredients together and cut in chilled butter. Mix thoroughly with a fork.