As American as Gluten-Free, Maple-Sweetened Apple Pie

GF Pie Crust-
-2cups GlutenFree Flour Blend
-1/4tsp xanthan gum
-1/4tsp salt
-1T cold water
-1 large egg, lightly beaten
-1T maple syrup
-12T cold, cubed butter

1. Measure flour blend, xanthan gum, and salt into a large mixing bowl. Blend thoroughly.

2. Cut in the cold butter cubes until the mixture looks like coarse, dry crumbs.

3. In a small bowl, combine the lightly beaten egg with the maple syrup.


4. Add the egg/syrup mixture and cut in, just until it's incorporated into the flour/butter mixture.


5. Add 1 Tablespoon of iced water. Squeeze a small amount of dough in your hand. If it holds together, don't add more water. If the dough is too crumbly, add 1/4 teaspoon water and recheck until the consistency holds, but is not sticky.


6.Scrape the dough onto a work surface covered in wax paper. Roll it into a ball, then flatten into a large disk shape. At this point, the dough can be frozen. Wrap the disk with wax paper, and put it into a labeled ziploc bag, then freeze for future use. If not,refrigerate for an hour to use right away.


7. To roll dough- Remove it from the fridge and place the dough between two sheets of wax paper. Let dough sit until it's just soft enough to roll. When workable, roll lightly from the center outward, working to make a circle about 10inches in diameter and 1/8inches thick. If the dough should get too sticky, place it in the freezer for a few minutes, then keep rolling.

Pie Filling

Ingredients-

5ish apples: peeled, cored, and sliced 1/8inch thick

1cup maple syrup

2tablespoons gf flour blend

1teaspoon cinnamon

1/8teaspoon ground clove
1/4teaspoon salt


Preparation-
(preheat oven to 425degrees)


1.prepare 1 recipe of gf pie crust. My recipe yields enough dough for a double crust pie. Roll out half the dough and place into a 9inch pie plate.

2.Combine the flour blend, cinnamon, ground clove, and salt in a small bowl, whisking to thoroughly blend.


3. Gently coat the apples w/maple syrup.


4. Toss the maple coated apples with the flour/cinnamon blend.

5. Pour the apples & sauce into the crusted pie plate distributing evenly.


6. Roll out the other half of the pie crust dough, and place it over the top of the apples. Press to seal the edges. Slice several small vents into the pie top, then embellish with fun shapes cut from leftover dough.


7. Bake for 50-60 minutes, until crust is lightly browned and apples are tender. Check pie often. If crust browns too quickly, cover edges with foil for remainder of baking time to prevent burning.


8. Allow pie to set and cool for several minutes on a wire rack before slicing and serving.


Enjoy!