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Four Apple Pie w/ Gluten Free Grated Pecan Pastry Crust

Recipe By: Mike Soszynski
Year Submitted: 2014
Winner Third Place

Ingredients

Crust
3 Cups Gluten Free Namaste Flour
1 Cup Unsalted Butter (2 sticks)
1.5 TBL Sugar
1.25 tsp. Salt
½ Cup Cold Water

1 Cup Pecans
½ Teaspoon Cinnamon
Sugar for sprinkling (large crystals preferably)

Filling**
4 Granny Smith
1 Fuji
1 Gala
2 Honey Crisp or Pink Lady (if unavailable, use other good baking apple)
2 Tablespoons Namaste GF Flour
1 Tablespoon Cornstarch
2 tsp. minced Candied Ginger (if unavailable, use extra ginger)
1-2 tsp. cinnamon
1/4-1/8 tsp ground ginger
½ cup white sugar
1/2 cup brown sugar

Directions

Preheat oven to 400 Fahrenheit.

Crust: Combine dry ingredients in bowl of standing mixer. Cut up butter into teaspoon-tablespoon sized pieces. Turn on mixer (low) and drop pieces of butter in bit by bit until it is a crumbly mixture. Drizzle the water in. As soon as the dough starts to form large clumps, stop the mixer. Pack the dough together. Rip it in half and form one half into a flat disk and the other into a cylinder/brick shape. Refrigerate the for at least an hour.

Dust your pie pan with a little Namaste flour. Roll out the disk shaped dough using two pieces of parchment or two silicon mats dusted with a little bit of Namaste gluten free flour. Flip your rolled out dough into the pan and form it nicely into place.

Filling: Peel and core the apples. Cut them thinly (about an eighth of an inch) and put them in a bowl. Add the dry ingredients to the bowl and stir/fold to combine.

Dump the apple mixture into the pie pan with the dough pressed into it.

For the grated pecan pastry top-Pulse the pecans in a food processor until they are a semi-coarse meal (like a streusel topping consistency). Grate the dough brick, using the big holes of a box grater, into a bowl. Toss the pecans and dough shreds together. Top the apples with the grated pastry mixture. Sprinkle sugar and cinnamon on top.

Put the pie in the oven and lower the temperature to 375. Bake for 30 minutes. Turn the pie 180 degrees and check its progress- place aluminum on the it if its browning too fast. Bake for 25-35 more minutes at 350 degrees. The pie is done when a stick goes in and out without much resistance. Also the juices should bubble. Use your judgement.

Take the pie out and cool completely before cutting/serving.

**if your apples are large you can get by with seven or even six.