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Prep Time:45 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 30 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 30 minsServings:10Yield:10 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:2 hrs 45 mins
Additional Time:
2 hrs 45 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1 ¼cupsgluten-free all-purpose flour blend¼teaspoonsalt6tablespoonscold unsalted butter, cut into small chunks2-3 tablespoons ice waterFilling8cupsthinly sliced peeled Granny Smith apples (4 to 5 apples, about 1 1/2 pounds)½cuppacked light brown sugar1tablespoonlemon juice½teaspoonground cinnamon1tablespooncornstarchTopping½cupgluten-free rolled oats (see Tip)¼cupgluten-free all-purpose flour blend3tablespoonspacked light brown sugar½teaspoonground cinnamon2tablespoonscold unsalted butter
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ¼cupsgluten-free all-purpose flour blend
¼teaspoonsalt
6tablespoonscold unsalted butter, cut into small chunks
2-3 tablespoons ice water
Filling
8cupsthinly sliced peeled Granny Smith apples (4 to 5 apples, about 1 1/2 pounds)
½cuppacked light brown sugar
1tablespoonlemon juice
½teaspoonground cinnamon
1tablespooncornstarch
Topping
½cupgluten-free rolled oats (see Tip)
¼cupgluten-free all-purpose flour blend
3tablespoonspacked light brown sugar
2tablespoonscold unsalted butter
Directions
Preheat oven to 400 degrees F.
To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and cinnamon in a large bowl. Let stand for at least 10 minutes. Add cornstarch and toss to coat.
Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and place another large piece of plastic wrap on top. Roll out the dough to a 12-inch round. Remove the top sheet and gently invert a 9-inch pie pan in the center of the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic. Trim and patch the dough so there is an even overhang all the way around. Patch any cracks with the extra dough. Fold the dough over so there is a double-thick crust around the edges and crimp. Mound the filling and accumulated juices into the crust.
Bake the pie for 20 minutes.
Meanwhile, prepare topping: Combine oats, gluten free flour blend, brown sugar and cinnamon in a medium bowl. Cut in butter with a pastry blender, two knives or your fingers.
After 20 minutes, reduce the oven temperature to 350 degrees F. Sprinkle the topping over the pie and continue baking until the apples are soft and the topping is lightly browned, about 40 minutes more. Cool for at least 1 hour before serving.
Tips
To make ahead: Prepare dough (Step 1) and refrigerate for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish)
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, December 2016
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Nutrition Facts(per serving)261Calories10gFat43gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
