Caramel Sauce- see recipe here
Crust (adapted from Carol Fenster’s 1000 Gluten Free Recipes)
- 1 cup gluten free flour mix (like Bob’s Red Mill or mix your own- I use a mix of Sorghum flour or Brown Rice Flour (35%), Cornstarch (35%- you could also use potato starch or arrowroot) and Tapioca Flour (35%)
- ¾ cup tapioca flour
- ½ cup sweet rice flour (also called glutinous rice flour*)
- 3 tablespoons of palm sugar or granulated honey, divided
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- ½ teaspoon salt
- 1/8 teaspoon baking soda
- ½ cup Palm Shortening (non-hydrogenated- Spectrum Organic is what I use- try the new "butter" flavor)
- ½ cup unsweetened Coconut Milk (I use So Delicious brand) or unsweetened rice milk
- 1 teaspoon fresh lemon juice
- 1 egg beaten with a touch of water or coconut milk (a tablespoon or so) for egg wash
Place flours, 2 tablespoons of palm sugar or granulated honey, xanthan and guar gums, salt, baking soda and shortening in a food processor and process until it resembles bread crumbs. Add the milk and lemon juice and process until the dough forms a ball. You might need to add slightly more liquid, but be careful not to add too much. Once most of the dough comes together, remove the dough and knead it until smooth. Shape it into evenly sized disks, wrap with plastic wrap and refrigerate at least 1 hour.
- 6-8 pie apples depending on size (Granny Smith, Fuji, Jonagold, Crispin- I like to use a combination) peeled and cored
- Lemon juice to coat slices
- 2 tablespoons agave nectar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
Slice apples ¼ inch thick with a knife or mandolin. Immediately dredge slices in lemon juice to keep from browning. Remove from lemon juice and sprinkle with cinnamon, allspice and nutmeg, then mix lightly with the agave nectar until slices are evenly coated.
Assembling the pie
Roll out the pie crusts between 2 sheets of plastic wrap until they are just wide enough to hang over the edge of the pie pan. Make sure you keep an even thickness. Press the bottom crust into a nonstick pie pan. Place a single layer of apple filling, followed by caramel sauce, the continue alternating apples and caramel sauce until all filling is used (you probably will not use all the caramel sauce- save some for drizzling). Place the top crust on the pie. Press the two crusts together and form a decorative edge if desired. Brush with the egg wash and sprinkle with remaining palm sugar or granulated honey. Pierce the top with the end of a sharp knife to allow steam to vent. Place the pan on a baking sheet (nonstick would be good, or coat with foil as the caramel sauce can get messy). Preheat the oven to 375° and bake on the bottom rack for 15 minutes. Move the pie to the middle rack and bake another 25 to 30 minutes until a toothpick inserted in the center goes through without effort and the top crust is golden brown. If the crust gets too brown before the filling is done cooking, cover the crust with foil until it is done. Cool on a wire rack completely before slicing and enjoying.
*Sweet rice flour is often labeled glutinous rice flour and can be found commonly in Asian markets. The rice it is derived from is also called sticky rice. It is called glutinous for these sticky properties. However, it does NOT contain gluten.