This pie is so good, I have clients that eat it for breakfast or before bed! It’s all about cooking the filling ingredients, except the apples to give a creamy, succulent texture while still achieving a slight crunch! Makes 1 pie- serves 8 people
2½ cups GF Bob’s Red Mill 1-1 baking flour + some for dusting
½ tsp. sea salt
2 sticks COLD unsalted butter, diced small
8 Tbsp ice water
Filling Ingredients
9 granny smith apples, peeled and sliced
1 ½ tsp cinnamon
1 tsp. vanilla extract
Juice of 1 lemon
1 sticks unsalted butter
3 ½ Tbsp Bob’s Red Mill GF 1-1 Baking Flour
1/4 cup water
1 cup organic cane sugar
1 egg , +1 Tbsp water, for egg wash
1 tsp. sanding sugar,(they have many colors if you want a particular look)
Instructions
Place flour, sugar and salt into the bowl of a food processor or a stand mixer using the paddle attachment and pulse a few times to combine. Add the cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery. Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.Transfer dough to a clean work surface and gather dough together into a ball. The dough should be smooth and no need to knead the dough. Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Preheat oven to 425˚F. Melt butter in a medium saucepan and whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup cane sugar and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently remove from heat.Peel and slice apples and place them in a large bowl. Sprinkle the top with cinnamon, vanilla and lemon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin and place evenly in the 9-inch pie pan. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal. Roll second crust into an 11" round and cut into 10 even thickness strips, OR use different cookie cutter shapes like a starfish, or if for Christmas different sizes of snowflakes. Arrange strips in a woven lattice pattern over the top, and if using shapes place it in your creative way. Beat together 1 egg and 1 tbsp water and brush the top with egg mixture then sprinkle the sanding sugar evenly over the top.Bake at 425˚F in the center of the oven on a sheet pan (to prevent sugary juices from dripping on the bottom of your pan) for 15 minutes then reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents. Let the pie rest at room temp 1 hour before serving. Serve with vanilla ice cream or whipping cream.
