If you can’t decide which autumn fruit to feature in your holiday pie, don’t choose and use both! This recipe is a bit more involved than what I typically share, but the extra effort is well worth it.
- 1 cup superfine brown rice flour
- 1/2 cup cornstarch
- 1/4 cup amaranth flour
- 1/4 cup white rice flour
- 1 tablespoon cane sugar
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 tablespoon ice water
- 1 large, lightly beaten egg
- 12 tablespoons cold, cubed butter
- Add dry ingredients into your food processor
- Pulse in the cubed butter until it forms coarse crumbs
- Pulse in the ice water
- If the dough holds together when pressed, it is ready to work with, if it is too dry, add in ¼ tsp water at a time until it holds together when pinched.
- Press dough evenly into a greased pie pan.
- 4 large apples peeled and thinly sliced – I use Granny Smiths
- 1 small pie pumpkin peeled and thinly sliced
- ½ cup butter
- 1/4 cup gluten free flour – I like sorghum
- 1 cup raw sugar
- ½ cup water
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- Place fruit into a large bowl and set aside
- In a heavy sauce pan, melt the butter
- Stir in the flour and mix until smooth
- Add sugar and spices
- Stir until the sugar is melted
- Toss mixture with fruit
- Pour into pie crust
- ¾ cup gluten free flour
- ½ cup raw sugar
- 1/3 cup butter
- Place all ingredients into a food processor
- Pulse until well mixed into coarse crumbs
- Top pie with mixture
Bake pie in 375 degree oven for 50 minutes, you may need to cover the pie with foil for the last 15 minutes of baking if the crumb topping begins to overcook.
Allow to cool for at least an hour. We like to enjoy ours with homemade coconut ice cream or whipped coconut cream.