Joan won 3rd place at the Minnesota State Fair with this recipe.

INGREDIENTS:

5 medium sized granny smith apples
1 3/4 cups sugar
1 ¼ cup gluten free coconut flour
1 cup 1½ tablespoons unsalted butter
1 cup gluten free all-purpose flour
1/3 cup plus one tablespoon ice water
1½ tablespoons cornstarch
1 tablespoon plus ½ teaspoon cinnamon
2 teaspoons xanthan gum
1 teaspoon vanilla extract
5/8 teaspoon nutmeg
1/8 teaspoon plus pinch salt
Egg
5 caramels

SUPPLIES:

Aluminum pie tin
Paper grocery bag
Small cookie cutter
Stapler
Rolling Pin

PREPARE THE CRUST BATTER THE NIGHT BEFORE. USE AN ELECTRIC MIXER OR A FOOD PROCESSOR TO COMBINE:

1 cup gluten free all purpose flour
1 cup gluten free coconut flour
3/4 cup sugar
2 teaspoons xanthan gum
Pinch salt

ADD UNTIL IT IS WELL MIXED (IT SHOULD LOOK CRUMBLY):

1 cup unsalted butter cut into pieces
1/3 cup ice water

Transfer dough onto parchment or waxed paper and form ball. Wrap in plastic wrap/bag and refrigerate overnight.

Next Day: Preheat oven to 375° and place a rack at the bottom of the oven. Take pie crust out of the refrigerator.

IN A MEDIUM BOWL, MIX AND SET ASIDE:

5 medium sized granny smith apples, peeled, cored and sliced into 1/8” thick chunks
½ cup sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon nutmeg

IN SMALL ZIPLOCK BAG, MIX AND SET ASIDE:

½ cup sugar
1 tablespoon cinnamon
½ teaspoon nutmeg

Roll out half the pie crust on a coconut floured surface until it is about 1/8” thick. Line an 11” aluminum pie pan with the dough. Cut excess off of edge and set aside.

FILL PIE SHELL WITH APPLE MIXTURE, LEAVING JUICES BEHIND. ADD ON TOP OF THE APPLES:

1½ tablespoons butter cut into small pieces
5 caramels cut into small pieces

Roll out the second dough ball on coconut floured surface until it is about 1/8” thick. Place the flat dough on top, cut excess off of the edge and set aside. Pinch the edges to seal the crust. Cut a few “V” vents on the top of the crust. Generously sprinkle with cinnamon/nutmeg sugar. Slide the pie into a paper grocery bag and create a tent by folding and stapling the edge shut. Bake 20 minutes.

Take excess pie dough and cut small cookies. Sprinkle with cinnamon/nutmeg sugar. Set aside.

Remove the pie from the oven, open bag and add cookies to top of pie. Re-staple bag and return to oven for 40 minutes. If there are extra cookies, place on cookie sheet. When pie is fully cooked, bake cookies separately for 10 minutes.

Remove pie from oven and cut a large half circle in the top of the bag. Return the pie to the oven for 15 minutes.

Serves 8 – 10.

Advertisements