Turn classic apple crumb pie into a gluten-free-friendly dessert with this easy gluten-free flour crust.
Serve the warm pie with vanilla ice cream for an extra-special treat.
Pat the dough into a 5-inch disk.
Lightly flour a large sheet of plastic wrap and wrap the dough in it.
Refrigerate for at least 1 hour and up to 2 days.
Remove from the refrigerator about 15 minutes before rolling out.
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.
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.
Cut in butter with a pastry blender, two knives or your fingers.
Cool for at least 1 hour before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
