Gluten Free Apple Pie

11/4 cups gluten-free all-purpose flour blend

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into small chunks

2-3 tablespoons ice water

Filling

8 cups thinly sliced peeled Granny Smith apples (4 to 5 apples)

1/2 cup packed light brown sugar

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

1 tablespoon cornstarch

Topping

1/2 cup gluten-free rolled oats, made in gluten free factory

1/4 cup gluten-free all-purpose flour blend

3 tablespoons packed light brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons cold unsalted butter

Gluten free whipped cream or ice cream for serving

Combine 11/4 cups gluten-free flour blend and salt in a large bowl or food processor. Cut in 6 tablespoons butter using a pastry blender. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together. 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. Remove from the refrigerator about 15 minutes before rolling out. 

Preheat oven to 400°F.  While the crust is cooling, combine apples, 1/2 cup brown sugar, lemon juice and cinnamon in a large bowl. 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 place into the pie pan. Mound the filling and accumulated juices into the crust.  Bake the pie for 20 minutes in the preheated oven.

During those 20 minutes, combine oats, gluten free flour blend, brown sugar and cinnamon in a medium bowl. Cut in butter with a pastry blender or your fingers. Sprinkle the topping over the pie and reduce the oven to 350 degrees and bake an additional 40 minutes or until the topping is browned and the apples are soft.  Cool until warm and serve with whipped cream or ice cream.

Michelle’s Pumpkin Crumb Cake

1 package yellow cake mix

1 (15 ounce) can of pumpkin

2 egg whites

1/4 cup canola oil

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Preheat the oven to 350 degrees.  Mix these ingredients together and pour into a lightly greased and floured 13 by 9 ounce pan.

Topping

1/2 cup packed brown sugar

1/8 cup flour