Sugar & Gluten Free Deep Dish Apple Pie

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Fall is the perfect season with cooler temperatures and great flavors. One of my favorite flavors is apple (other than pumpkin spice)! And this Deep Dish Apple Pie served warm makes the perfect dessert for fall! And it is both gluten and sugar free! 

Sugar & Gluten Free Deep Dish Apple Pie

Ingredients:

¾ cup of xylitol
¼ cup gluten free flour (no xanthan gum)
½ teaspoon nutmeg
½ teaspoon ground cinnamon
dash of salt
6 cups thinly sliced, peeled apples (Fuji or Gala are great varieties)

For the crumb topping:

1 cup gluten free flour (no xanthan gum)
½ cup chilled butter
½ cup sugar-free brown sugar**

Gluten free pie crust (1 crust):

1 ¹⁄3 cups gluten free flour (I use King Arthur multipurpose gf flour without xanthan gum)
½ teaspoon salt
¾ teaspoon xanthan gum
1 ½ teaspoons apple cider vinegar (helps dough hold together better)
½ cup butter – chilled
3 Tablespoons cold water

Deep dish pie plate

Directions:

Prepare pie crust:

Mix the dry ingredients in a large bowl. Use a pastry cutter or knives to cut butter into dry ingredients until it resembles crumbs. There should be some large chunks of butter. Add the apple cider vinegar and 1 tablespoon of water. Mix with hands. Add more water until the dough sticks together. Form into a disk shape and wrap in plastic wrap. Chill for 30 minutes. Roll out between 2 pieces of plastic wrap until it is about ¼” thick. Use the bottom piece of plastic to lift the crust and place into bottom of pie dish. 

Here are some hints from King Arthur on making a pie crust:

• Keep your butter cold, and leave half of it in larger chunks, bigger than you think they should be.
• Add liquid, but not too much.
• Don’t use a food processor – mix by hand. Fold the dough to bring it together, and don’t be anxious if it’s a little crumbly, as long as it feels damp.
• Chill at least 30 minutes in disks with round, smooth edges. If you do, you’ll get smooth edges when you roll it out.

Prepare topping: Mix the topping ingredients until crumbly.

Preheat oven to 425°. Then in a large bowl mix together xylitol, flour, nutmeg, cinnamon and salt. Stir in the apples and mix well.
Turn the apples into pastry lined pie dish. Then top with crumb mixture. 
Place in the oven and bake for 40 minutes. Cover the top of the pie with aluminum foil and bake for an additional 10 minutes. 
Remove from oven and let cool.
Tastes great served warm with some vanilla ice cream!