About this recipe:
The secret to a good Dutch apple pie is to use sour apples and not add to much other sweetness. There's a reason why they named those super sour apples 'granny smith's'. Its because my Dutch granny always had the best apple pie!
Preheat the oven to 350F.
Ingredients:
• 7 granny smith sour apples, skinned
• 1 T. cinnamon
• 1 T. pumpkin pie spice
• 1/4 t. cloves
• peel of two organic lemons
• 1/2 T. glycerine based vanilla extract
• squeeze of agave nectar
For the crust:
• 2 c. gluten free flour, I used 1 cup of brown rice and 1 cup of sorghum flour
• 1/3 c. arrow root
• 1/3 soy flour
• 1 t. xanthan gum
• 1.5 t. baking powder
• 1 t. salt
• 1 egg, beaten
• 1/3 c. cold water
• 1/4 c. butter, cubed
• 1/3 c. sugar substitute, I used Erythritol
• squeeze of agave nectar
• 1 egg yolk, beaten
1. Sift all flours, xanthan gum, baking powder and salt into a large mixing bowl.
2. Add beaten egg, cold water, agave nectar and butter. Knead with your hands until you get a nice consistency.
3. Cut each skinned apple in 4 quarters. Slice each quarter into 6 to 8 slices - lengthwise. Cut all slices in half. Toss in large mixing bowl.
4. Add spices, squeeze of agave, vanilla and lemon peel. Mix well.
5. Take 2/3 of dough, press on bottom and sides of a 9 inch spring form pan. If the dough is too sticky, dust your hands with arrow root powder.
6. Add all of the apple mixture into the pan, flatten out with your fingers or spoon.
7. Sprinkle a little arrow root powder on a clean surface. Drop other 1/3 of dough and roll out.
Cut into strips and use to decorate the top of the pie. Brush with egg yolk.
8. Bake on 350F for 30 - 40 minutes. Remove from oven to cool. Serve after ten minutes.
