We are using a pre-made gluten free pie crust for this recipe, because EASY!!!
INGREDIENTS:
FILLING
5 large apples, peeled cored, and sliced - we used Honey-crisp apples
1⁄2 cup dried cranberries
1⁄2 cup praline pecans ground up in food processor until they about same size as dried cranberries
1⁄4 cup sugar
1⁄2 teaspoon lemon juice
2 Tablespoons gluten-free flour (you can use praline pecans processed to fine powder in place of gluten-free flour)
CRUMBLE TOPPING
1⁄2 cup quick cook oats
2 Tablespoons brown sugar
4 Tablespoons non dairy butter melted
1⁄4 cup praline pecans ground up in food processor until they about same size as dried cranberries
DIRECTIONS:
Preheat oven to 400°F
Mix apples, cranberries, sugar, lemon juice, pecans together in bowl; set aside.
Place filling in the center of the pastry, heaping in center. Because gluten-free crusts tend to fall apart, I made a crumble topping in place of the second crust to use on top of the apple cranberry filling.
Mix oats, brown sugar, melted butter and crumble mixture over apples crumble. Finish with 1⁄4 cup praline pecans ground up over the top.
Bake for 35 minutes on cookie sheet to prevent filling from bubbling over into oven.
Remove pie and cover with foil to prevent crust from burning. Bake for additional 15 minutes.
Take pie from oven and remove from cookie sheet and cool on a wire rack.
Pie can be stored at room temperature until served. Serves 8.
0 comments:
Post a Comment