Gluten Free Butterscotch Apple Pie



1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 teaspoon salt

1 teaspoon xanthan gum

1/2 cup chilled Crisco

1 egg

3 tablespoons cold water

Apple Pie Filling

9-10 apples washed, cored, and sliced into 8 slices each

4 tablespoons butter

5 tablespoons corn starch

1/2 cup sugar

1 3/4 cups butterscotch morsels (divided)


Directions for Crust
Combine the first five ingredients in a food processor or with a whisk. Add Crisco and process until blended. Whisk the egg with 3 tablespoons water and add to flour blend. Pulse until it forms into a ball. Save approximately 3/4 cups of the crust to crumble over top of apples. Place in a lightly oiled spring form pan and press evenly on the bottom and halfway up the sides.

Directions for Apple Pie Filling

Place the sliced apples long side up in a circle starting on the outside working your way into the middle with smaller and smaller circles. Melt the butter and drizzle over the apples. Place the corn starch, sugar, and 3/4 cups butterscotch morsels in a food processor pulsing the mixture into a fine powder. Then sprinkle the butterscotch mixture over and between the apples. Put the remaining 3/4 cups of the crust in the food processor to make small crumbs; place on top of the apples. Lightly cover the top with foil and bake in a 375 degree oven for 30 minutes. Then uncover the pie and bake at 350 degrees for an additional 20 minutes or until apples are tender. As soon as the pie is done sprinkle the remaining morsels (1 cup) over the apples. Cool for 20 minutes then remove the side of the spring form pan.

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