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Best Apple pie-crumble 



Crumble Topping


1 cup all purpose gluten free flour or regular flour 

1/2 teaspoon xanthan gum (omit if using regular flour)

1/3 cup packed light brown sugar

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

8 tablespoons unsalted butter, melted and cooled


Filling

2 1/2 pounds (about 5 large apples) Gala apples peeled, cored and sliced thin

1/2 cup (100 g) granulated sugar

2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

Crust

Gf or Regular Frozen Pie crust 9 inch (Trader Joe’s)

Preheat oven to 375 

Pierce the bottom of the pie crust with the tines of a fork and Par-bake the pie shell for 10 minutes. Remove when done. 

Make the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes).

Make the filling. In a large bowl, place the prepared apple slices and toss with the sugar, cinnamon and salt. Allow to sit while the pie crust is par-baking. When the pie crust has finished baking, transfer the sliced apple filling to the pie crust, leaving behind any rendered liquid from the apples. Remove the crumble topping from the refrigerator and break up into large chunks with a fork. Scatter the topping all over the top of the pie in an even layer. Press gently on the crumble topping to ensure that it adheres to the filling.

Bake. Place the pie in the center of the preheated oven and bake for 45 minutes, or until the crumble topping is evenly golden brown 




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