Dutch Apple Pie (GF)

 Adapted from ATK "How Can it Be Gluten Free"

• 1 Pie crust
• 2 T butter
• 2.5 lbs granny smith apples, peeled, quartered, cored, and sliced into 1/4 in pieces
• 2 lbs Mcintosh apples (or whatever you like, I've also subbed in some cranberries), same preparation
• 1/4 c granulated sugar
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/8 t salt
• 3/4 C golden raisins or craisins
• 1/2 C heavy cream

Topping

• 4 T butter, melted and still warm
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 large egg yolk 
• 2 teaspoons water 
• 1/2 t cinnamon
• pinch salt and nutmeg
• 4.5 oz (1 C) ATK All-purpose GF flour blend
• 1/2 C nuts (walnuts or pecans are good), optional

1. Bake single pie crust on a pie plate at 375 for 25 minutes, rotating plate halfway through. Remove from oven (can be left at room temp for up to a day, if needed). See pg. 437 if you're using ATK pie dough. 

2. Combine topping ingredients and let rest 10-30 min. I don't usually like melted butter for a streusel, so I used cold butter and left out the egg but it needed less flour (see our cranberry apple pie topping). Would be worth it to try it as printed. 

3. Melt butter in dutch oven over medium heat. Stir in apples, sugar, spices, salt. Cook until apples are softened, 5-7 min. Add craisins and cook until some apples have started to break down, 5-7 min. If you put a cover on, you will have to drain the juice later. If you leave the cover off, it will probably be ok without draining. Add cream (or see pg. 437 for further instruction on draining liquid). 

4. Add apple mixture to pie shell and pinch topping into 1/4-1/2 in pieces and sprinkle on top. Place on baking sheet and cook at 425 for 25 minutes, rotating halfway through. 

5. Cool (ATK recommends 2-3 hours but we like it after 20-30 minutes) and serve.