Apple Pie with Cheddar Crust

  By kathleen  , , , ,

February 4, 2017

A lovely variation of an apple pie that is gluten free.

  • Prep: 1 hr 30 mins
  • Cook: 35 mins
  • Yields: 6-8 servings

Directions

For crust:

In medium bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture forms coarse crumbs.

Stir in ice water just until dough comes together. Stir in cheese and combine well.

Form dough into a ball and wrap in plastic wrap. Refrigerate 1 hour.

For Filling:

Combine apples, juice and cinnamon in a large saucepan. Bring to boil.

Once apple mixture boils, lower heat to simmer and cook down 10-15 min.

Return to boil and thicken by adding cornstarch mixture. Remove from heat and let cool slightly. Stir in Vanilla.

To Assemble:

Spoon apple mixture into 9″ pie pan sprayed with non-stick cooking spray. Preheat oven to 450 degrees fahrenheit.

On lightly floured surface, quickly roll out the crust into a 13″ round. Drape the crust over the apples and crimp edges to seal. With a sharp knife, cut 2 or 3 slits in dough for steam vents.

Place pie plate on a baking sheet and place in 450 degree oven. Bake 20 minutes. Reduce oven temp to 350 F and bake 15 minutes more or until crust is golden and apples are tender. Let cool at least 30 minutes before cutting.

Ingredients

Crust:

1 cup oat or brown rice flour, or a combination of both

1/2 tsp baking powder

1/4 tsp salt

3 TBS cold butter

3 TBS Crisco or other solid veg shortening

1/3 cup iced water

1 cup shredded sharp cheddar cheese

Filling:

2 1/2 lbs apples, peeled, cored and sliced

2 cups unsweetened apple juice

1/2 tsp cinnamon

1/2 tsp vanilla

1 TBS cornstarch dissolved in

2 TBS apple juice

00:00

Nutrition Facts

Serving Size130g
Calories248
Sodium196 mg
Potassium233 mg
Protein5.2 g
Cholesterol29 mg
Sugar14.2 g
Total Fat14.7 g
Saturated Fat7.8 g
Trans Fat0.0 g
Total Carbohydrates25.4 g
Dietary Fiber2.9 g