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Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic!

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
1 hr 10 mins
total:
3 hrs 30 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.

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  • To prepare filling, place apples, and next 7 ingredients (through nutmeg) in a large bowl; toss to combine.

  • Preheat oven to 350°.

  • Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.

  • Sprinkle 1/4 cup cheese over piecrust. Spoon apple mixture over cheese; top with 1 tablespoon butter pieces. Bake at 350° for 20 minutes.

  • To prepare topping, place 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt in a food processor; process until combined. Add oats, cookies, and 4 tablespoons butter; pulse 2 times or until crumbly. Remove pie from oven; sprinkle with 1/4 cup cheese and topping, pressing gently to adhere. Bake an additional 30 minutes or until golden brown. Cool on a wire rack.

Source

Gluten-Free Baking

Nutrition Facts

250 calories; fat 9.5g; saturated fat 5.4g; mono fat 2.3g; poly fat 0.5g; protein 2.7g; carbohydrates 42.5g; fiber 1.8g; cholesterol 25mg; iron 0.6mg; sodium 250mg; calcium 53mg.
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