GLUTEN FREE APPLE PIE

CRUST:

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups King Arthur GF flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1 1/2 tsp. xanthan gum
• 1/3 cup very cold crisco
• 6 to 8 tablespoons (about 1/2 cup) ice water
• 
  
• FILLING:
• 6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
  1 cup white sugar
  1 tsp. ground cinnamon
  1/4 cup cornstarch
  1/4 cup salted butter, chilled and cut into small pieces

Directions

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, xanthan gum and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling: Combine first 4 ingredients in a bowl and toss to coat evenly. PLace into pie. Top with the pieces of butter. Place second crust on top. Flute. Cut 3 slits. Brush top with egg wash and sprinkle on sugar. Place pie pan on cookie sheet and bake at 400 for 60-75 mins. serve with ice cream and/or whipped cream!