Gluten Free Dutch Apple Pie

Ingredients:

For the Filling:
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon ground cinnamon (optional)
• 1 teaspoon seeds of choice (sesame or chia) (optional)
• 1-1/4 cups cold water
• 3 cups diced peeled apples
• 1 teaspoon pure vanilla extract
Or:
• 2 cans Comstock or Wilderness Apple Pie Filling
For the Crust:
• 1/2 cup light brown sugar
• 1/2 recipe Flaky Gluten Free Pie Crust
For the Crumble Topping:
• 1 cup Carla's All-Purpose Gluten Free Flour Blend Recipe
• 1/2 cup light brown sugar, packed firmly
• 1/4 cup gluten-free quick-cooking oats (Bob's Red Mill)
• 6 Tablespoons unsalted butter (or Earth Balance for dairy-free), melted

Instructions:

1. Set a 9-inch pie plate aside.
2. If making homemade filing, combine the sugars, cornstarch, cinnamon (if using), seeds (if using), and water in a large, cold saucepan and whisk thoroughly. Bring to a boil over high heat. Lower heat and simmer for about 2 minutes and until thick. (This allows the cornstarch to soften and combine with the water which avoids that floury texture.) Remove from the heat; stir in apples and vanilla. Set aside to cool.
3. Make the topping: In a large bowl, combine the flour blend, brown sugar, oats and melted butter. Set it aside.
4. Make the crust according to the instructions in the above link. Set dough aside.
5. Preheat oven to 350°F.
6. Sprinkle and press 1/2 cup brown sugar into the bottom of the pie plate.
7. Roll out the pie dough and transfer it to the plate. Press the dough on top of the brown sugar and up the sides. Crimp the edges of the dough, if desired.
8. Add the apple mixture or canned apples on top of the crust and top with the remaining dough mixture.
9. Bake on the center rack of your oven until the crumble and crust are golden brown, about 40-45 minutes. from oven and transfer pie to a wire rack to cool before serving.

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