Update: still have a rigid plastic brace on my on right arm and limited strength, can not roll out pie dough. So, great option is a press in cookie crust make in stand mixer. Perfect fit in my Dutch Apple Pie, with crumb topping. The cookie crust was tender and held together well, wasn’t soggy. Best eaten within 2 days.
I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers!
I used a mixture of apples; a few golden delicious, some granny smith and a few Jonagold. The pie went in tall and settled nicely into a tightly woven pie filling. Using a mixture of cooking apples is a good plan; just don’t use red delicious; they are not baking apples.
Been so busy and tired I haven’t posted in many weeks; work wore me down and parenting a grandchild takes time and energy. Quit my second job so I have more time for him and less stress. Today is my first day I am gonna really feel free once I finish work. I hope to post more often too; able to type with both hands for most part. Getting OT weekly and slow steady progress is my status, 4 months post fracture.
Dutch Apple Pie with Cookie Crust
1 1/2 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
7 Tbsp. cold butter
6-7 cups peeled and sliced apples
2 Tbsp. Tapioca flour
1/3 – 1/2 c granulated sugar
¼ c. brown sugar; packed
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. fresh lemon juice
3/4 cup gf flour
5 Tbsp. butter
1/2 cup sugar
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch pie pan with cooking spray and press in crust, heat oven to 375 degrees.
Mix filling in large bowl; dump in apple slices. Mix the dry filling ingredients in a small bowl. Sprinkle apples with lemon juice and then the dry mixture. Stir and let stand while you make crumbs.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and mix, then blend in butter and blend well. Gently pour fruit into pie pan on top of crust and sprinkle top with crumble to mostly cover fruit. sprinkle about 1 ¼ cups of crumb mixture.
Bake on lowest shelf in oven, 55-65 minutes until lightly browned and applies are bubbling. Remove from oven and cool completely before serving (at least 2 or 3 hours.) Best eaten within 24-36 hours. Vanilla ice cream is a perfect combo with this pie! Enjoy.