I made this apple cake for desert on Thanksgiving. It's really just like a deep dish apple pie. I was especially pleased with it as my daughter and I are celiacs so I had to make this without wheat flour. I used rice four, tapioca flour, potato starch with a bit of guar gum to make the crust. It worked!
Here's the recipe:
I double this recipe to fill a 10 inch springform pan, and then have a good amount left over to make cut out cookies with....which are great frosted with royal icing. If you have a smaller pan and just want a simple lattice a single recipe should work.
CRUST:
3 cups gluten free flour (mix below)
3/4 cup butter (can substitute margarine if you can't have dairy)
2/3 cup sugar
2 TBSP Milk ( or GF rice/soy milk)
1 tsp baking powder
1 tsp almond extract
1/2 tsp salt
2 eggs
Filling:
about 10 granny smith apples
2 TBSP Gluten free flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
3 TBSP butter (optional)
GF flour mix:
2 parts rice flour
2/3 part potato starch flour
1/3 part tapioca flour
guar gum or xanthan gum...use about 1 tsp for above single recipe of mix.
I just mix 6 cups rice, 2 cups potato and 1 cup tapioca, 2 tsp guar gum and have it on hand..
OR the easiest thing to do is buy "Beth's gluten-free all purpose flour" made by the Gluten Free Pantry. I buy it by the case from amazon.com and use it in to replace flour in most recipes (using a bit more than called for)
Directions:
Mix filling ingredient together-butter,sugar first, add eggs,milk, almond extract, then add in dry ingredients....if it seems too pasty you can add a bit more flour. Wrap in plastic and chill an hour.
When chilled, press dough onto all surfaces of the springform pan, to about 1/4 inch thickness. Peel,core and slice apples, mix with GF flour, sugar and cinnamon and fill crust. Place small pats of butter around on top of the apples.
Roll out remaining crust dough to cut into shapes to top the cake. Sometimes I am lazy and just roll snake spirals to plop on top. Bake at 350 degrees for an hour, maybe 15 minutes more...you should see some bubbling juices in the apples to know it's done. I cover the cake with foil after 20 minutes and take it off 10 minuted before it is done to keep it from browning too much.
The left over dough makes great cut out cookies. You may want to add a bit more GF flour to get to a good rolling consistency. Frost with royal icing- YUM!
