Apple Pie Creation, in pictures

Time again for Apple Pie!  Hubby's birthday yesterday, and that was the request. Went to 3 different stores before I could find Granny Smith Apples, but it was worth it!

(Pastry recipe is already posted)

 Readying the counter-top for the pastry

 Pastry ready to trim.  It held together so well I was able to drape it over my rolling pin and lift onto the pie plate. (Usually I roll out on parchment but I forgot this time)

 My alternate to a top crust or lattice. Roll out pastry and cut with whatever cookie cutter you choose. This cutter is an old tin one from my childhood, and the top crust took about 20 medium sized hearts to cover .  * Symmetry is good here :) 

 This is the caramel sauce that really is the key to the filling. Toss the sliced apples with the sauce, reserving about 1/4 for glazing the top crust

 The glazed top crust, pre- baking. You can see the first row of hearts at the rim are placed side to side (no overlap), but the following rows do overlap. You can have lots of fun with this.

 The finished beauty!

Yum.

You can see the caramel has set- the key is to let the pie cool off at least a couple of hours before  cutting into. This was so amazing my Mother-In-Law (who is Celiac) could barely contain herself :)

Filling recipe to follow.

Pate Sucree, Gluten Free

Pâte Sucrée, Gluten Free

1 1/2 Cups my GF flour Combo (see below)
1/8 tsp salt
1/2 C unsalted butter, room temperature
1/4 C granulated sugar
1 large egg, beaten
1 tsp guar gum
1 tsp xantham gum

For the flour mix I used the same combination I usually use for regular pastry. This combo makes too much for this recipe, so combine and then store the leftovers for next time:
  1/2 cup Tapioca Starch
  1/2 cup Cornstarch
  1 cup Sweet Rice flour (also called Glutinous flour, but don't worry, it is flour made from Sushi rice!)
  1/4 cup Potato starch (NOT potato flour)

Cream butter in mixer. Add sugar, and beat until light and fluffy. Add lightly beaten eggs- bit by bit-and continue mixing until well incorporated.  Measure out your 1 1/2 cups of flour in separate bowl, and add salt, guar gum and xantham gum. Mix well.  Add flour mixture all at once to butter mixture and mix until dough forms a ball. Place on sheet of plastic wrap, flatten into a disc, wrap well and place in fridge to chill (30 minutes).

Now, being a Pâte Sucrée (Sweet Pastry), you can just press this dough into your prepared pan.
I wanted to see if it could be rolled for mini tarts, and it does work, but you must wait for the dough to warm a bit.
Roll out on lightly floured (I use sweet rice flour) plastic wrap, as best you can. Don't worry if it breaks- it will!  Simply press back together. Use a 1 cup measure to press the dough into all corners and fluted edges. Trim the top if need be. Prick the base all over gently with a fork to prevent/minimize puffing. Refrigerate, covered loosely, for minimum 30 minutes to reduce pastry shrinkage.
Bake at 400* for 5 minutes, then reduce heat to 350 for another 15 minutes.
Let cool in pan before removing.
* I also gave the tarts a light egg-white wash to prevent the pastry from getting soggy once filled: beat one egg white until frothy, and brush on to pastry when just out of the oven.