Gooey Caramel & Granny Smith Pie

Dec 1

Gooey-thanksgiving-granny-gluten-free-pie-noshwithtash-nosh-with-tash-natasha-feldman.JPG

IDK about your family but in mine, our Jewish stomachs make it so that every other person has a different dietary restriction. We usually have a dairy-free thing for this person, a gluten-free thing for that person, and a vegetarian thing for the person in the corner… but this year I decided I was going to find ONE PIE delicious enough for all. And I have to say, it turned out even better than I had hoped for. I brought it to a friend's house (see: car floor pie) for a taste test and they had no idea it was both gluten AND dairy free. I’ll take the win. So here she is just in time for your Thanksgiving celebration, a GOOEY CARAMEL & GRANNY SMITH PIE to satisfy everyone.

INGREDIENTS:

Crust

1 cup of cup-4-cup gluten-free flour, plus extra for shaping the dough
1/8 tsp baking powder
1/8 tsp salt
4 tbsp cold cubed Miyoko's butter
1/4 cup ice water

Caramel

1/2 cup sugar
3 tbsp Miyoko's butter
1/4 cup silk dairy-free heavy cream
Pinch of salt

Filling

4 large Granny Smith apples, peeled and cut into 1/8” slices
2 1/2 tsp cinnamon
Pinch of nutmeg, ginger, and salt
1/4 cup sugar
1 tbsp lemon juice
1 tbsp vanilla
3 tbsp of cup-4-cup GF flour

Topping

1 cup brown sugar
1 tsp cinnamon
Pinch of salt
1 1/2 cup of cup-4-cup GF flour
1/4 cup chopped pecans
4 tbsp cold cubed Miyoko's butter
Pinch of flaky sea salt

LET’S COOK:

How to make the amazing gooey for-everyone pie:

Crust - In a large bowl combine the flour, baking powder, and salt. Mix to combine. Add the butter and crumble it between your fingers with the flour until the butter is no larger than a pea. Add the water, mixing between pours, adding only as much of the water as you need until it forms a shaggy dough. Lightly flour the counter and shape it into a rectangle. Fold it in thirds, shape it back into a rectangle and fold it in thirds again. Refrigerate for 30 minutes. Dust the counter again and roll it out into a pie crust, put it in the pie dish, and crimp the edges. Refrigerate for another 30 minutes.

(You can make the whole pie rn or you can keep the crust in the fridge overnight and finish tomorrow)

Caramel - In a saucepan cook the sugar over medium-low heat until it is liquid. Turn off the heat and add in the butter, whisk to combine, and add the cream and salt. Whisk until it’s all incorporated and set aside.

Preheat the oven to 350 F.

Filling - In a large bowl combine all of the ingredients and add in half of the caramel, mix again.

Blind bake the pie crust - put a large piece of tinfoil in the pie crust and fill it with raw beans (to weigh it down), bake for 10 minutes.

While the pie crust cools, make the topping - Combine the sugar, cinnamon, salt, flour, and pecans in a mixing bowl. Add in the butter and work it in until it’s fully incorporated.

Pour the filling into the pie and top by crumbling the topping all over the pie. Drizzle the remaining caramel over the topping and finish with flaky sea salt. Bake for an hour! Serve with vanilla ice cream