Ingredients
3/4
cup potato starch flour
1/2
cup tapioca flour
1/2
cup white rice flour
1/4
cup garbanzo and fava flour
1/4
cup sweet white sorghum flour
1
tablespoon sugar
1/2
teaspoon salt
1
egg
3/4
cup canola oil
1/4
cup water
1/2
teaspoon cider vinegar
2
teaspoons xanthan gum
1
teaspoon guar gum
1/3
cup chopped walnuts
1/4
cup sugar
5
cups chopped peeled apples (5 medium)
1/2
cup sugar
1/4
cup water
1/8
teaspoon salt
1
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg, if desired
2
tablespoons cornstarch
2
tablespoons water
Preparation
Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.
