Ingredients

• CRUST
• 95 g sorghum flour
• 85 g rice flour
• 20 g psyllium husk
• a pinch of salt
• 100 g room temperatured butter
• 1 egg
• 2 tbsp of honey
• APPLE FILLING
• 5 (500 g) apples, cored and cut into thin slices
• 50 g butter
• 1 tsp cinnamon
• 2 tbsp maple syrup or honey
• CRUMB
• 100 g room temperatured butter
• 115 g gluten free rolled oats
• 2 tbsp honey

Instructions

1. Mix the rice flour, sorghum flour, psyllium husk and salt in a bowl. Add the room temperatured butter in cubes and pinch together the butter and dry ingredients until it turns into soft crumbs.
2. Add the egg and honey and quickly kneed it into a soft dough.
3. Evenly press out the dough in a pie dish with a 28 cm(11 inches) diameter and poke the bottom with a fork. Wrap the edges of the pie dish with aluminium foil and let it set in the fridge for 15 min. Preheat your oven to 200°C(390°F).
4. Put the butter in a frying pan. Add the sliced apples, maple syrup and cinnamon when the butter turns golden. Gently fry the apples a couple of minutes. Take them off the heat and let cool.
5. Pre-bake the pie crust in the middle of the oven for 15 min.
6. Let the piecrust cool completely before adding the apple-filling.
7. Meanwhile, make the crumb. With your hands mix together the room temperatured butter, rolled oats and honey.
8. Lower the oven temperature to 175°C(350°F). Fill the pie crust with the apple filling and with your fingers spread out the crumb on top.
9. Bake in the middle of the oven for about 15 min or until the crumb has turned golden. Be careful not to burn the edges of the piecrust. If they get too much color then lower the temperature.
10. In order to get a clean cut when you serve the pie let it sit in the fridge over night. Sift some cinnamon on the top and serve with vanilla ice cream.