Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour (150 g)
• ½ cup Gluten Free Oat Flour (60 g)
• 2 Tbsp Cane Sugar (25 g)
• ½ tsp Kosher Salt
• ½ cup Unsalted Butter (115 g)
• 4-6 Tbsp Cold Water (60-90 mL)
• 2 ½ lb Apples, peeled and sliced (1125 g)
• 2 Tbsp Fresh Lemon Juice (30 g)
• ⅓ cup Brown Sugar (70 g)
• ¼ cup Cane Sugar (55 g)
• 2 tsp Cinnamon
• ½ tsp Kosher Salt
• 2 Tbsp Gluten Free 1-to-1 Baking Flour (20 g)
• ¼ cup Sour Cream (50 g)
• 2 Tbsp Unsalted Butter

Instructions

1. Preheat oven to 425°F.
2. Place flours, cane sugar, salt and butter into a bowl. Using a pastry cutter, cut in butter until it is the size of peas. Slowly drizzle in cold water, gently incorporating each addition with a fork.
3. After you add the fourth tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to making the disc.) The dough should adhere and not be crumbly, but it also shouldn't be too wet. Cover and chill the dough while making the filling.
4. Wash, peel and slice apples into ½-inch slices. Combine the sliced apples with lemon juice, sugars, cinnamon, salt, flour and sour cream in a large bowl. Stir until well combined.
5. Remove the chilled dough from the refrigerator and roll out to ⅛-inch thickness. With a sharp knife, cut dough into 1 x 2-inch pieces.
6. Transfer apple mixture into a 2 ½ quart baking dish. Layer pieces of dough on top. Freeze for 15 minutes.
7. Melt 2 tablespoons butter and gently brush over the top of the chilled crust. Bake for 45-50 minutes, until crust is firm to the touch and golden in color. Serve warm or at room temperature with a scoop of ice cream or freshly whipped cream.