Now that looks good! I love the flavors of fall, especially apples. I have a penchant for good apple cider, Pepin Heights Apple Cider in particular. I have been know to bring my own cider for some of our long stints in Florida. You simply can't find real apple cider in Naples, Florida. I end every evening with a small cup of hot cider. When good apples start hitting the markets the end of September I think of ways to use them as much as possible. Today I decided to tackle one of my favorite fall deserts, gluten-free apple crostata.
Crust for one gluten-free Crostata
1 cup rice flour
1/2 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon sugar
1/2 cup cold butter diced into small pieces
2 tablespoons sour cream
1/4 cup cold water
Filling for one gluten-free apple crostata
1 1/2 pounds of apples (McIntosh, Macoun, or Empire work well)
1/4 teaspoon grated orange zest
1/4 cup all-purpose gluten-free flour (I used Bob's)
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold butter, diced
For the pastry in a food processor, combine flours, zanthan gum, sugar and salt. Pulse once or twice to blend. Then drop the diced butter over the flour mixture, try to cover all the butter with flour. Pulse multiple times to form course crumbs. Mix the cold water and sour cream together, with the motor running, slowly add the sour cream water and process until the dough comes together.
Turn the dough out and form into a large disk, wrap in plastic wrap and chill for an hour, no longer.
Put the dough on several sheets of parchment paper and roll the chilled dough into a large circle, 13 - 14 inches across. The parchment will move around, it is tricky to keep it in place to roll the dough!
For the filling, peel, core and quarter the apples, cut each quarter into three chunks. Toss the apples with the orange zest. Cover the rolled out dough with the apples leaving a 1 1/2 inch border.
Combine gluten-free flour, sugar, slat, cinnamon and allspice in the bowl of a food processor fitted with the steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub with your fingers until it starts holding together. Sprinkle evenly over the apples. Gently fold the border over the apples, pleating to make a circle.
Bake for 25-30 minutes at 450 degrees, until the crust is golden and apples are tender. Cool at least five minutes before slipping crostata onto a wire rack.