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Free of: All top allergens, except wheat.
For gluten-free version of this recipe, click here ^[2].

Filling Ingredients

• 3 cups (725 mL) apples, peeled, diced
• 1 cup (250 mL) fresh cranberries
• 1 cup (250 mL) brown sugar
• 2 tbsp (30 mL) minute tapioca

Topping Ingredients

• 1/3 cup (85 mL) butter or dairy-free alternative (e.g. Earth Balance), diced
• 1/4 cup (60 mL) sugar
• 1 cup (250 mL) rice flour
• 1 tbsp (15 mL) zest of one orange

Method

1. Pre-heat oven to 375°F.
2. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
3. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
4. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

Pie Crust (makes 2 crusts)

Ingredients

• 3 cups (725 mL) all-purpose flour
• 1⁄4 cup (60 mL) sugar
• 2 egg yolks or 2 tbsp (30 mL) egg replacer
• 1⁄3 cup (85 mL) vegetable shortening, diced [for dairy-free, use 1 cup (250 mL) of shortening and omit butter.]
• 2⁄3 cup (160 mL) butter, diced
• Pinch of salt
• Ice water

Method

1. Place flour, sugar and salt in a food processor and pulse until combined. Add butter (if using) and shortening. Pulse until mixture resembles coarse bread crumbs.
2. Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
3. Remove dough. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
4. Once chilled, roll dough out to 1⁄4-inch thickness and lay into pie plate, trim edges.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order or subscribe, click here ^[3].

© Copyright AGW Publishing Inc.