's Skillet Apple Pie

[Guest guest]

I modified this recipe from one on Food Network to be gluten free.

It was SOOOO good! I made a half recipe because I only had 4 small

apples... The topping ran together but had great flavor, and was

pretty fluffy. The sugar and cinnamon on the top (I reserved some

from the filling sugar mixture) made a wonderful crispy layer on

top. Filling was gewey and caramel-y... mmmm...

's Skillet Apple Pie

Filling:

2 tablespoons unsalted butter

6 apples, peeled, cored, sliced thin and tossed with 1 tablespoon

lemon juice

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon cornstarch

Topping:

1 1/2 cups GF flour (I used Bette hagman's gluten free gourmet mix-

rice tapioca and cornstarch)

1/4 cup, plus 1 tablespoon sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, chilled (or margarine)

2/3 cup half and half (I used lowfat milk)

1 teaspoon vanilla

To prepare filling; melt butter in a 10-inch cast iron skillet over

medium heat, add apple slices and cook, stirring frequently, for

about 5 minutes. Mix sugars, cinnamon, nutmeg salt and cornstarch in

a bowl and gently stir mixture into apples. Continue to cook until

apples are soft but not mushy, about 5 minutes.

To prepare topping; mix together flour, 1/4 cup sugar, baking

powder, and salt in a large bowl. Using 2 knives or a pastry

blender, cut in the butter until the mixture resembles coarse

crumbs. Add the milk and vanilla, and quickly blend together with

spatula.

To assemble the pie; drop heaping tablespoons of biscuit mixture on

top of apples, covering most of the center of the mixture. Sprinkle

top with remaining sugar and bake in preheated 350 degree oven for

25 to 30 minutes, or until top is golden. Remove pie from oven and

let stand for at least 5 minutes before serving.