Apple Pandowdy

My throw together apple pie.

 I made this recipe twice this last weekend. I have been missing pie dearly since going gluten free. I have a pastry crust that I love, but it doesn't quite yield enough dough to make a double crusted pie. I saw a recipe for a pear pandowdy in the new Martha Stewart. So, I combined that idea with my favorite pastry dough from Gluten Free Girl and the apple pie filling from Better Homes and Gardens. The combination is delicious.

for the crust: (from Gluten Free Girl's recipe for rugelach)
4 oz cream cheese
4 oz butter
2 oz superfine brown rice flour
2 oz potato starch
3 oz cornstarch
1/2 t salt
2 t xanthan gum
1 egg
1 T water

for the filling: (from Better Homes and Gardens New Baking Book)
6 apples
1 T lemon juice
3/4 cup sugar
2 T gluten free all purpose flour (any blend will do)
1/2 t cinnamon
1/8 t nutmeg

to make:
Cut the cream cheese and butter into 4 pieces and set aside. Throw dry ingredients into the bowl of a food processor and whir together. Add cream cheese and butter. Pulse a few times and then let it go until the dough starts to come together but doesn't form a big ball. Shape dough into a ball and stash it in the fridge while you make the filling.

Peel, core and slice the apples, tossing them with the lemon juice so they don't turn brown. Add remaining ingredients and dump it all in a 9"x13" pan.

Retrieve your ball of dough from the fridge and roll it out to a 1/4 inch thickness. You can dust it with some brown rice flour if it wants to stick. Using a sharp knife, cut the dough into rectangles about 1.5" wide and 2" long. Or you could cut the dough into shapes with a cookie cutter. I think I'll make my into leaf shapes for Thanksgiving. Place the little pieces of dough randomly on top of your filling. Leave some small openings between the pieces to allow the steam to escape while it bakes. Combine the egg and water and brush over the top of the crust. Sprinkle with a few tablespoons of sugar.

Bake in a 350 oven for 45-55 minutes or until it's nice and brown on the top and the filling is bubbly.