I learned how to make the Tarte Aux Pommes when I lived in the south of France. I have modified it slightly, with a gluten-free crust. You can use whatever kind of crust you like. The star of this recipe is the organic Fuji apple. Sweet, fresh, delicious!
4 or 5 organic apples, peeled and cored
1/4 cup sugar in 2 tablespoons water (optional)
3/4 cup white rice flour
1/3 cup vegan butter
1 teaspoon agave
1/4 cup water
1/2 teaspoon xanthan gum
1 eight inch pie plate
1. In a large bowl mix xanthan gum with rice flour.
2. Add in vegan butter, agave and knead with hands making a crumbly dough. 3. Pour in water, continue to knead, making a wet, sticky dough. Form into a ball and refrigerate for at least 30 minutes.
4. Peel and core apples. Slice into 1/4″ crescents.
5. Preheat oven to 350oF.
6. Take chilled dough and place on a sheet of wax paper dusted with rice flour. Cover with another sheet of wax paper. Roll dough out with a rolling pin between wax paper sheets, making a circle slightly larger than the pie plate.
Carefully peel the top sheet off. Flip the dough onto the pie plate and carefully peel off the other sheet of wax paper. If the dough rips, it can easily be pressed onto the dough in the pie plate. Press the dough evenly in the plate and decorate the edges, pinching with your fingers.
7. Place the crust in the oven and cook for 10 minutes. Remove and cool.
8. Line the apples in the pie plate. I like to line the apples up in the same direction, evenly. Pour the sugar water (if using) evenly over the apples.
9. Bake for 30 minutes. Remove from oven and enjoy.