Prep Time 20 minutes
Baking Time 30-45 minutes
Yields 6-8 Servings
Ingredients
¼ cup sorghum flour
¼ cup tapioca flour
¼ cup potato starch
¼ cup almond flour
1 tsp fine sea salt or kosher salt
4 tbsp sugar
½ tsp cardamom
¼ tsp cloves, ground
¼ cup sour cream (Kite Hill is a great brand)
3 tbsp chilled, unsalted butter or substitute, cut into pieces
Filling
2 lb apples
2 lb Bartlett pears
1 tbsp fresh lemon juice
¾ cup sugar
¼ tsp cloves, ground
2 tsp vanilla extract
Directions
Preheat oven to 375°F
Combine gluten-free flours and potato starch, sugar, cloves, cardamom, and salt.
Add butter in small slices until mixture resembles coarse cornmeal.
Add sour cream and combine well. Do not form ball.
Place the dough between two sheets of plastic wrap or parchment paper.
Form a large ball of dough between the sheets, and then gently flatten into a square.
Refrigerate while you prepare the filling.
Filling
Transfer fruit slices to a pie dish or 9” baking dish.
Combine lemon juice and vanilla in small bowl. Pour over apples and toss to coat.
Combine 3/4 cup sugar, flour, and cloves in small bowl. Sprinkle over fruit and toss to coat.
Rearrange fruit to make compact and wipe rim of dish clean.
Place dough over fruit and gently tuck edges under at 3-inch intervals
Sprinkle with remaining 2 teaspoons sugar. Sprinkle 1/4 cup sliced almonds over top.
Bake for 35-40 minutes
Serve warm and enjoy
