Apple Crumble Pie from Gluten-Free Baking by Williams Sonoma

Name: Apple Crumble Pie from Gluten-Free Baking by Williams Sonoma
Ingredients: Basic Pie & Tart Dough; 3 lb (1.5 kg) Granny Smith or pippin apples, peeled, halved, cored, and cut into scant ¼-inch (6-mm) slices; 2 tablespoons unsalted butter, melted; ½ cup (4 oz/125 g) granulated sugar; 2 teaspoons ground cinnamon; 1 tablespoon cornstarch; Large pinch of kosher salt; ½ teaspoon ground allspice; ½ cup (1½ oz/45 g) almond meal or sorghum flour; ½ cup (1¾ oz/55 g) sorghum flour; 6 tablespoons (2¾ oz/85 g) firmly packed brown sugar; ¼ teaspoon kosher salt; 6 tablespoons (3 oz/90 g) granulated sugar; 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces

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A crisp, sweet struesel topping, a filling imbued with warm spices, and a tender crust: this is the ultimate apple pie. Look for special occasions to serve this

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Ingredients

Basic Pie & Tart Dough
3 lb (1.5 kg) Granny Smith or pippin apples, peeled, halved, cored, and cut into scant ¼-inch (6-mm) slices
2 tablespoons unsalted butter, melted
½ cup (4 oz/125 g) granulated sugar
2 teaspoons ground cinnamon
1 tablespoon cornstarch
Large pinch of kosher salt
½ teaspoon ground allspice
½ cup (1½ oz/45 g) almond meal or sorghum flour
½ cup (1¾ oz/55 g) sorghum flour
6 tablespoons (2¾ oz/85 g) firmly packed brown sugar
¼ teaspoon kosher salt
6 tablespoons (3 oz/90 g) granulated sugar
6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces