Apple Streusel Pie (Gluten Free Crust)

This recipe is from my sister-in-law, Karina. It is so yummy and the oat flour gives it a really nutty taste that compliments the apples and cinnamon perfectly.

This makes 2 pies.

Crust:
2 cups oat flour (if you are a true celiac you can use gluten-free oat flour but regular oat flour will work too)
3/4 cup shortening (or butter)
1 tsp salt
1/4 cup sugar
6-8 TBS ice water

Mix the flour, shortening, salt, and sugar together with a fork until it forms crumbles the size of peas. Then slowly mix in the ice water tablespoon by tablespoon until a dough starts to form. Shape the dough into a disk, wrap in celophane, and refridgerate fro 1-2 hours.
Roll out the cold dough into two bottom crusts. Some may have to add a little flour or water depending on how your dough is rolling out. Dough can be tricky...but just play with it a little to get it rolled out nicely.

Heat oven to 350 degrees.

Apple filling:
12-15 small apples or 8-10 regular size apples~peeled, cored, and sliced
3TBS cinnamon
1 tsp freshly grated nutmeg
1tbs freshly grated ginger
1- 1/2 cups sugar (depending on how sweet you like it)
1/4 oat flour
1 tsp salt

Coat the apples in the sugar, flour, and spice mixture. Pour the apple mixture into the botton pie shells.

Streusel Topping:
1 stick of butter
2 cups oat flour
1 cup sugar
1TBS cinnamon

Mix all the above ingredients together with a fork. Add a little more or less of the flour or sugar as needed to make a crumble mixture.
Pour the crumble mixture on top of the apples and spread around evenly.

Bake for about 1 hour at 350 degrees or until the streusel topping is golden brown.

Serve with a small scoop of vanilla ice cream!

Enjoy!