Gluten-Free Dutch Apple Pie

1. Peel, core, and slice the apples. I use a bunch of them because I LOVE lots of apples in my pie-usually about 10 large Granny Smith (these are my faves). 
2. In a small bowl, mix together the sugar, flour, and cinnamon. 
3. Place the apples in a large, microwave-safe bowl (I use glass so that I can see all of the apples) and sprinkle the filling mixture throughout as you go; cover with plastic wrap.
4. Place the covered bowl of apples in the microwave. I added this step to mom’s recipe because I don’t like a lot of crunch in my apple pie. Granny Smith’s are hard apples and need some softening prior to baking. Cook in the microwave for 4 minutes. 
5. Remove from the microwave, slowly and carefully pull back plastic wrap – the steam within is HOT and can burn your fingers – speaking from experience. 
6. Stir the apples then put the plastic wrap back on and seal (you may need to use a new piece so that it reseals well).  
7. Place bowl back in the microwave and cook an additional 4 minutes – microwave for less time if you prefer crunchier apples.
8. Let the apples cool for 1-2 hours until slightly warm but not hot (hot apples will melt the topping too fast). 
9. Preheat the oven to 350°F. 
10. Prepare my favorite and the best gluten-free single pie crust. 
11. In a medium bowl, mix the topping ingredients with a pastry blender, with a fork, or by hand until it resembles coarse crumbs. 

     12. Pour cooled apples into pastry crust.

     13. Crumble the topping mixture over the apples with your fingers, breaking up any large pieces. 

     14. Now it’s time to protect your oven for any bubbling-over apple filling while cooking. I recommend covering your rack with                       an oven liner or placing your dutch apple pie atop a pizza pan to catch the dripping 

     15. Bake for 1 to 1 hour and 15 minutes – until the top is golden brown.