Gluten-Free Chestnut Flour Apple Pie

• 5 1/4 ounces chestnut flour
• 5/8 cup rice flour
• 1 cup powdered sugar
• 9/16 cup cocoa bittersweet, powdered
• 7/8 cup butter
• 2 egg yolks
• marsala wine as needed
• salt
• 6 apples -7 sour
• 6 2/3 tablespoons raw sugar
• lemon juice
• pine nuts
• raisins Sultana

1. Knead the softened butter with the two types of flour, a pinch of salt, the cocoa, and the powdered sugar into an oatmeal-like consistency.
2. Add the egg yolks and a little Marsala wine and quickly knead to combine.
3. Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours; overnight is recommended.
4. Peel the apples and cut them into small cubes, place them in a deep saucepan and cook with the juice of 1/2 lemon, the sugar, and a few tablespoons of water.
5. Add a handful of pine nuts and a handful of sultanas and cook for approximately 20 minutes, adding water if necessary.
6. Turn off the heat when the apples are soft and let them cool slightly.
7. Remove the dough from the refrigerator and cut it into two pieces, one piece should be larger than the other.
8. Roll out the dough with a rolling pin into two round sheets.
9. Line a pie plate with wax paper, then add the larger of the two sheets of dough.
10. Add the cooked apple filling to the pie crust and top with the smaller of the two sheets of dough, seal the pie edges with a fork.
11. Make a few incisions in the pie crust for the steam to be released while the pie bakes, then sprinkle the top with some sugar and add a few pieces of butter.
12. Bake the pie at 180C for approximately 35 to 40 minutes.
13. Remove the pie from the oven and cool before serving.

flour, rice flour, powdered sugar, cocoa bittersweet, butter, egg yolks, marsala wine, salt, apples, sugar, lemon juice, nuts, raisins

Taken from www.yummly.com/recipe/Gluten-free-Chestnut-Flour-Apple-Pie-632321 (may not work)