Apple Pie 63 (Gluten Free)

• 1 cup Tapioca Flour
• 3/4 cups Finely Ground Almond Flour
• 3/4 cups White Rice Flour
• 3/4 cups Sorghum Flour
• 1- 1/2 teaspoon Xanthan Gum
• 1/4 cups Sugar
• 1- 1/2 teaspoon Salt
• 1/2 cups Butter, Cold
• 1/4 cups Olive Oil
• 1/4 cups Cold Water
• 2 whole Large Eggs, Divided
• 6 cups Apples, Peeled, Cored And Sliced
• 1 cup Sugar
• 13 cups White Rice Flour
• 2 teaspoons Grated Lemon Peel
• 3 Tablespoons Lemon Juice
• 8 ounces, weight Cream Cheese, Softened
• 13 cups Sugar
• 28 pieces Caramels (like Kraft, Unwrapped)
• 1/2 cups Evaporated Milk

1. Prepare pastry: In a medium bowl whisk together tapioca flour, almond flour, 3/4 cup white rice flour, sorghum flour, xanthan gum, 1/4 cup sugar and salt.
2. Cut in butter until fine.
3. In a small bowl whisk together olive oil, water, and 1 egg until smooth and creamy.
4. Pour wet ingredients into dry ingredients and stir with a fork until mixture holds together (if needed add cold water, 1 tablespoon at a time if a bit more moisture is needed).
5. Form into a disk, wrap in plastic wrap and place in the fridge to chill.
6. Prepare the apple filling: Combine apples, 1 cup sugar, 1/3 cup rice flour, grated lemon peel and lemon juice in a bowl.
7. Set aside.
8. Prepare cream cheese topping: In a mixing bowl beat cream cheese, remaining 1 egg and remaining 1/3 cup sugar until smooth.
9. Prepare caramel sauce: Using a double boiler melt caramels with evaporated milk, stirring occasionally.
10. Once melted, keep warm.
11. Preheat oven to 375 F.
12. Lay out an un-greased 18x14-inch sheet of foil.
13. Place pastry in center, cover with a sheet of plastic wrap, and roll out to a 17x12-inch rectangle.
14. Fold in the edges of the pastry to form a standing rim and flute the edge using your fingers.
15. Fold foil up around pastry to make a pan.
16. Transfer entire thing to a cookie sheet.
17. Place filling in pastry lined pan.
18. Drizzle caramel sauce in strips over apples.
19. Spoon cream cheese topping between caramel sauce (you can also put it in a pastry bag and do it that wayits easier than spooning I think).
20. Bake at 375 F for 30-35 minutes.
21. Remove pan from oven and set it on a rack.
22. Allow to cool before slicing into 24 servings.
23. Store in the refrigerator.

tapioca flour, ground almond flour, white rice flour, sorghum flour, xanthan gum, sugar, salt, butter, olive oil, water, eggs, apples, sugar, white rice flour, lemon peel, lemon juice, weight cream cheese, sugar, caramels, milk

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/apple-pie-e2809963-gluten-free/ (may not work)