Gluten free Apple-Cinnamon Pie with Raisens and Crumble Topping

Crust:

* 1 1/2 cups gluten free flour. I used Domata brand
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/8 teaspoon baking powder
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
* 1/4 cup (or more) ice water
* 1 teaspoon apple cider vinegar- important ingredient in making crust flaky


Filling:

* 1 cup (packed) golden brown sugar
* 3 tablespoons gluten free flour - I used Domata brand
* 2 teaspoons finely grated lemon peel
* 1 1/4 teaspoons ground cinnamon
* 2 3/4 pounds Granny Smith apples (about 6 medium), peeled, halved, cored, cut into 1/8-inch-thick slices (about 8 cups)
* 1 cup raisins
* 2 teaspoons vanilla extract


Crumb Topping:

* 1 cup gluten free flour-I used Domata brand
* 1/2 cup (packed) golden brown sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes


For crust:
Blend flour, sugar, salt, and baking powder in processor. Add butter; pulse until mixture resembles coarse meal. Mix 1/4 cup ice water and vinegar in small bowl; add to processor and pulse until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill from 30 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.

Roll out dough on waxed paper thta's been foured with gluten free flour. roll it out to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edges under and crimp, forming crust sides 1/4 inch above rim of pie dish.

For filling:
Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple slices, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.

Meanwhile, prepare crumb topping:
Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.

Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.

Gluten free Chocolate -Peanut butter cake with Cream Cheese and Butterfinger frosting

Filling

* 2 1/4 cups heavy whipping cream
* 1/2 cup (packed) golden brown sugar
* 12 ounces bittersweet or semisweet chocolate, finely chopped
* 1/2 cup old-fashioned (natural) chunky peanut butter


Cake

* 2 1/2 cups gluten free flour. I used the Domata brand
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
* 1/2 cup old-fashioned (natural) chunky peanut butter
* 1 pound golden brown sugar
* 4 large eggs -original recipe calls for 4. I used 5 because gluten free flours need an extra "binding agent"
* 1 teaspoon vanilla extract
* 1 cup buttermilk


Frosting

* 1 1/2 8-ounce packages cream cheese, room temperature
* 2 cups powdered sugar, divided
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1 teaspoon vanilla extract
* 3/4 cup chilled heavy whipping cream
* Butterfinger candy bars, coarsely chopped


For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight. (I chilled mine in the frig for several hours and it came out fine.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 -30 minutes. Mine took about 30 minutes. Gluten free baked goods take more time to bake. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

gluten free Texas Sheet cake

Texas Sheet cake

Cake
1 2/3 Gluten free flour mixture. I used Domata brand
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup unsalted butter= 1 1/2 sticks
2 large eggs
1 teaspoon vanilla extract
1 cup hot water

Glaze
2/3 cup heavy whipping cream
2 tablespoons sugar
6 ounces semi sweet chocolate chips
2 tablespoons unsalted butter
1 1/4 coarsely chopped pecans, toasted

Cake: preheat over to 350 degrees. Butter and flour 13x9x2 cake pan.
Whisk flour, cocoa, baking soda and salt in medium bowl to blend.
Using electric mixture, beat sugar and butter in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla. Beat in half of dry ingredients, then 1 cup hot water, then remaining dry ingredients. Transfer batter to cake pan and smooth top. Bake cake until tester inserted into center just comes out clean, about 30 minutes. Cool cake in pan on rack.

Glaze: stir and bring cream and sugar to a boil in heavy saucepan. Remove from heat and add chocolate and butter. With a spoon, stir continuously until glaze is a smooth mixture. Let stand a few minutes until it thickens. Drizzle half of the glaze over cake, then sprinkle with pecans. Then drizzle remaining glaze over the top of the pecans. Cool until glaze is set.

Cake can be make 1 day ahead. Store airtight at room temperature.