Apple Crumb Pie - The Best Gluten Free Recipe for Pie
This gluten free recipe for Apple Pie is everything you (or I) could want in a pie. The crumb topping is crispy and thick, the gluten free pie crust is flaky, and the spicy apple filling is perfection. Serve this pie with ice cream, whipped cream, salted caramel sauce (or all of the above). To be perfectly honest, this pie is a bit of work in the kitchen. But an old-fashioned, gluten free apple crumb pie like this is so worth the effort.
Equipment
Ingredients
FOR THE CRUST:
- ¾ cup plus 2 tablespoons tapioca flour
- ¾ cup cornstarch
- ¼ cup plus 2 tablespoons sweet rice flour plus more for dusting
- ¼ cup sorghum flour
- 2 tablespoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup 2 sticks cold, unsalted butter, diced
- 3 large eggs
FOR THE FILLING:
- 14 small-medium sized green apples peeled, cored and cut into ¼ inch slices (about 5 pounds)
- ½ cup brown sugar
- the juice from one lemon
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg freshly grated is best
- ½ teaspoon allspice
- 1 tablespoon all-purpose gluten-free flour blend
- pinch salt
FOR THE CRUMB TOPPING:
- 2¼ cups all-purpose gluten-free flour
- ¾ cup sugar
- ½ cup packed brown sugar
- 14 tablespoons cold butter cut in cubes
- 1 teaspoon cinnamon
Instructions
- Prepare the crust. In a food processor fitted with the metal blade, combine all the dry ingredients on low speed. Slowly add the butter and pulse until the mixture resembles coarse crumbs.
- Add the eggs, one at a time, and pulse until the mixture forms one solid lump.
- Turn out onto a work surface, dusted with rice flour and knead 3 times. Divide in half, pat each half into a disk, and wrap well with plastic. Freeze for 30 minutes. (This recipe is enough for 2 bottom crusts. The second crust will keep for several months is wrapped tightly and sealed in a freezer bag).
- Remove one disk from the freezer after it has chilled. Place a sheet of parchment on the counter and dust with sweet rice flour. Unwrap the dough and place on the flour. Dust the top of the dough with more flour and top with a second sheet of parchment. Roll the disk into a 10-inch round with a rolling pin. Remove one sheet of parchment and place the round into a standard pie plate dough side down. Remove the second sheet of parchment. Tuck any dough that's overhanging the edges under and crimp the edge of the pie decoratively. Place the crust into the freezer to chill while you prepare the filling.
- Preheat the oven to 375 degrees. Toss the prepared apples with the brown sugar, lemon juice, cinnamon, nutmeg, allspice and flour in a large bowl. Set aside.
- Prepare the topping. Quickly wash & dry the food processor. To it add the flour, sugar, brown sugar, butter and cinnamon. Pulse until crumbs form.
- Remove the prepared crust from the freezer. Pour the apple mixture into the crust. Gently press them into a dome shape. Using your hands, tightly pack the crumb mixture on top, completely covering the apples.
- Place the pie on a parchment lined, rimmed baking sheet and bake for about 2 hours, or until the pie is lightly golden brown and the filling is bubbling. If necessary, tent the pie with foil if it is browning too quickly.
Notes
When you are assembling it, it may seem like you won't be able to fit all the apples in the crust. Keep piling them on because they will shrink a lot. I had to bake my last pie for nearly 2 hours it was so big. Just check on it every 10 minutes or so after the first hour. The crust should be deeply golden brown and some juice will begin to bubble through when it is done.
Nutrition
Calories: 992kcalCarbohydrates: 147gProtein: 8gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 175mgSodium: 502mgPotassium: 438mgFiber: 13gSugar: 83gVitamin A: 1586IUVitamin C: 15mgCalcium: 99mgIron: 3mg
Tried this recipe?Let us know how it was!