My Gluten Free Apple Crumble Pie
It has taken me YEARS to find a good gluten free pie crust recipe. Now that I finally have one I will probably use it for everything with the holidays coming around the corner.
I do LOVE an apple pie. I think that this one puts a little bit of a twist on an apple pie as it has a crumble topping versus a lattice crust topping. Anyways this has become a staple in our home! The recipe was shared by Breckan’s dad and I tweaked it a little bit to be gluten free!
Ingredients
Crust
1/2 cup Buttery Spread, chopped and frozen for 30 minutes or regular butter
1 1/4 cup gluten-free flour mix (I use Gluten Free 1-to-1 baking flour)
1/2 teaspoon salt
2 tablespoons of ice water ( plus some depending on where you live you may need to add more water sometimes I have done up to 12 tbsp water. Add as needed)
For Pie
1⁄2 cup sugar
3 tablespoons gluten free flour
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄8 teaspoon allspice
1⁄8 teaspoon salt
6 cups thinly sliced peeled apples (1/2 Macintosh, 1/2 Granny Smith OR I did all Granny Smith)
Crumb Topping
2⁄3 cup packed brown sugar
1⁄2 cup gluten free flour
3⁄4 cup quick-cooking rolled oats
1⁄2 cup butter
1⁄4 cup toasted pecans, chopped (optional)
Directions
FOR CRUST:
Take 1/2 cup of buttery spread and spread it out in small chunks on a freezer-safe plate. Put the plate with the buttery spread on it and place it in the freezer for 30 minutes. OR use regular butter and skip the freezing step completely.
In a food processor put in the gluten-free flour mix, frozen buttery spread chunks, and salt and pulse until crumbly. Mix in one tablespoon of ice water (water only) and pulse. Add more tablespoons of ice water and pulse until it forms into a ball.
If you don’t have a food processor use two forks or a pastry cutter to cut in the buttery spread into the flour and salt. Cut in until crumbly. Mix in one tablespoon of ice water and mix, add the next tablespoon s one at a time and mix until it forms a ball.
Next, take the ball of dough and and put onto parchment paper and make into a patty. Add another parchment paper piece to the top of the dough and roll out the size of crust that you need. You’ll want to roll it a little larger than your pie pan.
Gluten-free pie dough is a bit stickier and more fragile than regular pie dough. Carefully pull off the top parchment paper and then holding the bottom layer of parchment paper turn your pie crust over onto your pie pan and then slowly let it form to the inside of your pie pan. Trim the dough around the top edge of the pie pan to about a 1/2″ past the rim. Save any pieces that you trim off in case you need to repair any areas. Use your fingers to press a decorative design around the edge of the crust or use a fork to press a design along the edge.
Put it in the refrigerator for 30 minutes to chill. (I find that it bakes best on one of the lower racks.)
Pie Crust from; MamaShire. that I SLIGHTLY altered.
FOR PIE FILLING:
In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt. peel and cut all the apples. Cut the apples into thin apple slices. Add apple slices and gently toss in the mixture until they are coated well. Transfer mixture to pie dough.
FOR CRUMB TOPPING:
Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie.
To prevent over-browning while baking, cover edge of pie with foil.
Bake at 375 degrees Fahrenheit for 25 minutes.
Remove foil and bake 25 to 30 minutes more, or until top is golden.
Remove from oven.
Cool on wire rack and serve!
There you have it! The secret recipe to my new favorite pie! If you make these please tag me on, Instagram! I would love to see your creations.