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Your favorite fall pie, made gluten-free! You read that right – a perfectly crisp, perfectly tart, Gluten-Free Apple Crumb Pie.
I am so obsessed with this pie crust that I’m considering making all my pies gluten-free this holiday. I’m a big fan of gluten-free foods because during my pregnancy, I noticed gluten had a very negative effect on my body. At the time, I was diagnosed with gestational diabetes and gluten really made my blood sugar spike. Luckily, I kicked the diabetes but haven’t kicked the gluten free foods cause a) they’re good and b) better for my blood sugar.
Gluten Free Apple Crumb Pie Crust
There’s only two ingredients in this crust that might be new to you but they’re nothing to be afraid of:
- Xanthan Gum
- Almond Flour
Xanthan gum is a food stabilizer that really helps bind this pie crust together. In this instance, it’s what we’re substituting for gluten. For a sturdy pie, I pre-baked the crust for 15 minutes.
Apple season is in a full swing! Four different kinds of apples were used in this pie (Granny Smith, Gala, Honeycrisp and a fourth that I can’t remember the name of) because apple variety just gives you a better tasting pie. I had some leftover apple cider too, so decided to cook my pie filling ahead of time, on the stove top. I recommend doing this because that’s how I got this delicious pie! If you just add raw apples to the pie, I can’t guarantee the same results as I had. For the spice mix, I just used my O Organics Pumpkin Pie Spice. O Organics Pumpkin Pie Spice contains: ginger, cinnamon, ground cloves, ground nutmeg and ground allspice – everything you need for a delicious pie!
I looove crumb topping so much, I can’t remember the last time I had a apple pie without it. Using a combination of almond flour and oatmeal gives the pie a little nutty flavor that’s bound to make this gluten free apple crumb pie a hit.
Gluten Free Apple Crumb Pie
- Pie Dish
- 1 Cup Almond Flour I used Bob's Red Mill
- 3/4 Cup Oat Flour I blended Bob's Red Mill Instant Oats to make a fine oat flour
- 1 tsp Xanthan Gum I used Bob's Red Mill
- ¼ tsp Salt
- 1 Tbsp Sugar
- ¼ Cup Cold, Unsalted Butter Use an American butter - they tend to have more water in them which is good for pies.
- 3 Tbsp Ice Cold Water
- 1 Egg White
- 535 grams of Diced Apples or 4 large apples, just fill the pie
- 1 Tbsp Pumpkin Pie Spice I used O Organics
- 2 Tbsp Dark Brown Sugar
- 1 Tbsp Vanilla Extract I used Trader Joe's Vanilla Bourbon Extract
- 1 Tbsp Lemon Juice
- 1 Cup Apple Cider
- 1 Tbsp Cornstarch
The Crumb Topping
- 1/2 Cup Almond Flour
- 1/2 Cup Quick Oats
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 3 Tbsp Dark Brown Sugar
- 4-6 Tbsp Melted Butter
- Add almond flour, oat flour, xanthan gum, salt, sugar and butter to a food processor. Pulse 2-3 times until well incorporated and pea sized shapes of dough form. While pulsing, pour in the egg white and water. If dough doesn't come together, add 1 tbsp of water at a time until it does.
- Pour dough onto plastic wrap and shape into a ball. Loosely wrap the dough and then pat it into a disc. Refrigerate for 30 minutes.
- Toss the apples, pumpkin pie spice, sugar, vanilla, and lemon juice together. Place a heavy bottomed pot over medium heat. Add apple cider to pot and whisk the cornstarch in. Then add the apples and cook until the apples are a little tender. You want them tender, not soft because they're going to cook more in the oven. Remove from heat and set aside.
- Mix almond flour, quick oats, cinnamon, salt and sugar together. Pour the butter over the mixture and pinch it with your fingers, until crumbs form. Set aside.
- Preheat oven to 350°°F
- Work quickly so dough stays cool. Unwrap the pie dough and lay it on the plastic wrap. Add another piece of plastic wrap on top of the dough. Roll the dough once, then lift the dough while still on the plastic wrap, turning it. Roll again. Repeat this process until you have a 12" circle. If the dough is too sticky, peel the plastic wrap back and sprinkle almond flour on each side.
- Butter your pie dish. Roll the dough onto your rolling pin and transfer it to your pie dish.
- Shape the dough to the pie dish, pushing it along the sides, cutting off excess sides. Bake for 15 minutes.
- Remove pie from oven and add your apple filling, then add the crumb topping on top. Place pie back in oven for 15 minutes. Check to see if pie is getting too brown - if so, place a sheet of aluminum foil on top of pie to prevent further browning.
- Bake for 1 hour to 1 hour and 20 minutes, turning every 15-20 minutes.
- Allow the pie to cool completely before serving. Optional to serve with vanilla ice cream on top. Refrigerate for up to 4 days.
- A glass pie dish is my favorite for pies because you can see them browning on the bottom!
- When rolling the pie, it's ok if you lose some pieces, just shape them back into the dough
- This pie dough freezes well, be sure to defrost it a little before baking though
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this sounds wonderful and just what I was looking for such a great recipe! I need gluten free everything here!
tastes just like the regular pie!
Everything about this is amazing, but that crumb topping. My goodness. I’ll be thinking about this dessert for dayyyyys!
Wow! This was SO good. Never would’ve guessed it was gluten-free! 🙂
Tayler Ross says
I’ve made this pie several times and it always turns out perfect! You’d never even know it was gluten free!