Apple Crumble Pie (Gluten Free & Dairy Free Friendly!)
Classic apple pie gets an upgrade! This gluten-free apple pie is 3 layers of delicious--flaky pie crust, spiced apple filling, and a gorgeous crumble topping you'll fall in love with.
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Servings: 1 (9-inch) pie
Calories: 334kcal
Ingredients
- 1 9-inch gluten free pie crust (or traditional pie crust, if not gluten-free)
Pie Filling:
- 7 cups peeled, sliced apples such as Granny Smith (about 5-6 apples)
- 3 Tablespoons gluten-free flour or white flour (22 grams)
- 1/3 cup brown sugar (67 grams)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Crumble Topping:
- 1 cup brown sugar (200 grams)
- 1/2 cup slightly softened butter or vegan butter, cubed (not melted) (113 grams/8 Tablespoons)
- 1/2 cup gluten-free quick oats can sub old-fashioned (45 grams)
- 1/2 cup gluten-free flour or white flour (60 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
To Serve:
- Vanilla ice cream
- Caramel sauce (store-bought or homemade)
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F and arrange a rack in the center of the oven. Make or set out your pie crust in a 9-inch pie pan (I recommend a metal pie pan). Set out a baking sheet for later to catch any possible drips or spills.
- Combine Filling. In a large bowl, by combining apples, gluten-free flour, brown sugar, cinnamon, vanilla, and salt. Stir to combine, until the apples are evenly coated. Pour apple pie filling into pie shell and gently shake a bit to let the apples settle. I like to make sure the apple slices are fairly closely packed so the filling doesn't collapse as much as the pie cools.
- Next, Make The Crumble Topping. In a medium bowl (or the same bowl you used for the filling!), combine brown sugar, butter, oats, flour, vanilla, and salt. Mix with a pastry blender, two forks, or clean hands until the dry ingredients are evenly coated in butter and small clusters form.
- Layer. Carefully scoop or spoon the crumble topping on top of the apples, and gently pack it together slightly with your hands. (Just a tiny bit of gentle pressure to help it stick together!) The pie will be very tall at this point!
- Bake. Place the pie pan on the sheet pan to catch any spills or drips in the oven and bake for 45-55 minutes, or until the pie filling is bubbling around the edges and the top is golden brown. Check your pie at the 30 minute mark and again at the 45 minute mark to check for browning. If your crust is browning too quickly, you can carefully tent the crust with strips of aluminum foil, or move the pie to a lower rack in the oven.
- Cool. Allow the pie to cool completely before cutting and serving. (If you slice into a hot or warm pie, the filling may not be properly set yet!)
- Serve & Store. Cut into slices and serve individual slices with a scoop of vanilla ice cream and drizzle of caramel sauce, as desired. Cover the leftover pie and refrigerate 2-3 days.
Notes
- Gluten & Dairy Free Notes: As I said, this pie can be made gluten & dairy free. You start with a gluten free crust (store-bought or homemade), and use gluten free 1:1 all-purpose flour for the pie/crumble topping. I recommend King Arthur Measure-For-Measure gluten-free flour. For dairy free, swap in vegan buttery sticks (like Earth Balance) in place of the butter.
- Make it Ahead! You can totally make and assemble this pie ahead of time, which is a great way to free up time on Thanksgiving or for parties. Make and assemble the pie all the way (crust + filling + crumble topping), then place on a baking sheet and freeze till solid (this is called flash freezing). Cover with plastic wrap and foil or a freezer safe bag, and you can store it in the freezer for about a month.
- To Bake From Frozen, remove the plastic wrap and foil, place on a baking sheet, and place the frozen pie in a cold oven. (Don't pre-heat it. Putting a frozen pie in a hot oven can cause a glass or ceramic pie pan to freak out and burst). Set the oven to 350 degrees and bake for 45-50 minutes, or until the topping is golden and the filling is bubbly.
- Best Apples For Pie - This changes all the time as new varieties of apples come out, but some of the best apples for apple pie are: Granny Smith, Honeycrisp, Jazz, Golden Delicious, Pink Lady, Jonagold, Braeburn, and Northern Spy.
- Your Pan Material Matters! While I LOVE the look of ceramic and glass pie pans, I've actually switched almost exclusively to metal pie pans in the last few years. I find they bake more evenly and more quickly. If you use a glass or ceramic pie plate here, your pie will still work, but it may take longer to bake, and the bottom crust may not be quite as evenly browned.
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Nutrition
Serving: 1Slice (1/12 recipe) | Calories: 334kcal | Carbohydrates: 47.3g | Protein: 1.3g | Fat: 16.5g | Saturated Fat: 6.9g | Cholesterol: 20.2mg | Sodium: 165.3mg | Potassium: 102.9mg | Fiber: 2.5g | Sugar: 28.6g | Vitamin C: 2.6mg | Calcium: 74.3mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/scrumptious-apple-crumble-pie/