In a large mixing bowl, combine GF Oat flour (1 cup), Almond Flour (1 cup), oats (½ cup) (not quick oats), light brown sugar (1 cup), ½ teaspoon salt, and pecans (⅓ cup). Stir in melted butter (¾ cup) until moistened and blended.HINT: I like to mix crumble toppings with my hands, so wash them up and get in there!
Reserve 1 cup firmly packed crumb for the topping, then pour the balance of the gluten-free crust mixture into a well-greased 9-inch pie plate. Using your hands and the edge of a measuring cup, press the crust mixture in the bottom and up sides of the dish.
Step 2 | Assembling Gluten Free Apple Pie
Toss one tablespoon of reserved sugar and 1 ½ teaspoon cinnamon (or apple pie spice), until combined, then sprinkle mixture over sliced apples (4 cups) until coated. Layer the apples onto the crust; if you don't care about pretty layers, then pour the apples into the crust; delicious either way!
Step 3 | Make Syrup for Apples
Combine cornstarch (1 TBS), sugar (¾ cup, minus 1 TBS), kosher salt (½ tsp) and vanilla (1 tsp) in a small saucepan, stir in water (½ cup). Whisking constantly over medium heat, heat the mixture until it boils.
Pour the hot sugar syrup mixture over the top of the apples. Toss the reserved crumb mixture into a small bowl and loosen with your fingers. Grab a handful of the leftover crumble topping, squeeze and then crumble evenly over the pie.
Step 4 | Bake Gluten Free Apple Pie
In preheated 375° F (190° C) oven, bake gluten-free apple crumble pie for 40-50 minutes, *covering with foil 20 minutes into baking to avoid burning the crust and crumb topping.
Notes
PRO TIP | Stick a knife into the pie, if it slides right through the apples the pie is done, if still some hesitation, continue baking. Oven temperatures are inconsistent. Be sure to cover the pie with foil halfway through, as the gluten-free cookie crust can easily burn.NOT GLUTEN-FREE | Go for it! I would use 1 cup all-purpose flour and 1 cup of oat flour, because well oats! But you can use all regular flour if you choose.VEGAN | exchange the melted butter for a plant-based melted butter or melted coconut oil.
Variations
APPLES | The best apples for apple pie are; Honey Crisp and Granny Smith, but these others equally hope up just as well; Gala, Pink Lady, Cripps Pink, Golden Delicious, Northern Spy, Jonagold, Braeburn, McIntosh, Pippin and Red Delicious.
I used a combination of Honey Crisp and Fuji apples, if you want your pie to be a bit less sweet, use Granny Smith, but I would suggest a combination of apples.
TOPPING | Serve this pie warm or cold, it's especially delicious with a scoop of vanilla ice cream and a little sprinkle of fresh nutmeg and cinnamon; it would also be delicious with a drizzle of salted caramel.
STORAGE | allow your gluten-free apple pie to cool on a wire rack. If you can't wait to dig in, it's delicious warm, especially with a scoop of ice cream! No worries, the pie pieces will not hold their shape well. If clean slices are desired, cool completely, slice, and if desired, warm, pop in the microwave for 30-45 seconds per slice.Keep pie loosely covered with plastic wrap or foil on counter for up to two days, I have always wanted a pie carrier! Place in refrigerator for an additional two days to extend it's life, that's a total of 4 days!Freezing | Apple pie is best first baked and cooled completely, then it may be wrapped well in plastic wrap (twice or once with foil to prevent nasty freezer burn). Thaw at room temperature for several hours. Lasts up to 3 months.