Crispness in the air, leaves crunching underfoot, what better way to celebrate fall apple season than with a juicy, sweet-tart, delicious apple pie! This gluten-free apple pie will rock your socks off, with the crust and crumble topping made from the same dough, this is an easy fail-proof pie.
Keyword: apple pie, baking, desserts, Dutch apple pie, Gluten Free Apple Crumble Pie, Gluten-free apple pie, holiday baking
In a large mixing bowl, combine GF Oat flour, Almond Flour, oats (not quick oats), ½ teaspoon salt and pecans. Stir in melted butter and stir 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 deep-dish pie plate. Using your hands and the edge of a measuring cup, press the crust mixture in bottom and up sides of dish.
Step 2 | Assembling Gluten Free Apple Pie
Toss the sliced apples with cinnamon sugar, coating well. Then layer the apples onto the crust, if you don't care about pretty layers, then just pour the apples into the crust, delicious either way!
Step 3 | Make sugar and cornstarch slurry
Combine cornstarch, sugar, kosher salt and vanilla in a small saucepan, stir in water. Then whisking constantly over medium heat, heat 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.
In preheated 375 degree F 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.
*TFC 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 temperartures are inconsistent. Be sure to cover the pie with foil half way 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 | Simply exchange the melted butter for a plant-based melted butter or melted coconut oil.
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 light drizzle of salted caramel.
STORAGE | Be sure to 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 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.