When you are entertaining a big group, inevitably you are going to run into gluten free guests. When it comes to traditional desserts, a gluten free restriction is pretty difficult to work with. But I was determined to figure out a gluten free apple pie for my sister. After playing with a couple recipes -and some help from Pamela’s GF products and Whole Foods, this turned out wonderfully.
I used a frozen GF crust from Whole Foods, and I transferred the crust over to one of my traditional pie pans (I hate those disposable, flimsy tin pans), and reshaped it (and pieced some of it together because it didn’t like getting transferred) as I pressed it into my larger, sturdier pie pan.
You can use your own favorite GF flour replacement. We tend to like Namaste and Pamela’s-Bob’s Red Mill is also really good. This pie was also low in refined sugar. I used honey and maple syrup which will not only add flavor but sweeten things up naturally.
My dad had some and he had no idea it was gluten free, and said it was delicious.
So, there you go!
Gluten Free Apple Crumble Pie
Ingredients
1 gluten-free pie crust, defrosted, pricked with a fork
2 tablespoons of cornstarch
2 tablespoons butter
3 pounds of assorted apples such as Gala, Honeycrisp and Golden Delicious
1/2 cup of honey
1/4 cup of granulated sugar
finely grated zest and juice of half a lemon
1 teaspoon of pure vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
dash of ground cloves
1/2 teaspoon of salt
2 tablespoons maple syrup
For the topping
1/4 cup of rolled oats
1/2 cup of gluten-free flour
1/2 cup of lightly packed brown sugar
1/2 teaspoon of salt
1/4 teaspoon of ground cinnamon
6 tablespoons of cold butter, cut into small pieces
Directions
Preheat the oven to 350˚
Pre-bake the crust until just golden about 10-15 minutes. Let cool.
Meanwhile make the filling. Peel, core and slice the apples and mix them in a bowl with honey, sugar, lemon zest and juice, vanilla, salt and spices. Let macerate for one hour. Drain the apples, reserving the juice. Pour the juice in a sauce pan and bring to a boil, then simmer until reduced to one third. While the juice is simmering, melt the 2 tablespoons of butter in a large sauté pan over medium high heat. Add the drained apples and cook until just softened, abut 10 minutes. Take off the heat, toss with maple syrup, the reduced juice and the 2 tablespoonfuls of cornstarch. Let cool slightly.
Kick up the oven to 375˚ and place a baking sheet at the bottom of the oven with a rack at the bottom most level of your oven. Heat the sheet up for about 20 minutes before placing the pie in the oven.
Pour the apples into the prepared pie crust. In a small bowl make the crumble topping. Mix the oats with the gluten-free flour, brown sugar, salt and cinnamon until well combined. Using fingers and a fork, work in the butter until small clumps form. Crumble on top of the apples evenly.
Bake until topping is browned and the filling is bubbling, About 1-1 1/2 hours. Tent with foil loosely, allowing steam to escape, if topping is browning too quickly.
Transfer to a rack and let cool completely. Serve.
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