Apple Crumble Pie

Apple Crumble Pie

Pie Filling

• 2.75 lbs apples, after being peeled, cored, and cut into small pieces. A spiral apple peeler* is a great tool for this.

• 3/4 cup granulated/cane sugar (5 oz)

• ½ tsp salt

• 1 TBSP apple-cider vinegar

• 1 TBSP + 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• ¼ tsp ground cloves

• 3 TBSP all-purpose gluten free flour blend*

Oat Crumble Topping

• 8 TBSP butter (1 stick)

• ½ cup packed brown sugar (2.5 oz)

• ½ tsp baking powder

• ½ teaspoon salt

• 1/2 cup all-purpose gluten free flour blend* (2.5 oz)

• 1 cup gluten free certified oats* (4 oz)

No-Oat Crumble Topping

• 8 TBSP butter (1 stick)

• ½ cup packed light brown sugar (2.5 oz)

• ½ tsp baking powder

• ½ teaspoon salt

• 1 cup all-purpose gluten free flour blend* (5 oz)

Maple Glaze Drizzle (optional)

• 3 tablespoons butter

• ⅓ cup pure maple syrup

• 1 cup powdered sugar (4 oz)

• ½ tsp vanilla

• ¼ tsp maple extract

  Directions

• Please note that it is best to start making this pie a day or two before you need it because of the maceration wait time when making the apple filling, plus it’s great to spread out the work and effort.

• Click here for my pie dough recipe, which can be made a day or two before baking the pie and stored in the refrigerator.

  For the Filling: 

• Place a large bowl on a kitchen scale, adding the peeled and cored apple pieces until you’ve reached about 2.75lbs of apples; no more than 3lbs.

• Mix in vinegar, sugar, salt, and spices, to the apples, toss to coat. The apple mixture needs to macerate for a few hours at room temperature or overnight in the refrigerator. This is an important step as the maceration process softens the apples and draws out liquid that will then be cooked down into a thicker sauce.

• After the maceration process, stir the flour into the apple mixture, drain the accumulated liquid into a small saucepan, and return the apples to the large bowl. Thicken the sauce, over medium heat, whisking constantly, until it has reduced, about 2 – 3 minutes. Let cool and stir back into the apple mixture. The amount of juice released from the apples will vary depending on the type of apple, but not by a huge amount, just thicken what you get.

  For the Topping: 

• Add butter to a medium microwave safe bowl, and microwave until butter has just melted and stir in brown sugar. Mix GF flour, GF oats, baking powder, and salt in a separate bowl. Then stir in the flour mixture in with the butter/brown sugar. Place in refrigerator, to cool, while rolling out the crust.

  Assembling the Pie: 

• Preheat oven to 375°F, with a rack in bottom third, this pie will start out tall and you don’t want it to be too close to the upper heating elements.

• Roll out the pie dough between 2 pieces of parchment paper, until it is about 1/8 inch thick. Take top parchment paper off, lift and flip the crust into the pie pan, remove the 2nd parchment paper, and settle the crust into the pan.

• Trim the excess crust to about ½ to 1 inch over the edge, fold, and crimp.

• Fill the pie with the apple mixture, top with crumble topping, and bake in the oven until golden brown and bubbling about 75 to 90min, adding a foil tent at about the 30-minute mark to keep the top from burning.

• Test the “doneness” of the pie by inserting a knife in the middle, it should be soft, and the filling should be bubbling.

• The pie’s juices will bubble out of the pie pan, it is best to bake it on a lined baking sheet.

• When done, take out of the oven, let it rest and cool completely.

  For the Glaze:

• In a small saucepan, over low to medium heat, gently melt butter in the syrup. Remove from heat and cool slightly. Add remaining ingredients and which until smooth.

• Once the glaze has cooled, drizzle over the cooled pie. 

  Tips*

• I generally use salted butter in my recipes.

• Salt – I use pink or sea salt.

• All-purpose gluten free flour blends – do not use the GF flour blends that contain chickpea flour, it imparts a metallic taste.

• Gluten free certified oats – oats are not celiac safe unless they are certified gluten free by a third-party organization, and even then, some people do not tolerate them. Click here for more information about oats.

• Serve with whipped cream, ice cream, or both.

• Makes a very good breakfast.

Enjoy!

Happy Baking

Anne Barbo Moon

Disclaimer:

While I have 15+ years’ experience of navigating the world as the parents of a child with celiac, have worked with multiple celiac disease related organizations, and has a Master’s of Science in Holistic Nutrition I am not a physician, or other licensed medical professional. The material and content contained on this website is for informational purposes only and are not intended to serve as a substitute for consultation, diagnosis, or medical treatment by a licensed medical professional. Please consult your doctor for any medical or health-related questions. The information contained on this website should NOT replace medical or health-related advice from a physician or licensed medical professional.