This Gluten Free Apple Crumb Pie is loaded with juicy apples hiding underneath a cobblestone crumble topping for a crunchy spin on apple pie.
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What is more American than apple pie? It’s the quintessential American dessert for a reason, right? It’s loaded with cinnamon spiced juicy apples that are tucked into a flaky pastry. I can’t think of much better, can you? I LOVE my traditional gluten free apple pie recipe, which is based on my mom’s “famous” apple pie that she’s made since I was a kid.
But I’m not a snob when it comes to apple pie, or apple desserts in general. Give me ALL the apple desserts! I’d choose an apple dessert on a menu over pretty much anything, way back in the day when we could order whatever we wanted. So this pie is just as good as an original OG apple pie, just different.
the ingredients you’ll need to make this pie
the filling
- Apples — my mom and grandma have always made their apple pies with Rome apples. They are, in our opinion, the best apples for apple pies because they don’t remain crunchy. I really don’t get why someone would want crunchy apples in an apple pie.
- Tapioca starch — often flour is used as a thickening agent in apple pies. In fact, that’s what my mom uses. But since I’m gluten free and tapioca starch is always readily available in my kitchen, that’s what I use.
the crust
The crust for this pie, and all my pies that don’t have a crumb crust, is my flaky all butter gluten free pie crust. It is the BEST and easiest pie crust you’ll ever make and eat. If you haven’t tried it, I urge you to give it a shot. I think you’ll be pleasantly surprised by how easy it is to roll out, but even more so with how wonderfully flaky and delicious it is!
the crumb topping
how to make apple crumb pie
While there are three components to this pie, they’re all fairly easy and come together in no time.
- Roll out the flaky crust and place it in the pie dish. Crimp the edges as desired. Refrigerate while you make the filling.
- Place all the filling ingredients in a large (4 quart) pot over medium low heat and cook, stirring frequently, until the natural juices release from the apples and they cook down by about 1/3. This pre-cooking method ensures that they’ll be nice and tender in the pie without overbaking the crust or topping. Cool completely.
- Mix all topping ingredients in a small bowl with a fork or your hands (you can also use a handheld mixer, but it’s not necessary. Refrigerate until dough is firm enough to crumble, at least 30 minutes.
- Scoop the cooled apple filling into the chilled crust. Break apart the chilled crumb dough into small pieces and scatter over the top of the pie. Bake the pie at 400 degrees F for 20 minutes. Reduce the heat to 350 degrees F and continue baking for another 30 minutes, covering the crust edges with foil or a pie crust shield (affiliate link) after the first 20 minutes if necessary.
apple crumb pie frequently asked questions
Apples that have a similar texture to Rome apples include Ginger Gold, Jonathan, and Jonagold. If you can’t find any of these, try Golden Delicious.
If you don’t like soft apples in your apple pie, I would suggest using Granny Smith. Increase the sugar to one cup in the filling to adjust for sweetness.
It’s not absolutely necessary, but it does aid in softening the apples and also cuts down on the amount of time the pie is in the oven. If not precooking the filling, add another 20 minutes to the baking time.
more apple goodies
- Bakery style apple fritters
- Apple bundt cake
- Dutch apple cheesecake
- Amazing apple pie
- Apple crumb muffins
- Apple turnovers
- The best gourmet caramel apples
- Apple dumplings
- Apple cider donuts
- Instant pot no sugar added applesauce
Flaky crust stuffed with loads of cinnamon sugary apples followed by an out-of-this-world crunchy crumb topping makes this Gluten Free Apple Crumb Pie crave worthy!
Gluten Free Apple Crumb Pie
Ingredients
PIE CRUST:
FILLING:
- 10-12 large (about 5 lbs) Rome apples (Ginger Gold, Jonathan, and Jonagold work well too)
- 4 tbsp (56 g) butter
- ¾ cup (150 g) granulated sugar
- ⅓ cup (40 g) tapioca starch cornstarch may be substituted
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
CRUMBLE:
- 1 cup (140 g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- ½ cup (100 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 tsp ground cinnamon
- ¾ cup (170 g or 1½ sticks) butter, softened
Instructions
FOR THE FILLING:
- Peel apples and cut them into 1/4-inch thick slices. Place in a large (4 qt) saucepan and add sugar, cinnamon, nutmeg, and butter over apples and mix well. Heat over medium heat, stirring frequently, until apples release their own juices and are reduced by about ⅓. Turn heat off and add tapioca starch. Stir well and set aside to cool completely.
FOR THE CRUMBLE:
- Mix all ingredients with a fork (or your hands) until well blended. It should resemble a firm cookie dough. Chill for at least 30 minutes.
FOR THE CRUST:
- Proceed with crust per instructions in recipe for one-crust filled pie (unbaked). Crimp edges and refrigerate until ready to use.
TO ASSEMBLE:
- Remove crust from refrigerator and scoop cooled filling into crust. With your hands, break apart the crumbs and disperse them over the top of the apples to cover. You may or may not use all of the crumbs (any leftover can be frozen and used for other pies or even coffee cakes).
- Place the pie onto a baking sheet lined with parchment and bake at 400° F for 20 minutes. Turn down the temperature to 350° F and continue to bake the pie for another 30 minutes, or until a knife inserted into the pie gives no resistance (cover crust if necessary to avoid over baking).
- Serve warm with ice cream or freshly whipped sweetened cream.
I just found your site and some of your delicious looking recipes. I am wondering if Part of the butter can be replaced with shortening in your GF pie crust recipe. Butter is so very expensive.
Thank you for including links to purchase the needed flours and such.
Hi, Martha! I’m sure shortening would work just fine.
You are so welcome for the links 🙂
Can’t wait to make this, Kim. Two questions: I’m assuming you’re peeling the apples first? Also, it doesn’t look like you’re doing a blind bake of the pie crust first, but can you please confirm? Thanks for all your delicious recipes!
Sorry, Drina! I definitely didn’t clarify that well did I? Yes, the apples should be peeled first, and no, the crust doesn’t need to be blind baked. I added these to the recipe as well.
Thanks for catching that, Drina, and thanks for all your confidence in my recipes 🙂
Thanks Kim! Can’t wait to try this pie. It looks delicious!
This pie. Wow!!! The crust is so easy to work with and the crumb topping. Are you kidding me?! The pie was devoured on Thanksgiving evening even though multiple non-GF dessert options were available. So, so, so delicious! I can’t wait to bust out some more pies for the Xmas holidays. Thank you!
Thanks so much, Drina! So glad you and your family enjoyed it 🙂
Hi Kim. For the filling, butter is not included in the ingredients. But directions say to include it with the apples when cooking them down. Is all the butter supposed to be in the crumb topping or is some supposed to be in the filling? And if some goes in the filling, how much? Thanks.
I put all the butter in the crumb topping – didn’t put any in the filling when cooking the apples down a bit (before assembling and baking). It turned out fantastic! Delicious! Great recipe! Thanks, Kim.
I’m so sorry! You are correct–there is butter in the filling, too, and it should be 4 tbsp or 56 grams. I will correct that right now. Thank you so much for catching that!