I love apple pie and this gluten free apple crumb pie does NOT disappoint! It’s everything you’d want in an apple pie–juicy apples layered in cinnamon sugary goodness with a flaky crust–but that crumb topping? Oh my gosh, ya’ll! Crunch, crunch, crunch 🙂
It’s Pi day!! I know it’s not really the season for apple pies, but they are my absolute favorite pies of all time. Normally, I like my pie in the traditional sense, with a top crust. But Idk if that’s my fave anymore because this crumb topping is so crunchy and sweet, it just might edge out the pastry! I’ll have to try it with other pies, too (peach, cherry, etc).
SHORTCUTS FOR MAKING GLUTEN FREE APPLE CRUMB PIE
This pie was beyond simple to throw together because of the shortcuts I recently discovered. My favorite apples to make pies with are Rome apples. Sadly, they have a very short season. When they are in season, slice them up, put them in gallon freezer bags, and add all the pie filling ingredients. Seal the bags and put ’em in the freezer. Now you can have freshly baked apple pie whenever the feeling strikes!!
Another tip for making pies quickly is to make a double batch of my gluten free pie crust and store extras in the freezer. The day before you’re ready to bake a pie, put the pie crust in the refrigerator to thaw overnight (or thaw on counter a couple of hours on baking day). It’ll be ready to go when you are!!
One final tip for this pie in particular, or any pie that has a crumb topping, is to make the crumb topping and store it in the refrigerator. It’s very similar to cookie dough and will keep in the fridge for a few days. When you’re ready to make your pie, take it out and crumble it up. It actually works better to have the crumb topping nice and cold so you can break it up in large chunks, or crumbs.
Since it’s Pi(e) Day, break out your pie pan and bake my gluten free apple crumb pie. The flaky crust on the bottom, stuffed with loads of cinnamon sugary sweet apples, followed by that out of this world crunch crumb topping will satisfy all your pie senses 🙂
Gluten Free Apple Crumb Pie
- 1/2 recipe (1 crust) best gluten free pie crust
- 10-12 Rome apples (or any other apple of your choice) (Ginger Gold, Jonathan, and Jonagold work well too)
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (40 g) tapioca starch (cornstarch may be substituted)
- 2 tsp cinnamon
- 1 cup (140 g) gluten free flour blend
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tsp ground cinnamon
- 3/4 cup (170 g or 1 1/2 sticks) butter, softened
FOR THE CRUST:
- Proceed with crust per instructions in recipe for one-crust filled pie (unbaked). Crimp edges and refrigerate until ready to use.
FOR THE CRUMBLE:
- Mix all ingredients with a fork (or your hands) until well blended. It should resemble cookie dough. Chill for about 30 minutes.
FOR THE FILLING:
- Peel apples and cut them into 1/4-inch thick slices. Sprinkle sugar, tapioca starch, and cinnamon over apples and mix well. Pour apple filling into pie crust. Remove crumble from refrigerator and break up into large pebbles with your hands, and sprinkle over top of apples.
- Bake the pie on a sheet tray to catch drippings at 400 degrees for 20 minutes. Then turn the oven down to 350 and bake for about one hour more. If pie begins to brown too much, tent with aluminum foil.
- Serve warm with ice cream or freshly whipped sweetened cream.