Discover the secret to a perfect gluten-free apple crumb pie! Watch now for step-by-step instructions and delicious tips.
Discover the Secret to a Deliciously Flaky Crust and Irresistible Filling!
If you’re in search of a delicious gluten-free apple crumb pie recipe, this one is sure to delight your taste buds. The recipe features a perfectly spiced apple filling, complemented by a crunchy crumb topping that adds texture and flavor to the dish. This combination makes it an excellent choice for anyone looking to enjoy a classic dessert without gluten.
Making this pie is straightforward, and the ingredients are readily available, ensuring that you can whip it up with ease. The key to achieving the best flavor lies in selecting the right variety of apples, as well as balancing the spices to enhance the natural sweetness of the fruit. This gluten-free apple crumb pie is not just a treat for those with dietary restrictions; it’s a dessert that everyone can enjoy!
Discover the Flawless Fusion of Flavor and Texture in Every Slice!
Hey y’all today I’m recreating my gluten-free apple crumb pie with a new recipe for the crumb topping if you’ve never had apple crumb pie AKA Dutch apple pie you have to make this pie I cannot choose which is my favorite my traditional gluten-free apple pie or this one they’re both so freaking good so maybe I’m just going to have to make.
Both for Thanksgiving this year I don’t think anybody’s going to complain though so let’s get into it and I’ll show you how to make it y’all know I just recently got a half bushel of my favorite Rome apples so I’m just peeling about four to 5 lbs of these which is roughly eight large apples or so this is a deep dish pie so.
You’ll need to adjust the recipe if you don’t have a deep pie pan I told you I was going to be sharing a bunch of apple recipes and this is just one of them last week I shared caramel apple cheesecake bars which were so so good too so I’m going to cut all of these apples into slices you can make them as thin or as thick as you want I.
Tend to make them a little thicker normally just because I pre-cook the apple filling so it doesn’t need to be super thin to get completely cooked before the pie is done but however you want to slice them is perfectly fine okay I put all of my apples into a large Dutch oven along with 4 tbspoon or 56 G of butter 3/4 cup or 150 g of granulated.
Sugar and then 2 tpoon of cinnamon and 1/4 teaspoon of ground nutmeg and I’ll just turn the burner on to medium and I’m going to stir these around so that everything gets nice and coated and combined it’s kind of hard at first because there’s so many apples and they reach basically the top but they’re going to coat down and then it will be.
Much easier to stir them so just do your best the reason I like to cook my apples before putting them in my pies is because they tend to cook down either way so why not let them cook down beforehand so you don’t end up with that Gap in between your filling and your pie crust or whatever you know you’re putting on top now because it’s crumble.
You won’t have uh necessarily a gap but you are going to have shrinkage if you don’t cook these apples ahead of time that is my preferred method you don’t have to do it this way but I find it to be much more reliable and then the pie doesn’t have to be in the oven for so long and your pie crusts get absurdly like overly done.
In order for the apples themselves to get completely done okay it’s been about 7 minutes or so and as you can see these have reduced significantly and the natural juices released and everything is bubbling so I’m going to cut the heat now and I’ll add in my thickner of choice which is a/ thir a cup or 40 gram of tapioca starch.
It’s my favorite thickener for fruit pies but you can also use corn starch if you’d prefer and I’ll just mix this through complet completely speaking of the pie crust I’ve already blind baked it as you can see if you’ve never done this before see my comprehensive video I just updated it.
Recently all about my gluten-free pie crust and how to use it in any recipe you need it for whether it’s blind baked double crust it’s all in there so in this bowl I have 1 and 1/2 cups or 210 G of my gluten-free allpurpose flour blend and 1/3 a cup or 67 G of granulated sugar and then I’ll add in a half a teaspoon of koser salt and 3/4 cup or.
150 g of brown sugar and I’ll mix this together before adding in the butter which is 3/4 cup or 170 G of melted butter this is a different crumb topping recipe than my original apple crumb pie it tends to hold its shape better than the other one I used to use the old one would kind of spread out in the oven and create almost like a sugar cookie.
Topping that would like melt together not that there was anything wrong with that either it tasted really good but you know it didn’t have those individual crumbs and this is called an apple crumb pie so that’s why I updated it and changed the recipe a bit now that I’ve got this all mixed I’m just going to pop this in the fridge.
While I wait for the apples to cool off okay we’re ready to assemble the pie I actually took my apple filling and spread it out onto a baking sheet so it would cool faster because in that Dutch oven it it’ take forever to cool I’ll just scoop this into my prepared par-baked pie crust and like I said this is a deep dish apple pie so if you don’t.
Have a deep pie hand like this one you’re going to need to reduce the filling recipe unless you want to just make the whole amount of filling and then you can put the leftovers in the freezer until the next time you make an apple pie this deep dish pie pan I got from Pampered Chef many many years ago and it’s one of my favorites especially.
For an apple pie I like my apple pies deep all right I want to get the top pretty even since we’re not putting a top crust and instead putting a crumble just so it doesn’t all the crumble doesn’t kind of slide off of it too much so now I’ll grab my yummy crumb mixture and I’ll just sprinkle most of this on the pie but I’m going to hold back about.
A cup of it or so and add it later I saw the food charlatan she’s another food blogger she did this for her apple crumb pie and I thought this was just what I’d need to help the crumb topping from spreading together so we’re going to bake this at 425 F for 15 minutes and then reduce the heat to 350 and continue to bake it for an additional 10 minutes.
And then I’m going to remove the pie from the oven add the rest of the crumbs on top and bake it for an additional 40 to 50 minutes just until a knife inserted into the pie goes in without any resistance and the reason we do it like this in two stages is so part of that crumb mixture can get nice and like toasted and done.
Before adding the rest of it so it doesn’t all just melt together and in that’s my theory anyway I don’t know if that’s the best theory but that’s what I’m going with because it worked here it is y’all I’ve had to cover the edges with foil halfway through baking so the crust didn’t get too Brown I’ve got to let this sit for at least an hour before.
Cutting into it sadly or it’s going to be just a runny mess okay it’s been about an hour my husband is just chomping at the bit to get a piece of this pie he is it’s his favorite thing I think pie is his favorite thing and my apple pie is definitely a favorite so I will cut him a nice Big Slice he’s lucky though he.
Can eat anything and not gain a single freaking pound men men are like that I swear not me I can eat one bite and that’s it it’s like five freaking pounds anyway I have to taste this this is this is our Rhythm I taste everything and then I pass it off to my husband he eats the rest but this is too darn good for me to not.
Have just a few more bites it’s so good you guys that apple filling with the Rome apples nothing compares to the Rome apples they’re just sweet enough they’re perfectly tender so so good you guys enjoy
