Comforting, humble, and so delicious, this crumble topped apple pie is also great for alternative diets--it's both dairy-free and gluten-free!
As with any recipe that is intended for persons with allergies, make sure to read all of your ingredient labels thoroughly to ensure that there are no dairy-derived ingredients or ingredients unsafe for persons on a gluten-free diet.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 1 9" pie
- For the Crust:
- 1 1/2 cup all-purpose gluten-free flour mix
- 1 t. powdered sugar
- 1/2 t. salt
- 1/2 cup (1 stick) cold dairy-free gluten-free margarine
- 1 egg, lightly beaten
- 1 t. cold water
- For the Crumble Topping:
- 1/2 cup almond flour
- 1/3 cup brown rice flour
- 1/2 cup certified gluten-free rolled oats
- 1/2 cup quinoa flakes
- 1 cup light brown sugar
- 1 t. ground cinnamon
- 3/4 cup cold dairy-free gluten-free margarine
- For the Filling:
- 3 1/2 pounds Granny Smith apples (or other apples of your choice), peeled, cored, and sliced 1/4 inch thick
- 2/3 cup sugar
- 2 T. lemon juice
- 2 T. corn starch
- 2 t. ground cinnamon
- 2 T. melted dairy-free gluten-free margarine
1. Prepare the crust. In a medium-sized mixing bowl, combine the flour mix, powdered sugar and salt until well mixed. Using a pastry cutter or your hands, cut in the diary-free gluten-free margarine until the mixture resembles a coarse meal. Create a well in the center of the ingredients and add the egg and water, mixing until the dough comes together to form a soft dough. Press the dough into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
2. Meanwhile, preheat the oven to 400 F. Lightly grease a 9" pie plate with dairy-free gluten-free margarine. Set aside.
3. Prepare the crumble topping. In a medium-sized mixing bowl, combine the almond flour, brown rice flour, certified gluten-free rolled oats, quinoa flakes, light brown sugar, and ground cinnamon, mixing until well combined. Using your fingers, rub the dairy-free gluten-free margarine into the mix until the mixture is crumbly. Set aside.
4. Prepare the filling. In a large mixing bowl, combine the apples, sugar, lemon juice, corn starch, and ground cinnamon, then add the melted margarine.
5. Unwrap the pie dough and place between two pieces of lightly floured (with gluten-free flour) parchment paper. Roll out the dough between the two sheets of parchment and carefully transfer to the prepared pie plate. Make a crust with your fingers and smooth out any breaks or cracks. (Gluten-free pie crusts crumble considerably more than traditional flour ones.) Place the apple filling into the prepared pie crust. Spoon the crumble topping on top of the apple mixture, covering as much of the surface as you can. Bake the pie on top of a baking sheet for 30 minutes, then reduce the heat to 350 F and bake for 30-40 minutes longer, until the apples are tender and the filling is bubbly. (If the edges or top of your pie start to brown too quickly, loosely tent your pie with foil.) Transfer the pie to a wire cooling rack to cool until warm before serving with your favorite Dairy-Free Ice Cream.