Gluten Free Apple Crisp Pie
When you can’t decide between apple pie and apple crisp, make an apple crisp pie for the best of both worlds!
Servings: 10
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Ingredients
For the pie:
- 1 9- inch Perfect Gluten Free Pie Crust
- 2 pounds apples peeled and sliced (about 5 medium apples, see notes)
- 1 teaspoon orange zest 3 g
- 1 teaspoon lemon zest 3 g
- 1 tablespoon fresh lemon juice
- ¼ cup light brown sugar 60 g
- 1 teaspoon ground cinnamon 2 g
- ½ teaspoon ground nutmeg
- 2 tablespoons cornstarch 18 g
For the topping:
- ¾ cup gluten free flour blend 103 g, see notes
- ½ teaspoon xanthan gum 2 g – omit if your flour blend contains it
- 1/3 cup granulated sugar 73 g
- 1/3 cup light brown sugar 75 g
- ¼ teaspoon fine sea salt
- ½ cup gluten free old-fashioned oats 50 g
- ½ cup butter cubed and cold (4 oz.)
Instructions
- Preheat oven to 350 degrees and place the pie crust in a 9-inch deep-dish pie. Decorate or crimp the curst as desired and place in the refrigerator while you make the filling.
- In a large bowl, combine the sliced apples, orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well and set aside while you make the crumb topping.
- To make the topping, add the flour, granulated sugar, brown sugar, salt, and oats to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- Add the cubed butter and mix on low to incorporate until the dough starts to come together.
- Transfer the apples to the pie crust, spreading them evenly in the crust. Then crumble the topping over the apples.
- Place the baking dish over a rimmed baking sheet (in case the apples bubble over) and bake at 350 degrees for 45-60 minutes or until the topping is browned/crisp and the apples are bubbling. Use a pie shield to prevent your crust from burning if necessary.
- Cool the pie at least 2-3 hours before serving. Serve warm with vanilla ice cream or homemade whipped cream.
Notes
- For this recipe, I used a mixture of 3 Granny Smith Apples, 1 Honey Crisp Apple, and 1 Golden Delicious Apple but any combination of baking apples will work. You’ll need more or less apples depending on the size, just be sure to use 2 pounds.
- Read my guide to the best baking apples if you want to experiment with different apples for this recipe.
- This pie is best the day it's baked but can be made a day ahead. Bake the pie as directed then cool completely. Refrigerate once cooled and warm in the oven before serving or serve it cold or room temperature.
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Nutrition Information
Serving: 1g | Calories: 273kcal
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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