This Gluten Free Apple Crumble Pie is a delicious and healthier take on the classic apple pie. It is made from minimal natural ingredients, two different types of apples, and is very simple to make.
With the holidays approaching, I literally cannot get sweet holiday themed desserts off my head. I just want to be spending all of my time in the kitchen whipping up new treats, singing along with Michael Buble’s Christmas Album, and making a complete disaster like I always do in the kitchen.
We are headed up to Connecticut tomorrow to celebrate Thanksgiving with Tom’s family and I have been planning what I wanted to bring for a little while now. Since I made so many holiday pies this year (paleo pumpkin pie and vegan pumpkin pie), I figured I would bring one of those but wanted to offer to his aunt to bring anything.
She requested that I bring up a Stock’s pound cake, which is what I brought the first time I ever met Tom’s family for Easter a few years ago! They are so amazing….
She also asked if I would be willing to make a gluten free apple pie of some sort. I took this as a sign that I needed to get an apple pie recipe up on my blog, so I started figuring out how I could make the most delicious gluten free apple crumble pie.
I knew I wanted to make a traditional crust using real butter because I feel like you can’t skimp when it comes to the crust. Plus, butter is natural and isn’t going to kill you, it is the holidays after all!
I also knew that I wanted to make some sort of crumble topping because I always preferred that over the second crust over top. I love the cinnamon sugar crumble on anything and for the same reason as to why I love apple crisp so much. It just adds the perfect sweetness to a pie!
This gluten free apple crumble pie calls for two different types of apples and the reason why I like to use two different is because if you’re just using one it can either be too sweet or too sour, so I like to use a blend of both so that you get a little bit of everything.
When it comes down to it, the pie is really easy to make. I’m not a crust making expert or anything, but I’m super impressed with just how easy it was!
If you make this gluten free apple crumble pie, please let me know and be sure to tag me in any posts on Instagram!!
- 2 cups Gluten Free All Purpose Flour (I used Bob’s Red Mill)
- 2 Tablespoons sugar (I used coconut sugar)
- 1/2 tsp salt
- 1/2 cup chilled butter, cubed
- 1 egg
- 1/2– – 3/4 cup water (add in by one tablespoon at a time, you want it moist and able to form a ball easily)
- 6 medium sized apples, peeled, cored and sliced thin (3 sweet apples and 3 tart apples, I used Honeycrisp and Granny Smith)
- 1 tablespoon lemon juice
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup Gluten Free flour
- 3/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup chilled and cubed butter
- In a bowl, combine flour, sugar, and salt.
- Using a pastry cutter or fork, blend butter into flour mixture until small crumbs are formed and it is well incorporated.
- Add in one egg, mixture will still be fairly dry.
- Slowly add in water until ball starts to form and crust resembles dough.
- Place in fridge for 30 minutes.
- Add cored, peeled, and sliced apples to a bowl.
- Pour lemon juice on top and mix.
- Combine coconut sugar, cinnamon, nutmeg, and salt in a small bowl and pour onto apple mixture.
- Stir until apples are completely coated. Let them sit while making crumble.
- In a bowl, combine flour, coconut sugar, cinnamon, and nutmeg.
- Using a pastry cutter or fork, blend in butter until crumbly and well combined.
- Preheat oven to 400F. Grease a pie dish.
- Take your dough out of the fridge and place between two sheets of parchment paper.
- Using a rolling pin, roll out to the size of your pie pan.
- Peel off once side of parchment paper and place greased pie dish upside down on crust.
- Flip it over and press down into dish, ensuring the crust is flat on the dish. If you want to pinch the edges of your crust for a design, now is the time to do so. You may have leftover crust (I did!).
- Place apples into pie crust and stack them up high, they will shrink down during cooking.
- Using your hands, press the crumble into the top of the apple mixture. You don’t want to be able to see the apples.
- Place pie dish on baking sheet in case of spillage.
- Bake in a 400F oven for 35-40 minutes or until golden brown and bubbly.
- Let cool completely before serving.
- Store at room temperature for 3-4 days.
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