Servings: 1 pie (8-10 servings) 1x
Ingredients
- 1 unbaked or parbaked pie crust of choice (we suggest our Gluten-Free Pie Crust)
For the Apple Pie Filling
- 8 medium or 5 large apples, cored, peeled, and sliced ¼-inch-thick (8 cups total)
- ⅓ cup cane or coconut sugar
- 3 tablespoons gluten-free flour blend*
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
For the Crumb Topping
- ½ cup gluten-free flour blend*
- 3 tablespoons cane or coconut sugar
- 1 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (salted or unsalted), cold and cut into pieces
Instructions
- If not already prepared, make the pie crust. Keep the crust unbaked or parbake it for 15-20 minutes for a flakier crust.
- Preheat the oven to 400℉.
- To make the filling: In a large mixing bowl, place the sliced apples. Add 1/3 cup sugar, 3 tablespoons flour, the cinnamon, vanilla, and lemon juice. Stir until the apples are evenly coated. Set filling aside at room temperature for 20 to 30 minutes.
- To make the crumble: In a medium bowl, combine the 1/2 cup flour, cinnamon, sugar, brown sugar, and cold butter. Using a pastry knife, cut the butter into the mixture until it forms a crumble.
- Transfer the apple slices into the 9-inch pie plate with the unbaked or parbaked crust. Spread the filling out evenly and top with the crumble mixture.
- Bake for 40 to 50 minutes or until lightly golden brown. Note, if your oven runs hot or if you have parbaked the crust, we suggest using a pie shield or placing a strip of aluminum foil over the edge of the crust to prevent it from getting too dark.
- Allow pie to cool partially or completely before slicing.
Notes
* For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. If you don’t need pie that’s gluten free, you can also use regular unbleached all-purpose flour.
Store leftover apple pie in a covered container in the fridge for up to 5 days.
Can prepare and fully bake the apple pie one to two days before serving; let cool to room temperature, then store in the refrigerator. If desired, warm the pie in a 250-degree oven before serving.
Nutrition Information
- Serving Size: 1 slice (1/10 of pie)
- Calories: 281
- Fat: 15 g
- (Sat Fat: 8 g)
- Sodium: 197 mg
- Carbohydrate: 34 g
- (Fiber: 2 g
- Sugar: 17 g)
- Protein: 2 g
- Cholesterol: 43 mg