Back in the kitchen again. This time it was a quick fix because we both wanted something sweet, but simple.
Apple crumb pie to the rescue.
You’re probably wondering what’s in the extra little glass dish. Well it’s extra apple pie filling of course. What were we to do with extra filling that would have overflowed our pie? I dug out a glass Pyrex dish and put the extra filling in it, topping it off with some crumb topping. I baked it along side the pie and there’s a little extra surprise.
I had an extra frozen gluten free pie shell from Whole Foods sitting in the freezer and about 3 medium sized Gala apples left in the fruit bowl that needed to be used before they started turning. Dave and I decided the apple pie would be pretty simple to whip up and it was. But Dave asked if the crumb topping could be bigger crumbs this time. Like ones you’d find on a bakery style coffee cake. My normal crumb/struesel topping he loves, but he wanted them in bigger chunks.
So we experimented. I like the way it looks before and after baking, and he is my guinea pig today for his snack at work since he took a hearty slice out of it this morning while I made his sandwich. Neither of us like hot apple pie, go figure. We enjoy it cold. Really cold. Although it was a room temperature since we took it out of the oven last night and let it cool on the counter covered overnight.
He texted me a few minutes ago saying he took a sample taste and it was really good. He can’t wait to dig in later today to finish it off. I’ll get my sample later this evening after we take the boys out to dinner.
So here it goes.
Gluten Free Apple Crumb Pie
- 3 medium sized apples peeled, cored, and sliced (we like Gala but use what you prefer)
- 2 tbs ground cinnamon
- 1 tsp nutmeg
- 1 tbs lemon juice
- 2 tbs dark brown sugar
- 1 tsp vanilla extract
Bakery style fat crumb topping
- 1 1/3 cup of gluten free flour
- 1/2 cup melted butter
- 1 1/3 cup packed dark brown sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
Peel, core, and slice your apples. Place them in a bowl and mix in all Apple Pie Filling ingredients. Stir and set on the side.
Depending on your pie shell of choosing, prep following instructions listed on packaging. I find that with either a pre-made shell or a homemade one, pre baking isn’t necessary unless you prefer to do so.
To make the crumb topping start by melting your butter. Using a medium sized bowl, mix sugars and cinnamon together. Slowly pour melted butter over sugar and spices while stirring until combined. Add flour in intervals using a spoon, and mix well each time, until it resembles a solid dough. Using your hands form the crumb dough into a solid mound at the bottom of the bowl. Set aside.
Pour your filling into your pie shell, and then top with the crumb topping. I found that taking the topping mixture into your hands and forming small balls about 1/2 inch sized works well. Starting at the outer rim to outline the pie and create a structure works great, and then continue to fill in with crumb topping as you go.
Bake at 375° for 40-45 min until topping is golden brown and crust has a nice color as well. Let cool for 20 min to set the filling and serve alone, or with ice cream. Enjoy.
I would show you a lovely slice from the pie, but unfortunately Dave got his hands into it and packed it away for his lunch before I had a chance to take a picture.