Apple Pie with Crumb Topping

Deliciously spiced apple filling in a fragrant gluten free almond crust make this Apple Pie with Crumb Topping a winner. Recipe also with traditional crust.

I hope you all had a wonderful Thanksgiving. We planned for a quiet weekend at our house with just the two boys. It was snowing quite a bit the day both Ro-Taro and Ro-Jiro were travelling home from college. Thank God they arrived safely. Ro-Ri San also got in safely that evening. It was wonderful to have the family together again for a few days.

When your students come home for the holidays, laundering is a major task. I went straight to work and had 3 loads that first evening they were home. I was only done after 6 to 7 loads throughout the weekend! I was happy to do it and would gladly do it again.

While the washing machine was going at full speed downstairs, I was also busy in the kitchen. I had bought several pounds of apples to make a pie and went about putting this gluten free Apple Pie with Crumb Topping together. I figured it would be a good one for dessert on Thanksgiving as well as tea time the next day.

It being the holidays, I used the trimmings for little cut-outs to decorate the pie. It was a little more work but I am glad it did not go unnoticed. 😉 It was also a good way to use up all that lovely and tasty almond crust.

If you prefer a traditional crust, the brown rice flour, tapioca flour, sorghum flour, and almond meal can certainly be replaced with 2 cups (300g) all-purpose flour or you can use 1½ cups (225g) all-purpose flour and ½ cup (50g) almond meal. There is no need for the guar gum or xanthum gum.

Apple Pie with Crumb Topping

Deliciously spiced apple filling in a fragrant gluten free almond crust make this Apple Pie with Crumb Topping a winner. Recipe also with traditional crust.

Author : Linda Ooi

Course : Dessert

Cuisine : American, Western

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Prep Time 50 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings : 8

Calories : 446kcal

Ingredients

  

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Crumb Topping

• 1 cup organic maple buckwheat flakes (crushed or choice of granola mix) (40g)
• ¼ cup brown rice flour (37g)
• ¼ cup brown sugar (45g)
• 2 tbsp butter
• Egg wash (optional)

Gluten-Free Almond Crust

• ½ cup brown rice flour ** (75g)
• ½ cup tapioca flour ** (60g)
• ½ cup sorghum flour ** (70g)
• ½ cup almond meal ** (50g)
• 1 tablespoon powdered sugar
• 1 tsp guar gum or xanthum gum
• 1 stick cold salted butter (cut into small pieces) (½ cup/115g)
• 6 tbsp cold water

Filling

• 6 large apples (peeled, cored and thinly sliced)
• 1 tsp apple pie spice
• 2 tbsp lemon juice
• 3 tbsp tapioca starch
• ½ cup brown sugar

Instructions

 

For the Crumb Topping

• Combine flax crunch and brown rice flour in a medium sized bowl. Cut in butter. Stir to get ingredients well mixed.
  

For the Gluten-Free Almond Crust

• Combine potato starch, tapioca flour, brown rice, hazelnut meal, powdered sugar in food processor. Pulse a few times to combine. Add butter and sugar. Pulse again until mixture resembles coarse bread crumbs.
• Add cold water and pulse again until a sticky dough forms.
• Turn dough onto a large sheet of plastic. Pat to form a disk. Wrap and chill in the refrigerator for 30 minutes.
  
• Lightly flour work surface. Remove dough from refrigerator. Unwrap on place on work surface. Sprinkle a little flour on the top and roll out dough into a 12-inch circle.
• Wrap dough around rolling pin and slowly unravel dough onto a 9 inch pie dish. Gently press into the form of the dish. Trim off excess dough around the edge of the dish. Crimp as desired.
  

Putting it together

• Preheat oven to 350°F (180°C).
• Combine all filling ingredients in a large bowl. Mix well.
• Spoon into pie crust. Sprinkle crumb topping on top of filling.
  

Optional

• Form trimmed edges into a ball. Roll it out and cut into desired shapes with a small cookie cutter. Brush egg wash around the edge of the pie. Place cut-out decoratively around the edge. Brush cut-outs with egg wash.
  
• Bake in 350°F (180°C) oven for 50 to 55 minutes. Remove and allow pie to cool.
• Serve warm or at room temperature.

Notes

**Brown rice flour, tapioca flour, sorghum flour, and almond meal can be replaced with 2 cups (300g) all-purpose flour for traditional crust. Please omit the guar gum or xanthum gum.

Nutrition

Calories: 446kcal

Tried this recipe?Mention @RotiNRice or tag #RotiNRice

We enjoyed this Apple Pie with Crumb Topping warm with a dollop of whipped cream accompanied by a cup of tea. It was a wonderful way to end the Thanksgiving dinner.

Enjoy…..and have a wonderful day! 😎