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.
Ingredients
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
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