Apple Pie





Today is almost the perfect Fall day….almost. If only my leaves would change colors… The wind is blowing, its nice and chilly, I bought a perfect little pumpkin and made my first gluten free apple pie!! I usually LOVE and only make apple crisps but I didn’t have any gluten free oats so I thought I would try my hand a a pie.

I found the recipe below online and made a few adjustments when making it. My adjustments will be marked with an *

Awesome Gluten Free Apple Pie with Crumble Topping

Pastry Crust Makes Two Crusts

Apple Filling

  • 7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands)
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

*I used 4 medium/large Granny Smith Apples*

Crumble Topping

*I used 1/2 cup brown sugar and 1/2 cup gluten free flour and cut the butter and nutmeg down a bit also*


  1. ***Pastry Crust Instructions***.
  2. In a mixing bowl stir together the flour, xanthan gum and cornstarch.
  3. Then add the sugar, butter, egg and vanilla and mix until combined.
  4. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
  5. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
  6. –Go ahead and make Apple Filling while the Pastry Crust is chilling.
  7. After approx 20 minutes, remove dough from refrigerator and roll into a ball.
  8. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
  9. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
  10. Using a fork poke a bunch of holes in the sides and bottom of the crust.
  11. ***Apple Filling Instructions***.
  12. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
  13. Set aside and let the juices mix.
  14. ***Crumble Topping Instructions***.
  15. In small bowl mix together brown sugar, GF flour and nutmeg.
  16. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
  17. ***Assembling your Pie***.
  18. Preheat oven to 400°F.
  19. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top. (*I didn’t use all the liquid, about half and it came out a bit soupy*)
  20. Sprinkle your Crumble Topping all over the top (use it all).
  21. Use tin foil to cover edges of crust as it will burn easily.
  22. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
  23. Let cool for at least an hour before serving.

The perfect desert for a tasty fall dinner (boneless pork chops, with fresh chunky apple sauce and mashed potatoes-yummmm)


Apple Crisp

I LOVE the Fall and everything about it: The Weather. The colors of leaves. The smell in the air. Sweaters. Hot apple cider. Hearing the leaves crunch under my feet as I walk. Apple picking. Pumpkins. Soup and lots of it. Most of all is Apple Crisp! I can’t live with out that come this time of year. With that said, I was on the hunt for some gluten free oats. I kept hearing that Bob’s Red Mill carried them, but they are on hold right now. So I was even more determined to create a new apple crisp recipe with out oats and here it is:

Apple Crisp

7-8 Medium/Large Apples (Macs or any baking apples…I used pippins)

Flour Mixture:
1 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Slivered Almonds
1 Stick of melted butter

(I double the above flour mixture so I can have a layer in the middle of the apples…see below)

~Butter the bottom of a 9×9 baking dish
~Mix together the dry ingredients
~Mix in butter (stir until well combined)
~Peel and slice/cube apples, squeeze a little bit of lemon juice over the apples to keep from turning brown
~Pour half of the apples on the bottom of the buttered baking dish.
~Spread half of the flour mixture over the apples.
~Pour the remaining apples over the flour mixture.
~Spread the remaining flour mixture evenly over the apples.
~Bake at 350 for 35 minutes.
~Turn the heat to 375 and bake for an additional 5-10 minutes or until it starts to bubble.
~Serve with vanilla ice cream and enjoy!