Autumn Apple Pie


I need to preface this post, and every food post, with the disclaimer that I don’t “style” food. I eat food. Food styling is a gift I don’t have. My pictures might not be pretty, but if the recipe makes it to this blog it WILL be good. If you want pretty food pictures, I have a friend who takes beautiful pictures of her delicious cooking. I am trying to get her to restart her blog, so maybe this post will get her MOVING!!

You can make this recipe in a conventional way, just use a regular pie crust and use regular flour in place of the gluten free flour for the crumble topping. This recipe doesn’t taste gluten free, I promise. If it did, I wouldn’t eat it!

We also modified this recipe to be dairy free as well, so you can change that to real butter in the crumble topping too, if you’d like. This recipe came from and it doesn’t disappoint. You can find the original recipe here.

Preheat oven to 400

You’ll need:

1 Gluten Free pie crust (we bought ours at Whole Foods to keep it quick and simple)

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
Crumble Topping

3⁄4 cup light brown sugar
3⁄4 cup gluten-free flour (We used Bob’s Gluten Free 1 to 1 baking Flour)
1⁄2 teaspoon ground nutmeg
1⁄3 cup butter, chilled & cut into small pieces (we used Earth Balance dairy free butter)

***Apple Filling Instructions***.
In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
Set aside and let the juices mix.

***Crumble Topping Instructions***.
In small bowl mix together brown sugar, GF flour and nutmeg.
Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
***Assembling your Pie***.
Preheat oven to 400°F.
Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
Sprinkle your Crumble Topping all over the top (use it all).

Use tin foil to cover edges of crust as it will burn easily. (I didn’t cover mine and it was fine, but keep an eye on your crust if you don’t cover it in foil.)
Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
Let cool for at least an hour before serving. This is important so your pie soaks up all the caramelized juice. This would be perfect served with some Blue Bell Homemade Vanilla Ice Cream. YUM!


It was delicious.

3 thoughts on “Autumn Apple Pie

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