This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.
It’s almost Turkey Day also known as Pie Day also known as Thanksgiving! I hope you are all soo excited! God has done so much for us all, it’s important to always cultivate a thankful heart. But there is something extra special about a day of Thanks. A day to remember where this country started. A day to remember all the Lord has done for us as a nation. I pray that we can all remember to keep our conversation not just on sports, tv shows and life plans when we are with family, but keep Christ and his goodness at the center. I struggle with this too, but God does hear this prayer and he does have the power to change our hearts. 🙂
I had so much fun making my desserts for my family dinner. There’s something extra special about making desserts for the holidays. It just makes me want to grab a blanket, a slice of pie, some hot chocolate and cozy up by a fireplace with my family. I don’t even have a fireplace though so… anyways… My Mom and I are always the designated “allergy free” food makers. She’s making the stuffing this year and I made this AMAZING apple pie as well mini pumpkin pies (that I’ll be posting tomorrow!).
I am sooo excited about this Crumb Topped Apple Pie. The last few years I have been really doing some serious recipe testing trying to figure out the absolute best pie crust. Pie crust is something I LOVE! When I use to be able to eat gluten the pie crust was my favorite part about my Mom’s apple pies. So, I’ve been really
going crazy determined to get it right. Last year was a total flop. Seriously. My Dad tried my pies and goes, “umm well they’re not sweet”. I had tried to make a corn meal crust. Ah! Yea it held together perfect and was easy peasy to work with, but jeez was it grainy and dry.
This crust though, oh yea this crust, is perfection. Not only was it easy to work with (which is a huge factor in gluten free crusts) but it was also DELICIOUS! I actually made extra of the crust just to eat… like just by myself… 🙂 As you can tell the crust has me buzzing. Don’t worry though, that’s not all that’s awesome!
The apple filling is amazing! It’s thick and sweet and slightly crunchy. Oh yea that’s right, I killed it! If you’re wondering why there’s cherry jelly in apple pie, well stop. Stop wondering, just do it and then you’ll get it. The cherry jelly does not take away from the apple flavor at all. For some weird crazy science reason (science? yea let’s go with that) the cherry actually compliments the apples. The jelly also adds a bit of a syrupy texture. Let me emphasize a bit though! I am not a huge fan of syrupy goopey apple pies. No I want my apple pies to be filled with apples not goop. So while the filling is thick it’s not goopey.
I guess I will quickly oohh and ahh over the crumb topping. Let me just say, it’s awesome. Sweet and crispy. I had to slap Trevor’s hands away before he picked it all off!
Crumb Topped Apple PiePrint This
- 1/2 cup + 2 tablespoons oat flour
- 1/2 cup + 2 tablespoons superfine brown rice flour
- 1 1/4 cup tapioca starch/flour
- 2 1/2 tablespoons powdered sugar
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup shortening
- 3/4 cup margarine – Earth Balance or Smart Balance work well
- 2 1/2 tablespoons Ener-G egg replacer mixed with 1/4 cup dairy free milk
- 1 tablespoons apple cider vinegar
Apple Filling Ingredients:
- About 11 apples total – I used a mix of SweeTango apples and Golden Delicious
- 2 tablespoons ground flax seeds
- 1/4 cup superfine brown rice flour
- A little less than 1/2 cup cane sugar
- 1/4 cup cherry jelly – can be replaced with another red jelly like raspberry or strawberry it will just yield a slightly different taste
- 1 tablespoon apple cider vinegar or lemon juice
- 1 1/2 teaspoons apple pie spice
- 1/4 teaspoon ground ginger
- 1 cup oat flour
- 1/2 cup oats
- 3/4 cup dark brown sugar
- 3/4 cup chilled margarine – Earth Balance or Smart Balance work well
- Preheat oven to 375ºF
- First prepare your apple pie filling. Cut all apples into small 1 inch cubes. This size ensures they will cook through.
- Mix your chopped apples in a large bowl with the ground flax, brown rice flour, sugar, apple cider vinegar, apple pie spice, ginger and jelly. Mix very well until apples are completely coated in all ingredients. Let sit to “marinate” while you prepare your crust. If it is a hot or humid day put them in the fridge.
- Cut shortening and margarine for crust into tablespoon sized pieces and place in a bowl. Place bowl in the freezer so they can get very cold while you prepare the rest of the ingredients.
- Cut margarine for crumb topping into tablespoon sized pieces and place in the fridge.
- Create “egg” by mixing the Ener-G egg replacer with your dairy free milk. Whisk well then set aside.
- [The crust can be prepared in a food processor, a stand mixer or simply in a bowl – I am describing the stand mixer method] Place your oat flour, rice flour, tapioca starch, powdered sugar, xanthan gum and salt in the bowl of your stand mixer. Turn on to low and then make your way up to medium to ensure all dry ingredients are mixed well without any clumps.
- Remove your chilled shortening and margarine chunks from the freezer and dump into your stand mixer. Turn mixer on to medium until shortening and margarine are broken down and a dough begins to form.
- Add your “egg” to the mixer and turn on one more time on medium until the dough forms into a ball. It will be slightly wet, that’s ok!
- Wrap the dough in plastic wrap in place in the fridge for about 5 – 10 minutes or just long enough to make sure it cools down again. It tends to warm up while it is mixing so you want to make sure it stays chilled. While it is in the fridge, you can prepare the crumb topping.
- In a medium sized bowl whisk together the oat flour, oats and dark brown sugar for crumb topping. Cut in the chilled margarine either with your hands, knives or a pastry cutter. Combine just until a crumble forms.
- Now time to roll out the dough. Place the chilled dough between two pieces of parchment paper. I find for gluten free dough this method works best. Roll the dough out with your rolling pin and measure it’s size by placing the pie pan upside down on top of it. Roll out until the dough is at least a 1/2 inch larger than your pie pan all around.
- Flipping it into the pie pan is very easy since you already have your pie crust on parchment paper. Simply remove the top layer of parchment paper and put your pie pan upside down on top of the crust. Slide your hand under the parchment paper that your pie crust is sitting on until you are near the middle. With one hand under the pie crust and one hand on the pie pan, quickly flip both over so that the pie pan is sitting upright. Don’t remove the parchment paper yet! With the parchment paper still on, press the bottom of the pie crust into the pie pan then do the same with the edges. Now you can remove the parchment paper and fix any cosmetic issues. You can also create a pretty edge if you feel so inclined. 🙂
- Pour the apples into the pie crust then crumble on your crumb topping.
- Bake on top of a baking sheet in case any gooey filling bubbles over.
- Bake for 45 minutes to an hour or until the crust is slightly golden and you can see the pie filling bubbling. You can also test apple tenderness by sticking a butter knife in. They should be ever so slightly crisp but mostly soft.