I have been making this apple pie for almost 20 years, but only making it gluten free for about a year. I have tried about 20 gluten free pie crusts, but they have all sucked. Really sucked. This one was no exception. It looks great! Tasted like deep fried chalk. Not recommended. But the inside was, as usual, awesome.
You can’t go wrong with this recipe. It’s easy as falling off a very small, very low log.
(And if you have a gluten free pie crust recipe that isn’t awful, please share!)
Inside of pie:
- 3/4 cup all purpose gluten free flour
- 1 1/2 teaspoon ground cinnamon
- 1/2 t salt
- 5 medium apples (I used honey crisp for this one.)
- 16 oz applesauce
- 1 T lemon juice
- 2 T butter, chopped into small pieces
- 3 T all-purpose gluten free flour
- 1 T sugar
- 1 T brown sugar
- Dash salt
- 1 tablespoon butter, at room temperature
- 1/4 t cardamom
- 1/4 t cinnamon
- 1/4 t allspice
- 1/4 t ginger powder
In a large bowl, mix all ingredients for pie except butter. When apples are covered, pour into pie crust. Dot the top with the butter.
To make topping: put all ingredients into food processor, and pulse until crumbly. If it’s creamy instead of crumbly, add 1 tsp of flour and 1 tsp of sugar, and repeat until it is crumbly.
Bake at 425 for 45 minutes.