![]() ![]() Transfer the pie to a wire rack to cool before serving. ![]() Remove the pie and baking sheet from the oven.Press the crust into the dish so that it's even throughout. Remove the top piece of parchment paper from the dough and flip it into the pie dish. Roll out the crust into a circle to about 1/8' thick. Form into a ball and top with another piece of parchment. Return the pie to the oven and continue baking at the lower temperature for 35 to 40 minutes or until filling is bubbly, with the crumb topping and edge of the pie crust is a medium brown in color. Transfer the dough onto a piece of parchment paper.Be careful to spread the filling all the way to the interior edges of the pie crust to seal in the filling. Break the crumb topping over the pie filling, scattering it around the entire exposed surface of the pie filling while doing so. Take the crumb topping out of the freezer. Temporarily remove the pie from the oven. Remove the pie from the oven and reduce the heat to 375 degrees F. Bake the foil covered pie on the baking sheet on the center rack of the oven for 20 minutes.Place the pie onto a stainless steel baking sheet. Lightly cover (“tent”) the filled pie with aluminum foil. Scatter the 2 tablespoons of chilled butter evenly over the filling. Level the filling with the back of the scraper or a spoon. Be sure to scrape all of the juices remaining in the bowl over the pie filling. To assemble the pie, spoon the apple mixture into the chilled pie shell.Freeze the crumble while assembling the pie. Squeeze the crumble into several large clumps. The crumble is ready if it holds together when squeezing a small handful together. Work the chilled butter in with clean fingers or a pastry cutter until it is the size of small peas. Prepare the topping by whisking the flour, granulated sugar, and brown sugar together to combine.Let filling stand while preparing the crumb topping. Toss the sliced apples with the granulated sugar, cinnamon, allspice, salt, and cornstarch until evenly coated.Fold the overhanging dough under until flush with the rim of the pie plate. Roll the pie crust large enough to fill a 9-inch deep dish pie plate with 1-inch hanging over the rim of the plate.(5 to 7 small) peeled, cored, and thinly sliced apples 1 recipe (1 disk) Gluten Free Oat Pie Crust.How do I make this pie vegan?Įasily! I also tested the recipe using Earth Balance Buttery Sticks to a make a vegan pie with excellent results. The gluten free oat pie crust really ties in so well with the crunchy crumb topping. You can use a high quality gluten free pie crust of your choosing, but I highly, highly recommend baking the recipe as written. The oat flour imparts a sweet, slightly nutty flavor that pairs beautifully with the freshest apples of the season.ĭo you have to use the oat pie crust in the recipe? Therefore, both the pie crust as well as the crumb topping in this Gluten Free Apple Crumb Pie uses (gluten free) oat flour. More specifically, I’m playing around with common pantry ingredients rather than specialty gluten free flour blends. I’ve been playing around with gluten free baking, trying to make it more accessible at home, as well as–let’s be honest–coming up with a finished product with better taste and texture. What’s so special about this Gluten Free Apple Crumb Pie? Naturally, I should bake a Gluten Free Apple Crumb Pie, right? It’s simple leaps such as this that result in what could be the very best apple crumb pie that I’ve ever made. Freeze for up to 3 months.Gluten Free Apple Crumb Pie marries sweet and tangy apples with a sweet and a crunchy crumble topping that’s so good, no one will believe it’s gluten free!Īfter my foray into the new-to-me wonder that is a gluten free oat pie crust, the next logical step was to see how a crumb top pie would fare using oat flour in lieu of all purpose flour. Remove the pie from the oven and cool to lukewarm before slicing. Place the pie on a baking sheet to catch any drips, and bake at 425☏ for 15 minutes, then reduce heat to 350☏ and bake for an additional 30 minutes. Spread this mixture evenly over the top of the apples. To make the topping: Cut the butter up with a knife a bit, then mix it into the flour and sugar with your hands or a fork until everything is mixed together but still a little lumpy. Transfer the dough to the pan, and flute the edges. ![]() Roll the dough until it's 2" larger in diameter than the top edge of the pie pan. To make the filling: Mix the apples with the flour, sugar and spices. While the dough is chilling, make the filling. Wrap and chill the dough for half an hour before rolling it out. When the dough starts to hold together a bit gather it with your hands and form it into a ball. Once you start to add the ice water, over-handling will make the crust tough, so try to keep handling to a minimum. The water should be ice cold and added gradually, mixing a little with a fork after each addition. Using two knives or a pastry cutter, work in the shortening until lumps the size of peas remain. To make the crust: Place the flour and salt in a large bowl. ![]()
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