Apple Pie with Cinnamon Crumble Gluten Free

Apple Pie with Cinnamon Crumble (Gluten Free)

Today I’m sharing this Gluten Free Apple Pie with Cinnamon Crumble courtesy of our new oven.

A few weeks ago Jesse and I moved into our new home which was a little bit exciting! Naturally we were keen to test out our new kitchen so I decided to make pie with a bunch of apples delivered by my very thoughtful mum.

I can now happily report that our oven is in great working order and this apple pie served warm with a scoop of ice-cream was the perfect treat to celebrate our move!

Thanks for reading.

Apple Pie with Cinnamon Crumble Gluten Free
Servings: 12 people
Pie Base
  • 1⅞ cups gluten free plain flour
  • 1.5 tablespoons sugar
  • teaspoon salt
  • 190 g cold unsalted butter, cut into 1cm cubes
  • 4.5 tablespoons cold water
Crumb Topping
  • ½ cup gluten free plain flour
  • cup brown sugar
  • ½ cup quinoa flakes
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 75 g cold unsalted butter, cut into ¼ inch cubes
Pie Filling
  • 7 inch large firm apples, peeled, cored and cut into ½ pieces (approx 6 cups)
  • 1 tablespoon fresh lemon juice
  • cup sugar
  • 2 tablespoons gluten free corn flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 pinch salt
Pie Base
  1. In the stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl.
  2. Add the butter and toss with a fork to coat with the flour mixture before mixing on medium-low speed until the mixture resembles coarse cornmeal and the butter pieces no bigger than small peas.
  3. Add the water and mix on low speed just until the dough pulls together.
  4. Transfer the dough to a work surface lightly dusted with plain flour and flatten into a disk with 6-8 gentle taps of the rolling pin then roll out into a circle about 30cm in diameter and 3mm thick to make one single pie crust.
  5. Carefully transfer the dough to a 9 inch (23cpie pan without careful stretching it, and pat it into the bottom and sides of the pan.
  6. Trim the edge of the dough leaving a ¾ inch (2coverhang. Then fold the overhang under itself and pinch it together to create a high edge on the pans rim.
Crumb Topping
  1. In a small bowl, stir together the flour, brown sugar, quinoa flakes, cinnamon and salt.
  2. Using the a fork, cut in the butter until the mixture is crumbly. Cover and chill in the refrigerator until ready to use.
Pie Filling
  1. Place the apples in a large bowl, sprinkle with lemon juice, tossing to coat evenly.
  2. In a small bowl, stir together the sugar, cornflour, cinnamon, nutmeg, cloves and salt.
  3. Sprinkle the sugar mixture over the apples and toss to distribute evenly before immediately transferring to a pie base.
  4. Sprinkle evenly with crumb topping then refrigerate the pie for 20-30 minutes until the dough is firm. Preheat the oven in the meantime to 190℃.
  5. Bake the pie for 50-60 minutes until the crust is golden. Then transfer to a wire rack and let cool until arm before serving with one to two scoops of ice cream or cream as desired.

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