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.
- 1⅞ cups gluten free plain flour
- 1.5 tablespoons sugar
- ⅓ teaspoon salt
- 190 g cold unsalted butter, cut into 1cm cubes
- 4.5 tablespoons cold water
- ½ cup gluten free plain flour
- ⅓ cup brown sugar
- ½ cup quinoa flakes
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 75 g cold unsalted butter, cut into ¼ inch cubes
- 7 inch large firm apples, peeled, cored and cut into ½ pieces (approx 6 cups)
- 1 tablespoon fresh lemon juice
- ⅓ cup sugar
- 2 tablespoons gluten free corn flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 pinch salt
- In the stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl.
- 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.
- Add the water and mix on low speed just until the dough pulls together.
- 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.
- 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.
- 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.
- In a small bowl, stir together the flour, brown sugar, quinoa flakes, cinnamon and salt.
- Using the a fork, cut in the butter until the mixture is crumbly. Cover and chill in the refrigerator until ready to use.
- Place the apples in a large bowl, sprinkle with lemon juice, tossing to coat evenly.
- In a small bowl, stir together the sugar, cornflour, cinnamon, nutmeg, cloves and salt.
- Sprinkle the sugar mixture over the apples and toss to distribute evenly before immediately transferring to a pie base.
- 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℃.
- 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.