Apple Crumble Pie


Preparation info

  • Difficulty


  • Serves


Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

A crisp, sweet struesel topping, a filling imbued with warm spices, and a tender crust: this is the ultimate apple pie. Look for special occasions to serve this beauty. The crust offers the gluten-free cook a real advantage; without gluten it won’t become tough so it can’t be overworked.


For the Filling

  • 3 lb (1.5 kg) Granny Smith or pippin apples, peeled, halved, cored, and cut into scant ¼-inch (6-mm) slices
  • ½ cup (4 oz/125 g) granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • Large pinch of kosher salt

For the Topping

  • ½ cup ( oz/55 g) sorghum flour
  • ½ cup ( oz/45 g) almond meal or sorghum flour
  • 6 tablespoons ( oz/85 g) firmly packed brown sugar
  • 6 tablespoons (3 oz/90 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces


  1. Prepare the pie dough as directed, shaping it in the pan and refrigerating while you make the filling and topping. Place racks in the center and lower third of the oven and preheat to 400°F (200°C).
  2. To make the filling, in a large bowl, combine the apples, granulated sugar, melted butter, cornstarch, cinnamon, allspice, and salt. Using a rubber spatula, toss to blend well. Let stand while you prepare the stirring, tossing occasionally.
  3. To make the topping, in a food processor, process the sorghum flour, almond meal, brown sugar, granulated sugar, and salt until well combined. Add the butter and pulse until the mixture resembles wet sand.
  4. Stir the filling and spoon it onto the crust, mounding the apples high in the center (they will be very high) and spooning any juices in the bowl over the top. Scatter the topping over the apples, covering them completely and pressing the topping gently to keep it in place.
  5. Place the pie on the center rack and a rimmed baking sheet (I use a pizza pan) on the lower rack directly under the pie. Bake the pie for 35 minutes, covering the top of the pie loosely with aluminum foil if the topping is browning too quickly. Reduce the oven to 350°F (180°C) and continue baking until the apples are tender when pierced with a small sharp knife (do not cut through the bottom crust), 35-40 minutes longer. Transfer the pie to a wire rack and let cool at least 1½ hours. Serve warm or at room temperature.