The Best Gluten Free Apple Crumb Pie

· · ·
Gluten-Free French Apple Pie

When I was first introduced to this apple crumb pie, it was called French Apple Pie. I don’t know why it was called “French” Apple Pie (or sometimes Dutch Apple Pie), I only know that is what we called the crumb-topped pies when I worked at the apple ranch many moons ago. There are, of course, many types of crumb to top a pie with, but only one really passes muster (and I am strongly opinionated in this matter). Oat topped apple pies are an abomination, as are pies with a wimpy dotting of crumbs across the top. (Gluten-free) flour, sugar & butter are the only ingredients necessary to make a perfect topping…the cinnamon should be in the apples, not in the crumble.

Recipe card & instructions updated 3/8/22.

Jump to Recipe

The makings of the perfect apple crumb pie topping

The crumb topping should be thick shell through which the molten apples underneath must struggle to bubble forth. It must crack under the fork and not get soggy under any circumstances–especially when topped with soft vanilla ice cream. It must be just as good after spending the night under a light blanket of plastic wrap…because everyone knows that leftover apple pie makes the very best breakfast.

IMG_1469
IMG_1474
IMG_1477
apple crumb pie before baking

The first time I made my version of this pie, the same pie we made in the bakery at the apple ranch, it was a production. My kitchen was a terrible mess and it seemed like it took forever. But now, I’ve got things down to a science and I can have it in the oven in about 30 minutes. A partner is preferable–enlist the kids or your spouse to peel the apples or do the dishes–but you can go it alone too. Put on your favorite Pandora station, pour yourself a big mug of tea (or wine) and get to work, peeps. It will probably seem impossible to fit all the apples and the crumb topping in the crust. But you can do it…I promise.

This is pie perfection.

PS I must mention that my pie crust recipe comes from Karen Morgan at Blackbird Bakery.

If you liked this apple crumb pie, here are some other desserts that you are sure to enjoy:

Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten-Free French (or Dutch) Apple Pie

Alison Needham
To be perfectly honest, this pie is a bit of work in the kitchen. But an old-fashioned pie like this is so worth the effort.
Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 992 kcal

Ingredients
  

FOR THE FILLING:

FOR THE CRUMB TOPPING:

Instructions
 

  • Prepare the crust. In a food processor fitted with the metal blade, combine all the dry ingredients on low speed. Slowly add the butter and pulse until the mixture resembles coarse crumbs.
  • Add the eggs, one at a time, and pulse until the mixture forms one solid lump.
  • Turn out onto a work surface, dusted with rice flour and knead 3 times. Divide in half, pat each half into a disk, and wrap well with plastic. Freeze for 30 minutes. (This recipe is enough for 2 bottom crusts. The second crust will keep for several months is wrapped tightly and sealed in a freezer bag).
  • Remove one disk from the freezer after it has chilled. Place a sheet of parchment on the counter and dust with sweet rice flour. Unwrap the dough and place on the flour. Dust the top of the dough with more flour and top with a second sheet of parchment. Roll the disk into a 10-inch round with a rolling pin. Remove one sheet of parchment and place the round into a standard pie plate dough side down. Remove the second sheet of parchment. Tuck any dough that’s overhanging the edges under and crimp the edge of the pie decoratively. Place the crust into the freezer to chill while you prepare the filling.
  • Preheat the oven to 375 degrees. Toss the prepared apples with the brown sugar, lemon juice, cinnamon, nutmeg and flour in a large bowl. Set aside.
  • Prepare the topping. Quickly wash & dry the food processor. To it add the flour, sugar, brown sugar and butter. Pulse until crumbs form.
  • Remove the prepared crust from the freezer. Pour the apple mixture into the crust. Gently press them into a dome shape. Using your hands, tightly pack the crumb mixture on top, completely covering the apples.
  • Place the pie on a parchment lined, rimmed baking sheet and bake for about 2 hours, or until the pie is lightly golden brown and the filling is bubbling. If necessary, tent the pie with foil if it is browning too quickly.

Notes

When you are assembling it, it may seem like you won’t be able to fit all the apples in the crust. Keep piling them on because they will shrink a lot. I had to bake my last pie for nearly 2 hours it was so big. Just check on it every 10 minutes or so after the first hour. The crust should be deeply golden brown and some juice will begin to bubble through when it is done.

Nutrition

Calories: 992kcalCarbohydrates: 147gProtein: 8gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 175mgSodium: 502mgPotassium: 438mgFiber: 13gSugar: 83gVitamin A: 1586IUVitamin C: 15mgCalcium: 99mgIron: 3mg
Keyword apple pie
Tried this recipe?Let us know how it was!

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!

Similar Posts

8 Comments

  1. Thank you for your French Apple Pie recipe! Worth all the work!! It was yummy and a huge hit! I even added a couple twists of my own! Thanks for your hard work and making the recipe public! Merry Christmas!

  2. I made the pie, skeptical that I could defy the laws of physics and chemistry. Sadly I was right. Gravity pulled the mountain of apples down and together with the melting butter in the crust, I had a mess in the oven. I pulled it out still mounded and it eventually fell. In the end the pie – with cracked crust – was still delicious. When you said it was a mess, did you mean before only or during cooking too? How does one keep the shell intact to avoid the lava mess? I’d like to make it again, but could use some pointers.

  3. I was looking for something like it. Thank you for the recipe.

  4. Can you use your pumpkin pie crust for this pie or will that not work as well?

Leave a Reply

Your email address will not be published.

Recipe Rating