Apple Crisp Pie
Updated Mar 12, 2024, Published Oct 22, 2020
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When you can’t decide between apple pie and apple crisp, make an Apple Crisp Pie for the best of both worlds! Use Carol’s Perfect Pie Crust recipe or a store-bought gluten-free pie crust for this recipe.
Apple Crisp Pie
Ingredients
For the pie:
- 1 (9-inch) Gluten-Free Perfect Pie Crust
- 2 pounds apples, peeled and sliced , (see notes)
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons gluten-free cornstarch
For the topping:
- ¾ cup gluten-free all-purpose flour blend
- ½ teaspoon xanthan gum , (omit if your flour blend contains it)
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ teaspoon kosher or fine sea salt
- ½ cup gluten-free old-fashioned oats
- ½ cup unsalted butter or dairy-free buttery sticks, , cubed and cold
Instructions
- Preheat the oven to 350°F and place the pie crust in a 9-inch deep-dish pie pan. Decorate or crimp the crust, as desired, and place in the refrigerator while you make the filling.
- In a large bowl, combine the sliced apples, orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well and set aside while you make the crumb topping.
- To make the topping, add the flour, xanthan gum, sugars, salt, and oats to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
- Add the cubed butter and mix on low to incorporate until the dough starts to come together.
- Transfer the apples to the pie crust, spreading them evenly in the crust. Crumble the topping over the apples.
- Place the baking dish over a rimmed baking sheet (in case the apples bubble over) and bake for 45-60 minutes or until the topping is browned/crisp and the apples are bubbling. Use a pie shield or piece of foil placed around the edges to prevent your crust from burning, if necessary.
- Cool the pie at least 2-3 hours before serving. Serve warm with vanilla ice cream or homemade whipped cream.
Notes
- I used a mixture of 3 Granny Smith, 1 Honey Crisp, and 1 Golden Delicious, but any combination of baking apples will work. You’ll need about 5 apples, more or less, depending on the size, just be sure to use 2 pounds.
- This pie can be made a day ahead. Bake the pie as directed, then cool completely. Refrigerate once cooled. Warm in the oven before serving or serve it cold or room temperature.
Nutrition
Calories: 435kcalCarbohydrates: 66gProtein: 4gFat: 19gSaturated Fat: 9gCholesterol: 31mgSodium: 188mgPotassium: 185mgFiber: 5gSugar: 36gVitamin A: 416IUVitamin C: 7mgCalcium: 41mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Gluten Free Apple Crisp Pie recipe can also be found on What The Fork Food Blog.
Made it gf, df, sf, and it turned out great! I used Gala apples so I baked It about an hour. Flaky crust and great flavor in the apple filling. Keeper recipe!