Apple Crumble Pie
Apple Crumble Pie is a delightful dessert that combines the traditional elements of a classic apple pie with the textured, sweet topping of a crumble. This dish, deeply rooted in American and British cuisines, has evolved over time to become a beloved treat across various cultures and occasions. It typically graces the table during holidays, family gatherings, or as a comforting end to a hearty meal. This particular recipe caters to a broader audience by incorporating gluten-free ingredients such as brown rice flour, sorghum flour, and tapioca flour for the crust, making it accessible to those with gluten sensitivities. The filling stars Granny Smith or Pippin apples, known for their tartness and firm texture, sweetened with granulated sugar and spiced with cinnamon and allspice. The crumble topping, a buttery blend of sorghum flour, almond meal, and sugars, adds a crunchy contrast to the soft filling. The method involves preparing a gluten-free dough, creating a spiced apple filling, topping with a crumbly mixture, and baking.
- ½ cups Brown Rice Flour
- ½ cups Sorghum Flour
- ⅓ cups Tapioca Flour
- 1½ tablespoon Granulated Sugar
- ⅜ teaspoons Xanthan Gum
- ¼ teaspoons Kosher Salt
- ½ cups Cold Unsalted Butter, cut into ½-inch (12-mm) pieces
- 1 Large Egg, beaten
- Cold water as needed
- 1.5 kilogram Granny Smith or pippin apples, peeled, halved, cored, and cut into scant ¼-inch (6-mm) slices
- ½ cups Granulated Sugar
- 2 tablespoons Unsalted Butter, melted
- 1 tablespoon Cornstarch
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Allspice
- Large Pinch of Kosher Salt
- ½ cups Sorghum Flour
- ½ cups Almond Meal or Sorghum Flour
- 6 tablespoons Firmly packed Brown Sugar
- 6 tablespoons Granulated Sugar
- ¼ teaspoons Kosher Salt
- 6 tablespoons Cold Unsalted Butter, cut into ½-inch (12-mm) pieces
- Beginning with the Base:
Preparing the pie dough. Shape it into the pan, then let it rest in the refrigerator while you attend to the filling and topping. Warm your oven to a welcoming 400°F (200°C), positioning the racks thoughtfully in the center and lower third, ready for baking.
- Filling with Love:
In a bowl, mix the sliced apples with a sprinkle of granulated sugar, a pour of melted butter, cornstarch, and a blend of cinnamon and all spice and a pinch of salt. Use a rubber spatula to fold the ingredients together.
- Topping, the Crowning Touch:
With food processor, combine sorghum flour and almond meal with brown and granulated sugars, salt. Add the butter, wet sand, ready to sprinkle atop your creation.
- Assembling with Care:
Mix the filling, then spoon it into the chilled crust. Drizzle over any sweet, spiced juices left in the bowl. With a light hand, cover the apple filling completely with topping, pressing it.
- Baking and Serving:
Set the pie on the center oven rack. Bake for 35 minutes, shielding the pie with aluminum foil under the heat. Lower the temperature to 350°F (180°C) and continue baking until the apples about 35-40 minutes. Once baked, allow the pie to cool on a wire rack for at least 1½ hours.
