Allergen-Friendly Apple Crumble Pie

Total time: 4 h 34 min • Active: 1 h 39 min • Inactive: 2 h 55 min

Ingredients

• ≈2.5 lb (5–6 medium apples) apple
• 0.667 cup brown sugar
• 2 tbsp maple syrup
• 1.5 tbsp cornstarch
• 2 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.375 tsp salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 0.75 cup gluten-free all-purpose flour
• 0.5 cup rolled oats
• 5 tbsp coconut oil
• 1 count gluten-free pie crust

Steps

1. Peel the apples.≈ 8 min
2. Core the peeled apples.≈ 3 min
3. Slice the peeled, cored apples 3–6 mm (⅛–¼ inch) thick.≈ 7 min
4. Mix the sliced apples with brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla in a large bowl until thoroughly coated.≈ 3 min
5. Let the apple filling stand to release juices.
   10 min
6. Preheat the oven to 204°C (400°F) with a sheet pan inside; keep the pie crust frozen.≈ 15 min
7. Mix the gluten-free flour, rolled oats, brown sugar, cinnamon, and salt for the crumble.≈ 2 min
8. Work the solid or semi-solid coconut oil into the dry crumble mixture with fingertips or a fork until fine crumbs and pea-to-marble-sized clumps form.≈ 5 min
9. Fill the frozen pie crust with the apple filling, mounding the apples slightly higher in the center and pouring all bowl juices evenly over them.≈ 4 min
10. Scatter the crumble over the filled pie without pressing it down, leaving irregular chunks and small gaps.≈ 2 min
11. Carefully set the pie on the preheated sheet pan and bake at 204°C (400°F).
    20 min
12. Reduce the oven to 177°C (350°F) without removing the pie; continue baking until the filling bubbles actively near the center, the apples are knife-tender, and the crumble is golden and crisp. Loosely tent with foil if the crumble or exposed crust edges darken too quickly.≈ 40 min–50 min
13. Cool the pie before slicing so the filling sets.≈ 2 h–3 h

Yields

• 1 count baked apple crumble pie, serves 8