It was nearing Thanksgiving, I was newly married, and I was asked to bring a dessert to a family get together. A gluten free dessert. A gluten free dessert worth sharing with other people.
*Insert panic feelings here*
My husband had recently mentioned that his mom’s apple pie had been one of his favorite desserts growing up, and a fellow gfree eater had recently sent me an idea for a pie crust that didn’t seem too crazy, so I decided to test out a gluten free apple pie.
Friends, it worked ON THE FIRST TRY. My husband even ate seconds…AND his customary leftover piece for breakfast the next morning. Needless to say this apple pie has been on the top of my holiday (or any other time of the year) dessert list ever since.
A very special thanks to my mother-in-law for sharing the original version of this recipe with me!
- 5-7 apples
- ⅓ cup sugar
- ¼ tsp nutmeg
- ¾ tsp cinnamon
- ¼ cup brown sugar
- ¼ cup cane sugar
- ¾ cup gluten free flour blend (I use: ¼ cup white rice flour, ¼ cup brown rice flour, ¼ cup tapioca flour, no xanthan gum)
- 6 Tbsp vegan butter (I use Earth Balance)
- Wash and chop your apples to desired size, set aside (Note: I usually leave the peels on, but for a more traditional texture and a faster cooking time, feel free to peel your apples first)
- Mix the sugar, nutmeg and cinnamon together for the filling, then combine with chopped apples
- Add apple mixture to prepared pie crust, it's okay if the apples are mounding in the pie crust as they will bake down
- Mix together brown sugar, cane sugar and gluten free flour for topping
- Cut in butter until mixture reaches the consistency of large crumbs
- Spread the topping evenly onto the apples
- Bake at 400º for 35-50 minutes, or until the apples are soft when tested