This recipe for Mile High Apple Crumb Pie, has been in our family for 19 years. When we moved into our current home, my neighbor, Chris, brought this pie to us as a housewarming gift. The recipe is one of several I have made year after year from her kitchen. Of course, these days, it’s necessary to make it gluten-free so the recipe has been tweaked over time, but it’s no less delicious sans gluten.
I love apple anything! So, it’s important to choose organic in a recipe like this. Apples remain at the top of the Dirty Dozen list of chemical-laden produce. Sadly, this year’s local organic apple crop was destroyed by all the rains we’ve had. I sourced these organic apples at the local grocery store. While I prefer to buy locally, it’s not always possible.
The gluten-free pie crust recipe is here on the blog. It’s my all-time favorite crust recipe and I use it for a lot of things including this Topsy Turvy Apple Pie, and these Apple Schnitz Handpies. It can be frozen and used as needed too!
A couple notes:
• When preparing the apples, I peel them with a peeler then use a mandoline to slice them into medium-thick slices. They will thin as they cook so keep that in mind. Using a mandoline allows you to densely layer the apples so that they do not collapse as much during the baking process.
• I use a 9” wide pie plate. If you use a pie plate that’s smaller, you can either pie it higher or use less apples.
• This pie is perfect served with fresh whipped cream or homemade vanilla ice cream!
[tasty-recipe id=”4132″]