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!
Mile High Apple Crumb Pie {gluten-free}
Deep, delicious and dense apple pie made with a gluten-free crust and lots of crumbs on top! The crumbs are the best part, right?
- Total Time: 0 hours
- Yield: 8-10 servings
Ingredients
1 Recipe for gluten-free pie crust
8 cups of organic, baking apples sliced thinly (I use “>this mandoline)
½ cup organic cane sugar
Juice of one organic lemon
2 Tbls. tapioca
2 Tbls. gluten-free flour
1 tsp. cinnamon
FOR THE TOPPING:
¾ cup gluten-free flour
¾ cup organic, cane sugar
2 tsp. cinnamon
1/3 melted butter
Instructions
Heat over to 425˚.
Line a baking sheet with parchment or silicone.
Prepare foil dome to cover the pie if it gets too brown.
Prepare the crust according to directions.
In a large bowl, combine the apples, sugar, lemon, tapioca, flour and cinnamon.
Place apple slices, by hand, in the pie shell layering the apple slices so there are no air pockets for the apples to collapse into. It should be densely layered.
FOR THE TOPPING:
Combine the dry ingredients and drizzle the butter over top.
Use a pastry blender or two forks to combine the crumbs.
Spoon the crumbs over the apples evenly.
Place pie on prepared baking sheet to catch sauce if it boils over.
Bake for 15 minutes at 425˚.
Reduce temperature to 350˚ and bake for an additional 45 minutes or until apples are bubbling around the edges. Cover if needed so check occasionally.
Test apples for doneness with a long knife through the center of the pie. The knife should slide in and out easily.
Remove from oven and cool completely before serving. This will allow the juices to thicken and the pie to stay together when cutting.
Notes
I use “>King Arthur Measure for Measure gluten-free flour but I’ve also used Bob’s Red Mill gluten-free flour mix successfully.
- Prep Time: 40 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: baked