A Gluten-Free Apple Crumble Pie to Keep All Your Guests Fed

We're teaming up with Squarespace to get to know a few of our favorite bloggers a little bit better. And since it's Pie Week, that means we're getting to know them through pie. (Bonus: We're giving away a PieBox Gift Set and a yearlong Squarespace subscription! See below for details.)

Today: Lindsey Love from Dolly and Oatmeal's gluten-free recipe will ensure that all your guests can enjoy pie this holiday season.  

There is nothing that dominates the holiday season quite like pie, and in my family, my mom's apple pie is quite famous -- and for good reason. Her crust is always more savory than sweet, and is at once dense and super flaky. She would use a combination of two recipes to form the ultimate apple pie that we would look forward to once the holidays rolled around. I've missed it so much that I created my own gluten- and dairy-free version, and I added a crumble topping to finish it off.

Honeycrisp apples are a favorite of mine (as they are not overly sweet and they keep their form and flavor even when baked down), and I especially love them paired with freshly grated ginger, which cuts their sweetness with a pungent nudge.

Ginger-Apple Crumble Pie (Gluten- and Dairy-Free)

Makes one 9-inch pie

For the pie dough:

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup gluten-free oat flour
1/4 cup arrowroot powder
1 teaspoon psyllium husk powder (or xanthan gum)
1 teaspoon natural cane sugar
1/2 teaspoon fine sea salt
1/2 cup unrefined coconut oil, cold
3 to 6 tablespoons ice water
1 egg, for brushing (or 1 teaspoon plant-based milk if you are vegan)

For the filling:

5 to 6 Honeycrisp apples
1 teaspoon freshly grated ginger
1 tablespoon fresh lemon juice
1/2 cup coconut sugar (or light brown sugar)
1/2 teaspoon ground cinnamon
1 tablespoon arrowroot powder
Pinch of salt

For the crumble:

1/2 cup gluten-free oat flour
1/4 cup gluten-free rolled oats
1/4 cup almond flour
1/4 cup chopped walnuts
Pinch of salt
1/4 cup unrefined coconut oil, melted

See the full recipe (and save and print it) here.

Photo by Lindsey Love

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