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

By • November 7, 2014 5 Comments

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Author Notes: My mom's apple pie is quite famous in my family, and I've missed it so much that I created my own gluten- and dairy-free version, and added a crumble topping to finish it off. Honeycrisp apples are a favorite of mine here (as they are not overly sweet, and even when baked down, still keep their form and flavor), and I love to pair them with freshly grated ginger -- it cuts through the sweetness with a pungent nudge. Lindsey S. Love | Dolly and Oatmeal

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Makes one 9-inch round 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
  • 3-6 tablespoons ice water
  • 1 egg, for brushing (or 1 teaspoon plant-based milk if you are vegan)
  1. In a large bowl, whisk the dry ingredients together; set aside. Cut the coconut oil the dry ingredients using a pastry cutter until it resembles course crumbs. Drizzling in the ice water a tablespoon at a time. Use a wooden spoon to stir gently, adding more water until dough comes together (squeeze it together -- if it crumbles, you need to add more water). Gather dough together with your hands and shape into a flat disk. Loosely wrap the dough with plastic wrap and refrigerate for 30 minutes.
  2. Grease a 9-inch pie pan with coconut oil and set aside. Remove dough from fridge, and line a work surface with a large piece of parchment paper. Flour parchment, and place dough on top, then let rest for 5 to 10 minutes. Using a rolling in, roll out dough to an 11-inch round, gently turning and sprinkling with flour to prevent sticking. Place pie pan on top of dough, gently slide one hand underneath the parchment paper. Holding the top of the pie pan with your other hand, swiftly and carefully flip the paper and invert the dough into the pan; gently peel back the parchment. Press the dough into pan and trim edges. If there are any tears, press the dough back together or patch them with trimmed dough. Shape the crust and transfer the pie pan to the refrigerator while you prepare filling and crumble.

For the filling and crumble

  • 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
  • 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
  1. Peel and core apples. Slice each apple in quarters and then into half moons with about 1/4-inch thickness. Mix the apples and fresh ginger with the lemon juice and set aside. In a small mixing bowl, mix the sugar, cinnamon, arrowroot, and salt. Sprinkle the sugar mixture over the apples a little at a time and toss until combined. Set aside.
  2. To make the crumble, mix the oat flour, rolled oats, almond flour, chopped walnuts, and salt; add the coconut oil and mix until mixture resembles wet sand. Set aside.
  3. Heat oven to 400° F and remove chilled pie shell from fridge. Fill pie shell with the apple mixture, arranging them evenly across pie; evenly distribute crumble topping with your fingers. Using a pastry brush, lightly brush top of pie crust with the egg wash (or milk). Place pie in the center of your oven and bake for 15 minutes. Reduce heat to 375° F and bake for 40 to 45 minutes, until crust and topping are golden brown and apples are tender when pierced with a knife.
  4. Remove from oven and place on a cooling rack. Let the pie cool completely before serving.

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