Gluten Free Deep Filled Apple Crumble Pie

5 from 1 vote

Gluten Free Deep Filled Apple Crumble Pie

A delicious combination of everything my family loves; apple pie, cinnamon and crumble. This Gluten Free Deep Filled Apple Crumble Pie is jam packed with layer upon layer of sliced apples with a warm cinnamon apple puree to fill the gaps. Finally topped with a rich 'buttery' crumble. A showstopper of a dessert but deceptively easy to make.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, Tea Time

Cuisine: Gluten Free

Keyword: Apple, Cinnamon, Crumble, Dairy Free, Easy, Egg Free, Gluten Free, Pies, Simple, Vegan

Servings: slices

Calories: 357kcal

Author: Glutarama

Equipment

Ingredients

For the pastry

250 g gluten free plain flour
100 g dairy free butter I use Flora Plant Blocks
100 g light brown sugar adds colour and flavour
70 ml cold water

For the apple puree

2 Bramley (cooking) apples peeled, cored & diced
50 g caster sugar
½ tsp ground cinnamon

For the apple layer

4 large dessert/eating apples or 5 average size

For the crumble topping

150 g gluten free biscuit(s) I recommend free from shortbread
40 g dairy free butter

Instructions

To make the pastry

Line a 20cm loose bottom tin
In a large bowl combine the gluten free flour and butter and either rub into breadcrumbs with your finger tips or (like me) use a pastry blender tool.
Once you have a crumbly pastry mixture stir in the sugar and mix to combine.
Tip the crumble mixture out onto a work surface (no need to dust with flour) and gently bring together to make a ball of dough. No need to over work this, if you can keep the dough flecked with 'butter' all the better.
Roll the dough out just on the thick side of 0.5cm (you will need to flour the worktop for this) Use the cake tin as a template and cut a circle. Place this circle in the lined cake tin.
Next I cut rectangular strips out of the rolled dough and begin to line the sides of the tin. Repeat this 2 or 3 times until you have covered the tin sides.
Finally, press the overlapped edges together using the back of a teaspoon or your fingers to ensure the pastry is sealed.
The last touch is to trim the top of the pastry case to keep things looking nice and even. You can add the lined cake tin to the fridge whilst you crack on with the rest of the recipe.

To make the apple puree

Add your prepared cooking apples to a non stick saucepan with a little water, place the lid on the pan and cook on a medium heat until the apple has broken down. if you are using Bramley's this will not take long at all.
Add the sugar and cinnamon and check the taste is you your liking (add more spice and sugar if necessary). Set aside and allow to cool at room temperature.

To build the apple pie

Once you've lined your cake tin, made your apple sauce and finely sliced your apples you are ready to build your Apple Crumble Pie.
I start with adding a little apple puree to the bottom of the pie crust. Next, add a layer of sliced apples trying to keep the layer as even as possible. Then you add more apple puree and smooth into all the nooks and crannies (gaps). I use my silicone pastry brush to do this but you can use the back of a spoon.
Repeat this process until you have run out of sliced apples and puree.

To make the crumble topping

In a bowl or a sandwich bag, bash the gluten free biscuits into crumbs. Try to get a mixture of crumb sizes to ensure a lovely crumble effect on the finished bake.
Melt the 'butter' and mix this with the biscuit crumble.
Spread the crumble mixture evenly over the top of the layered apple slices and you're ready for baking.
Add a sheet of foil to the tin and seal loosely. This is to prevent the crumble from burning and ensure the apple slices cook.
Pop into a preheated oven set at 200°C | 180°C fan | 400°F | Gas 6 and cook, foil on for 20 minutes.
After 20 minutes remove the foil and continue to bake for a further 20 minutes to allow the bake to turn a beautiful golden colour.
Remove from the oven and allow to cool for 10 minutes before removing from the tin. Eat whilst just worm or allow to cool and pop in the fridge for later.

Nutrition