Gluten-Free Apple Crumb Pie (with Vegan & Paleo Options)

One bite of this comforting crust less gluten-free apple apple_orchard5crumb pie and you will know why the history of the apple tree is so closely connected with that of man. To up the flavor factor, seek out locally grown apples, like those from Lyda Farms. They have crispy North Carolina Apples straight from the orchard plus a large variety of pumpkins and winter squash that are great for eating or decorating. If you are lucky enough to go to the farm, meet “Grandma Lyda” and stroll through the farmyard where you’ll see donkeys, goats, geese, ducks and chickens.


This recipe is easy to prepare and assemble because there is no crust. A vegan and a paleo option (made with Hail Merry Vanilla Maple Almonds) are offered below.




Crumb Topping applepie




½ cup brown rice flour


2 tablespoons tapioca starch


2 tablespoons potato starch


½ cup organic sugar (or fine coconut palm sugar)


¼ teaspoon xanthan gum


1/3 cup unsalted butter, cold and diced (or vegan butter substitute)








5 cups thinly sliced tart organic apples*


1 cup thinly sliced organic pears*


2 tablespoons organic sugar (or coconut palm sugar)


1 tablespoon arrowroot


1 teaspoon cinnamon


½ teaspoon nutmeg




1. Combine flour, starches and xanthan gum in a food processor and pulse in butter until topping resembles cornmeal in mixture. Do not over process. Set aside.




2. Mix apples, pears, sugar, arrowroot, cinnamon and nutmeg in a large mixing bowl.




3. Transfer the filling mixture into a 9” pie plate and mound slightly. Spoon crumb topping over filling and pat down in place.




4. Cover with foil and back 400°F for 20 minutes. Remove foil, reduce heat to 375°F and bake for an additional 25 minutes, or until filling is bubbling and top is golden.




5. Cool on rack and enjoy warm or cold.




*Fruit can be prepared using slicing blade of food processor.




PALEO Version:


1. Omit crumb topping and just make filling.




5 cups thinly sliced tart organic apples*


1 cup thinly sliced organic pears*


1 tablespoon raw honey


1/2 tablespoon arrowroot (optional)


1 teaspoon cinnamon


½ teaspoon nutmeg




2. In 8″ pie plate, bake 375°F for 30 minutes or until filling is bubbling.




3. While apple are baking, finely chop 2 bags (1.75 oz each) Hail Merry Vanilla Maple Almonds. After filling is removed from oven, sprinkle almond mixture over baked apples. Enjoy warm or cold.






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