Happy Belated 4th of July everyone!!
I hope it was filled with good food, family, and lots of fireworks..I know mine was 🙂
I especially had a good time because my fiance drove down to family’s house to visit, therefore I was able to make use of my mom’s abundance of baking ingredients.
I decided I wanted to make something different, yet familar.
My one cousin has celiac disease and cannot indulge the common fluffy and bready baked goods we all take advantage of.
So I decided to make a gluten free apple crumb pie!!
I was surprisingly shocked at how close this actually tasted like normal everyday apple pie.
This is actually even a really simple recipe that requires no baking at all!!
It does however involve a stovetop and a pot so make sure you are prepared.
Enough small chat, lets get to the nitty gritty.
2 cups Gluten Free Rice Krispies (or any off brand gluten free rice cereal)
2 tbsp butter or margarine
1/4 cup honey
3-2/3 cups thinly sliced apples (3 medium sized apples)
3/4 cup and 2 tbsp and 1 tsp sugar
3 tbsp and 1/2 tsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp pumpkin spice
2 cups water
2 cups Gluten Free Rice Krispies
1/2 cup brown sugar
1/2 tsp cinnamon
4 tbsp butter or margarine
So this recipe yields about 8 servings give or take how big or how small you cut the slices.
1. First thing, get an aluminum 9 X 9 round pie pan and grease it up.
2. Combine the Gluten Free Rice Krispies, butter, and honey from The Crust recipe.
3. Take a spoon and pour it into the pie pan. Make sure to get something hard and flat to firmly press the mixture down and around the pan edges.
I used a metal spoon.
4. Put the crust into the fridge to chill for about an hour and a half.
While you are waiting for the crust to set up, make your apple filling.
5. Gather all of your apples and wash them…you only need to wash 3…
6. After you wash the apples, go ahead and peel, core, and thinly slice the apples. Set aside.
7. In a “dutch oven” or a really large pot, dump the water from The Filling recipe and put on the stove on medium heat.
8. In another bowl combine the sugar, cornstarch, cinnamon, salt, and pumpkin spice from The Filling recipe.
(That’s my niece stirring it up for me 🙂 )
9. Add the dry mixture to the water, and bring the liquid to a boil. Let this boil for about 2 minutes stirring occasionally.
10. After the 2 minutes, add the apples and bring the contents of the pot to a boil again. Once boiling, reduce heat to simmer, and allow it to cook covered for about 6-8 minutes or until the apples are tender.
It was starting to smell real good in my mom’s kitchen…kind of like Thanksgivingy holidayish…my favorite smell..
11. Now that the filling is done, allow it to cool for about 10 to 20 minutes.
12. Once the apple filling cools, dump it into the pie crust.
It may overflow a bit because I made more filling than pie, but the crumble will even it out…besides who said you can have too many apples??
13. Its Crumble time!! Okay so you want to make this right before you get it onto the pie or else it make get hard and clumpy and unable to spread.
From The Crumble recipe, take the Gluten Free Rice Krispies and crush them up in a bowl…I used a potato masher.
Don’t you just love when you are using someone else’s kitchen?
They always seem to have everything you need…
14. Once it is crushed pretty fine, its okay if there are chunks, add the brown sugar, cinnamon, and melted butter (from The Crumble recipe) to the mashed cereal.
15. Stir it well until its blended, but crumblike. Then drop it over the pie, and spread it out as best as you can.
Make sure to keep in the fridge until and after serving**
Done and completed, my cousin tasted it and was satisified.
Also if you a dollop of frozen vanilla yogurt to your slice, you will not be disappointed.
Got any other gluten free ideas?
Let me know, and I just might try them!