Delicious gluten-free apple slab pie with a crumb topping that’s made in a 9×13-inch baking pan.
1 1/2 cup buttery spread, Smart Balance or Earth Balance, divided
3 cups gluten-free flour, divided (I use Better Batter Gluten-Free Flour Mix)
1/4 teaspoon salt
5 tablespoons ice water, divided
8 cups thinly sliced and peeled apples, around 8 medium-sized apples (see notes)
2 cups sugar, divided
2 teaspoons cinnamon
The first step will be to chill the buttery spread in the freezer. You will need 1 cup and 1/2 cup on separate plates. Measure out the amount needed and then chop it and spread it out some. Place in the freezer for at least 30 minutes. What you are wanting to get are some small frozen chunks of buttery spread.
After 30 minutes of chilling the buttery spread place oven rack to lower third of the oven and preheat the oven to 350°. Grease a 9×13 baking pan.
Place 2 cups of gluten-free flour mix into a food processor bowl and add in the salt. Pulse a couple of times.
Take the 1 cup of buttery spread from the freezer and add it to the bowl. Pulse until the mixture is the size of peas. Add in 3 tablespoons of ice water and pulse until it forms into moist crumbs.
Place the crust mixture into the 9×13 pan. Use the remaining ice water to wet your fingertips and press the dough evenly over the bottom of the pan.
Bake for 20 minutes. Remove from the oven.
While the crust is baking peel and slice the apples. (A really good size slice is between 1/4 and 1/3 of an inch.) Place the apple slices in a large bowl. Mix together 1 cup of sugar with the cinnamon and then add it in with the apples and toss to coat. Spoon the apples over the crust.
Next make the crumb topping by adding the remaining 1 cup of gluten-free flour, chilled 1/2 cup of buttery spread, and 1 cup of sugar in a food processor. Pulse until coarse crumbs form. Sprinkle over apples.
Bake for 65-70 minutes or until golden brown and apples are tender.
Remove from oven and cool on a wire rack before serving.
It can be stored at room temperature for two days any remaining after that store in the refrigerator.
- Apples: I like to use two different types of apples in my pies, like Granny Smith and Fuji mixed together. One is a little more tart the other is sweeter. It creates a richer apple flavor to your pie. So whichever apples you choose go for a tart and sweet combo. Also, make sure they are good for baking. When you purchase apples there are usually signs that tell you the types of apples and how they are best used.
- Equipment used: My recipe calls for using a food processor. If you don’t have one you can use a pastry cutter or two forks to blend the crust and the crumb topping. It just takes a little more arm work but you can do it.
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