I had different plans in mind for this pie. Plans that possibly included a lattice crust, or maybe even a crust assembled out of cut out leaves. After the well-behaved crust that accompanied my sweet potato pie, I felt that this plan was most certainly within reach.
Once the dough was made, chilled, and in the process of being rolled out, I soon realized that my double-crusted, gluten-free dreams were not coming true this go ’round. There was a whole lot more tearing and thus, much more smashing than I had anticipated.
I threw together some oatmeal, molasses, and brown sugar (amongst other things) and assembled a sort of crumble. A deliciously gooey mess it was, and more smashing ensued. I smashed and smashed until there was no more apple to be seen.
I love pies of all types, but this pie is best served warm. Toasty oatmeal, melty molasses, spices, and orange zest come together beautifully–it’s autumn on a plate. Top it with dairy-free ice cream and in that moment, nothing else will matter. Nothing.
Gluten + Dairy-Free Rustic Apple Pie (Adapted from Southern Living 2009 Annual Recipes Cookbook):
3lbs peeled and sliced Granny Smith apples
1/2 cup granulated sugar
2 tsp lemon juice
zest of 1/2 orange
3/4 cup all-purpose gluten-free flour, divided
1/2tsp salt, divided
3/4 cup vegan margarine
1/2 cup brown sugar, packed
1/8 tsp corriander
1/8 tsp cloves
1/8 tsp ginger
1/4 tsp nutmeg
3/4 tsp cinnamon, divided
1/2 cup oatmeal, plus an extra bit for sprinkling
1-2 tbsp molasses
1 9″ gluten-free pie crust, recipe here
Preheat oven to 375. Stir together apple, sugar, lemon juice, orange zest, 1/4 cup gf flour, and 1/4 tsp salt. Mix until well blended.
Cut margarine into remaining 1/2 cup flour until mixture becomes crumbly. Stir in brown sugar, 1 tbsp molasses, oats, spices, and remaining 1/4 tsp salt. Mixture should be well blended and sticky, but not wet. If too much molasses has been added, add in more oats a tablespoon at a time.
Extrude gf pie dough between two pieces of plastic wrap or wax paper. Transfer to pie dish.
Spoon apple mixture into pie crust. Top apple mixture with crumble mixture, spreading evenly to cover fully. Cover with foil and bake for approximately 40 minutes. Remove foil, dust with additional oats (and some spices if you like) and bake uncovered approximately 15-20 more minutes. Serve warm.