Gluten-Free Apple Pie with Snickerdoodle Crust
This gluten-free apple pie with snickerdoodle crust is a delightful combination of tart apples and a sweet, buttery crust that’s perfect for any occasion. Enjoy this easy gluten-free apple pie recipe packed with wholesome ingredients for a guilt-free indulgence.
Ingredients
- 14-16 ounces of gluten-free Snickerdoodle cookies
- 4 Tbsp brown sugar
- 1/2 cup butter (=1 stick)
- 6 cups peeled, sliced tart apples
- 2 Tbsp lemon juice
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 1 Tbsp gluten-free flour blend (or cornstarch)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F and lightly spray the inside of a pie pan with non-stick cooking spray.
- In a food processor, crush the snickerdoodle cookies into coarse crumbs with a few larger chunks for texture.
- Mix the cookie crumbs with 4 tablespoons of brown sugar, then pour in melted butter and combine with a fork until it resembles damp sand.
- Press most of the crumb mixture into the pie pan to form an even crust. Reserve 1 cup of crumb mixture for the topping.
- In a large skillet, melt the butter for the filling over medium heat. Add the sliced apples and 2 tablespoons of brown sugar. Stir, cover, and cook for 10-12 minutes until the apples begin to soften.
- Sprinkle the flour, cinnamon, and nutmeg over the cooked apples and stir to incorporate. Continue to cook until the mixture thickens slightly, then remove from heat.
- Pour the apple mixture into the prepared crust, spread it evenly, and top with the reserved crumb mixture.
- Bake the pie at 375°F for 18 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving. Enjoy warm or at room temperature!