Gluten Free Crabapple Pie
Recipe type: Dessert
Follow the directions for your favorite gluten free pie crust recipe, making two batches. I used Carol Kicinski's recipe from Simply Gluten Free.
  • 3 cups quartered crabapples, any variety
  • 3 cups peeled and sliced Granny Smith apples (or other tart apple)
  • 1 Tbsp fresh lemon juice
  • 1/3 cup packed brown sugar, plus 1 Tbsp reserved
  • 3 Tbsp GF Multipurpose Flour, plus 2 tsp reserved
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 Tbsp unsalted butter
  1. Preheat the oven to 425 degrees.
  2. Line a 9-inch pie plate with one GF pie crust.
  3. In a large bowl, add the apples and lemon juice, tossing to coat slices well.
  4. In a separate bowl, sift together the brown sugar, GF flour, and spices. Add the GF flour mixture to the apples, stirring well to coat the slices.
  5. Spoon filling into crust. Top with second pie crust in manner you prefer. (Because this gluten free pie crust crumbles easily, I chose to cut the crust into slices, arranging them to mimic a basket-weave pattern).
  6. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and bake another 30 minutes. While pie is baking, cut butter into small bits and mix with the reserved brown sugar and GF flour.
  7. When pie bake time is complete, sprinkle brown sugar mixture over top and bake an additional 5 minutes. Serve warm or room temperature.
Recipe by Mother of a Hubbard at