Good Morning America Recipes

Amy Green's Gluten-Free Apple Pie with Pecan Crumb Topping

Try This Guilt-Free Holiday Treat

PHOTO: Amy Greens gluten-free apple pie with pecan crumb topping.
Servings:Over 8
Difficulty: Easy
Cook Time: min

When baking an apple pie, the fruit sinks as the juices are released. I pile the apples a little higher in the middle so when it comes out of the oven the pie looks full, which is why I call for 6 to 7 cups of apples. If you need more to get the same result, use more. And if you need less, use less. It all depends on the depth of your pie plate.

This crust is fragile and requires tender loving care and a little patience. It's worth the effort, though. The combination of butter and shortening creates a buttery, flaky crust. Make sure that the shortening, butter, and egg are cold for best results.

Recipe courtesy of Amy Green of "Simple Sugar & Gluten-Free"


  • For the Filling:
  • 6 to 7 cups peeled and thinly sliced baking apples
  • juice of 1/2 small lemon
  • 1/2 cup palm sugar
  • 1 tablespoon tapioca starch
  • 1 teaspoon ground cinnamon, plus 1/4 teaspoon for sprinkling
  • 1/4 teaspoon freshly ground nutmeg
  • pinch of salt
  • 1 (9-inch) Flaky Pie Crust, unbaked
  • For the Crumb topping:
  • 3/4 cup Basic Flour Blend
  • 1/4 cup palm sugar
  • pinch of salt
  • 6 tablespoons cold unsalted butter, diced
  • 1/4 cup coarsely chopped pecans
  • For the crust:
  • 1 cup Basic Flour Blend
  • 2 tablespoons sweet rice flour, plus more for dusting
  • 2 tablespoons potato starch
  • pinch of salt
  • 3 tablespoons cold non-hydrogenated shortening, diced
  • 3 tablespoons cold unsalted butter, diced
  • 1 cold large egg
  • 1 teaspoon cider vinegar
  • For Basic Flour Blend:
  • 1 cup sorghum flour
  • 1 cup garbanzo fava bean flour
  • 1/2 cup potato starch
  • 1/3 cup tapioca starch
  • Cooking Directions

    For Basic Flour Blend:

    Mix well; store in an airtight container in the refrigerator.

    For the crust:

    In a medium bowl, whisk together the flour blend, 2 tablespoons sweet rice flour, potato starch, and salt until uniform. Add the shortening and butter, toss the cubes in the flour to coat, then quickly work them into the flour with your finger tips until the mixture resembles coarse peas.

    In a small bowl, beat the egg and vinegar together. Mixing with a fork, add enough of the egg mixture to the flour and butter mixture to form a shaggy dough. You may not use all the egg mixture.

    Cover your work surface with a large silicone pastry mat, which works well, or you can also use parchment paper. Dust with sweet rice flour. Turn the dough onto the work surface, gather the pieces together, and form a ball. Press the dough into a flat circle, fold it in half, and rotate it 45 degrees counterclockwise. Repeat 3 to 4 more times, adding flour as needed to keep the dough from sticking. You'll know you can stop kneading when the dough doesn't crack in half when your fold it over. Wrap in waxed paper and refrigerate for 20 minutes.

    When the dough is cold, preheat the oven to 375F. Lightly dust both sides of the dough with a little sweet rice flour. Between 2 pieces of parchment paper, roll out the dough to a 10- to 12-inch circle about 1/8 inch thick. Transfer the crust to a 9-inch pie pan by peeling the top piece of parchment paper off the dough, turning the pie pan upside down on the dough, and quickly flipping the dough and pie pan over. Gently peel back the parchment paper.

    Press the dough into the edges of the pan. Dip your finger tips as needed into a bowl of ice water, using moist finger tips to repair any cracks by pressing the dough back together. Use a knife or pastry wheel to cut off any excess. Use your finger tips to smooth the edge.

    If your pie recipe calls for blind baking the crust, prick the bottom and sides of the crust with a fork. Use coffee filters to line the crust and fill it completely with dried beans to prevent the crust from shrinking. Bake for 10 to 15 minutes, until the crust is set. Remove the beans with a large spoon, then return the crust to the oven and bake until the bottom is lightly golden brown and cooked through.

    Quick Tip: If the dough becomes too stiff in the refrigerator, allow it to stand at room temperature for 10

    to 15 minutes before you try to roll it out.

    For the filling:

    Preheat the oven to 375F.

    To make the filling, put the sliced apples in a large bowl and squeeze the lemon juice over them. Add the palm sugar, tapioca starch, 1 teaspoon cinnamon, the nutmeg, and salt. Toss to combine and set aside.

    To make the crumb topping, mix together the flour blend, sugar, and salt in a medium bowl. Use your finger tips to cut the butter into the flour until it resembles the consistency of coarse, mealy pebbles. Mix in the pecans.

    Scrape the filling and all the juice into the unbaked pie crust. Top with the crumb mixture. Cover the edges of the pie crust with aluminum foil to prevent over-browning and bake for 35 to 40 minutes. Uncover the pie crust edges if you'd like them a bit browner, and bake for 15 to 20 minutes longer, until the apples are fork tender.

    Recipe courtesy of Amy Green of "Simple Sugar & Gluten-Free"

    Recipe Summary

    Main Ingredients: butter,

    Course: Dessert

    More Info: Kids Friendly, Wheat/Gluten Free, Sugar Free

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