At one point in time, this recipe began as the Betty Crocker 40th Anniversary French Apple Pie. However, the crumb topping just didn’t quite have the flavor I wanted once I converted it to a gluten free recipe. I got the inspiration one afternoon to add coconut to the topping, and it made a huge and delicious difference. This is now a favorite recipe of mine even though I’m not a huge apple pie person.
GF Apple Coconut Crumb Pie
Makes one 10” pie
1/3 c organic millet flour
1/3 c organic brown rice flour
1/3 c organic tapioca starch
1/2 c sorghum flour
3/4 t xanthan gum
1/2 t sea salt
1/2 c organic palm shortening
1 organic egg
3-4 t water
8 cups of peeled and thinly sliced organic apples (about 8 apples)
1/4 c organic granulated cane sugar
1/4 c organic sucanat
1/3 c organic cornstarch
1/4 t sea salt
1 t organic cinnamon
1 t organic nutmeg
1/4 c organic millet flour
1/4 c organic brown rice flour
1/4 c organic tapioca starch
1/4 c sorghum flour
1/2 t xanthan gum
1/2 c organic light brown sugar, packed
1/2 c (one stick) organic salted butter, softened to room temperature*
1 c organic shredded coconut
Peel and slice the apples and add the sucanat and cane sugar to them in an oven-proof bowl. Place them in the oven at 425F while it preheats to get them softening a bit.
Mix together the dry ingredients for the crust. Cut the palm shortening in with a fork. Whisk the egg in a bowl and then mix it into the dough. Add water until the dough is moistened enough to stay together but isn’t goopy. Place the dough in a 10” pie pan. Using your fingers, press it into the pan along the bottom and sides. Set aside.
Mix together all of the ingredients for the crumb topping. I find it easiest to mix with my hands. It will be a bit on the dry side. Set aside.
Pull the apples and sugars out of the oven. Being careful of the hot bowl, add the remainder of the filling ingredients to the apples. Stir well. Pour the filling into the pie crust. Top with the crumb topping.
Place the pie on a cookie sheet (to help with any spillovers) and cover with foil. Bake at 425F for about 50 minutes. Remove the foil and bake for another 10 minutes to brown the crumb topping. If the apple juices are not bubbling up on the sides at this point, re-cover with foil and put it back in the oven in 5 minute increments until it is bubbling and juicy.
*To make this recipe dairy free, substitute palm shortening for the butter. It won’t be quite as flavorful, but it will still be good.