Gluten-Free Apple Pie with Granola Topping

Two slices of gluten-free apple pie on white plates with apples in the background.

5 from 3 votes

Gluten-Free Apple Pie with Granola Topping

Gooey apple filling on top of a flaky gluten-free crust with a crispy granola topping is what makes this apple pie so unique and delicious! Serve it up with vanilla ice cream for the yummiest dessert!

Prep Time30

Cook Time50

Total Time1 20

Course: Desserts & Treats

Cuisine: American

Servings: servings

Calories: 262kcal

Author: Julia

Equipment

9-inch Pie Pan

Ingredients

1 prepared pie crust
6 cups apples sliced into ¼-inch thick slices. About 6-8 medium to large-sized apples
2/3 cup pure maple syrup
1 Tbsp lemon juice
2 tsp ground cinnamon*
¼ tsp ground nutmeg
1 pinch sea salt
1 Tbsp gluten-free all-purpose flour or regular all-purpose flour
1.5 to 2 cups gluten-free granola or granola of choice

Instructions

Prepare your homemade pie crust, or get out your store-bought pie crust and bring it to room temperature. If you made a homemade crust, roll out the dough using a rolling pin into a circle that's 12 inches in diameter. Transfer the pie dough to the pie pan and pre-bake the crust for 15-20 minutes at 375 degrees F, until it shows some golden brown color. Set crust aside until you’re ready to use it. You can prepare the crust and pre-bake it ahead of time if you’d like. If you'll be baking the pie later, turn off the oven but if you're baking the pie now, lower the oven temperature to 350 degrees Fahrenheit.
Peel the apples then slice apples into apple slices that are about 1/4-inch thick. I like to place the apple slices in a large bowl while I'm cutting all the apples.
Transfer the sliced apples, pure maple syrup, lemon juice, ground cinnamon, nutmeg, and sea salt to a large saucepan or large thick-bottomed pot such as a Dutch oven. Cover the pot and heat over medium-high heat. Bring the apple mixture to a full boil then reduce the heat to medium. Continue cooking with the lid covered, stirring occasionally, for about 15 to 20 minutes, or until the apple have softened substantially and much liquid has leached out.
Stir in the gluten-free flour (or cornstarch or regular all-purpose flour) and continue stirring until the liquid around the apples has thickened up to a gooey consistency. Taste the apples for flavor and add more pure maple syrup (or brown sugar, coconut sugar, or cane sugar) or cinnamon.
Transfer the apple mixture to the prepared pie crust.
Sprinkle the granola crumb topping on top of the apples, creating an even layer. Transfer the pie to a large baking sheet. This will help catch any spillage that may occur from the apple filling, although that shouldn't be an issue.
Cover the pie with aluminum foil and bake apple pie at 350 degrees Fahrenheit for 25 to 35 minutes, or until you can see the apple filling is oozing around the crust and the granola is slightly golden brown on top.
Remove the pie from the oven and either serve immediately or allow the pie to cool for 3 hours (or longer). If you serve the pie immediately while it is still warm, it will be a bit harder to obtain clean slices. Waiting for the pie to cool completely will make it easier to get clean pie slices. If you’re like me and you aren’t as concerned with the appearance, I recommend serving the pie fresh out of the oven. This is when the granola topping is still nice and crispy.
Slice the pie and serve with a scoop of vanilla ice cream and/or whipped cream.

Notes

*I like my apple desserts very cinnamony, so if you’re the same way, stick with this measurement. If you prefer less cinnamon, use 1 teaspoon instead of 2.

Nutrition