If you need it to be gluten free like we do–thanks to my son’s wheat allergy and my husband’s gluten intolerance– then be sure to use certified gluten free gingersnap cookies, and certified gluten free oats. Get ready for the best pumpkin pie you’ve ever had! How is this pumpkin crumble pie gluten free? We’ve gone from not having pumpkin pie at Thanksgiving (I know! So unamerican!) to probably having this the rest of my life. The oats, brown sugar and butter almost crystalize to make a delicious crunchy topping. I know I put whipped topping for the pictures to make it look pretty, but honestly, it doesn’t need it because the crumble finishes it off so well. That way it’s creamier instead of a dense, thick filling. But it had to be an eggless pumpkin pie due to our allergies.įinally, a topping! Pumpkin pie NEEDS a crumble topping for some textural contrast. I like a softer set, custardy, almost pudding like filling. Yes, sometimes I like regular pie crust, but why have a crust that tastes mostly like butter when you can use crumbled gingersnap cookies? I want the cinnamon and ginger flavors in each and every single layer for maximum flavor. So, I set out to fix everything I don’t love about it. It didn’t have enough texture and only having a firm puree filling reminded me of baby food. Bland crust, with a gelatinous pumpkin filling was just boring to me. The traditional pumpkin pie recipe that is. Why I love this vegan pumpkin crumble pie.įirst off–let’s get things straight. It’s also vegan! (Soy free option included.) This triple threat is allergy friendly and made without: wheat, gluten, dairy, egg, peanut or tree nuts. Perfect for any autumn day, or the star of Thanksgiving desserts–this treat will not disappoint. I do not recommend freezing leftover pie.Crust made from gingersnap cookies a soft, custardy pumpkin filling and a crisp crumble topping make three layers of fall heaven. It makes a delicious breakfast! You can enjoy your gluten-free Dutch apple pie cold or reheat it in the microwave or oven to serve. Store leftovers in an airtight container for up to four days. A dollop of cold whipped cream is also a lovely addition! Some people love the sweet and savory combination of apple pie and cheddar cheese. Serve your warm crumb-topped Dutch apple pie with your favorite ice cream (why not double-down on apple flavor with my no-churn caramel apple ice cream or take vanilla to the next level with vanilla bean cheesecake ice cream?). If your oven has hot and cold spots, turn the pie halfway through baking. Cooling the pie for 2 hours helps the filling settle and any hot liquid get reabsorbed into the apples. Let it sit for about 10 minutes, remove the bowl, and your butter should be nice and soft! Place the unwrapped butter on the warm plate and cover with the warm bowl. A quick way to soften cold butter is to heat a plate and bowl under hot water. Make sure to cut the apples into evenly-sized pieces. Sweeter or softer apples may break down and turn to mush during baking. Firm and tart apples like Granny Smith are good for baking. Here are some simple tips to make sure your pie comes out perfectly: Let the pie cool for 2 hours on a cooling rack before serving with ice cream or whipped cream. The pie is done when the topping is golden brown. Then cover the pie with aluminum foil and bake for another 15 minutes. If you’re a pie person, my gluten-free pie crust recipe is one you’re going to want to keep on hand for all of your favorite desserts.īake: Bake the pie for 30 minutes. And despite having no gluten, the pie crust is tender, flaky and holds all of that hearty apple filling like a champion. I love how it lets seasonal apples shine in a unique way. You can serve this cinnamon-spiced gluten-free pie for Thanksgiving, Christmas, or any occasion. Inside, the filling is full of tart Granny Smith apples coated in cinnamon sugar for a truly nostalgic fall dessert. This will become your favorite gluten free apple pie because it has the best of both worlds: a buttery gluten-free crust on the bottom and a crumbly and sweet streusel topping. My version of apple crumb pie is gluten-free, so it’s the perfect allergy-friendly dessert for fall gatherings when apples are in season. It’s like a cross between a pie and an apple crisp and it’s a total winner in the dessert game. Instead of a second crust, this version of apple pie has a crumbly, crispy streusel topping. But there’s a different kind of apple pie that’s every bit as decadent, delicious, and centerpiece-worthy for holiday celebrations.ĭutch apple pie has the same pie crust on the bottom but has a twist on top. You might know and love all-American apple pie, with its two flaky and buttery layers of crust and a filling jam-packed with cinnamon-sugar coated apples.
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