Gluten Free Apple Pie

One of the gifts in my MB holiday gift basket was a set of frozen gluten free almond pie shells by Piccola Cucina. I’m not much of a pie maker. So, I kept trying to figure out what I wanted to make with them. Should I try something savoury to work against the sweetness of the shells, or, should I go for super sweet. In the end I decided to go with something a little tart.

There were two pie shells in the package, so the recipe below makes enough to fill both shells.

Gluten Free Apple Pie


2 – sweetened 8″ almond pie shells from Picola Cucina (frozen and premade)

5 – Large Granny Smith Apples

1/2 Cup – Butter (more or less to your own tastes)

4 Tbs – Demerara Sugar

Zest and juice of one lime


2 cups – Adagio Oats Naked Oats

1.5 cups – Gluten Free Flour

1/2 Cup butter

1/2 Cup of Demarara Sugar

Preheat oven to 350 degrees.

Peel, core and cut up the apples. I went with slices, but I realize that many people prefer chunks instead. Layer half the apples in the bottom of each pie shell, add about half of the butter, cut into pats, about half of the Demerara Sugar and about a quarter of the lime zest. Repeat.


For the topping mix together the oats, flour, butter (which has been added in small pieces), and sugar. Cut together with pastry cutter, knives or as I prefer, fingers. Place the topping on the fruit mixture and place in the oven. Not being overly familiar with an almond shell, let alone a gluten free one, I started out by giving the pie 20 minutes cooking time. I ended up putting it in for another 10 minutes.

I really like the texture of the Adagio Acres Naked Oats. This was another one of the items that was in my MB holiday food basket.

Unfortunately with the first one, I forgot to add the brown sugar to the crumble. So, I sprinkled it on top. This didn’t work out very well. I even tried to use the broiling element to brown up the sugar, but all this did was blacken it. Fortunately, the blackened bits were easily picked off with a knife leaving the topping fairly well intact.





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