My family has been loving the Impossible Quiche Pie variations, and while I was Googling for more ideas, I found an apple pie variation. My oldest and youngest daughters love almost any dessert, but my middle daughter loves apple pie and chocolate only. It was lovely to find an easy workaround for the hassle of making gluten-free apple pie! As a bonus, it tasted delicious!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.
- 3 large apples, peeled and sliced
- 1 teaspoon ground cinnamon
- several grates fresh, or 1/4 teaspoon ground nutmeg
- 1/2 cup gf biscuit mix – we like Bob’s Red Mill Biscuit mix or Pamela’s Baking & Pancake Mix
- 1/2 cup all purpose gf flour mix (or 1/4 cup rice or sorghum flour & 1/4 cup tapioca or corn starch)
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp canola oil
- 1/2 cup sugar
- 1/2 cup milk or milk substitute (cow, coconut, or soy work the best, rice is a bit too thin)
- 1 tablespoon margarine or butter, melted, or oil (Fleishmann’s unsalted is dairy & gluten free, Earth Balance has a dairy, soy, & gluten-free tub)
- 2 eggs (these are necessary, don’t try to substitute)
- 1/2 cup gf flour or baking mix
- 1/4 cup brown sugar, packed
- 3-4 TBS cold margarine, butter, or shortening (for shortening, we like Spectrum)
- 1/2 tsp allspice
Oil a 9″ pie pan with deep sides, and preheat oven to 350.
Peel and slice apples, and set in a medium-sized bowl. Add cinnamon and nutmeg, stir, and let sit.
In another medium-sized bowl, whisk together the biscuit mix, sugar, eggs, milk/milk substitute, and melted margarine/butter.
In a third bowl, combine the dry topping ingredients. Cut the fat into small pieces, and cut into the flour mixture into it using a pastry blender or two knives. Mix together until it becomes crumbly, as you would with a fruit crisp topping.
Pour the apples into the pie pan, and cover with the egg mixture. Sprinkle topping on top.
Slide into the oven, and bake for 30-45 minutes, until it becomes browned. Touch the top of the pie to make sure it’s firm and set.
Let cool and serve, with or without whipped topping or ice cream. Don’t expect there to be many leftovers!