I made this pie for Thanksgiving this year so that those of us with food sensitivities could still enjoy pie for dessert. (The rest of our family traditionally has Marie Callendar’s pies at holidays.) Everyone loved it — even the people who don’t usually like pie crust and who don’t need to worry about ingredients. The original recipe from Emeril had a double-crust, but using a frozen ready-made pie crust didn’t allow for that, so I added the crumble topping on top instead. It’s an incredibly easy recipe to make.
The gluten-free, soy-free pie crust I used is the Whole Foods house brand. Look for it in the frozen gluten-free bakery case in the bakery section (not the frozen grocery aisles). The crusts come in a two-pack. Of course if you don’t need to be gluten-free, you can use any pie crust you like and substitute all-purpose flour for the oat flour.
[GF] This recipe is gluten-free.
Note: If making this recipe gluten-free, please check with your gluten-intolerant friend or family member to see if regular oats and oat flour are okay, or if they need certified gluten-free oats and oat flour.
Ingredients
- 2 medium Granny Smith apples, peeled and sliced 1/4 inch thick
- 2 medium Gala apples, peeled and sliced 1/4 inch thick
- 1 1/2 cups fresh blueberries (2 of the small plastic clamshells)
- 1 1/8 cup sugar (separated, 3/4 cup + 3/8 cup)
- 6 Tbsp. oat flour (separated, 3 Tbsp. + 3 Tbsp.)
- 1 Tbsp. lemon juice
- 2 teaspoons ground cinnamon (separated, 1/2 teaspoon + 1 1/2 teaspoons)
- 3/8 teaspoon ground nutmeg (separated, 1/4 teaspoon + 1/8 teaspoon)
- Pinch of salt
- 3 Tbsp. oats
- 1 1/2 Tbsp. butter, cut into small pieces
- 2 Tbsp. butter, softened
- 1 frozen Whole Foods gluten-free pie crust
Equipment
- 2 mixing bowls — 1 large, 1 small
- Cookie sheet
- Aluminum foil or pie crust shield
Directions
- Thaw the pie crust to room temperature. If you don’t have time to leave it on the counter to thaw, you can put it in the oven for just a few minutes while the oven is starting to preheat. Watch it carefully if you do this, because it won’t take long!
- In the large bowl, mix the apples, blueberries, 3/4 cup sugar, 3 Tbsp. oat flour, lemon juice, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and pinch of salt. Let it stand for 15 minutes.
- During this time, preheat the oven to 425 degrees F.
- Also during this time, mix the crumble topping. Mix 3 Tbsp. oat flour, 3/8 cup sugar, 1 1/2 teaspoons cinnamon, 1/8 teaspoon nutmeg, and oats. Fold in 2 Tbsp. softened butter until crumble forms.
- Place the thawed pie crust on the cookie sheet. (This is important — the pie crust comes in a disposable pie tin, but the pie will bubble over, and you’d much rather catch it on the cookie sheet than have to clean your oven afterward.
- Pour the fruit mixture into the pie crust. Arrange small pieces of butter evenly on top, then top with crumble topping.
- Bake at 425 degrees F for 30 minutes.
- Remove pie from oven. Reduce oven temperature to 350 degrees F.
- Fold small strips of aluminum foil (approximately 1.5 x 4 inches) around the edge of the pie to cover the crust. This will keep it from getting too brown.
- Return pie to the oven and bake for 30 minutes at 350 degrees F.
- Remove aluminum foil and bake for an additional 5-10 minutes until crust and crumble-topping are golden brown and fruit is bubbling.
- Allow to cool for about 4 hours before slicing. This pie can also be made the night before and refrigerated until ready to serve.
Source:
Adapted from Emeril’s recipe for Apple Blueberry Pie.