Gluten-Free Apple Pie with Oatmeal Cookie Crust

Thanksgiving wouldn't be Thanksgiving without apple pie.

Well, that's not exactly true. In my book, it wouldn't be Thanksgiving without pumpkin pie, but apple pie is a close second.

I've had trouble, over the years, finding a gluten-free apple pie that I actually liked. There have been plenty that have been passable, but I usually find them either too sweet, too bland, or they leave me with an aftertaste of some oddly bean-tasting or too-much-tapioca flour. So when I saw a recipe for apple pie with an oatmeal cookie crust in The New Enchanted Broccoli Forest by Molly Katzen, I knew I just had to try to make the gluten-free version. It seemed just different enough to hold a world of potential. And, boy did it.

People, I have a new favorite apple pie.

I mean, check out this crust:

It's a giant oatmeal cookie, only easier to make. There's no rolling out of finicky gluten-free dough. You just throw the ingredients together and then press them down into the pan, forming a deliciously thick oatmeal cookie bottom (that doesn't fall apart!). It couldn't be easier, and it goes perfectly with the tart, slightly sweet apple filling. The crust also makes a scrumptious topping. I'm already planning to use it for my next fruit crumble.

So for this Thanksgiving dinner, I give you a slice of oatmeal-cookie apple pie!

For more gluten-free Thanksgiving recipes, check out Gluten-Free Girl and the Chef's Thanksgiving Post. You'll be overwhelmed with the cascade of gluten-free deliciousness as everyone sends in their favorite recipes. There's no need to feel deprived this holiday season!

Gluten-Free Apple Pie with Oatmeal Cookie Crust, adapted from The New Enchanted Broccoli Forest by Molly Katzen

Crust:

1 1/2 cups gluten-free rolled oats
1/2 cup gluten-free flour mix (I used this one)
1/3 teaspoon salt
3/4 teaspoon cinnamon
3 tablespoons brown sugar
1/4 cup almond meal
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted

Combine all the dry ingredients in a bowl and mix well. In a separate bowl, mix the vanilla in with the melted butter. Add the liquid ingredients to the dry and mix well. Press firmly into the bottom and sides of a 9-inch pie pan, keeping a handful of crust for the topping.

Filling:

3 medium-sized granny smith apples, thinly sliced
3 tablespoons fresh lemon juice
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon grated lemon rind
1 1/2 tablespoons cornstarch
1/4 cup brown sugar

Preheat oven to 375°F.

Put the sliced apples in a large bowl, drizzle with lemon juice and mix well. Add the spices, lemon rind, and cornstarch and mix well again. Gently stir in the sugar until well combined.

Layer the filling into the unbaked crust and sprinkle with the handful of reserved crust.

Bake for 50 minutes or until the apples are tender and the crust is golden.

Serve hot or warm. This pie is also delicious the next day (or two) reheated and served warm.

Enjoy!