My family insists that we have this every Thanksgiving. They don’t seem to notice that there is no pie crust. They enjoy the apples and the crispy topping. But it is also good with a crust. Use a 10” pie crust that is blind baked. Pie can be made early in the morning and heated up during dinner, all ready to serve warm with vanilla ice cream.
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Ingredients
Apple Mixture
- 1/4 to 1/2 cup sugar
- 1 Tbsp GF flour
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup cider
- 1 bag Macintosh apples, less 3 apples, sliced thin 1/2 peck or 4 quarts
Streusel Topping
- 1 cup sugar
- 2/3 cup GF flour
- 1 tsp cinnamon
- 1/2 cup butter, softened
Ingredients
Apple Mixture
Streusel Topping
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Instructions
- For the apple mixture, stir together the dry ingredients and cider, then combine with apple slices.
- Make Streusel topping: Mix all ingredients with pastry mixer until looks like coarse corn meal.
- Place apple mixture in 10” pie plate. Top with Streusel.
- Bake at 425 degrees for 20 minutes, and then at 375 degrees for 20 minutes or until apples are soft.
Recipe Notes
Streusel topping can be made ahead and kept in refrigerator. Bring to room temp before using. Is also a good topping for fruit cobblers in the summer.