Apple Pie with Salted Pine Nut Streusel

An irresistibly buttery, sweet, crunchy topping caps off this spiced apple pie. I developed this pie to be both delicious and safe for my dad to eat (he can't have gluten). If you don't have gluten sensitivities, you can use a traditional pie crust and regular all-purpose flour. Pine nuts make the streusel topping feel a little more special, but you can use any nuts you like; there's no need to toast them first, as they'll get browned as they bake atop the pie.

Apple Pie with Salted Pine Nut Streusel
Photo: Ann Pittman
Active Time:
20 mins
Total Time:
1 hrs 35 mins



  • 2 pounds Honeycrisp apples, peeled, cored, and cut into 1/4-inch-thick slices (about 6 cups)

  • 1 tablespoon cider vinegar

  • ½ cup granulated sugar

  • 1 ½ tablespoons cornstarch

  • 1 teaspoon ground cinnamon

  • 2 (9-in.) gluten-free pie crust (such as Wholly Wholesome), thawed if frozen


  • ¾ cup old-fashioned oats

  • 3 tablespoons gluten-free all-purpose flour

  • ½ cup brown sugar

  • ½ teaspoon ground cinnamon

  • teaspoon kosher salt

  • ½ cup pine nuts

  • 5 tablespoons unsalted butter, melted


  1. Preheat oven to 400°F.

  2. To prepare filling, place apples in a large bowl; drizzle with vinegar, and toss to coat. Whisk together granulated sugar, cornstarch, and 1 teaspoon cinnamon in a small bowl. Sprinkle over apples; toss gently to combine. Spoon filling into pie crust. Place on a foil-lined baking sheet; lightly cover top of pie with foil. Bake at 400°F for 25 minutes.

  3. Meanwhile, combine oats, flour, brown sugar, ½ teaspoon cinnamon, salt, and pine nuts in a medium bowl. Drizzle butter over mixture; toss well to moisten.

  4. Remove pie from oven and remove top piece of foil. Reduce oven temperature to 375°F. Sprinkle and pat streusel mixture evenly over apples. Bake, uncovered, at 375°F until topping is lightly browned and crisp, 30 to 35 minutes. Let pie cool at room temperature for at least 15 minutes before slicing.

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