Gluten-Free Sugar Plum Apple Currant Pie is a must-try dessert! This easy-to-make pie recipe shows you how to create a delicious gluten-free pie crust using pecans, brown sugar, and gluten-free flour. The fruit filling, made with apples, plums, and currants, is tossed with sugar and spices to create the perfect balance of sweet and tart. I promise, no one will be able to tell it’s gluten-free!
Gluten Free Sugar Plum Apple Currant Pie
You guys, this Sugar Plum Apple Currant Pie is absolutely incredible. The buttery, flaky crust and the perfectly spiced fruit filling come together in the most delicious way. Honestly, I could barely stop myself from eating slice after slice—it’s that good.
Even though it’s gluten-free, you’d never guess. While many gluten-free recipes can have a distinct texture, this pie has the same satisfying crunch and flavorful filling as any traditional fruit pie—just like my fresh blueberry pie .
The pie crust is super easy to make and tastes amazing! Since this entire recipe is gluten-free, the crust is made with a blend of pecans, brown sugar, and gluten-free flour. I have to say, this is my favorite gluten-free pie crust because it holds up beautifully when baked.
This delicious pie is filled with a sweet and spiced apple-plum mixture. Honeycrisp apples are my go-to for this recipe, but feel free to use any variety you have on hand.
This pie will wow you with its perfect balance of sweet and tart flavors. It’s sure to impress everyone, even those who don’t follow a gluten-free diet! I hope you like it!
How to Make a Gluten Free Sugar Plum Pie
In a food processor, combine pecans and brown sugar until the mixture is grainy and well blended. Add flour, butter, vanilla, egg, and salt, and pulse until a dough forms into a ball.
Press the dough into a buttered pie pan, then cover and chill in the freezer for at least 30 minutes. You can also freeze the dough for up to a week if you want to make the crust ahead of time.
While the crust chills, peel and thinly slice the apples by hand or using a food processor. Remove the pits from the plums and slice them thin too. Combine the apples, plums, and currants in a large bowl. Add the flour, sugar, cinnamon, cloves, allspice, and lemon juice, then toss everything together to coat the fruit evenly.
Once the crust is chilled, use a fork to poke a few holes in the bottom. Pour the fruit filling into the pie crust.
Bake for 60 minutes, or until the filling is bubbling and the crust is golden brown. Let the pie cool for 15 minutes before serving. If desired, sprinkle powdered sugar on top for an extra touch!
Serve and enjoy this delicious Gluten Free Sugar Plum Apple Currant Pie!
Storing Leftover Pie
Store apple pie in the fridge, covered with a lid or plastic wrap, for up to 4 days. If left out overnight, it’s fine, but be sure to refrigerate it after that. To keep the crust from getting stale, always cover the pie, whether on the counter or in the fridge.
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Ingredients
For the crust:
- ▢ 1/2 cup pecans
- ▢ 1/2 cup brown sugar
- ▢ 1 cup all purpose gluten free flour
- ▢ 6 tablespoons butter softened
- ▢ 1 teaspoon vanilla
- ▢ 1 egg
- ▢ 1/4 teaspoon salt
For the pie:
- ▢ 4 apples (i use honeycrisp apples)
- ▢ 3 plums
- ▢ 1/4 cup currants or raisins
- ▢ 2 tablespoons all purpose gluten free flour
- ▢ 1 tablespoon sugar
- ▢ 1 teaspoon cinnamon
- ▢ 1/4 teaspoon ground cloves
- ▢ 1/4 teaspoon allspice
- ▢ Juice of half a lemon
Instructions
- Preheat oven to 350 degrees F and butter a 9 inch pie pan. Set aside.
For the crust:
- Combine pecans and brown sugar in a food processor until grainy and well combined. Add in flour, butter, vanilla, egg and salt and pulse until a ball forms.
- Press dough into the buttered pie pan and chill in the freezer for at least 30 minutes, covered. This dough can be frozen up to a week if you want to make the crust ahead of time.
For the pie:
- While the crust chills, peel the apples and then thinly slice them by hand or with a food processor. Remove pits from plums and slice them into thin pieces too. Add apples, plums and currants into a large bowl.
- Add flour, sugar, cinnamon, cloves, allspice and lemon to fruits in bowl. Toss pie filling so everything is combined.
- Using a fork, poke a few holes in the bottom of the frozen pie crust and then pour the fruit filling into the pie crust.
- Bake for 60 minutes or until the filling is bubbling and crust is golden brown.
- Allow to cool for 30 minutes before cutting into slices, this will help the pie set. Sprinkle powdered sugar on top if desired.
Irresistible Gluten-Free Sugar Plum Apple Pie
Ingredients
For the crust:
- 1/2 cup pecans
- 1/2 cup brown sugar
- 1 cup all purpose gluten free flour
- 6 tablespoons butter softened
- 1 teaspoon vanilla
- 1 egg
- 1/4 teaspoon salt
For the pie:
- 4 apples (i use honeycrisp apples)
- 3 plums
- 1/4 cup currants or raisins
- 2 tablespoons all purpose gluten free flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Juice of half a lemon
Instructions
- Preheat oven to 350 degrees F and butter a 9 inch pie pan. Set aside.
For the crust:
- Combine pecans and brown sugar in a food processor until grainy and well combined. Add in flour, butter, vanilla, egg and salt and pulse until a ball forms.
- Press dough into the buttered pie pan and chill in the freezer for at least 30 minutes, covered. This dough can be frozen up to a week if you want to make the crust ahead of time.
For the pie:
- While the crust chills, peel the apples and then thinly slice them by hand or with a food processor. Remove pits from plums and slice them into thin pieces too. Add apples, plums and currants into a large bowl.
- Add flour, sugar, cinnamon, cloves, allspice and lemon to fruits in bowl. Toss pie filling so everything is combined.
- Using a fork, poke a few holes in the bottom of the frozen pie crust and then pour the fruit filling into the pie crust.
- Bake for 60 minutes or until the filling is bubbling and crust is golden brown.
- Allow to cool for 30 minutes before cutting into slices, this will help the pie set. Sprinkle powdered sugar on top if desired.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
