Apple strudel is a traditional Austrian dessert and needs a bit more work on the strudel dough at least until I tweaked the recipe and came up with this easier version. I made apple strudel pie and if you stick with my pie crust recipe it’s also gluten-free.
I grew up on fresh baked apple strudel however it had been almost always previously frozen and picked up in the freezer aisle. There is no shame in that, kneading and stretching the strudel dough is not easy and needs work and the store bought tasted quite good at least in my memories. But if you ever had the real deal it’s hard to go back especially the filling can taste artificial and homemade is always so much better. This made me think of a reasonable compromise and I decided to skip the hard part and use my easier pie crust recipe but stick with the flavorful apple filling.
apple strudel pie
Let’s focus on the apple filling! The townspeople of Vienna agree to disagree about using breadcrumbs or not. I think everything sautéed in butter sounds just great but I bet you can easily use more almonds instead. I am not sure if lacing the apple strudel with rum is rather popular in Germany or Austria but it adds a nice flavor to the apples and also works great with the lemon and cinnamon.
- For the crust:
- 120 g / ¾ cup fine brown rice flour + a little more for kneading
- 50 g / ½ cup almond flour
- 20g / 2 tablespoons corn starch
- 2 tablespoons granulated sugar
- ½ teaspoon xanthan gum (optional, but without the crust will be crumblier)
- 115 g / ½ cup unsalted butter, cold and diced
- 1 large egg
- For the filling:
- 55 g / ½ cup unsalted butter
- 100 g / 1 cup breadcrumbs (GF if necessary)
- 100 g / ½ cup granulated sugar
- 1 teaspoon cinnamon
- 80 g / ½ cup raisins
- 2 tablespoons rum (optional)
- 2 tablespoons lemon juice
- about 2 ½ pounds apples, peeled, cored, sliced
- 60 g / ½ cup sliced or slivered almonds
- powdered sugar for dusting
- Prepare the crust: place the brown rice flour, almond flour, cornstarch, sugar, and xanthan gum in the food processor and pulse to combine. Add the butter and pulse 10 times until the butter is cut into the flours. Add the egg and pulse a couple more times. The dough should just stick together when pressed.
- Turn the dough onto a rice-floured surface and knead a few times until it comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate the dough for about 1 hour.
- Preheat your oven to 190 C / 375 F and grease your 23 cm / 9inch tart or pie pan.Roll out the dough and transfer to your pan. If the dough cracks, just pinch it back together. Fill the bottom with parchment paper and pie weights or dried beans and bake for 15 minutes.
- Make the filling: melt the butter in a large, deep skillet over medium-high heat. Add the breadcrumbs and sauté until golden brown.
- Add sugar, cinnamon, raisins, rum, lemon juice, and apples and stir well. Transfer the filling into the pre-baked pie crust, even with a spatula and bake for 45 minutes.
- Let cool on a wire rack. Sprinkle with powdered sugar before serving.