This Dutch Apple Pie is like a little slice of heaven. The apples bake up tender, and the crumb topping bakes into crisp, sweet, delicious bites of goodness. For another crumbly apple treat, try my Apple Oatmeal Bars.
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How to Make Gluten-Free Dutch Apple Pie:
First, you’ll need to make my gluten-free pie crust. There are several steps to making this pie crust, but overall, it is easy. It just takes some time to freeze the buttery spread and then chill the pie crust in the pie pan.
Secondly, you’ll need to peel and slice 8 apples, making roughly 8 cups. My favorite apple combination is Golden Delicious and Fuji apples. I use 4 medium-sized apples of each kind.
Pour 1 tablespoon of lemon juice over the sliced apples and stir to lightly coat, and then add sugar, gluten-free flour, and cinnamon. Thoroughly combine and set aside.
To make the streusel topping, add the brown sugar, dairy-free butter, and gluten-free flour to a medium-sized bowl and use a pastry cutter or two forks to combine the topping ingredients together until it’s mixed and crumbly.
You want your streusel topping to look like this. No worries if the crumbles are even.
Remove the chilled pie crust from the refrigerator, pour the apple filling into it, and smooth out the filling, leaving it a little higher in the center.
Next, pour the streusel topping over the apples and spread it out evenly. Then sprinkle the tablespoon of sugar over the top.
Baking Your Dutch Apple Pie:
Bake on the bottom rack at 425° for 15 minutes and then reduce the temperature to 350° and continue baking for another 35 minutes or until golden brown. You may want to rotate your pie in the oven when you reduce the temperature in case you have a hot spot in your oven; that way, the crust will bake more evenly.
Remove the pie from the oven and let cool on a wire rack and cool.
If you want to eat it warm, let it cool for at least 30-40 minutes. The center can still be very warm even then, so test a little bit at first so no one burns their mouth.
And it’s still delicious if you decide to let it completely cool. Enjoy!
Ingredient Notes
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
- Apples: My favorite combination of apples to bake this pie with is Golden Delicious and Fuji. I used 4 of each.
More gluten-free pies you’ll love
Gluten-Free Dutch Apple Pie
- Prep Time: 90 minutes
- Cook Time: 50 minutes
- Total Time: 2 1/2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Delicious gluten-free apple pie with sweet streusel topping.
Ingredients
Filling:
- 4 medium-sized Golden Delicious Apples
- 4 medium-sized Fuji apples
- ½ cup sugar
- ¼ cup gluten-free flour
- ¼ teaspoon cinnamon
- 1 tablespoon lemon juice
Streusel Topping:
- ½ cup buttery spread, cold from the fridge (Smart Balance or Earth Balance)
- 1 cup gluten-free flour
- ⅔ cup brown sugar
- 1 tablespoon sugar
Instructions
- First, you’ll need to make my gluten-free pie crust. There are several steps to making this pie crust, but overall, it is easy. It just takes some time to freeze the dairy-free butter and then chill the pie crust in the pie pan.
- Secondly, you’ll need to peel and slice 8 apples, making roughly 8 cups. My favorite apple combination is Golden Delicious and Fuji apples. I use 4 medium-sized apples of each kind.
- Pour 1 tablespoon of lemon juice over the sliced apples and stir to lightly coat, and then add sugar, gluten-free flour, and cinnamon. Thoroughly combine and set aside.
- Preheat your oven to 425° and place the oven rack in the lowest position.
- To make the streusel topping, add the brown sugar, buttery spread, and gluten-free flour to a medium-sized bowl and use a pastry cutter or two forks to combine the topping ingredients together until it’s mixed and crumbly.
- Remove the chilled pie crust from the refrigerator, pour the apple filling into it, and smooth out the filling, leaving it a little higher in the center.
- Next, pour the streusel topping over the apples and spread it out evenly. Then sprinkle the tablespoon of sugar over the top
- Bake on the bottom rack at 425° for 15 minutes and then reduce the temperature to 350° and continue baking for another 35 minutes or until golden brown. You may want to rotate your pie in the oven when you reduce the temperature in case you have a hot spot in your oven; that way, the crust will bake more evenly.
- Remove the pie from the oven and let it cool on a wire rack and cool.
If you want to eat it warm, let it cool for at least 30-40 minutes. The center can still be very warm even then, so test a little bit at first so no one burns their mouth.
Or let it completely cool, it’s still delicious. Enjoy!
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