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Get ready to impress with this gluten-free Dutch apple pie, the perfect combination of buttery crust, gooey cinnamon apple filling, and a sweet crumble topping. Made with a flaky gluten-free pie crust and a trio of apples, this dessert will steal the spotlight at any holiday meal.
For other fruit desserts perfect for fall, try snickerdoodle apple pie bars, cranberry oatmeal bars, and apple banana bread.
Table of Contents
If there’s a staple Thanksgiving Pie (aside from pumpkin pie), it’s an apple pie or apple pie bars.
This Dutch apple pie uses a blend of Granny Smith, Gala, and Honeycrisp apples for a balance of tart and sweet. The crust is a gluten-free dream: buttery, flaky, and easy to work with, even for beginners.
If you couldn’t tell by my gluten free coffee cake, apple banana bread, or pumpkin streusel muffins. I have a thing for crumb topping. It’s so much better than a second crust on this apple pie recipe!
It’s also a great make-ahead dessert, as the flavors deepen after a day or two in the fridge.
Need another gluten-free Thanksgiving dessert? Try dairy-free chocolate pie, cranberry oatmeal bars, or maple pecan cookies.
Ingredients You Need
Here are the ingredients for the pie crust. The list seems like but there’s many duplicates in each layer of the pie! Jump to the recipe card for exact measurements.
Gluten-Free Pie Crust
- Gluten-Free Flour Blend: Look for one with xanthan gum for structure.
- Unsalted Butter: Cold is key for a flaky crust.
- Granulated Sugar & Salt: Enhances flavor.
- Cold Water: Helps bind the dough; don’t substitute!
Apple Filling
- Apples: Granny Smith, Gala, and Honeycrisp are a great combo.
- Granulated & Light Brown Sugar: Sweetens the filling and creates a gooey texture.
- Gluten-Free Flour: Thickens the filling.
- Lemon Juice: Brightens the flavors.
- Cinnamon & Nutmeg: Adds warmth and spice.
- Vanilla Extract: For a touch of sweetness.
Gluten Free Crumb Topping
- Gluten-Free Flour: Keeps the crumble light.
- Granulated & Brown Sugar: Sweetens the topping.
- Cinnamon & Salt: Balances the flavors.
- Unsalted Butter: Holds the crumble together.
How to Make Gluten-Free Dutch Apple Pie
Here are the simple steps, with photos, to make dutch apple pie gluten free. Skip to the recipe card for the printable version.
Step 1. Prepare the Crust. Combine the dry ingredients, cut in butter, and mix in water until dough forms. It will be crumbly, do not add more water than needed.
Step 2. Chill the Crust. Turn it out onto a work surface and form the dough into a disk. Add a tiny bit of water if needed to bring it together. Wrap in plastic wrap and chill for at least 2 hours or up to 3 days.
Step 3. Cook the Filling. Combine apples, sugars, and spices in a large pot; cook until softened, then cool.
Step 4. Make the Crumb Topping. Mix flour, sugars, and butter until crumbly.
Step 5. Roll Out the Crust. Roll the pie crust out into a 12-inch circle about 1/4 inch thick. Roll it back onto the rolling pin to lift it and transfer it to the pie dish.
Step 6. Flute the Edges. Cut off any uneven or excess pieces of pie crust. To flute the edges, press your knuckle in between your thumb and pointer finger on the other hand, working around the entire crusth.
Step 7. Assemble. Add the pie filling and sprinkle generously with the crumb topping.
Step 8. Bake. Start at 400°F, then lower to 375°F until golden brown. Let it cool completely before serving.
Expert Tips for Gluten Free Pie
- Keep it cool: Always use cold butter and water for the crust to ensure flakiness. Don’t overwork the dough with your hands because it will warm it up.
- Don’t skip chilling: Chilling the dough helps prevent shrinkage while baking.
- Pile the filling high: Apples shrink during baking, so pack them tightly in the crust.
- Protect the crust: Use a pie shield or foil to prevent over-browning
Recipe FAQs
Yes! If you’re short on time, store-bought crust works too. Sweet Loren’s is my favorite gluten-free pie crust, but Wholly Gluten Free makes one too.
Pink Lady, Fuji, or Braeburn are great alternatives.
Swap the butter for a plant-based butter alternative (I like Myokos). You could also use shortening instead of butter.
Make-Ahead Tips
This gluten-free Dutch apple pie is a perfect candidate for make-ahead prep! Here’s how to make it in advance:
- Crust: make this up to 3 days in advance and refrigerate or freeze for up to 3 months.
- Baked pie: make the pie all the way through and allow it to cool. Cover tightly and store at room temperature for 24 hours or in the fridge for up to 3 days.
- Freeze baked pie: Wrap tightly and freeze fully baked pie for up to 3 months. Thaw overnight in the fridge and reheat before serving.
You can serve pre-baked pie at room temperature or you can warm it in the oven at 350 for 15 minutes before serving.
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Gluten Free Dutch Apple Pie
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Ingredients
Gluten Free Pie Crust
- 1 1/2 cups gluten-free all purpose flour with xanthan gum
- 1 Tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup 1 stick, unsalted butter, cubed
- 1/4 cup cold water
Apple Filling
- 12 cups apples peeled and sliced into 1/4-inch pieces 9-10 apples
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup gluten-free flour
- 1 Tablespoon lemon juice
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
Gluten Free Crumb Topping
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free flour
- 3/4 cup unsalted butter melted
Instructions
- Make the Crust: In a large bowl, whisk together the gluten-free flour blend, sugar, and salt.1 1/2 cups gluten-free all purpose flour, 1 Tablespoons granulated sugar, 1/4 teaspoon kosher salt
- Add the cold cubed butter and toss it in the flour until each piece is coated. Using a pastry cutter or two forks to cut the butter into the dry ingredients until all flour is coated and the butter is the size of a pea. Some larger chunks of butter are okay. You can press and flatten them with your fingers.1/2 cup 1 stick, unsalted butter, cubed
- Add the cold water and mix well with a fork or rubber spatula until the dough starts coming together. The dough will seem dry, that’s okay. Don’t add any more water.1/4 cup cold water
- Turn the pie dough out onto a lightly floured work surface. Use floured hands to fold the dough into itself until the flour is fully incorporated into the fats and it starts to form a dough. Form it into a ball and flatten it into a 1-inch thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.
- Make the Filling: In a large skillet or dutch oven, stir the apple slices, sugar, brown sugar, gluten-free flour, lemon juice, cinnamon, and nutmeg together until thoroughly combined. Cover and cook on the stove over medium-low heat for 10-12 minutes, stirring frequently, until the apples begin to soften. Remove from heat and stir in the vanilla extract. Allow it to cool slightly. You can spread it out onto a large-rimmed sheet pan and place in the fridge or freezer to speed this up.12 cups apples peeled and sliced into 1/4-inch pieces, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup gluten-free flour, 1 Tablespoon lemon juice, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla
- Make the Crumb Topping: In a medium bowl, combine the sugar, brown sugar, cinnamon, salt, and gluten-free flour. Using a silicone spatula, stir in the butter. The crumble topping will be thick and crumbly.1/3 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 1/2 cups gluten-free flour, 3/4 cup unsalted butter melted
- Preheat oven to 400°F (204°C) and place a large sheet pan inside while it preheats.
- Roll out the chilled dough on a well-floured work surface. Roll the dough 2-3 times then turn it a quarter until you have a 12-inch circle about 1/4-inch thick. Carefully place the dough into a 9-inch pie dish that’s 1.5- 2 inches deep. Trim off the edges and flute or tuck the dough in with your fingers, making sure it's smooth.
- Spoon the filling into the crust. Pile them high, and pack it down tightly together. Sprinkle the crumb topping over apples.
- Remove the baking sheet from the oven and place the pie on it and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and cover the pie crust with a pie shield or foil around the edge. Continue to bake at 375 for 30-35 minutes, until the top is golden brown.
- Allow the pie to cool for 3 full hours at room temperature before serving. Cover and store at room temperature for up to 1 day or in the fridge for up to 3 days before serving. Serve room temperature or reheat at 350 for 15 minutes before serving.
Notes
- Make 1 day in advance: cool baked pie completely, wrap tightly in plastic wrap and store at room temp. Pie crust can also be prepared a day in advance and stored in the fridge.
- Make 3 days in advance: cool the baked pie, wrap tightly, and refrigerate for up to 3 days. Pie crust can also be refrigerated for up to 3 days.
- 3 months: Pie crust or the fully baked pie can be wrapped and frozen for up to 3 months. For the crust, thaw overnight in the fridge and proceed with the recipe. For the baked pie, thaw overnight in the fridge and reheat as directed above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t have much luck with the pie crust – but maybe it’s just me. Pies and I struggle sometimes. It was tough and chewy and the dough itself was much too dry to roll out well – it crumbled as I was putting it in the pan. Maybe I’ll give it another go, I truly wanted this to be THE ONE when it comes to GF pie crusts 🙂
Thanks for the feedback, Hayley!! I’ll take another look at this recipe and see if there’s something that may help. Pie crust can be so tricky!