The Best Gluten-Free Dutch Apple Pie
Warm, golden, and filled with cinnamon apples, this Gluten-Free Apple Pie is everything you love about the classic fall dessert—without the gluten. With a buttery flaky crust, a gooey apple filling, and a crumbly topping, it’s a homemade apple pie you’ll want to bake all season long
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Servings: 10 slices
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 Ahead/Freezing Instructions.
- 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.
- To ensure a flaky crust keep the dough cold and use chilled butter and ice water. Warm dough will make your crust tough.
- Pile the apples high in the pie. Apples shrink as they bake, so don’t skimp on the filling.
- To protect the edges of the pie crust from browning too quickly or becoming too brown, cover it with aluminum foil or a pie shield halfway through baking
- Let the pie cool completely before slicing—it allows the filling to set.
Nutrition
Serving: 1slice | Calories: 455kcal | Carbohydrates: 66g | Protein: 5.7g | Fat: 19.1g | Cholesterol: 48.8mg | Sodium: 245mg | Fiber: 4.6g | Sugar: 23.7g
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