Gluten-Free Dutch Apple Pie
This gluten-free dutch apple pie is a perfect dessert any time of year.
I’m a pie girl. I love most pies, sweet or savory it doesn’t matter. A flaky crust, delicious filling what’s not to love. This Gluten-Free Dutch Apple Pie is perfect any time of year. It’s great for a picnic in the summer, or just as delicious on a fall holiday table. You can even take a short cut and buy the crust ready made and save time.
I’m all about simple ingredients that you have laying around the house for baking. This pie has nothing fancy in it, but the combiniation of ingredients is so delicious and dreamy.
Why You'll Love This Recipe
- You can make it gluten-free or the regular way
- The pie dough can be your favorite homemade recipe or store bought ready to bake
- Easy to find ingredients
- Yummy streusel topping
Ingredients
FOR THE CRUST
Store bought pie dough, pie mix ( this is my favorite gf option Bob’s Red Mill Gf Pie Crust Mix), or your favorite homemade recipe.
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FOR THE PIE
Apples – Honeycrisp, jonagold, granny smith, or your favorite baking apple
Lemon Juice – Use fresh squeezed and not the bottled stuff
Sugar – Granulated Sugar
Brown Sugar – You can use light or dark brown sugar
Cinnamon
Nutmeg
Flour – Â All-Purpose or gluten-free flour can be used here, or cornstarch.
FOR THE TOPPING
 Flour – All-purpose or gluten-free flour
Sugar – Regular granulated sugar
Brown Sugar – Light or dark brown sugar
Butter or Oil – Unsalted and melted butter or canola, vegetable or coconut will work
Caramel Sauce (Optional) – To drizzle over the pie, you can use store bought or homemade
Instructions
- Â Make the pie crust to package directions or prepare ready made pie crust onto the pie plate, or use your favorite pie crust recipe.Â
2. Â As the pie crust chills, peel, core, and slice the apples in half moon shapes. I generally peel all of them first, then go back and slice them. Sliced apples work better for this pie than diced apples.Â
3. Â Next, add the sliced apples to a bowl and add all the spices, lemon juice, sugar, brown sugar, the flour, or cornstarch to thicken up the juices as the pie bakes.
4. Â Mix to make sure all the apples are coated in the spices, then set it aside.Â
5. Â Combine the gluten-free flour (or all-purpose flour), sugar, brown sugar to a bowl and mix well. Slowly add the oil or melted butter until you have a nice mix of large and small pieces. Set aside.
6. If needed roll the dough out onto a flour dusted surface to a 12-inch circle.
7. Transfer to the pie plate, then shape the edges as you like.
8. Fill with the apple mixture in an even layer.
9. Sprinkle the streusel topping evenly over the apples.
10. Place the pie plate onto a baking sheet to prevent any spilling while the pie bakes, and for getting the pie easily in and out of the oven.
11. Bake for an hour or until golden and the apples are bubbly.
NOTE: If the top is browning too quickly cover loosely with aluminum foil until the pie is cooked through.
12.  Once the pie has cooled, you can drizzle with caramel sauce I like to use this one https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ or you can buy some and sprinkle with flaky sea salt. It’s optional of course but is a nice touch if you have it on hand.
Recipe Substitutions
You can use regular all-purpose flour instead of gluten-free flour
Butter can be substituted in place of the oil in the streusel topping. Use code melted butter.
Storage Tips
Store the pie in the refrigerator up to 4 days.
Gluten-Free Dutch Apple Pie
Equipment
- 9 inch Pie plate
Materials
For The Crust
- 1 9 inch Store bought pie crust, or your favorite pie crust recipe I like to use Bob's Red Mill Pie Crust Mix (GF)
For The Filling
- 6 cups Baking apples, (honeycrisp, jonagold, etc.) peeled cored and sliced into half moons About 4-5 large apples
- 1 tbsp Lemon juice
- 1/2 cup Granulated sugar
- 1/4 cup Packed brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 3 tbsp Gluten-free Flour can sub in arrowroot
Streusel Topping
- 3/4 cup Gluten-free Flour
- 1/8 cup Granulated Sugar If you don't have an 1/8 measuring cup you can just eyeball it. It's half of a 1/4 cup.
- 1/4 cup Brown Sugar, packed
- 2 tbsp Melted Butter or Oil Canola, Vegetable
Instructions
- Pre-heat oven to 400°F. Grab a 9 inch pie plate.
- Prepare the pie dough.
Make Apple Filling
- Peel, slice, and core the apples and add to a large bowl.
- Add lemon juice, sugar, brown sugar, gluten-free flour (or cornstarch), ground cinnamon, and nutmeg. Mix well and set aside.
Make The Streusel Topping
- Add gluten-free flour, sugar brown sugar to a bowl and mix well. Slowly add the butter/oil until you have a nice mix of large and small pieces. Set aside.
Assemble the pie
- Add pie crust to the pie plate.
- Add the apple filling onto the pie crust.
- Top the pie evenly with the streusel topping.
- Place the pie on a rimmed baking sheet to catch any spills.
- Bake for 1 hour or until golden and apples are bubbly. If the top is browning to quickly cover loosley until pie is cooked through.
- Once cooled. Drizzle caramel sauce and sprinkle flaky sea salt over pie.
- Let pie cool an hour before slicing.
- Store leftovers in the refrigerator.
Nutrition
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