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Gluten Free Dutch Apple Pie

This homemade Dutch apple pie features a flaky gluten-free pie crust filled with tender cinnamon-spiced apples and topped with a buttery coconut sugar crumble. It’s a cozy, from-scratch dessert with the perfect combination of juicy apples, warm spices, and a crisp, crumbly topping.
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Prep Time 45 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

Ingredients
  

Apple Filling

Crumble Topping

Instructions
 

Prepare & Par Bake the Pie Crust

  • Prepare the gluten-free pie crust according to the recipe here.
    1 homemade gluten free pie crust
  • Roll it out, and transfer it to a 9-inch pie dish. Trim and crimp the edges, then chill for 20–30 minutes while the oven preheats to 375°F.
  • Once it has cooled, line the crust with parchment paper and fill with pie weights or dried beans.
  • Bake for 10 minutes, then carefully remove the parchment and weights, brush the inside and edges with egg white and bake for another 3 minutes, until the bottom looks dry and set but is not fully browned.
  • Remove from the oven and let cool for about 10 minutes before adding the apple filling.

Prepare the Crumble Topping

  • Add the gluten-free flour, coconut sugar, cinnamon, nutmeg, and salt to a medium bowl and stir together. Pour in the melted butter and mix until the flour mixture forms crumbs. Leave some larger pieces for that classic buttery streusel texture. Place the crumble in the fridge while you prepare the apples.
    1 cup Bob's Red Mill Gluten Free 1 to 1 Flour, 1/3 cup coconut sugar, 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/2 tsp sea salt, 8 tbsp unsalted butter

Prepare the Apple Filling

  • Peel, core, and slice the apples. I love to use an apple peeler corer slicer. It makes this step go so fast!
    2 1/2 pounds organic apples, 1 tbsp fresh lemon juice, 1/4 cup coconut sugar, 1 tsp ground cinnamon, 2 tbsp arrowroot powder
  • Add the apple slices to a large bowl and toss with the lemon juice. Add the coconut sugar, cinnamon, and arrowroot powder to the sliced apples. Toss until all of the apples are evenly coated

Assemble the Pie

  • Transfer the apple mixture to the prepared pie crust, arranging the sliced apples in an even layer and slightly mounding them toward the center. Sprinkle the crumble topping evenly over the top of the apples. Don't press it down.

Bake

  • Bake at 350°F for 40–50 minutes, or until the apples are tender, the filling is bubbling, and the crumble topping is golden brown. If the edges of the crust or the top are browning too quickly, loosely cover them with aluminum foil. I recommend doing this about 20 minutes into baking.

Notes

  • Use cold ingredients for the crust. Keep the butter, egg, and water cold when making the pie crust. Cold ingredients help prevent the butter from melting into the dough before baking, resulting in a flakier, more tender crust.
  • Don’t skip the par-bake. Par-baking the gluten-free crust helps prevent the apple filling from creating a soggy bottom.
  • Watch the crust as it bakes. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil.
  • Look for bubbling filling. The pie is done when the apples are tender and the filling is visibly bubbling around the edges.
  • Let it cool before slicing. Cool the pie for at least 3 hours so the filling has time to thicken and set for cleaner slices.
Keyword gluten free dutch apple pie recipe
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