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Gluten-Free Dutch Apple Pie {Dairy-Free Option}

By Audrey Roberts

5 from 9 votes

on Oct 24, 2019

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This Gluten-Free Dutch Apple Pie has a buttery crust, perfectly spiced apples, and a sweet crumb topping. This recipe also includes a dairy-free option.

Gluten-Free Apple Pie

Gluten-Free Dutch Apple Pie is one of my husband’s favorite pies that I make. He loves the tart apples combined with the sweet crumb topping.

I love that this gluten-free apple pie recipe is super easy to make, and the crumb topping is what makes this pie so scrumptious!

I also have a super easy recipe for making a homemade gluten-free pie crust. I promise you do not have to be a pie crust artist or master baker to make this pie.

You do not have to worry about making sure the top pie crust looks pretty or fits over your apple filling. Just sprinkle the sweet crumb topping all over the spiced apple filling and it’s ready to put in the oven!

I personally love the crumb topping better than a traditional double-crust pie. I really like the crunchiness and sweetness the streusel topping adds to the gluten-free apple pie.

You can see how easy it is to make this gluten-free apple pie in the recipe video.

How To Make Gluten-Free Apple Pie

The first step in making a gluten-free apple pie is to make the gluten-free pie crust.

• Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
• In a large bowl, combine the flour, salt, and sugar.
• Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined. (photo 1)
• Add the cold water and egg to the mixture and mix fully combined and the dough starts to form.
• Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour. (photo 2,)
• Remove from the refrigerator and let stand at room temperature for 15 minutes. (photo 3)
• Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour.
• Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper. (photo 4)
• Roll out the dough into a circle. (photo 5)
• Carefully place the crust into a greased 9 1/2-inch pie deep dish pan (“1 1/2-2-inch deep). (photo 6)
• Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.
• Place the pie crust into the refrigerator while preparing the pie filling.

The second part of making a gluten-free apple pie crust is making the apple pie filling and crumb topping.

• Preheat oven to 425°F.
• Peel and thinly slice apples.
• Add the sliced apples to a large bowl and sprinkle with lemon juice and toss to coat apples.
• In a small bowl, stir together sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle mixture over apples and toss until apple slices are evenly coated.
• Pour apple mixture into the prepared pie crust.
• In a medium bowl, combine the topping ingredients with a fork or pastry blender until the mixture resembles small crumbs. Sprinkle apple filling with topping.
• Place the pie pan on a baking sheet. Cover the pie crust edge with a 3″ aluminum foil strip, to prevent over-browning.
• Bake on the middle rack for 30 minutes.
• Remove the foil from the crust and then cover the top of the pie loosely with aluminum foil and bake for an additional 20 minutes, until pie crust and crumb topping, are deep golden brown
  and the filling begins to bubble.
• Transfer to a cooling rack and allow pie to cool for 2–3 hours at room temperature before serving.
• Cover leftovers and either store at room temperature for up to 24 hours then place in the refrigerator. (I like my apple pie cold, so I refrigerate the pie after it’s cooled)

What Is The Best Type Of Apples To Make A Gluten-Free Apple Pie?

My favorite type of apples to make apple pie are Grann Smith apples. I love the tart flavor of these apples. Granny Smith apples are also crisp and will not get mushy when you bake them.

If you want a less tart and sweeter apple, try Honey Crisp Apples. They are my favorite type of apples. Honey Crisps are crisp and sweet and are perfect for eating or for use in baking.

Another option is Gala Apples. They are crisp and not overly sweet. Gala Apples are great for baking because they are a firm apple that is also sweet.

Should I peel the apples to make an apple pie?

Yes, you will need to peel the apples before you thinly slice them! The skins of the apples do not break down when baking and make for a tougher texture.

I use a vegetable peeler to peel the apples. I then use an apple slicer that cores and slices the apples into pieces. Then I slice each apple pie into thirds.

You will need six cups of thinly sliced apples. I used 6 Granny Smith Apples.

Gluten-Free Flour

This gluten-free apple pie is made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get gummy baked goods!

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Tip For Measuring Gluten-Free Flour

Gluten-free flour is different than traditional wheat flour. The best way to measure gluten-free flour is the “spoon & level” method.

I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

What Is The Best Type Of Pie Pan Pan To Bake A Gluten-Free Pie In?

I bake all of my pies in a 9 1/2 inch deep pie pan. A deep-dish pie pan is 1-1/2 to 2 inches deep.

Can I Use A Store Bought Gluten-Free Pie Crust For This Recipe?

You sure can, but I promise making a homemade gluten-free pie crust is so worth it!

Can I Make The Pie Crust Ahead Of Time?

You sure can! Just either leave the dough ball in the refrigerator until it’s time to make the pie, or you can roll out the pie dough and place in the pan and cover and refrigerate.

Gluten-Free And Dairy-Free Apple Pie

I have also included a dairy-free option for this gluten-free apple pie recipe. There are three of us that are also dairy-free in my family (me included).  So now, you too can enjoy a gluten-free and a dairy-free apple pie.

For the dairy-free version of this recipe, I used Smart Balance butter.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance butter.

Gluten-Free Pie Recipe

This gluten-free dutch apple pie is easier to make than a classic double-crusted pie and makes the perfect dessert for the Fall season and the Holidays!

More Gluten-Free Dessert Recipes To Try!

• Gluten-Free Mini Cheesecakes
• Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
• Gluten-Free Apple Crisp {Dairy-Free Option}

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★Did you make this recipe? Please give it a star rating below in the comments!★

5 from 9 votes

Gluten-Free Dutch Apple Pie {Dairy-Free Option}

By: Audrey Roberts

Servings: 10 servings

Prep: 1 hour hr 25 minutes mins

Cook: 50 minutes mins

This Gluten-Free Dutch Apple Pie has a buttery crust, perfectly spiced apples, and a sweet crumb topping. This recipe also includes a dairy-free option.

Ingredients 

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Gluten-Free Pie Crust

• ▢ 1 1/4 cup all-purpose gluten-free flour , I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• ▢ 1/2 teaspoon xanthan gum, leave out if your flour already had it in it
• ▢ 2 tablespoons granulated sugar
• ▢ 1/4 teaspoon salt
• ▢ 1/4 cup unsalted butter, very cold, dairy-free use Smart Balance butter
• ▢ 1/4 cup shortening, chilled, I used Crisco
• ▢ 1 large egg
• ▢ 1/4 teaspoon apple cider vinegar
• ▢ 3 tablespoons ice-cold water

Apple Filling

• ▢ 6 cups thinly sliced apples, I like Granny Smith Apples
• ▢ 1 tablespoon lemon juice
• ▢ 2/3 cups granulated sugar
• ▢ 1/4 cup gluten-free all-purpose flour
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/8 salt salt

Crumb Topping

• ▢ 1 cup gluten-free all-purpose flour
• ▢ 1/2 cup light brown sugar, packed
• ▢ 1/2 cup unsalted butter, , dairy-free use Smart Balance Butter

Cook ModePrevent your screen from going dark

Instructions 

• Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.
• In a large bowl combine the flour, salt, and sugar. Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined. (photo 1)
• Add the cold water and egg to the mixture and mix fully combined and the dough starts to form.

  If you don't have a stand-up mixer or hand mixer you can still make this crust the traditional way. The traditional way of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.
• Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.
• Remove from the refrigerator and let stand at room temperature for 15 minutes.
• Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper.
• Roll out the dough into a circle.
• Carefully place the crust into a greased 9 1/2-inch pie deep dish pan (“1 1/2-2-inch deep). Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.

  Place the pie crust into the refrigerator while preparing the pie filling.
• Preheat oven to 425°F.
• Add apples to a large bowl and sprinkle with lemon juice and toss to coat apples.
• In a small bowl, stir together sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle mixture over apples and toss until apple slices are evenly coated. Transfer apple mixture into pie crust.
• In a medium bowl, combine the topping ingredients with a fork or pastry blender until the mixture resembles small crumbs. Sprinkle apple mixture with topping.
• Place the pie pan on a baking sheet. Cover the pie crust edge with a 3" aluminum foil strip, to prevent over-browning.
• Bake on the middle rack for 30 minutes. Remove the foil from the crust and then cover the top of the pie loosely with aluminum foil and bake for an additional 20 minutes, until pie crust and crumb topping are deep golden brown and filling begins to bubble.
• Transfer to a cooling rack and allow pie to cool for 2–3 hours at room temperature before serving. Enjoy!
• Cover leftovers and keep at room temperature for 24 hours or refrigerated for up to 4 days.

Video

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• For the dairy-free option I used Smart Balance butter. 
• I used a 9 1/2-inch deep dish pie pan. If your pie pan is not a deep dish, you may want to use 1-2 less apples.
• I recommend using Granny Smith Apples.
• Cover leftovers and keep at room temperature for 24 hours or refrigerated for up to 4 days.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 60gProtein: 4gFat: 21gSaturated Fat: 10gCholesterol: 58mgSodium: 82mgPotassium: 103mgFiber: 5gSugar: 35gVitamin A: 497IUVitamin C: 4mgCalcium: 49mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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