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.
Course Dessert
Cuisine American
Keyword gluten-free apple pie, gluten-free dairy-free apple pie, gluten-free dutch apple pie
1 ¼cupall-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.)
½teaspoonxanthan gum(leave out if your flour already had it in it)
2tablespoonsgranulated sugar
¼teaspoonsalt
¼cupunsalted butter, very cold(dairy-free use Smart Balance butter)
¼cupshortening, chilled(I used Crisco)
1largeegg
¼teaspoonapple cider vinegar
3tablespoonsice-cold water
Apple Filling
6cupsthinly sliced apples(I like Granny Smith Apples)
1tablespoonlemon juice
⅔cupsgranulated sugar
¼cup gluten-free all-purpose flour
2teaspoonsground cinnamon
¼teaspoonground nutmeg
⅛saltsalt
Crumb Topping
1cupgluten-free all-purpose flour
½cuplight brown sugar, packed
½cupunsalted butter(, dairy-free use Smart Balance Butter)
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 ½-inch pie deep dish pan (“1 ½-2-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 ½-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.