Gluten-Free Dutch Apple Pie
There are few desserts more comforting than a slice of homemade apple pie, but Dutch Apple Pie takes it to the next level. Instead of a second crust, you get a golden, buttery streusel topping that bakes into sweet, crumbly perfection. And the best part? This version is gluten free, so everyone at the table can enjoy it!
Want more gluten free apple desserts? You’ll love No-Bake Apple Cheesecake Bars or Gluten Free Apple Turnovers.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Moderate
In my house, once apple-picking season rolls around, this is the pie I bake first. It has all the cinnamon-spiced apples of a classic pie, but with the extra crunch of streusel that makes each slice taste like pie and crisp in one. It’s a holiday-worthy dessert that feels just as cozy on a chilly Sunday afternoon.
You might know and love all-American apple pie, with its two flaky and buttery layers of crust and a filling jam-packed with cinnamon-sugar-coated apples. But I love this version even more -Team Crumb Topping because streusel makes any dessert even better!
Why You’ll Love This Gluten Free Dutch Apple Pie
This will become your favorite gluten free apple pie for so many reasons…
- Best of both worlds. You get the flaky crust of a classic pie and the crumbly streusel topping of an apple crisp all in one bite!
- Seasonal showstopper. With warm spices and tender apples under that golden streusel, this pie feels just right for fall holidays, Sunday dinners, or anytime you want something cozy.
- Foolproof gluten free dessert. If you’re a pie person, my surefire gluten-free pie crust recipe makes it easy as pie to make a crust with the flavor and texture of a traditional pie! And the topping also turns out just right with gluten free flour, as well. So it’s the perfect allergy-friendly dessert for fall gatherings when apples are in season.
Recipe Ingredients
If you’re a regular gluten-free baker, chances are you have most, if not all, of the ingredients for this apple crumb pie on hand. Here is a rundown of the ingredients you’ll need for gluten-free Dutch apple crumb pie. The full amounts and step-by-step instructions are in the recipe card further down in the post.
- Gluten-free pie crust. Here’s the best recipe to make your own crust. You’ll need half of this recipe for just the bottom crust. Pop the other half in the freezer for another time, or use it to make a Gluten Free Pumpkin Pie. You can also use a mix like the one from King Arthur Flour, or a pie shell from the freezer section of the grocery store.
- Apples. I like tart Granny Smith apples, which hold their shape well after baking.
- Lemon juice. For a bit of brightness to cut through some of the sweetness in the filling. Lemon also helps prevent the apples from turning brown after slicing.
- Granulated sugar.
- Gluten–free all-purpose flour. I usually use Bob’s Red Mill 1-to-1 blend in this recipe.
- Cinnamon.
- Ground ginger.
- Nutmeg. Just a dash adds tons of warming flavor to your pie filling.
- Brown sugar. This gives a rich caramel flavor to the streusel topping.
- Butter. Use unsalted butter and make sure it’s nice and soft when making the streusel.
How to Make Gluten-Free Dutch Apple Pie
Start by making the gluten-free pie crust. Then whip up the filling and three-ingredient streusel topping with these simple steps:
- Prepare the crust: Preheat the oven to 400°F. Meanwhile, make the gluten-free pie dough using this recipe. Roll it out and press it into a pie plate. Parbake it with weights for 15 minutes, then without weights for another 5-10 minutes. Remove from the oven and increase the temperature to 425°F.
- Prepare the apples: Peel and thinly slice the apples into a medium mixing bowl. Add the lemon juice and stir to coat the apples in the juice.
- Make the filling: In a separate bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Add this mixture to the apples and stir to coat.
- Make the streusel topping: In a new bowl, combine the softened butter with the flour and brown sugar. Use a fork or a pastry cutter to break the butter into a sandy texture. Leaving some larger and some smaller chunks adds a nice texture to your pie.
- Fill the pie: Place the pie pan with the par-baked crust on a baking sheet to catch any drips during baking. Fill the crust with the apple slices. Top the apples with a generous layer of crumb topping.
- Bake the pie: Bake the pie for 30 minutes. Then cover the pie with aluminum foil and bake for another 15 minutes. The pie is done when the topping is golden brown.
- Cool and serve: Let the pie cool for 2 hours on a cooling rack before serving with ice cream or whipped cream.
Tips and Troubleshooting
Here are some simple tips to make sure your apple crumb pie comes out perfectly:
- Avoid a soggy bottom. Don’t skip the par-baking step, giving the crust a head start so it stays flaky, not soggy. You can also brush it with a little egg white to create a moisture-proof seal.
- Use the right apples. Firm and tart apples like Granny Smith are good for baking. You can also try Honeycrisp or a mix of both for a more complex flavor. Sweeter or softer apples may break down and turn mushy during baking.
- Cut apples the same size. Make sure to cut the apples into evenly-sized pieces. Otherwise, the pie may not cook evenly. If you want quick and consistent results, try an apple peeler and corer.
- Soften the butter for the streusel. A quick way to soften cold butter is to heat a plate and bowl under hot water. Place the unwrapped butter on the warm plate and cover with the warm bowl. Let it sit for about 10 minutes, remove the bowl, and your butter should be nice and soft!
- Check your streusel texture. If it’s too sandy, add another tablespoon of softened butter. If it’s too wet, mix in a little more flour.
- Bake smart. You’ll want to place your pie pan on a baking sheet in case any crumbs fall off or juices bubble over. If your oven has hot and cold spots, turn the pie halfway through baking. And, if the crust or streusel starts browning too fast, tent with foil.
- Let it cool. Cooling the pie for 2 hours helps the filling settle and any hot liquid get reabsorbed into the apples to thicken the filloing. It’s worth the wait!
How to Store Leftover Apple Pie
Store leftovers in an airtight container for up to four days. It makes a delicious breakfast! You can enjoy your gluten-free Dutch apple pie cold or reheat it in the microwave or oven to serve.
Can I Freeze Dutch Apple Pie?
I do not recommend freezing leftover pie. Plus, it’s so good, you’ll want to eat it ASAP!
Serving Suggestions
A warm slice straight out of the pan is definitely more than enough deliciousness, but a dollop of cold whipped cream is also a lovely addition! Here are more ways to enjoy your apple crumb pie…
- A la mode. Serve your warm crumb-topped Dutch apple pie with your favorite ice cream (why not double-down on apple flavor with my no-churn caramel apple ice cream or take vanilla to the next level with vanilla bean cheesecake ice cream?).
- Sauce it up. For something a little bit extra, give your Dutch apple pie a drizzle of homemade caramel sauce or thick and rich dulce de leche. Or try the bourbon vanilla sauce from my gluten free bread pudding!
- Sweet and savory. Some people love the combination of apple pie and cheddar cheese. So if that’s your thing, go for it.
More Gluten-Free Pie Recipes
Gluten-Free Dutch Apple Pie
Ingredients
- half recipe prepared gluten free pie dough
Apple Pie Filling:
- 6 cups peeled and thinly sliced apples (I recommend Granny smith)
- 2 Tablespoons fresh lemon juice
- ⅓ cup granulated sugar
- ¼ cup gluten free 1-to-1 all-purpose flour blend (I used Bob’s Red Mill)
- 1 Tablespoon cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ⅛ teaspoon salt
Crumb Topping:
- 1 cup gluten free 1-to-1 all-purpose flour blend (I used Bob’s Red Mill)
- ½ cup brown sugar
- 1/2 cup (1 stick) unsalted butter , softened
Instructions
- Preheat the oven to 400°F. Prepare half recipe prepared gluten free pie dough. Press the dough ball into a pie plate. Cover the crust with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes, then remove the pie weights. Prick the pie crust with a fork and bake for 5-10 more minutes. Set aside while you prepare the pie filling, and increase the oven temperature to 425°F.
- Peel, de-core and thinly slice your apples so that you end up with 6 cups peeled and thinly sliced apples. Place them in a medium-sized bowl. Gently drizzle 2 Tablespoons fresh lemon juice over the apples. With a large spoon, gently toss to coat the apples.
- Sprinkle ⅓ cup granulated sugar, ¼ cup gluten free 1-to-1 all-purpose flour blend, 1 Tablespoon cinnamon, ¼ teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and ⅛ teaspoon salt evenly over apple slices and toss again to coat. Set aside.
- In a small bowl, prepare the crumb topping by combining 1 cup gluten free 1-to-1 all-purpose flour blend, ½ cup brown sugar, and 1/2 cup (1 stick) unsalted butter. Create a sandy texture by cutting the butter with a fork or pastry cutter.
- Place your pie plate with your prepared crust on a baking sheet (this will help catch any spillage from baking). Pour the coated apple slices into the bottom of the pie crust and top with crumb topping mixture.
- Place the baking sheet with the pie in the preheated oven. Bake for 30 minutes uncovered and then an additional 15 minutes covered loosely with foil. The topping should be a golden brown when finished. Remove from the oven and let cool on a cooling rack for 2 hours before slicing. Serve with your favorite vanilla ice cream or fresh whipped cream.
Notes
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Not a good recipe, unfortunately. The seasoning/spices is good, but the temperature and cook time are too high.
I’m sorry this didn’t work out for you, but as with most apple pie recipes, the temperature and time are as such in order to ensure the apples cook through and get tender, especially when using a firm apple like Granny Smith. One option would be to cover it sooner, or put foil or pie shields over the edges, as some ovens can vary.
Hi. Thank you so much for this amazing recipe. I have a question regarding pre baking the crust. You give a few options -cook this long for slightly baked…15 minutes more for fully baked. I can’t find in the apple pie recipe how long to pre bake the crust. It just says to use this recipe.
Sorry about that! I updated the recipe.