Gluten-Free Dutch Apple Pie is a must-have mouthwatering dessert with a tart Granny Smith apple filling, homemade flaky pie crust, and a buttery and sweet crumb topping.
HOW TO MAKE IT
INGREDIENTS: 1 prepared gluten free pie crust 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
INGREDIENTS: 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
Preheat the oven to 425°F. Meanwhile, make the gluten-free pie crust using the recipe found below..
Peel and thinly slice the apples into a medium mixing bowl. Add the lemon juice and stir to coat the apples in the juice.
In a separate bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Add this mixture to the apples and stir to coat.
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 add a nice texture to your pie.
Roll out and place the pie crust in a pie plate. Put the plate 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 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.
Let the pie cool for 2 hours on a cooling rack before serving with ice cream or whipped cream.