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.
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HOW TO MAKE IT
YIELD
8 servings
TYPE
Gluten Free
TIME
65 minutes
COURSE
Dessert
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
1
Preheat the oven to 425°F. Meanwhile, make the gluten-free pie crust using the recipe found below..
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2
Peel and thinly slice the apples into a medium mixing bowl. Add the lemon juice and stir to coat the apples in the juice.
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3
In a separate bowl, combine the sugar, flour, cinnamon, ginger, nutmeg, and salt. Add this mixture to the apples and stir to coat.
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4
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.
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5
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.
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6
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.
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7
Let the pie cool for 2 hours on a cooling rack before serving with ice cream or whipped cream.
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