If Pumpkin Pie isn’t your favorite Holiday pie to make, say hello to this gluten-free Dutch Apple Pie instead! It has a flaky gluten-free pie crust on the bottom, warm, spiced sweet pie filling in the middle, and a crumble topping. You won’t be able to just have one slice!
Do you like to make pie?
I’ve talked about before how I didn’t grow up in a big pie-eating family (we prefer cookies). Since then though, I’ve nailed my favorite gluten-free pie crust recipe. And now, I really like pie!
I actually look forward to eating it for the Holidays (which, before, I was looking forward to eating the ice cream that goes with it more!).
I’ve learned there is just something about a slice of warm apple pie. And, of course, it’s 1000 times better if it’s homemade and your house smells like apple Heaven while it’s baking!
So I’ve taken my favorite pieces of different apple pie recipes, and made my own version of Dutch Apple Pie (gluten-free).
What is a “Dutch” Apple Pie? It’s simply an Apple Pie that has a crumb topping, rather than a pie crust on top.
My version starts with my simple gluten-free pie crust recipe, that’s quickly made in a food processor. It’s a pretty easy dough to work with (the best I’ve used so far, that’s gluten-free). After baking, it gives you those flaky pie layers that are oh so irresistible.
The middle layer of this pie is a sweet apple pie filling, complete with white and brown sugar, cinnamon and allspice (one of my favorite spices!). You’ll cook the pie filling a bit before putting it into the crust. Basically, this partially cooks the apples beforehand, which helps them hold their structure better (rather than getting too mushy while baking later).
You can use thinly sliced or chunks of diced apples. I prefer to use chunks, for a bit more texture in my pie! I swear it tastes a million times better this way (but my husband would disagree, as a traditionalist…).
Finally, this gluten-free Dutch Apple Pie is topped with a sprinkling of a crumb topping. It’s a little crunchy and soft, sort of like a topping for Coffee Cake. It adds just a little extra oomph to the pie, instead of having just more pie crust on top. Again, I think it’s even better than a classic apple pie.
Haven’t tried a dutch apple pie before?! Trust me when I say, it’s a must-have recipe!
Where to begin? Probably with the apples.
Like I’ve said, above, you can use either thinly sliced or diced apples (diced to about 1/2″ each).
What are the best types of apples to use? I recommend Honeycrisp, Granny Smith, and Braeburn. We used wild apples, and they worked beautifully. Basically, you’ll want to use a crisp apple that can withstand the cooking and doesn’t turn to mush.
For this gluten-free Dutch Apple Pie recipe, you’ll cook your apples on the stovetop with white sugar, brown sugar, cinnamon, allspice, salt, gluten-free flour, and cornstarch. Both gluten-free flour and cornstarch are ideal for thickening the filling properly, so you aren’t left with a soupy mess after baking. I do not recommend a substitute of any kind.
After you’ve cooked the pie filling, you’ll add in a splash of vanilla and apple cider vinegar. Apple cider vinegar?! YES. Some recipes use lemon juice, but I love apple cider vinegar. It adds an insane POP to the apple flavor, and really makes the filling shine. Be sure to use apple cider vinegar with “the mother” in it (you don’t wanna miss this ingredient!).
Your Crumb Topping and Pie Crust are both incredibly easy to make.
Don’t you love that?!
The gluten-free Pie Crust is a simple combination of a gluten-free all purpose flour blend, salt, butter and cold water. That’s it! Whip it up in your food processor for a super quick and totally addicting pie crust.
Check out my Pumpkin Pie recipe for my gluten-free pie crust recipe, and to see pictures of it being made in the food processor. Or, you can use either a pre-made gluten-free pie crust or your own favorite pie crust recipe in it’s place!
Lastly, the crumb topping can be made in a small bowl, while your apple pie filling cools a bit (don’t add your pie filling to the crust while it’s super hot and steamy still!). It’s a simple mixture of butter, sugar, flour and salt.
After sprinkling your crumble topping on top, you’ll bake your Dutch Apple Pie until bubbly. Let your pie cool till it’s just warm (not piping hot anymore!) and slice up a piece. Serve it with ice cream or whipped cream if you’d like. And enjoy the experience of a warm, spiced, sweet apple pie with a flaky buttery crust and crispy crumb topping.
Look at that gooey apple pie filling, that holds it’s shape but almost just melts in your mouth. This gluten-free Dutch Apple Pie is a yearly repeat recipe during apple season in our house!
After you’ve made it, let me know what you think! Is Dutch Apple Pie better than regular Apple Pie?! Let me know with a comment and rating, below, and/or find me on Instagram and tag me in your pie picture.
- 1 gluten-free pie crust
- 2 tbsp butter
- 6 1/2 cups diced or thinly sliced apples (or 2 1/2 lbs)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 2 tbsp gluten-free all purpose flour
- 2 tsp cornstarch
- 1 tsp vanilla
- 1 tbsp apple cider vinegar
- 1/4 cup butter
- 1/4 cup sugar
- 1/2 cup flour
- 1/4 tsp salt
To a large pan, add your butter on medium-high heat until melted. Add your apples and stir them to coat them in the butter. Sprinkle your white sugar, brown sugar, cinnamon, allspice and salt across the top and stir to combined. Lower the heat to medium and cook for 5 minutes, or till the apples start to soften.
Sprinkle the flour and cornstarch across the top and stir together, and cook another 3 minutes.
Remove the pan from the heat, add the vanilla and apple cider vinegar to the apples and stir them in. Let the fruit mixture cool before pouring it into your pie crust.
To a small, microwaveable bowl, add your butter and melt it. Stir in your sugar. Then add your flour and salt and stir them in till all is well combined. Put in the fridge while the pie filling cools.
Preheat your oven to 375.
Pour your apple pie filling into your gluten-free pie crust. With your hands, sprinkle the crumb topping across the top (breaking up any large clumps).
Bake in the oven for 50-60 minutes, or till the fruit is bubbling on top. Check to make sure the crumb topping isn't burning (if it is, cover the pie with a loose piece of aluminum foil). Let cool entirely (or till just warm) prior to slicing and serving, to let the fruit set.
Pie can be covered and kept room temperature for 1-2 days, or stored in the fridge for about a week.