Gluten Free Dutch Apple Pie
Description
Dutch Apple Pie is the perfect dessert for this chilly week here in MN! It is made up of a flakey homemade gluten free pie crust, delicious sweet and tart apple pie filling and a buttery streusel topping. You read that right- flakey in the same sentence as gluten free pie crust! And it’s sooo easy. I used granny smith apples because they are my favorite for baking, but you can use whatever you have leftover from the apple orchard! If you watched the video you will see that I had an overabundance of apple filling. I realized I should have weighed my apples BEFORE peeling, coring and slicing them instead of after but hey, we all make mistakes. And would you really call the opportunity to make an extra apple crumble a mistake? I made this gorgeous pie for a sweet friend from high school who trusted me to make a special birthday treat for her special someone. I wanted to show everyone how to make it at home, but if you are interested in ordering one for Thanksgiving or another special occasion please ask! Happy Baking!
- Gluten Free
- Vegetarian
- 30 minutes prep time
- 78 minutes cook time
- 108 Minutes total time
Recipe
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, cold
4-5 T (60-75 ml) milk of choice
For the crumb topping:
1/2 cup (100g) brown sugar
3/4 cup (98g) gluten free flour blend
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 T (85g) melted butter
1 teaspoon vanilla extract
For the filling:
2 1/2 lbs (about 5 large) granny smith apples- weigh before peeling/slicing
2 T (28g) melted butter
1 T (15 ml) lemon juice
1/2 cup (100g) granulated sugar
3 T (25g) gluten free flour
1/2 teaspoon cinnamon
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Preheat the oven to 400° F. Place the dough in the freezer while the oven heats up.
9. Now it is time to par-bake the crust. When the oven is to temperature, remove the pie crust from the refrigerator and press a piece of tin foil into the bottom and up the sides. Fill with pie weights (can also use dry rice or beans) and bake in the center of the oven for 15 minutes.
10. Remove the foil and pie weights and prick 10-12 holes in the bottom of the crust with a fork. Return pie crust to the oven to bake for an additional 8 minutes.
11. Remove the pie crust from the oven and reduce oven temperature to 350° F.
12. Place the partially baked pie crust on a wire cooling rack to cool while you prepare the crumb topping and apple filling.
For the crumb topping:
1. Add brown sugar to a medium bowl and break up any large clumps.
2. Add gluten free flour, nutmeg and salt (if using). Whisk together.
3. Pour over melted butter and vanilla extract and mix until moistened. Refrigerate while you prepare the apple filling.
For the filling:
1. Peel apples and slice thinly, add them to large mixing bowl.
2. Add melted butter, lemon juice, sugar, flour and cinnamon and toss until apples are coated evenly.
Assembly:
1. Ensure the oven has been turned down to 350°F. Place oven rack one level down from the center of the oven. This will help make sure the edges of the crust don’t get too brown during baking.
2. Layer apples flat side down into the par baked pie crust. Fill up to the top of the crust.
3. Remove the crumb topping from the refrigerator and break apart into small clumps.
4. Spread an even layer over the apples.
5. Place the pie tin on a rimmed cookie sheet, then bake at 350° for 45-55 minutes. Check occasionally to make sure the edges of the crust aren’t browning too quickly. If they are, cover edges with foil and continue baking until the apples are tender.
6. Allow the pie to cool on a wire rack for 2 hours before serving. Warm leftover slices in the microwave briefly before enjoying.
For the crust:
1 1/2 cups (195g) 1:1 gluten free flour blend
1/2 teaspoon xanthan gum
1/2 teaspoon salt (if using unsalted butter)
1/2 cup (113g) butter, cold
4-5 T (60-75 ml) milk of choice
For the crumb topping:
1/2 cup (100g) brown sugar
3/4 cup (98g) gluten free flour blend
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 T (85g) melted butter
1 teaspoon vanilla extract
For the filling:
2 1/2 lbs (about 5 large) granny smith apples- weigh before peeling/slicing
2 T (28g) melted butter
1 T (15 ml) lemon juice
1/2 cup (100g) granulated sugar
3 T (25g) gluten free flour
1/2 teaspoon cinnamon
For the crust:
1. Make sure all of your ingredients are cold. I keep my flour in the refrigerator and use frozen butter.
2. In medium bowl, combine gluten free flour, xanthan gum, and salt if using.
3. Using a fork or pastry blender, cut cubed butter into flour. Mixture should resemble coarse crumbs when ready.
4. Add milk and using your hands, work the milk into the dough. I start with 4 T and add the additional tablespoon if needed. Keep working it, it will come together!
5. Place dough on a piece of parchment paper and cover it with a second piece of parchment. Roll into a circle slightly bigger than your pie tin.
6. Remove the top piece of parchment paper and place the pie pan upside down on the dough.
7. Flip the entire thing over and press the pie dough into the bottom and sides of the pie pan. Carefully remove the parchment paper and crimp the edges of dough as desired.
8. Preheat the oven to 400° F. Place the dough in the freezer while the oven heats up.
9. Now it is time to par-bake the crust. When the oven is to temperature, remove the pie crust from the refrigerator and press a piece of tin foil into the bottom and up the sides. Fill with pie weights (can also use dry rice or beans) and bake in the center of the oven for 15 minutes.
10. Remove the foil and pie weights and prick 10-12 holes in the bottom of the crust with a fork. Return pie crust to the oven to bake for an additional 8 minutes.
11. Remove the pie crust from the oven and reduce oven temperature to 350° F.
12. Place the partially baked pie crust on a wire cooling rack to cool while you prepare the crumb topping and apple filling.
For the crumb topping:
1. Add brown sugar to a medium bowl and break up any large clumps.
2. Add gluten free flour, nutmeg and salt (if using). Whisk together.
3. Pour over melted butter and vanilla extract and mix until moistened. Refrigerate while you prepare the apple filling.
For the filling:
1. Peel apples and slice thinly, add them to large mixing bowl.
2. Add melted butter, lemon juice, sugar, flour and cinnamon and toss until apples are coated evenly.
Assembly:
1. Ensure the oven has been turned down to 350°F. Place oven rack one level down from the center of the oven. This will help make sure the edges of the crust don’t get too brown during baking.
2. Layer apples flat side down into the par baked pie crust. Fill up to the top of the crust.
3. Remove the crumb topping from the refrigerator and break apart into small clumps.
4. Spread an even layer over the apples.
5. Place the pie tin on a rimmed cookie sheet, then bake at 350° for 45-55 minutes. Check occasionally to make sure the edges of the crust aren’t browning too quickly. If they are, cover edges with foil and continue baking until the apples are tender.
6. Allow the pie to cool on a wire rack for 2 hours before serving. Warm leftover slices in the microwave briefly before enjoying.