Gluten free Dutch apple pie, made with a simple pie crust on the bottom, filled with over 2 pounds of thinly-sliced, tart apples and topped with a warm crumble topping.
A gluten free Dutch apple pie is made simply with a traditional pastry crust on the bottom, packed with thinly sliced apples, and a gorgeous, thick crumble topping. Like business on the bottom, party on top.
Cinnamon, sugar and nutmeg are all present, along with a flaky bottom crust that won’t let you forget for one moment that it’s pie season. But believe it or not, you can make this pie without the bottom crust. Just allow the filling mixture to sit for at least 10 minutes, discard the rendered juices and add 2 tablespoons of cornstarch to the filling.
In the past, I had made this pie with a much more complicated custard-style apple filling. It called for eggs and sour cream, plus a bit of flour in the filling. Thank goodness I’ve recovered from that. Frankly, it wasn’t worth the trouble.
If you’ve come looking for that sour cream apple pie and found this instead, can you ever forgive me? The simplified filling of nothing more than apples, cinnamon and sugar holds together beautifully.
The apples are sliced very thin and allowed to sit for a few minutes before being piled into the crust. That way, they release a fair amount of their juices but retain just enough texture.
Despite my love of this Dutch pie, I don’t mean to suggest that a Classic Gluten Free Apple Pie doesn’t deserve a place on your fall holiday table. That pie is all about the crust and the apples—and they both shine so bright.
My favorite traditional apple pie, as you may know, is baked in a bag. That allows the apples to steam and bake to perfect fork-tenderness before the top and bottom crusts brown fully.
A Dutch apple pie, though, is a different experience entirely. The crumble topping is like the best part of a coffee cake, on top of a pie.
Try a warm slice with a scoop of rich vanilla ice cream, dusted lightly with ground cinnamon. Or just have it plain, and allow the crumble topping to have its moment.
Gluten Free Dutch Apple Pie
Ingredients
Crumble Topping
1 cup (140 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (73 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, melted and cooled
Crust
1/2 recipe gluten-free pie crust, chilled
Egg white, for brushing
Filling
2 1/2 pounds (about 5 large apples) Granny Smith apples (or other tart and firm apple), peeled, cored and sliced thin
1/2 cup (100 g) granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
Instructions
Grease lightly a 9-inch deep dish pie plate and set it aside.
Make the crumble topping. In a medium-sized bowl, place the flour, xanthan gum, brown sugar, granulated sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps in the brown sugar. Add the butter, and mix to combine well. Place the bowl in the refrigerator to chill for about 10 minutes or until firm (or the freezer for about 5 minutes).
Shape the crust. Preheat your oven to 375°F. Remove the pie dough from the refrigerator. Place it on a lightly floured piece of unbleached parchment paper, dust lightly with flour, and roll into a 12-inch round, about 3/8-inch thick. Roll the pie crust loosely on the rolling pin and then unroll it over the prepared pie plate. Press the pie crust gently into the bottom and up the sides of the pie plate and, with kitchen shears, trim the crust so that only 1/4-inch of excess is overhanging the plate. Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the way around the crust. Pierce the bottom of the pie crust with the tines of a fork and place the pie plate in the freezer to chill for 10 minutes.
Par-bake the pie shell. Remove the pie plate from the freezer and place a large piece of unbleached parchment paper in the center of the crust. Place pie weights or dried beans in a single layer in the center of the pie crust, on top of the paper. Place in the center of the preheated oven and bake for 10 minutes. Remove from the oven, and remove the paper and pie weights, brush the bottom and sides of the crust with the egg white, and return to the oven. Bake for another 3 minutes, and remove from the oven. Reduce the oven temperature to 350°F.
Make the filling. In a large bowl, place the prepared apple slices and toss with the sugar, cinnamon and salt. Allow to sit while the pie crust is par-baking. When the pie crust has finished baking, transfer the sliced apple filling to the pie crust, leaving behind any rendered liquid from the apples. Remove the crumble topping from the refrigerator and break up into large chunks with a fork. Scatter the topping all over the top of the pie in an even layer. Press gently on the crumble topping to ensure that it adheres to the filling.
Make-Ahead Option: At this point, the unbaked pie in the parbaked pie crust can be covered securely and frozen until ready to use. Just bake from frozen according to the rest of the recipe directions. You may need to add a few minutes to the final baking time.
Bake. Place the pie in the center of the preheated oven and bake for 45 minutes, or until the crumble topping is evenly golden brown and the apple filling is bubbling around the edges. If necessary to prevent the edges from burning, cover the crust with foil during the final 15 minutes of baking. Remove the pie from the oven and allow to cool completely before slicing and serving.
Originally published in 2012. Filling modified, recipe otherwise unchanged.
Hayley perry says
I don’t have any parchment paper or beans , do I have to use this part for the par baking of the pie crust? Will it still turn out okay if I don’t?
Francine says
Hi, How does this pie keep? I haven’t baked gluten free in a while, but do have experience and know that some things dry out quickly. I am invited to a 12 pm meal and would like to prepare it the day before.
Thanks
Amber says
As a real dutchie, I would like to say that we never use Granny Smith apples, but we always use ‘Goudreinetten’ or Golden Rennets. Granny Smiths are to tart so you would like to use a sweeter one. Next to that, we always, yes ALWAYS eat whipped cream with it. Nice recipe ;)!
Nicole Hunn says
To each her own, Amber!
Sam says
I did not see the recipe for the pie crust. Where do I find it?
Nicole Hunn says
It’s linked to in the text and in the recipe ingredients, Sam. Here it is again: gluten-free pie crust.
Patti Levine says
I love sour cream added to Dutch Apple Pie/Apple Crumb. Any suggestions how much to add and if any other changes would need to be made? Love you recipes and your books are wonderful!!! Thanks a bunch!
Nicole Hunn says
I’m afraid it’s not as simple as that, Patti. That is really a different filling entirely. Sorry!
MeridithE says
Happy Thanksgiving! I made this pie for dinner tonight and it was DELICIOUS!!! Everyone (all non GF people) loved it! Even my grandma who doesn’t eat dessert! I added some finely chopped pecans to the crumb topping because my dad had requested pecan pie and I made this instead!!
Also I made your White Bread from the book for the first time and it was sooooo good, I don’t know why I waited so long. That made excellent stuffing, so a big thank you!!
William M. Donnelly says
Doing a trial run of apple pie before Thanksgiving…
There’s one confusing bit in the pie crust part of the recipe – it says:
“If you are not planning to use the dough right away, transfer the
wrapped dough to the refrigerator, where it can keep for a few days.
Otherwise, freeze until solid and defrost in the refrigerator overnight
before using.”
So, what if I’m ready to use it right away? Can I just refrigerate for 30 minutes and start rolling?
Or does it actually NEED to freeze overnight and go through a defrost to make it really work right?
gfshoestring says
You’re right, William. That is confusing! Sorry about that. I will fix it. You do not need to freeze it overnight unless you don’t plan to use it within a few days. You can refrigerate for 30 minutes and start rolling. Sorry about that – and thanks for pointing that out! I hope you love the pie. It’s one of my sincere favorites.
xoxo Nicole
William M. Donnelly says
The “test” pie looked so nice, we decided to use it for reals. Home Run! Everybody loved it. I think next time though I’ll use “traditional” filling (no sour cream) – it’s a little heavy on top of that big dinner – but the crust & crumble were perfect.
FYI we used Bob’s GF AP flour for the crust, and Gluvana for the crumble.
Nicole Hunn says
You’re right, William. That is confusing! Sorry about that. I will fix it. You do not need to freeze it overnight unless you don’t plan to use it within a few days. You can refrigerate for 30 minutes and start rolling. Sorry about that – and thanks for pointing that out! I hope you love the pie. It’s one of my sincere favorites.
xoxo Nicole
Caroline Moassessi says
I am new at gluten free baking and is it correct to say, that when using a blend, do not add in additional xanthan gum? Also, what is the best way to store Xanthan gum? Refrigerated?
gfshoestring says
I can only speak to my recipes, Caroline, but if your blend already contains xanthan gum, omit it as directed in the recipe. Xanthan gum can be stored in the pantry. No need to refrigerate.
Nicole
Gina says
Yum! This kind of pie is one of my favorites! It looks delicious :)
gfshoestring says
Thanks, Gina. :)
xoxo Nicole
Nicole Hunn says
Thanks, Gina. :)
xoxo Nicole
Debrah says
This pie is in my future! I went out and bought a USA pie pan and pie weights this afternoon. I already have ( from your New cookbook) drop biscuits and yeast free doughnuts lines up to make so it will be a few days but Man! I have been craving pie for weeks. Thanks, Nicole!!
gfshoestring says
You’re on a roll, Debrah! Sounds like you’re having plenty of success, and that’s the best. Thank you so much for your support in buying a copy of the new cookbook!
xoxo Nicole
Ligea says
I am finally inspired to make a thanksgiving dessert! Thank You!!! (I’ll try to let you know what the (non-gf) family thinks after the BIG DAY next week. I know I’ll enjoy it!
Carole says
Today is our 49th Wedding anniversary and I’ve got all the ingredients and making it right after dinner.I love things with sour cream in them, always seem moister.
You’ve made cooking so much easier since having to go down this road.Thank You.
Jennifer S. says
I do not like the typical apple pie…. but now that you put this masterpiece in front of me – I MUST MAKE IT!
Nicole Hunn says
I love traditional apple pie, Jennifer, I really do. But this beats the pants off of it!
xoxo Nicole
Jennifer S. says
I do not like the typical apple pie…. but now that you put this masterpiece in front of me – I MUST MAKE IT!
Carole says
Today is our 49th Wedding anniversary and I’ve got all the ingredients and making it right after dinner.I love things with sour cream in them, always seem moister.
You’ve made cooking so much easier since having to go down this road.Thank You.
gfshoestring says
Wow, Carole, happy anniversary! I agree with you that sour cream is a true favorite in baking. I hope you and your husband were able to enjoy the pie. And I hope he has something big planned for your 50th next year!
xoxo Nicole
gfshoestring says
I love traditional apple pie, Jennifer, I really do. But this beats the pants off of it!
xoxo Nicole
Alison Crusen says
I now know what I will be making for Thanksgiving!!! I love sour cream apple pie! Thank you Nicole!!!!!!
Dana Schwartz says
Hi Nicole, this pie looks awesome! My husband has been wanting and missing apple pie, so now I can give him two choices, this yummy sour cream version or the one from your first cookbook. Also, I just used up ALL the pumpkin butter I had left during a crazy baking frenzy while my son napped – scones (to freeze), pumpkin chips ahoy (freeze and eat, 2 logs) and another round of those delicious cupcakes (eat and freeze). I feel like a champion! Also a bit like a lunatic with many dirty dishes.
One thing about the pumpkin cupcake recipe – you list vanilla extract in the ingredients, but it’s not specified when to add it in the directions. I only mention this because I’ve now made them twice w/o vanilla :) You’d think I would’ve remembered the second time, but my brain is like a sieve. They taste fantastic regardless, but thought I’d let you know.
Nicole Hunn says
Hi, Dana,
Is there much daylight between a champion and a lunatic with tons of dirty dishes?! I think not.
Thank you so much for telling me about the mistake in the pumpkin cupcakes recipe! I fixed it right away. Very grateful!
xoxo Nicole
Dana Schwartz says
Hi Nicole, this pie looks awesome! My husband has been wanting and missing apple pie, so now I can give him two choices, this yummy sour cream version or the one from your first cookbook. Also, I just used up ALL the pumpkin butter I had left during a crazy baking frenzy while my son napped – scones (to freeze), pumpkin chips ahoy (freeze and eat, 2 logs) and another round of those delicious cupcakes (eat and freeze). I feel like a champion! Also a bit like a lunatic with many dirty dishes.
One thing about the pumpkin cupcake recipe – you list vanilla extract in the ingredients, but it’s not specified when to add it in the directions. I only mention this because I’ve now made them twice w/o vanilla :) You’d think I would’ve remembered the second time, but my brain is like a sieve. They taste fantastic regardless, but thought I’d let you know.
gfshoestring says
Hi, Dana,
Is there much daylight between a champion and a lunatic with tons of dirty dishes?! I think not.
Thank you so much for telling me about the mistake in the pumpkin cupcakes recipe! I fixed it right away. Very grateful!
xoxo Nicole
Alison Crusen says
I now know what I will be making for Thanksgiving!!! I love sour cream apple pie! Thank you Nicole!!!!!!