Gluten Free Dutch Apple Pie
Flaky gluten free crust, spiced apple filling, and sweet crumble topping make this Dutch Apple Pie a must bake in the fall or for Thanksgiving. It's gluten free, dairy free, refined sugar free, and can even be made fully vegan
Servings 8 slices
Equipment
Ingredients
Crust
- 1 ½ cup 1:1 gluten free flour
- 2 tablespoon coconut sugar
- ⅔ cup cold coconut oil or butter
- 1 tablespoon apple cider vinegar or vodka
- 1 egg yolk*
- 1 cup ice water
Apple Filling
- 5 large apples
- 2 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tsp. vanilla
- ¼ cup coconut sugar
- 2 tablespoon gluten free flour
- 2 tablespoon tapioca starch
Crumble Topping
- ½ cup tigernut flour or almond flour
- ½ cup 1:1 gluten free flour
- ½ teaspoon cinnamon
- 3-4 cup maple syrup
- 3-4 tablespoon melted coconut oil or butter
Instructions
Crust
- First make the crust pulsing flour and sugar in a food processor to combine. Pulse in the cold, cubed coconut oil until it's broken down and you have a sand like texture with some chunks of oil. Add the yolk, ACV, and 2 tablespoon of water. Pulse and add more water as needed until the dough starts to come together.
- Once dough is coming together, transfer to a bowl and form a disk (add more water if needed for dough to hold together and not be cracking a ton as you form the disk). Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you leave it longer and it's too solid to roll, just leave it at room temperature for 10+ minutes until it's still cold but rollable.
- When pie dough is ready, roll dough between two sheets of parchment paper (dust the bottom parchment paper and top of dough) with a rolling pin to about ¼ inch thick. Transfer to a greased pie dish (I do this by placing the pie dish over the dough then flipping everything). The crust may break, that’s okay, you can piece it back together. Just make sure to seal any cracks or holes using cold water on your finger. Fit the crust to the pie dish, trimming and fluting the edges. Place back in the fridge while you make the filling.
Apple Filling
- Preheat your oven to 400F.
- Peel, core, and thinly slice apples to about ¼ inch thick. Combine all filling ingredients in a large bowl and mix to coat evenly.
Crumble Topping
- Whisk together the flours. Add the maple syrup and 3 tablespoon of the coconut oil. Mix everything and add more oil as needed until mixture holds together when pinched
Assembly
- Pour your apple filling into the crust, leaving any remaining juices behind in the bowl.
- Evenly top the pie with the crumble mixture. Place pie on a baking sheet.
- Bake for 45 minutes then cover the top of the pie with tinfoil so the crumble doesn't burn and bake another 10-15 minutes, until crust is golden and firm.
- Remove and let cool before slicing and serving.
Notes
*Use a full cup of coconut oil instead