Look like a pro when you bake this homemade Gluten-Free Dutch Apple Pie. Made with an almond flour crust and a crumble topping, this is a perfect pie for any time of the year.
When the local apples begin to ripen on the trees, my thoughts always turn to apple desserts, and especially Dutch Apple Pie. And just because you’re following a gluten-free diet doesn’t mean you have to deny yourself the sheer pleasure of a warm slice of apple pie!
Apple pie was one of the first desserts I learned to make when I was first married. Before I found a Never-Fail Pastry recipe, I struggled with making tender pie crusts. Topping my apple pies with a crumble crust meant I could avoid ending up with a patched-up top pastry crust!
Dutch Apple Pie soon became our family’s favourite, but when I eliminated gluten from my diet, I had to find a way to make a really great pie that would be a good substitute. I’ve experimented with pie crusts made with gluten-free flour blends from time to time, but they can be tricky to handle.
My favourite gluten-free pie crust is this one made with almond flour. It’s sturdy enough to hold all that delicious filling, but it’s still tender. Leftover pie (is there such a thing?) is best stored in the refrigerator as it keeps the crust firm. Bring to room temperature before serving this gluten-free apple pie. It’s great with a scoop of ice cream!
What’s the difference between Dutch Apple Pie and French Apple Pie?
I’m sure there is a technical difference, but the two terms seem to be used interchangeably in many recipes. A Dutch Apple Pie has a streusel-like topping instead of a pastry or lattice top crust. In my opinion, it’s far more interesting! I like to make mine with wholesome oats and almond flour. Sometimes I also add a handful of finely chopped pecans for extra crunch.
What are the best apples for apple pie?
I like to use a mixture of different kinds. I usually choose some crisp apples (like Honeycrisp, Gala, Jonathan, or Braeburn), some softer apples (like MacIntosh or Spartan) and a tart Granny Smith apple, for some contrast.
What kind of sweetener should I use for this Gluten-Free Dutch Apple Pie?
For the crust and the topping, it’s best to use a granulated sweetener like regular granulated sugar, coconut sugar, or a zero-calorie sweetener like Lacanto Monkfruit with Erythritol or Swerve. The granulated texture helps to provide structure. In the filling, you could use a small amount of honey or maple syrup in place of the granulated sweetener if you like.
I hope you’ll try this Gluten-Free Dutch Apple Pie. It’s rich with warm fall spices and it has all the flavour of a classic Dutch apple pie without the bothersome gluten!
Gluten-Free Dutch Apple Pie with Almond Flour Crust
- 1.5 cups almond flour finely ground
- 1/2 cup tapioca flour
- 1 tbsp coconut sugar or low-carb granulated sugar
- 1/4 tsp sea salt
- 6 tbsp butter, cold and cubed
- 1/2 large egg, cold (whisk egg, then use half)
- 2.5 lbs apples (about 8 medium or 6 large) peeled, cored and thinly sliced
- 2 tbsp lemon juice
- 1 tbsp pure vanilla extract
- 2 tbsp tapioca flour
- 1/2 cup coconut sugar or low-carb granulated sugar like Lacanto Monkfruit sweetener
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 2 tbsp butter cubed
- Pulse first 5 ingredients in a food processor until it resembles coarse meal. Beat egg in a small bowl, add half of it to the dough, pulsing until it comes together and forms a ball. You may need to add a teaspoon or two more of the beaten egg.Alternatively, combine first 4 ingredients in a large bowl and cut in the butter with a pastry blender until it resembles coarse meal. Beat egg in a small bowl, and add half of it to the dough, mixing until it forms a ball.
- Lay dough on parchment paper or plastic film, cover with another layer of the same and press into a disc shape. Refrigerate dough for at least an hour or overnight.
- Remove the dough disc from the fridge. Use a rolling pin on a silicone mat or between two sheets of parchment paper, form a disc about 12 inches in diameter. Carefully invert into a 9-inch round glass pie plate. It will probably break, but you can easily press it back into shape. Use your fingertips to crimp the edges. Using a fork, prick the bottom and sides of the crust at half inch intervals. Return pie crust to fridge or freezer to chill while you prepare the filling and topping.
- Preheat oven to 425°F. Slice apples thinly and place in a large bowl. Add lemon juice and vanilla extract and toss to coat. Add sugar and spices and toss.
- Fill chilled pie crust with apple slices. Dot with cubes of butter.
- Combine topping ingredients and press on top of apples, covering completely.
- Cover edges of pie crust with a pie shield or with strips of aluminum foil to prevent excess browning.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F. and continue baking for 35-40 minutes or until apples are slightly tender. If topping browns too quickly, cover the pie with aluminum foil.
- Remove from oven and cool before slicing. Serve with ice cream, if desired.
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