Gluten-Free Dutch Apple PIe
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Gluten-Free Dutch Apple Pie with Almond Flour Crust

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.
Course Dessert
Cuisine American, Canadian
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 503kcal
Author Flavour & Savour

Ingredients

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)

Filling

  • 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

Crumble Topping

  • 1 cup rolled oats, gluten-free if necessary
  • 1 cup almond flour, finely ground
  • 1/2 cup coconut sugar, or low-carb granulated sugar like Lacanto Monkfruit sweetener
  • 1 tsp ground cinnamon
  • 1/2 cup butter, melted and slightly cooled

Instructions

Crust

  • 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.

Filling

  • Preheat oven to 400°F. Slice apples thinly and place in a large bowl. Add lemon juice and vanilla extract and toss to coat. Add tapioca flour, sugar and spices and toss.
  • Fill chilled pie crust with apple slices. Dot with cubes of butter.
    Apple Filling for Gluten-Free Dutch Apple Pie with Almond Flour Crust
  • 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 400°F for 10 minutes, then reduce oven temperature to 350°F. and continue baking for 35-40 minutes or until apples are slightly tender. Watch carefully. If topping browns too quickly, cover the pie with aluminum foil. 
  • Remove from oven and cool before slicing. Serve with ice cream, if desired.

Nutrition

Calories: 503kcal | Carbohydrates: 49g | Protein: 7g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 259mg | Potassium: 150mg | Fiber: 6g | Sugar: 24g | Vitamin A: 640IU | Vitamin C: 6.4mg | Calcium: 84mg | Iron: 1.7mg