The kids are getting old enough that they want to be involved with everything Gabe and I do. They’re not satisfied with pretending to help anymore. They want to help for real.
It’s equal parts sweet, helpful, and frustrating.
It’s also why we no longer enjoy uniformly cut veggies in soups, casseroles, and pies. 😉
Such was the case a few nights ago. The kids had spent the day with Gabe’s mom, helping her make apple pies for Christmas, but they had to leave before they could enjoy the fruits of their labor.
Naturally, they were disappointed, and I promised them that we’d make a pie for supper.
Not too long ago, I thought the pie recipe I learned from my Amish neighbors as a kid was the best apple pie recipe ever, and that I’d never need another. But alas, we were running short on time that night, and I needed something a little faster to prep.
Enter Dutch apple pie.
I peeled the apples, while Garrett sliced them as thinly as his clumsy knife skills would allow, and then Haddassah put them in a bowl, and stirred them in with the cinnamon, sugar, and cornstarch.
We had quite the assembly line going.
Then they made mess of my crust, and I told them to go outside and swing, so I could finish it myself. Mean mom. But hey, they like swinging too.
Guys, I was wrong about that Amish apple pie. I hate to say it, but this one is just as good. Maybe even a little bit better.
Instead of cooking pie filling, you simply mix the raw apples with some sugar, spices, and cornstarch, and it makes its own filling.
Rather than making and rolling out a double pie crust, you simply sprinkle it with a streusel topping.
So much easier, and SO delicious! I think we all ate more than we should have.
See for yourself!
Gluten-Free Dutch Apple Pie
Gluten-Free Dutch Apple Pie
- 1 Quick and easy pie crust recipe (uncooked)
- 6 cups thinly sliced, peeled apples (about 8-10)
- 3/4 cup sugar
- 2 Tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Crumb Topping:
- 1/2 cup flour (I used corn and rice. Do NOT use starch!)
- 1/2 cup brown sugar
- 3 Tablespoons butter
- Press pie crust into a nine inch pie plate and crimp edges (as directed in pie crust recipe)
- In a large bowl, stir together sugar, cornstarch, cinnamon, and nutmeg. Add in apples and gently toss until coated. Transfer apple mixture to the pie crust. Set aside.
- Stir together crumb topping ingredients, using a pastry blender or food processor until mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over apples in pie pan.
- Bake at 375 degrees for 45 minutes in center of the oven. (with this high moisture pie crust, over-browning shouldn’t be a problem, however, if you’re using a traditional rollout recipe, you may want to cover the edges with foil)
- Cool on a wire rack.
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