Looking for the perfect warm, spicy apple dessert to serve your family after Sunday dinner? This gluten-free Dutch apple pie recipe is exactly what you need!
I have to admit, I used to be pretty narrow minded about what an apple pie should be – namely, if it wasn’t old fashioned apple pie, was it really apple pie?
But then I was introduced to Dutch apple pie, and it broadened my view.
There’s just something about cinnamon-y apples with a streusel topping that can’t be beat!
Not to mentioned that it’s actually easier!
Instead of making an apple pie filling – and don’t get me wrong, I love our canned apple pie filling – but if you don’t have a jar on the shelf to pour into a pie crust, it is a little time consuming. So instead of making it on the spot, you just toss sliced apples with sugar, cinnamon, lemon juice, and cornstarch.
Then as it bakes, the pie makes its own filling.
Couldn’t be easier!
Especially if you have frozen gluten-free pie crust ready to go.
I love to serve this pie warm with vanilla bean ice cream for an incredibly decadent fall apple dessert. It’s the perfect followup to Instant Pot Turkey Chili.
I will admit that it’s not quite as simple to make as millet apple crisp, one of my other favorites to serve with ice cream, but with the flakiness of the pie crust underneath, it’s worth every minute!
See for yourself!
Gluten-Free Dutch Apple PiePrint
Gluten-Free Dutch Apple Pie
- 1 Quick and easy pie crust recipe (uncooked)
- 8 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
- 2 Tablespoons lemon juice (optional – I use it only if my apples aren’t tart enough)
- Crumb Topping:
- 1/2 cup flour (I used corn and rice. Do NOT use starch when making this gluten-free!)
- 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, lemon juice, 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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