Gluten-Free Dutch Apple Pie
Indulge in the warm, comforting flavors of fall with this irresistible Gluten-Free Dutch Apple Pie. Perfectly suited for those following gluten-free diets, this pie features a buttery, golden crust that cradles a luscious filling of tart Granny Smith apples coated in cinnamon, nutmeg, and a touch of lemon for balanced sweetness and zest. Topped with a hearty, crumbly streusel layer made from gluten-free oats, brown sugar, pecans, and cold butter, every bite is a delicious blend of crunch and gooey apple goodness. With simple prep steps and classic baking techniques, this recipe delivers all the nostalgic charm of a traditional Dutch apple pie, without the gluten. Serve it warm or at room temperature, paired with a scoop of creamy gluten-free vanilla ice cream for the ultimate dessert experience. Designed for gatherings, holidays, or a simple treat at home, this pie is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 9-inch Gluten-free pie crust
- 6 large Granny Smith apples, peeled, cored, and thinly sliced
- 0.75 cup Granulated sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Gluten-free all-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 0.5 cup Gluten-free oats
- 0.5 cup Unsalted butter, cold and diced
- 0.5 cup Pecans, chopped
Instructions
Preheat your oven to 375°F (190°C). Place the gluten-free pie crust in a 9-inch pie dish and set aside.
In a large mixing bowl, combine the apple slices with granulated sugar, lemon juice, gluten-free flour, cinnamon, nutmeg, and salt. Toss until the apples are well coated.
Transfer the apple mixture into the prepared pie crust, spreading it out evenly.
In a separate bowl, prepare the crumb topping by mixing brown sugar, gluten-free oats, and chopped pecans together.
Add the cold, diced butter to the crumb topping mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the apples in the pie crust.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
If the topping is browning too quickly, tent the pie with aluminum foil halfway through the baking time.
Remove the pie from the oven and let it cool on a wire rack for at least an hour before serving.
Serve the pie warm or at room temperature. Optionally, pair with gluten-free vanilla ice cream for added indulgence.
Nutrition Facts
Calories |
4014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 585.8 g | 213% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 349.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
