Gluten-Free Dutch Apple Pie

Gluten-Free Dutch Apple Pie

from mamaknowsglutenfree.com
Baking
135 min
4180 kcal / serving

Homemade gluten-free Dutch apple pie is perfect for your holiday dessert table. I love how easy it is to make, and with a buttery crust, cinnamon-spiced apples, and a sweet gluten-free crumb topping, friends and family eat it (all) up!

Ingredients

  • 1 ¼ cupall-purpose gluten-free flour
  • ½ teaspoonxanthan gum (leave out if your flour already had it in it)
  • 2 tablespoonsgranulated sugar
  • ¼ teaspoonsalt
  • ¼ cupunsalted butter (very cold, dairy-free use smart balance butter)
  • ¼ cupshortening (chilled, i used crisco)
  • 1 largeegg
  • ¼ teaspoonapple cider vinegar
  • 3 tablespoonswater (ice-cold)
  • 6 cupsgranny smith apples (thinly sliced)
  • 1 tablespoonlemon juice
  • ⅝ cupsgranulated sugar
  • ¼ cupgluten-free all-purpose flour
  • 2 teaspoonsground cinnamon
  • ¼ teaspoonground nutmeg
  • ⅛salt
  • 1 cupgluten-free all-purpose flour
  • ½ cuplight brown sugar (packed)
  • ½ cupunsalted butter (dairy-free use smart balance butter)

Directions

  1. 1

    Chop the butter into small chunks and place in a small bowl. Put the butter, shortening, and water into the freezer for about 5 minutes or until really cold.

  2. 2

    In a large bowl combine the flour, salt, and sugar. Add the butter and shortening to the flour mixture. Using the paddle attachment of your mixer, mix until fully combined.

  3. 3

    Add the cold water, egg, and apple cider vinegar to the mixture and mix fully combined and the dough starts to form.
If you don't have a stand-up mixer or hand mixer you can still make this crust the traditional way. The traditional way of cutting the butter into the flour mixture and then adding the wet ingredients, mixing it and forming it into a ball.

  4. 4

    Shape the dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour.

  5. 5

    Remove from the refrigerator and let stand at room temperature for 15 minutes.

  6. 6

    Unwrap the dough ball and place onto parchment paper lightly floured with gluten-free flour. Lightly flour the pastry with gluten-free flour; top with the plastic wrap or another sheet of parchment paper.

  7. 7

    Roll out the dough into a circle.

  8. 8

    Carefully place the crust into a greased 9 1/2-inch pie deep dish pan (“1 1/2-2-inch deep). Press the dough into the bottom and sides (lift the pie crust up and do not try and stretch it). Seal any cracks, if necessary.

Place the pie crust into the refrigerator while preparing the pie filling.

  9. 9

    Preheat oven to 425°F (218°C).

  10. 10

    Add apples to a large bowl and sprinkle with lemon juice and toss to coat apples.

  11. 11

    In a small bowl, stir together sugar, flour, cinnamon, nutmeg, and salt.

  12. 12

    Sprinkle mixture over apples and toss until apple slices are evenly coated. Transfer apple mixture into pie crust.

  13. 13

    In a medium bowl, combine the topping ingredients with a fork or pastry blender until the mixture resembles small crumbs. Sprinkle apple mixture with topping.

  14. 14

    Place the pie pan on a baking sheet. Cover the pie crust edge with a 3" aluminum foil strip, to prevent over-browning.

  15. 15

    Bake on the middle rack for 30 minutes. Remove the foil from the crust and then cover the top of the pie loosely with aluminum foil and bake for an additional 20 minutes, until pie crust and crumb topping are deep golden brown and filling begins to bubble.

  16. 16

    Transfer to a cooling rack and allow pie to cool for 2–3 hours at room temperature before serving. Enjoy!