This Dutch Apple Pie is a gluten-free and dairy-free pie that everyone will love! The flaky tender crust, juicy apples, and spiced crumble topping can’t be beat.
I’ve always been a Dutch Apple pie kinda gal.
I love the texture. I love the flavor. I love that I don’t have to roll out two pie crusts – I blame my lack of pie dough rolling skills. Crumb topping is easy to throw together, makes for a fun twist on traditional apple pie, and is melt in your mouth delicious.
Why have two crusts when you can have crust and crumble?
This Dutch Apple Pie is pretty simple, and when you are making 10 bazillion dishes for Thanksgiving, simple is no small thing.
You can make the crust the night before and let it rest in the fridge overnight, (or give it a quick 1 hour chill the day of). The next morning, we just roll out the dough. We’re not going for perfection here. Patch, preposition, and flour as needed. Remember: no one rolls a perfect pie crust. (If you do, please come teach me!), but after making this pie a dozen times I learned one great trick!
Roll out your pie crust between two sheets of parchment paper. Your pie won’t stick, there is no need for flour, and transfering your crust to the pie pan is a breeeeeeze.
The best thing about Dutch Apple Pie? It is for everyone (though the smell of it baking is a close second!). I am a firm believer that no eater should have to forgo Dutch Apple Pie during the holidays – allergies or not. This pie is dairy-free, vegan, gluten-free, egg-free, nut-free, soy-free, nightshade-free, refined sugar-free. It’s basically all the -free’s. Except for taste-free. I have fed this pie to allergy eaters and non allergy eaters alike, and I am happy to say that it’s always a hit.
And if you are looking to do an allergy-free pumpkin pie, this, with its caramel nut praline crust I might add, is always a big hit!
This Dutch Apple Pie is a gluten-free and dairy-free pie that everyone will love! The flaky tender crust, juicy apples, and spiced crumble topping can't be beat.
- 1 1/4 cup gluten-free oat flour
- 1/4 cup gluten-free teff flour
- 1/2 cup coconut oil
- 2 tablespoons cane sugar
- 1 tablespoon vanilla vodka
- 3-5 tablespoons ice cold water
- 3/4 cup gluten-free oat flour
- 3/4 cup cane sugar
- 1/2 cup coconut oil
- 1/4 teaspoon cinnamon
- Pinch salt
- 2 1/2 lbs . apples peeled cored and cut into thin slices, about 1/8 of an inch
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot starch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- Pinch salt
- Whisk together the oat flour, teff flour, and sugar in a bowl. Add in the coconut oil and use a pastry cutter to cut the oil into the flour until the oil is broken down into pea sized pieces. Add in the vanilla vodka and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough. Add in up to 3 more tablespoons of water, one tablespoon at a time, until the dough has come together, but is not sticky. Form into a flat disk and wrap in plastic wrap. Place in the refrigerator to chill overnight or for at least 1 hour.
- While the dough is chilling, preheat the oven to 350 degrees. In a small bowl, whisk together the remaining oat flour, sugar, cinnamon, and salt for the crumb. Add in the coconut oil, and use your fingers to pinch the oil into the flour and sugar. You want the oil to be evenly incorporated and the mixture to hold together when pinched. Set aside.
- In another large bowl, toss together all of the filling ingredients. Store in the fridge until the crust is ready.
- After 1 hour, remove the crust from the fridge. Place one piece of parchment paper down on the counter. Unwrap the crust and set it on the parchment. Cover with another piece of parchment and roll out the crust between the two layers until it will fit in a 9-inch pie pan. Remove the top parchment and slide the dough and bottom layer of parchment onto a cutting board. Invert the pie dish on top of the dough. Grab the cutting board and pie dish and flip it over so that the pie dish is on the bottom, the cutting board is on the top, and the crust is sandwiched in between. Remove the cutting board and parchment. Nestle the crust down into the pie dish and use your fingers to crimp the edges. Fill with the apple mixture. Evenly sprinkle the crumb topping over the pie and bake for 50-60 minutes. Allow to cool for 15-20 minutes and serve.