Gluten-Free Dutch Apple Pie with Streusel Topping

A crunchy streusel topping sets this Dutch Apple Pie recipe apart from the traditional double-crust version. Photo: Andrew Grinton

Makes: 1 (9-inch) pie
Free of: gluten and all top allergens

Planning a Thanksgiving feast? Take a look at our selection of 50 allergy-friendly, gluten-free recipes perfect for the holidays!

Ingredients

Dough

3 tbsp natural shortening (such as Spectrum Organic All Vegetable Shortening), cut in small cubes
4 tbsp dairy-free, soy-free margarine (such as Earth Balance buttery sticks), cut into small cubes
1/3 cup (80 mL) sweet white rice flour
1/3 cup (80 mL) gluten-free oat flour
2/3 cup (160 mL) sorghum flour
1/2 cup (120 mL) tapioca flour
3/4 tsp xanthan gum
1/2 tsp kosher salt
1/2 tsp gluten-free baking powder
2 tsp granulated sugar
3-5 tbsp ice water

Streusel Topping

1/2 cup (120 mL) gluten-free corn flakes (such as Erewhon brand)
1/2 cup (120 mL) gluten-free flour blend (such as King Arthur gluten-free multi-purpose flour)
1/3 cup (80 mL) light brown sugar, lightly packed
1/2 cup (120 mL) gluten-free rolled oats
1/2 tsp kosher salt
1/2 tsp ground cinnamon
5 tbsp dairy-free, soy-free margarine (such as Earth Balance buttery sticks), cut into cubes and chilled

Filling

4 1/2 cups Granny Smith apples (approximately 4 apples), sliced 1/4-inch thick
4 1/2 cups Braeburn apples (approximately 3 apples), sliced 1/4-inch thick
2/3 cups (160 mL) granulated sugar
1 tbsp cornstarch
1/4 tsp kosher salt
1/2 tsp ground cinnamon
1 tbsp lemon juice
1/3 cup (80 mL) golden raisins, optional

Instructions

For dough, place shortening and margarine cubes in freezer.
In a medium bowl, combine the white rice, oat, sorghum and tapioca flours, xanthan gum, salt, baking powder, and sugar
Cut shortening and margarine cubes into flour mixture to the size of peas.
Add ice water 1 tablespoon at a time, mixing with a fork. When dough comes together, knead about 20 seconds. Form dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Knead dough, which will be crumbly, to smooth it before rolling out. On a lightly floured surface, roll a circular disc to about 1/8-inch thickness. Place rolled pastry into a 9-inch glass pie dish, trimming overhanging edge to 1-inch from the rim. Crimp edges, then refrigerate. Meanwhile, preheat oven to 425° F.
For streusel, place corn flakes in a Ziploc bag and crush with fingers. In a medium bowl, combine crushed corn flakes, flour blend, brown sugar, rolled oats, salt, and cinnamon. Using your fingers, cut in margarine sticks squeezing flour mixture and margarine until large pea-size clumps form. Cover and place in refrigerator.
For filling, in a large bowl, combine apples, sugar, cornstarch, salt, cinnamon, lemon juice, and golden raisins. Toss to mix well.
Arrange filling in the pie crust shell, mounding apples toward center. Place in oven on a baking sheet. Bake 15 minutes.
Remove from oven, and reduce oven temperature to 375° F. Sprinkle streusel topping evenly over pie. Bake 45-55 minutes until golden brown and apples are bubbling and tender. Check pie after 25 minutes: if streusel is starting to look too dark, loosely cover top of pie with aluminum foil.
When ready, remove pie from oven, discard foil (if using), and let pie sit on baking sheet about 5 minutes. Transfer to a wire rack to cool completely and let filling set before slicing, at least 3 hours.

Mary Schaefer and Joel Schaefer are the husband-and-wife culinary team behind http://www.YourAllergyChefs.com. Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.