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.
- 50 Allergy-Friendly Thanksgiving Recipes
- Allergy-Friendly Holiday Recipes
- Allergy-Friendly Recipes
- Baking
- Celiac, Gluten-free
- Christmas, Hanukkah
- Dessert
- Eggs
- Fall
- Fish
- Fruit Dessert
- Holiday Desserts
- Milk/Dairy
- Mustard
- Other Legumes
- Peanut
- Pies, Squares
- Pies, Squares
- Pies, Squares
- Sesame
- Shellfish
- Soy
- Sulphites
- Tree Nuts
- Wheat
- Winter
Sign up for Allergic Living's free newsletter for more great allergy-friendly and gluten-free recipes, plus the latest food allergy research and news.