This gluten free dutch apple pie brings everyone to the table gluten-free or not. With a buttery, golden crust, layers of cinnamon-spiced apples, and a crisp streusel topping, it delivers all the flavor of a classic apple pie without the gluten. It’s the kind of warm, comforting dessert that fits perfectly at holidays, potlucks, or lazy weekends. just like our Gluten-Free Sweet Potato Pie With Marshmallow Creme.
This isn’t just another recipe. It’s a full guide built for bakers of any level 100% gluten-free, easily customizable (dairy-free, paleo, vegan tweaks), and made from simple pantry staples. We’ve blended expert techniques with creative twists like snickerdoodle crust and caramel drizzle to help you bake a gluten free dutch apple pie worth repeating.
Table of Contents
Why Gluten Free Dutch Apple Pie is the Ultimate Holiday Treat
What Makes a Dutch Apple Pie “Dutch”
A Dutch apple pie swaps the traditional top crust for a crumb topping made with flour, sugar, and butter. This streusel bakes up golden and crunchy, providing a satisfying contrast to the soft, syrupy apples below. It’s a rustic, old-world touch that feels homemade and inviting.
The Dutch technique actually lends itself beautifully to gluten-free baking. Since you’re only working with a bottom crust, there’s less risk of cracking or overhandling the dough something gluten-free crusts are notorious for. And with the crumb topping taking over on top, you skip the stress of rolling a second crust or crimping edges.
Why Gluten Free Doesn’t Mean Less Flavor
Too often, gluten-free baking is associated with compromises but not here. This gluten free dutch apple pie proves that with the right ingredients and method, you can create a dessert that’s rich, flaky, and full of real flavor.
Here’s why:
- Tart apples like Granny Smith or Honeycrisp balance the sweetness and hold their shape during baking.
- Spices like cinnamon and nutmeg create that classic fall aroma.
- A custom GF crust using both butter and shortening achieves the perfect balance of flavor and flake.
- No top crust needed, which means easier prep and a crispier finish thanks to the streusel.
If you love rich, classic desserts reimagined without gluten, you’ll also enjoy this Gluten Free Lemon Bundt Cake with Lemon Glaze another bakery-style favorite made allergy-friendly.
Key Ingredients for a Perfect Gluten Free Dutch Apple Pie
Getting the ingredients right is half the battle when it comes to gluten-free baking. Traditional apple pies rely on wheat-based flours, which provide elasticity and structure. But when you’re avoiding gluten, you need to be more intentional especially with the crust and filling. If you’re baking often, our Gluten free cake collection and gluten free cookies category have more easy, pantry-based recipes.
Let’s break down each element of the pie and explore how to get the best results without gluten, dairy, or unnecessary fuss.
Choosing the Right Apples: Tart vs. Sweet Varieties
The star of any gluten free dutch apple pie, of course, the apples. Not just any variety will do the best pies use apples that are firm, tart, and bake without turning mushy.
Best Apples for Gluten-Free Apple Pie Filling:
| Apple Variety | Flavor Profile | Bake Quality |
|---|---|---|
| Granny Smith | Tart and crisp | Holds shape, classic choice |
| Honeycrisp | Sweet with tang | Juicy but firm, great balance |
| Gala | Mildly sweet | Softens slightly, blends well |
| Braeburn | Sweet-tart | Bakes evenly with rich flavor |
| Pink Lady | Crisp and sharp | Bright flavor, doesn’t get soggy |
We recommend mixing two types such as Granny Smith and Honeycrisp to get a more complex flavor and a pleasant texture contrast. This method is used by several top bakers and ensures a balanced sweet-tart bite.
Gluten-Free Flour Blends: Cup-for-Cup, Almond, or Paleo?
When baking a gluten free Dutch apple pie, choosing the right flour blend is essential to getting a crust that’s tender, flaky, and holds together well. Not all gluten-free flours are created equal. Here’s what to consider:
Types of Gluten-Free Flours for Pie Crust:
- Cup-for-Cup GF Flour (e.g., Pillsbury GF blend):
- Ideal for beginners. Already contains xanthan gum in most cases. Produces a flaky texture close to traditional crust.
- Almond Flour:
- Adds nuttiness and richness. Best when used in press-in crusts or mixed with starches for roll-out dough.
- Paleo Blends (Cassava, Arrowroot, Almond):
- Grain-free and suitable for paleo diets. Often softer, but can be used for crumb toppings or alternative crusts.
💡 Pro Tip: Always check if your flour blend already contains xanthan gum. If not, you’ll need to add it to help bind the dough and create a crust that holds together beautifully in your gluten free Dutch apple pie.
Making the Ideal Gluten-Free Pie Crust
Let’s be honest the crust can make or break a pie. And when you’re baking gluten-free, getting that flaky, buttery texture without the structure of gluten can feel like a gamble. But it doesn’t have to be.
With the right technique, ingredients, and a bit of chill time, you can make a crust for your gluten free Dutch apple pie that’s every bit as delicious (and dependable) as the traditional version maybe even better.
DIY Gluten-Free Crust vs. Pre-Made Crusts: Pros & Cons
You’ve got two choices when it comes to your pie base: make it from scratch or use a store-bought gluten-free crust. Here’s how they compare:
| Option | Pros | Cons |
|---|---|---|
| Homemade Gluten-Free Pie Crust | Flaky, customizable, can be dairy-free or paleo | Requires prep time, chilling, rolling |
| Pre-Made GF Pie Crust (Frozen or Mix) | Convenient, fast, good backup option | May lack texture, limited flavor control |
If you want total control over the flavor, structure, and dietary adjustments (like dairy-free or grain-free), a homemade crust is the way to go especially when you’re baking a gluten free Dutch apple pie and we’ll walk you through it step-by-step.
Techniques for a Flaky, Buttery, and Dairy-Free Crust
Making a tender, flaky crust without gluten takes cold ingredients, a light touch, and proper chill time. Mastering it is the key to an incredible gluten free Dutch apple pie.
Step-by-Step Crust Guide:
- Chill your fats
Cut both the butter and shortening into uniform chunks, then pop them into the freezer for about 5–10 minutes. Keeping these fats extra cold is key to getting those signature flaky layers in your gluten free Dutch apple pie crust. - Mix dry ingredients first
In a large bowl, whisk together gluten-free all-purpose flour, salt, xanthan gum (if needed), and sugar. - Cut in the fat
Use a pastry cutter, food processor, or stand mixer to blend the chilled butter and shortening into the flour mixture until you see coarse crumbs throughout. - Add cold water, egg, and vinegar
Slowly pour in the wet ingredients while mixing just until the dough starts to come together. It should feel pliable but not sticky. - Wrap and chill
Flatten the dough into a thick round disc, cover it tightly in plastic wrap, and place it in the refrigerator for at least one hour. For added convenience, you can prep the dough up to two days in advance. - Roll out gently
Let the dough rest for 10–15 minutes, then roll it between parchment sheets into a 12-inch circle, dusting lightly with flour if needed. - Transfer to pan
Carefully place the dough into a greased 9½-inch pie pan. Let it settle naturally, then press gently and fix any cracks as needed.
Crafting the Spiced Apple Filling
The apple filling is the heart of any gluten free Dutch apple pie. With the right apple mix, spices, and thickening method, you’ll get a flavorful, sliceable center that holds up beautifully.
Pre-Cooking the Apples for Gluten Free Dutch Apple Pie: Texture, Sweetness & Flavor Tips
Lightly cooking the apples before baking can improve texture and reduce excess moisture in your pie. It brings out natural sweetness and helps keep the slices tender, not mushy.
- Toss sliced apples with lemon juice, sugar, and spices.
- Cook in a skillet over medium heat for 5–7 minutes, just until they begin to soften.
- Let them cool before layering into the crust.
Sweeteners and Thickeners: Brown Sugar, Coconut Sugar, Arrowroot, and Flour
Balancing sweetness and structure is key to a perfect filling. The right combo prevents soggy bottoms and gives your gluten free Dutch apple pie that rich, cozy texture.
- Use brown sugar or coconut sugar for deep flavor.
- Combine with gluten-free flour or arrowroot to thicken.
- Add cinnamon, nutmeg, and a pinch of salt to round it out.
Let the mixture sit before baking to activate the thickener and keep your pie firm.
The Streusel Topping That Sets It Apart
No gluten free Dutch apple pie is complete without its crumbly, golden streusel topping. This layer adds texture, sweetness, and a rustic charm that makes Dutch apple pie unique. It’s easy to make, naturally gluten-free, and can be tweaked to suit various dietary needs.
Treusel lovers will also appreciate the texture-packed Gluten-Free Crumbl Sugar Cookies, which bring the same sweet crunch in cookie form.
Classic Streusel for Gluten Free Dutch Apple Pie
The traditional Dutch topping is simple: a mix of flour, brown sugar, and butter. When baked, it crisps up and forms a sweet, slightly crunchy contrast to the tender apples below.
Basic Ingredients:
- 1 cup gluten-free all-purpose flour
- ½ cup light brown sugar (packed)
- ½ cup unsalted butter (or dairy-free alternative like Smart Balance)
How to Make It:
- Combine the ingredients in a bowl.
- Use a fork or pastry blender to work the mixture until it forms soft crumbs.
- Sprinkle the topping evenly over the apple filling before baking.
You’ll know it’s ready when it turns golden brown and smells like caramelized sugar.
Variations and Add-Ins for Texture & Flavor
If you’re looking to elevate your gluten-free Dutch apple pie topping, try one of these flavorful tweaks:
| Add-In | Why It Works |
|---|---|
| Chopped nuts (pecans, walnuts) | Adds crunch and a nutty layer |
| Oats (certified gluten-free) | Adds rustic texture and fiber |
| Coconut flakes | Great for a tropical twist |
| Cinnamon or vanilla | Enhances sweetness and spice |
Simply fold any of these into the basic topping mix. Don’t go overboard about ¼ cup of add-ins per topping batch is perfect.
Tips to Avoid Soggy or Overdone Toppings
Baking the perfect streusel takes more than just sprinkling and hoping. Here’s how to get a flawless finish every time:
- Cover halfway through baking: After 30 minutes, cover the top with foil to prevent the crumbs from burning.
- Bake on the middle rack: This ensures even browning without scorching.
- Watch for bubbling: That’s your signal the apples are cooked and the filling is set.
For more dessert troubleshooting tips, check out our soft, rich Gluten Free Crumbl Dark Dream Cookies another recipe where texture matters most.
Baking Your Gluten Free Dutch Apple Pie to Perfection
You’ve got your crust rolled, filling prepped, and streusel ready. Now it’s time to bake your gluten free Dutch apple pie to golden perfection. This part is crucial for achieving a firm crust, bubbling filling, and crispy topping without overcooking or sogginess.
Assembling the Pie for the Oven
Before you even turn on the oven, proper assembly ensures your pie bakes evenly and beautifully.
- Preheat the oven to 425°F a hot start helps set the crust and activates the thickener.
- Pour the apple filling into your chilled pie crust and spread evenly.
- Generously sprinkle the streusel topping across the top.
- Place the pie pan on a baking sheet to catch any potential drips.
Optional: If your crust edges tend to overbrown, loosely cover them with 3-inch strips of aluminum foil before placing the pie in the oven.
Step-by-Step Baking Instructions
Baking a gluten free Dutch apple pie isn’t complicated, but timing matters. Follow these steps for best results:
| Step | Action |
|---|---|
| 1 | Bake at 425°F for 30 minutes |
| 2 | Remove foil from crust edges |
| 3 | Cover the top loosely with foil to prevent over-browning of streusel |
| 4 | Lower temperature to 375°F and bake for 20 more minutes |
| 5 | Look for bubbling filling and golden brown topping |
The high-to-low baking method ensures the crust firms up without drying out the filling or topping.
Cooling and Slicing Tips
Cutting into your pie too early can ruin all the hard work you put into that perfectly thick filling. Letting it rest is key to clean, stable slices.
- Allow your gluten free Dutch apple pie to cool completely on a wire rack this usually takes 2 to 3 hours at room temperature.
- For neater slices, chill the pie before cutting and use a serrated knife for precision.
- To serve it warm later, simply pop it in a 300°F oven for about 10 minutes until heated through.
Want something you can prep ahead and freeze like this pie? Try our Gluten Free Chocolate Zucchini Cake, which stores just as well without losing flavor or moisture.
Troubleshooting Common Issues
Even experienced bakers run into pie problems now and then. Here’s how to avoid the most common ones:
| Problem | Fix |
|---|---|
| Watery filling | Be sure to use enough thickener and let the pie cool fully |
| Crust too pale | Remove foil earlier or brush edges with egg wash before baking |
| Over-browned topping | Tent with foil sooner and lower the oven temp slightly |
Storing, Reheating, and Freezing Your Gluten Free Dutch Apple Pie
Once your gluten free Dutch apple pie is baked, here’s how to store and reheat it without losing flavor or texture.
Storage Options
| Method | Duration | Notes |
|---|---|---|
| Room temp | 1 day | Best for serving the same day |
| Fridge | 3–4 days | Keeps filling stable, crust may soften |
| Freezer | Up to 2 months | Ideal for make-ahead baking |
Seal the pie well using foil or food-safe wrap to lock in moisture and prevent it from drying out.
Reheating Tips
- For slices: Microwave 15–20 sec or reheat in toaster oven
- Whole pie: Bake at 300°F for 10–15 min, loosely covered with foil
- Avoid overheating to preserve streusel crunch
Freezing Instructions
Unbaked pie:
Build the full pie, then cover it completely with a layer of plastic and foil before freezing. Store up to 2 months and bake from frozen at 425°F, adding 10–15 minutes.
Baked pie:
Cool fully, wrap well, and freeze. Thaw in fridge and reheat before serving.
FAQs About Gluten Free Dutch Apple Pie
Is Marie Callender’s Dutch apple pie gluten-free?
No. It contains wheat and is not safe for a gluten-free diet.
What can you use instead of flour in apple pie?
Use arrowroot starch, cornstarch, tapioca starch, or gluten-free all-purpose flour to thicken the filling in a gluten free Dutch apple pie.
Does Trader Joe’s make a gluten free pie crust?
Yes. Trader Joe’s sells a gluten free pie crust in the freezer section. Check the label for allergens.
What is a gluten-free thickener for pies?
Arrowroot, tapioca starch, cornstarch, and gluten-free flour all work as thickeners for gluten free Dutch apple pie filling.
Gluten free dutch apple pie is more than a dessert it’s proof that you don’t need wheat to enjoy a perfectly flaky crust, tender apples, and a sweet, buttery crumb topping. With the right ingredients and techniques, anyone can bake a pie that’s rich in flavor and completely gluten-free.
From the homemade crust to the spiced apple filling and golden streusel, each step in this guide helps you build a pie that looks and tastes just as good (if not better) than traditional versions.
Whether you’re baking for a holiday, a family gathering, or just a cozy weekend treat, this gluten free Dutch apple pie will always deliver.
and if pie’s your go-to, don’t miss our full gluten free pies collection for more seasonal favorites.
Let’s connect! Follow along on Instagram and Pinterest for more gluten free baking ideas. Have a question Visit our Contact page we’d love to hear from you
Gluten Free Dutch Apple Pie
This Gluten Free Dutch Apple Pie delivers layers of cinnamon-spiced apples, buttery gluten-free crust, and a golden streusel topping that’s perfect for holidays or cozy weekends.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 types of apples (e.g., Granny Smith and Honeycrisp)
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 tablespoon gluten-free flour or arrowroot
- 1 gluten-free pie crust (homemade or store-bought)
- 1 cup gluten-free all-purpose flour (for streusel)
- 1/2 cup light brown sugar (for streusel)
- 1/2 cup unsalted butter or dairy-free alternative (for streusel)
Instructions
- Preheat oven to 425°F and place pie crust in a 9½-inch pan.
- Peel, core, and slice apples; toss with lemon juice, brown sugar, cinnamon, nutmeg, salt, and thickener.
- Lightly cook apples in a skillet for 5–7 minutes; let cool.
- Pour cooled apple mixture into prepared crust.
- In a bowl, mix streusel ingredients until crumbly and sprinkle over apples.
- Place pie on baking sheet and bake for 30 minutes.
- Cover top loosely with foil, reduce heat to 375°F, and bake an additional 20 minutes.
- Cool completely on a wire rack before slicing.
- Optional: Reheat slices in oven at 300°F for 10 minutes before serving.
Notes
Mixing apple varieties adds depth of flavor. Chill crust before baking for best texture. For paleo/vegan version, use almond flour and coconut oil in crust and topping.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
