Gluten Free Dutch Apple Pie

Dutch Apple Pie gives me the best of all worlds: tender, warmly spiced apples, a buttery gluten free crust, and a generous layer of crisp, caramelized crumbs on top. You get everything there is to love about homemade apple pie without having to roll out a second layer of pie crust. Even better, this recipe makes two pies. Bake one to enjoy now and tuck the second, completely assembled and unbaked, into the freezer for later. Future you gets a homemade apple pie with almost no work. You’re welcome.

Makes two 9 inch pies

Ingredients

Apple Filling

• 16 cups apples, peeled and sliced ½ inch thick, such as Granny Smith, Honeycrisp, or a combination

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup brown rice flour

• 1 teaspoon cinnamon

• ¼ teaspoon kosher salt

Pie Crust

• 9.5 ounces white rice flour

• 2.3 ounces brown rice flour

• 0.9 ounce tapioca starch

• 1 tablespoon granulated sugar

• ½ teaspoon xanthan gum

• 1 teaspoon kosher salt

• 8 ounces unsalted butter, cold and cubed

• 3 tablespoons sour cream

• 6 tablespoons ice water

Crumb Topping

• 8 ounces white rice flour

• 5 ounces brown sugar

• 5 ounces unsalted butter, cold

• 1 teaspoon kosher salt

Instructions

1. Prepare the apple filling. In a large bowl, combine the sliced apples and granulated sugar. Let stand for 30 minutes to 1 hour to macerate and release excess liquid.

2. Drain the apples well. Add the brown sugar, brown rice flour, cinnamon, and salt and toss until evenly coated. Set aside.

3. Prepare the pie crust. In a food processor, combine the white rice flour, brown rice flour, tapioca starch, sugar, xanthan gum, and salt.

4. Add the cold cubed butter and pulse until the butter pieces are about the size of peas.

5. In a small bowl, combine the sour cream and ice water. Gradually add the mixture to the food processor, pulsing just until the dough comes together.

6. Divide the dough into 2 equal portions. Cover and refrigerate for at least 30 minutes.

7. Remove the dough from the refrigerator and lightly knead each portion just until pliable. This helps prevent the gluten free dough from splitting and cracking while rolling.

8. Lightly dust a work surface with brown rice flour. Roll each portion of dough large enough to fit a 9 inch pie pan. Keep the dough thick enough to transfer and shape easily.

9. Gently roll the dough around the rolling pin, lift it over the pie pan, and carefully unroll it into place. Shape or crimp the edges as desired. Repeat with the second crust.

10. Prepare the crumb topping. In a medium bowl, combine the white rice flour, brown sugar, and salt.

11. Cut in the cold butter until coarse crumbs form, leaving some larger buttery pieces throughout. Refrigerate until ready to assemble.

12. Assemble the pies. Preheat the oven to 350°F.

13. Divide the apple filling evenly between the 2 prepared pie crusts.

14. Divide the crumb topping evenly between the pies, generously covering the apples.

15. Bake for 45 minutes to 1 hour, or until the crust and crumb topping are deeply golden brown with a few darker caramelized spots on top.

16. Allow the pie to cool before slicing and serving.

To Freeze

Completely assemble the second pie through the crumb topping, but do not bake. Wrap the pie well and freeze until ready to enjoy.

To Bake From Frozen

Transfer the frozen pie to the refrigerator and thaw overnight. The next day, remove it from the refrigerator and allow it to come to room temperature.

Bake at 350°F for 45 minutes to 1 hour, or until the crust and crumb topping are deeply golden brown with a few darker caramelized spots on top.