Recipe: Gluten-Free Dutch Apple Pie with Almond Flour Crust

Ingredients

• 144 g (1½ cups)finely ground almond flour
• 60 g (½ cup)tapioca flour
• 12 g (1 tbsp)coconut sugar or low-carb granulated sugar
• 1.25 g (¼ tsp)sea salt
• 85 g (6 tbsp), cold and cubedbutter
• ½ large egg, cold (about 25 g; whisk the egg, then use half)egg
• 1.13 kg (2.5 lb; about 8 medium or 6 large), peeled, cored and thinly slicedapples
• 30 ml (2 tbsp)lemon juice
• 15 ml (1 tbsp)pure vanilla extract
• 16 g (2 tbsp)tapioca flour
• 100 g (½ cup)coconut sugar or low-carb granulated sugar
• 5 g (2 tsp)ground cinnamon
• 1 g (½ tsp)ground nutmeg
• 1 g (½ tsp)ground ginger
• 28 g (2 tbsp), cubedbutter
• 90 g (1 cup)rolled oats, gluten-free if necessary
• 96 g (1 cup), finely groundalmond flour
• 100 g (½ cup)coconut sugar or low-carb granulated sugar
• 2.5 g (1 tsp)ground cinnamon
• 113 g (½ cup), melted and slightly cooledbutter

Instructions

1. 1

   Make the crust

   Pulse the first five ingredients in a food processor until they resemble coarse meal. Beat the egg in a small bowl and add half to the mixture, pulsing until the dough gathers into a ball; add another teaspoon or two of beaten egg if needed. Without a food processor, mix the first four ingredients in a large bowl, cut in the butter with a pastry blender until crumbly, then mix in half the beaten egg until a ball forms.

2. 2

   Chill the dough

   Place the dough on plastic film or beeswax wrap, cover with another sheet, and press it into a disc 15–20 cm (6–8 inches) across. Wrap tightly and refrigerate for at least 1 hour or overnight.

3. 3

   Shape the crust

   When ready to bake, heat the oven to 180°C (350°F) and take the dough from the fridge. Roll it between two sheets of baking parchment into a disc about 30 cm (12 inches) across. Remove the top sheet, place an upside-down 23 cm (9-inch) glass pie plate on the dough, then lift the bottom parchment to flip the pastry into the plate. Press any breaks back together, crimp the edges with your fingertips and prick the base and sides with a fork at 1.3 cm (½-inch) intervals. Replace the parchment and fill the shell with pie weights.

4. 4

   Part-bake the crust

   Once the oven reaches temperature, bake the crust for 10 minutes. Remove the parchment and pie weights, then bake for 5 minutes more.

5. 5

   Mix the filling

   Set the oven to 190°C (375°F). Put the thinly sliced apples in a large bowl, add the lemon juice and vanilla, and toss to coat. Add the tapioca flour, sugar, cinnamon, nutmeg and ginger, then toss again.

6. 6

   Fill the pie

   Arrange the apple slices in the prepared crust and dot them with the cubed butter. Mix the topping ingredients together and press the mixture over the apples until they are fully covered.

7. 7

   Cover the edges

   Shield the crust edge with a pie shield or strips of aluminium foil to limit browning.

8. 8

   Bake and cool

   Bake at 180°C (350°F) for 45 minutes, or until the apples are tender and the filling bubbles. Check after 30 minutes to make sure the topping is not browning too quickly. Cool before slicing and serve with ice cream if desired.

What is Dutch apple pie?

Dutch apple pie is an American-style apple pie with a crumbly topping instead of a second pastry lid. This version brings together cinnamon-spiced apples, an almond flour crust and an oat crumble.

Almond flour and tapioca flour make a gluten-free pastry that is delicate rather than elastic. The loose crumble topping suits that tender crust and gives the pie a contrasting, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 7g protein, 49g carbs, 33g fat.

The apples, sugars and oats provide much of the carbohydrate, while butter and almond flour contribute most of the fat; the almond flour and egg also supply some protein. Serve a slice with a source of protein, such as plain yoghurt, or pair it with a lighter meal to balance the plate.

Building a gluten-free crust

Cold butter: pulsing it into the flours leaves small pieces throughout the mixture, helping create a crumbly, short crust.

Half an egg: add it gradually so the dough comes together without becoming too wet. Almond flour pastry can crack as it is handled, so pressing it back together in the pie plate is part of the process.

Chilling and rolling

Chill time: refrigerating the disc for at least an hour firms the butter and makes the dough easier to handle. It can also rest overnight if that suits your schedule.

Parchment: rolling between two sheets makes the fragile pastry easier to transfer. If it splits during the flip, patch it with your fingertips rather than trying to stretch it.

Keeping the apples tender

Thin slices: cut the apples evenly so they soften at a similar rate during baking. Toss them promptly with lemon juice and vanilla, then coat them with tapioca flour, sugar and spices.

Tapioca flour: it helps thicken the juices released by the apples. The filling is ready when the fruit is tender and you can see bubbles rising through it.

Getting the crumble right

Full coverage: press the oat, almond flour, sugar, cinnamon and melted butter mixture over the apples so the surface is covered. That gives the pie its characteristic crumble top.

Watch the colour: check the topping after 30 minutes. If it is browning too fast, the timing in the recipe allows you to notice before the full 45-minute bake is up.

Serving and timing

Bake sequence: the crust is first part-baked at 180°C (350°F), while the filling is prepared after the method calls for the oven to be set to 190°C (375°F). The assembled pie then bakes at 180°C (350°F) for 45 minutes.

To serve: let the pie cool before cutting so the filling can settle. A scoop of ice cream is an optional accompaniment, while plain slices work well for a less elaborate dessert.

Recipe notes & tips

• Use apples that hold their shape when cooked for distinct, tender slices in the filling.
• Measure out half the beaten egg rather than adding the whole egg to the crust.
• Keep the dough between parchment sheets while rolling to make transferring it easier.
• Patch cracks in the pastry directly in the pie plate instead of stretching the dough.
• Check the topping at 30 minutes and shield the crust edges if they are already well browned.
• Let the pie cool fully before slicing for neater portions.

Variations

• Change the sweetener: use the suggested low-carb granulated sugar in place of coconut sugar.
• Add a citrus note: grate a little lemon zest into the apple mixture.
• Vary the spices: adjust the cinnamon, nutmeg and ginger to suit your taste.
• Serve with ice cream: add a scoop when serving the cooled pie.
• Use gluten-free oats: choose oats labelled gluten-free if needed.

Common mistakes to avoid

• Adding too much egg: mix in half first, then add only a teaspoon or two more if the dough needs it.
• Skipping the chill: refrigerate the wrapped dough for at least 1 hour so it is easier to roll.
• Stretching cracked pastry: press broken pieces back together in the pie plate to avoid thinning the crust.
• Slicing too thickly: cut apples thinly and evenly so they cook through in the allotted bake.
• Leaving the edges exposed: cover them with a pie shield or foil strips to prevent excess browning.
• Cutting while hot: cool the pie before slicing so the filling has time to settle.

How to store

Cover and refrigerate leftover pie for up to 4 days. Rewarm slices in a moderate oven until heated through, or serve chilled; avoid prolonged microwaving, which can soften the crumble.

Frequently asked questions