Gluten Free Dutch Apple Pie


This pie combines so many of my favorite things.  You get the nice big bites of cinnamon apples that you get in a traditional pie, the streusel goodness you get in an apple crisp and a solid crust to pie ratio (deep dish style) with an almost graham crackery crust that happens to be gluten free.


This might seem like a lot of steps but it’s basically three (crust, filling, streusel) that are each super easy (easier than your average pie).


The gluten free crust is a lot more forgiving than most pie crusts (thanks melted butter) and comes together crazy fast.


The streusel topping is a lot less work than any lattice or traditional top crust would be and the only hard part of making the filling is not eating it before it goes in the pie.


You’ll need:

For Crust

  • 1 cup packed almond flour
  • 1 cup oat flour
  • 0.25 pinch salt
  • 0.25 cup melted butter
  • 3 tablespoons maple syrup
  • Baking spray

For Filling

  • 6 cups granny smith apples- peeled, cored and sliced
  • 2 tablespoons oat flour
  • 2/3 cup sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 2 tablespoons cold butter, cubed

For Struesel

  • 0.5 cup oat flour
  • 0.25 cup almond flour
  • 0.5 teaspoon ground cinnamon
  • 0.5 cup packed brown sugar (I did half light and dark)
  • 0.75 cup rolled oats
  • 1 teaspoon lemon zest
  • 0.5 cup butter

To Make:


  1. Preheat oven to 350 degrees F.  Grease a spring form pan.  Whisk together oat flour, almond flour and salt in medium bowl.  Drizzle in butter and maple syrup and stir with a fork until combined.
  2. Dump mixture into spring form pan.  Using the back of a measuring cup press mixture into a thin layer on bottom and up sides.  Use your hands to make a two inch, thin crust up the sides (think kind of like a deep dish pizza).  It won’t be perfect but give it a little love and try to even everything out.
  3. Prick crust bottom all over with a fork.  Bake for 9 minutes and set aside.


  1. Preheat oven to 425 degrees F.  In a large bowl whisk together flour, sugar, cinnamon, nutmeg and all spice.  Add sliced apples and toss well to evenly coat.  Put apple mixture into crust, evening out the slices.  Dot with butter.
  2. Cover pie lightly with aluminum foil, do not seal.  Bake for 10 minutes.


  1. While filling is baking make streusel.  In a medium bowl, combine flour, cinnamon, brown sugar, oats and lemon zest.  Cut in butter until mixture is crumbly.
  2. Remove pie from oven.  Reduce temperatures to 375 degrees F.  Cover pie filling with streusel mixture, it will feel like a lot and it is, which is great.
  3. Bake pie with streusel topping for 30 minutes (keep an eye on it).  Let cool completely before slicing. (I would let come to room temp and then keep in fridge before slicing).

Inspired by CookieandKate

4 thoughts on “Gluten Free Dutch Apple Pie

  1. Pingback: Butternut Squash Risotto | Roxana's Kitchen

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