Nothing quite says it’s the holiday season like apple pie. It’s one of my all time favorites and I’m so happy to share this gluten free, vegan, and refined sugar free Dutch apple pie with you today! This is one of the easier desserts for me to make refined sugar free because most traditional apple pie recipes call for brown sugar as the sweetener and coconut sugar is a wonderful substitute for brown sugar. Figuring out how to make it gluten free was definitely the more difficult part of this recipe.
I searched and searched and searched for a gluten free pie crust recipe that I thought would be a winner. After a lot of trials and a lot of errors, this gluten free pie crust I found from AllergyFreeAlaska.com is the absolute best! She mentions in her post that it took her three years to perfect and I have no doubt about it. It’s perfectly flaky and buttery (vegan butter of course) and I could not tell the difference between this pie crust and a traditional one. The only changes I made, were to use vegan butter sticks instead of shortening and I used oat flour instead of sorghum flour. I substituted the flour because I don’t typically have sorghum flour on hand but oat flour worked perfectly.
To make this a Dutch apple pie, I made a delicious gluten free flour, coconut sugar, and butter crumble topping instead of layering a second pie crust on top. You could always make a second pie crust to use on top, but I love the crunch and sweetness you get from having the crumble on top instead. I can’t wait to make this again in the next couple of weeks for Thanksgiving and at least two more times around Christmas. Did I mention it’s one of my all time favorite holiday desserts?!
Is Apple pie one of your favorite holiday desserts too or do you have another one at the top of your list? I can’t wait to hear about it and hope you all love this Dutch apple pie as much as we do!
- 1/3 cup oat flour
- 1/3 cup millet flour
- 1/3 cup arrowroot starch/flour
- 1/4 cup brown rice flour
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup vegan butter (I use "Earth Balance Vegan Buttery Sticks")
- 1 1/2 tsp apple cider vinegar
- 3-5 tsp cold water
- 8 cups apples, sliced, cored, and peeled (about 6 large apples)
- 1/2 cup coconut sugar
- 1/4 cup corn starch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1/2 cup vegan butter, softened (I use "Earth Balance Vegan Buttery Sticks")
- 1 cup gluten free all-purpose flour (I use "Better Batter")
- 2/3 cup coconut sugar
- In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
- Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
- Add apple cider vinegar and cold water and mix until a dough is formed.
- Place the dough onto a floured piece of parchment paper and roll into a 12" round. Flour the top of the dough as needed to avoid sticking.
- Place the dough into a 9 inch pie plate. It's easiest if you drape the dough over the rolling pin and gently place into the dish.
- Leave about 1/2" of dough for the edges and crimp the edges.
- Preheat over to 400°F
- Mix all filling ingredients in a large bowl and stir to evenly coat the apples.
- Pour the apple mixture into the pie crust.
- In a medium bowl, cream all topping ingredients together until course crumbs are formed.
- Spread the topping mixture evenly over the apples and pat down gently to set.
- Bake for 45-55 minutes until the crumb topping and pie crust are a deep golden brown.
For This Recipe, I Recommend:
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