Dutch Apple Pie - Gluten Free, Vegan, & Refined Sugar Free

Dutch Apple Pie – Gluten Free, Vegan, & Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 1 hr 15 min
  • Yield: 8 Servings 1x



For the Crust

  • 1/3 cup oat flour (or sorghum 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
  • 23 tbsp cold water

For the Filling

  • 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

For the Topping

  • 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


For the Crust

  1. In a large bowl, whisk oat flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and salt.
  2. Using a fork or pastry blender, cut the butter into the flour mixture until crumbly.
  3. Add apple cider vinegar and cold water and mix until a dough is formed.
  4. 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.
  5. 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.
  6. Leave about 1/2″ of dough for the edges and crimp the edges.
  7. Preheat oven to 400°F.

For the Filling

  1. Mix all filling ingredients in a large bowl and stir to evenly coat the apples.
  2. Pour the apple mixture into the pie crust.

For the Topping

  1. In a medium bowl, cream all topping ingredients together until course crumbs are formed.  I find this easiest to do with a fork or my hands.
  2. Crumble the topping mixture evenly over the apples and pat down gently to set.
  3. Bake for 45-55 minutes until the crumb topping is a deep golden brown.


Crust recipe adapted from Allergy Free Alaska