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Gluten-Free Dutch Apple Pie




  • 3/4 cup tapioca flour
  • 1/2 cup sweet rice flour
  • 1 cup sorghum blend flour
  • 1/8 teaspoon baking soda
  • 1 teaspoon vinegar
  • 1 egg white, beaten
  • 1/2 cup milk
  • 1/2 cup shortening
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 3 tablespoons sugar


  • 2 1/2 pounds apples
  • 1 tablespoon cinnamon
  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons lemon juice


  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into cubes
  • 1 cup gluten free flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup sugar


  1. Heat oven to 400 degrees F. Grease a 9-inch pie pan.
  2. In a food processor, mix sorghum blend, tapioca flour, rice flour, 2 tablespoons sugar, gum, salt, baking soda and shortening. Process until it forms loose crumbs. Add the milk and vinegar, pulsing until dough forms a ball. Remove the dough and knead it until smooth, then shape into two disks, wrap with plastic wrap and chill for an hour.
  3. Place disk between 2 pieces of flour dusted plastic wrap and roll in into a 10-inch circle. Transfer the dough to the pie pan and press to fit the pan, crimping edges. Brush edges with egg white.
  4. Filling: Add the lemon juice to a bowl. Peel and core the apples and slice them. Toss the apple pieces in the juice. Add cornstarch, cinnamon and sugar, stirring.
  5. Topping: Blend all ingredients except butter in a food processor. Add butter until mixture resembles wet sand. Toss filling and pour into crust. Place topping over and around apples.
  6. Place pie on baking sheet and bake 9 minutes.
  7. Reduce heat to 350 degrees F and continue baking until apples in center are tender and filling is bubbling, 50 minutes.
  8. Serve warm or at room temperature.

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