Gluten-Free Dutch Apple Pie Recipe with Crunchy Streusel

Out of all the gluten-free pies I’ve made, this gluten-free Dutch apple pie is my favorite. It combines a flaky crust with a crunchy brown-sugar layer beneath and a buttery crumble topping — a delightful contrast of textures and flavors. The apple filling is warmly spiced with cinnamon and vanilla, making it comforting and familiar. Below is a clean, optimized version of the recipe with clear instructions for a successful bake.

Gluten Free Dutch Apple Pie

Yield: Serves 6 – 8

A gluten-free Dutch apple pie that appeals to both gluten-free bakers and traditional pie lovers. A layer of brown sugar under the crust adds a pleasant crunch while the crumble topping contributes buttery flavor and texture.

Ingredients:

For the filling:

1/3 cup granulated sugar
1/3 cup light brown sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon (optional)
1 teaspoon seeds of choice (sesame or chia) (optional)
1-1/4 cups cold water
3 cups diced, peeled apples
1 teaspoon pure vanilla extract

Or:

2 cans apple pie filling (Comstock or Wilderness)

For the crust:

1/2 cup light brown sugar
1/2 recipe Flaky Gluten Free Pie Crust (prepare according to your preferred recipe)

For the crumble topping:

1 cup all-purpose gluten-free flour blend
1/2 cup light brown sugar, packed
1/4 cup gluten-free quick-cooking oats
6 tablespoons unsalted butter (or dairy-free substitute), melted

Instructions:

Set a 9-inch pie plate aside.
If making the filling from scratch: In a large cold saucepan, whisk together the granulated sugar, light brown sugar, cornstarch, cinnamon (if using), seeds (if using), and cold water. Bring the mixture to a boil over high heat, then reduce the heat and simmer for about 2 minutes until thickened. This ensures the cornstarch loses its raw texture. Remove from heat, stir in the diced apples and vanilla, then set aside to cool.
Make the crumble topping: In a medium bowl, combine the gluten-free flour blend, brown sugar, oats, and melted butter. Mix until the ingredients are evenly moistened and form clumps. Set aside.
Prepare the crust according to your chosen flaky gluten-free pie crust recipe and have the dough ready for rolling.
Preheat the oven to 350°F (175°C).
Sprinkle and press 1/2 cup light brown sugar evenly into the bottom of the pie plate.
Roll out the pie dough and transfer it to the prepared pie plate, pressing it gently onto the brown sugar and up the sides. Crimp the edges if desired.
Spoon the cooled apple mixture (or drained canned apple pie filling) into the crust. Evenly distribute the crumble topping over the apples.
Bake on the center rack until the crust and crumble topping are golden brown, about 40–45 minutes. Remove from the oven and transfer the pie to a wire rack to cool before serving.

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