Gluten-Free Dutch Apple Pie
This delicious version of a classic Dutch apple pie is completely gluten-free and can easily be made lactose-free as well
Servings: 12 people
Ingredients
Crust
- 230 grams white rice flour
- 70 grams buckwheat flour
- 30 grams tapioca flour
- 175 grams cold unsalted butter (or margarine for lactose-free)
- 1 egg
- 1 tbsp psyllium husk
- 4 tbsp cold water
- 150 grams white caster sugar
- Pinch salt
Filling
- 6 large Elstar apples or other tart apples
- 100 grams raisins
- ½ tbsp cinnamon
- 50 grams granulated sugar
Extra
- 1 egg for brushing the top
Equipment
- 9.5 inch/24 cm springform pan
Instructions
- Start by making the dough. Combine all the crust ingredients in a bowl and knead until a firm dough forms. Let it rest in the refrigerator for a bit.
- Meanwhile, prepare the filling. Peel and core the apples, then slice or dice them. Mix with the raisins, cinnamon, and sugar, and set aside.
- Take the dough out of the fridge and divide it into three parts: one for the bottom, one for the sides, and one for the lattice top.
- Line your springform pan with parchment paper. Roll out the bottom portion of dough and press it into the pan. Do the same for the sides, pressing the seams together firmly.
- Spoon the apple mixture into the crust and press it down evenly. This helps the pie hold together when sliced later.
- Use the remaining dough to make a lattice top.
- Beat the extra egg and brush it over the top of the pie.
- Bake the apple pie for 70 minutes at 350°F/180˚C (conventional oven).
- Let the pie cool in the pan before slicing.
How to store
Keeps for 4–5 days, covered with plastic wrap, at room temperature. Freezer-friendly for up to 3 months.