Dutch Apple Pie (Gluten Free + Dairy-Free)

Recipe by Catching Seeds

And just like that, fall is upon us! Phewwww…. Where did this year go? I know I can’t be the only one feeling like I’ve been put through a time warp. Between finding a new house, moving, and starting a new job this summer was a blur. Time warp or not, I can’t complain. I...Read More

Ingredients

• for the Crust:
• 1¼ cup oat flour
• ¼ cup teff flour
• ½ cup palm oil shortening
• 2 tablespoons cane sugar
• 1 tablespoon vanilla vodka
• 3 tablespoons ice cold water
• for the Filling:
• 2½ lbs . apples (, peeled cored and cut into thin slices, about 1/8 of an inch)
• ½ cup maple syrup
• 2 tablespoons potato starch
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• pinch salt
• for the crumb topping:
• 1 cup 1 to 1 blend baking flour ((I used this mix))
• ⅓ cup cane sugar
• ⅓ cup coconut oil
• ¼ teaspoon cinnamon
• pinch salt

Method

1. For the crust: Cut the palm shortening into ¼ inch cubes. Place in the freezer for 20 minutes to get super cold. This makes for a flakier crust. Place the oat flour, teff flour, and sugar in a food processor. Add in the frozen palm shortening and process until the shortening is in small clumps. Transfer to a bowl. Add in the vanilla vodka and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough. Add in up to 3 more tablespoons of water, one tablespoon at a time, until the dough has come together, but is not sticky. It should look like traditional crust dough. Form into a ball and wrap in saran wrap. Place in the refrigerator to chill for at least 4 hours. Remove from the fridge and allow to warm up for about 20 minutes at room temperature. Roll out on a piece of wax paper, using as much flour as needed to keep the dough from sticking. Roll out to fit a 9 inch pie dish. Using the wax paper, transfer the dough to the pie dish. Return to the fridge.
2. For the apple filling: Whisk together the maple syrup, potato starch, lemon juice, vanilla, and salt. Add to a large skillet or dutch oven. Add in the apples and begin to cook over medium heat, stirring constantly, until the sauce begin to thicken and coat the apples, about 5-7 minutes. Set aside while you start on the crumb topping.
3. For the crumb topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add in the coconut oil and mix, using a fork or your fingertips, until the crumble comes together and there is no dry flour.
4. To assemble: Remove the pie crust from the fridge and fill with the apple mixture. Evenly sprinkle the crumb topping over the pie and bake at 375 degrees for 50 minutes. Allow to cool for 15-20 minutes and serve

View the recipe instructions at Catching Seeds