Dutch Apple Pie

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Round 2! Secret family recipe revealed. THIS is one of my all time favorite recipes. When I was younger, I was a particularly picky eater. I did not like any of the pie options at Thanksgiving. Pumpkin? No way! Chocolate pecan? Disgusting! (WTF was wrong with me?!). One year my mom resolved to make Dutch Apple Pie, particularly for me. It is so delicious that it became a true Thanksgiving staple.

It also was one of the first recipes that we were able to adapt when I discovered that I was sensitive to gluten. It’s got a buttery crumble crust and does really well with gluten free flour and oats. The recipe is essentially a mix between a crumble and a pie. It is truly delicious and I’m sure will become a staple in your own house!

It actually uses the same crust as my Blueberry Blackberry Crumble Pie recipe. I used this recipe’s crust for that pie. If you’ve tried that, then you know that you will love this one! The crust is flakey, crunchy, and oh-so light and buttery.

I start by prepping the crust, mixing all of the ingredients and taking half of the mixture and pressing it into a coconut oil-greased pie pan. I let that sit and meld together while I work on the apples. I peel, chop and sprinkle them with a little cinnamon. Then, I add them to a heated pot with the water, corn starch, vanilla, and sugar. The trick is to let them cook for about 5 minutes- until they are just getting tender and then remove from heat and add to the pie crust. Do not overcook the apples! They will end up falling apart or gross and chewy.

I sprinkle the remainder of the crust on top, pop in the over for 40-45 minutes until golden brown and, presto! Insanely delicious apple pie.

I also top with Bourbon Cinnamon Whipped Cream from that same Blueberry Blackberry pie recipe. It really is a recipe maker.


  • 2 Cups Flour Can be gluten free
  • 1 Cup Brown Sugar packed
  • 3/4 Cup Butter Melted
  • 1/2 Cup Quick Cooking Oats Can be gluten free
  • 2/3 Cup Granulated Sugar
  • 3 Tbsp Cornstarch
  • 5 Cups Peeled and diced apples
  • 1 tsp vanilla
  • 1 tsp Cinnamon


Combine the flour, brown sugar, butter and cooking oats to make the crust; set aside 1 cup or a little more for topping. Grease pan with coconut oil. Press remaining crumb mixture into bottom and up the sides of an ungreased 9-inch pie plate; set aside.

Chop and peel the apples. Toss in a bowl with cinnamon.

For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Stir in apples and cook for approximately 5 minutes.

Remove from heat and stir in vanilla. Pour into crust and top with remaining crust.

Bake at 350 for 40-45 minutes or until bubbly and crust begins to get golden brown.

Recipe Notes:

It’s helpful to put some foil under the pan or put the pie on a cookie sheet because it tends to drip over.

You can use gluten free flour and oats for this recipe, it will work just fine.

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