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Dutch Apple Pie

By: Amber Goulden
5 from 1 vote
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Servings: 8 -10


For the Pie Crust:

  • 1 stick butter 8 tablespoons, cut into 1/2 inch cubes and chilled
  • 3/4 cup arrowroot flour
  • 1/4 cup almond flour
  • 3 teaspoons coconut flour
  • 1 tablespoon coconut sugar
  • 1 teaspoon sea salt
  • 1 large egg chilled

For the Apple Pie Filling:

  • 2.5 pounds apples peeled and sliced into 1/4 inch thick pieces
  • 2 tablespoons lemon juice 1 large lemon
  • 1/2 teaspoon lemon zest
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/2 teaspoon sea salt
  • 2 tablespoons arrowroot flour

For the Crumble Topping:

  • 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 5 tablespoons butter softened

For the Coconut Whipped Cream:

  • 1 can's worth coconut milk solids chilled
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla


For the Pie Crust:

  • Place the arrowroot, almond flour, coconut flour, coconut sugar, and sea salt together in a large bowl
  • Whisk them together until evenly incorporated.
  • Pull the chilled and cubed butter out of the refrigerator.
  • Quickly toss the butter in the dry ingredients.
  • Pour the dry ingredients and butter onto a clean countertop or marble pastry board.
  • Using your cold rolling pin, start to roll the butter into the dry dough.
  • Keep rolling and folding more flour over the butter until all the butter is pressed into long, very thin sheets. It will look very crumbly and not well incorporated – this is how you want it.
  • Gather the dough up, place it back in the mixing bowl, and refrigerate for 30 minutes further – this helps keep the butter firm.
  • Take the dough from the refrigerator and create a small cater in the center. Crack the cold egg into the middle of the dough.
  • Quickly mix the egg into the dough until it’s incorporated, but still shaggy. Place it (plus your rolling pin) back in the refrigerator to chill for an additional 30 minutes.
  • To roll the dough out, dust a sheet of wax paper with a generous amount of arrowroot flour. Place the dough in the center.
  • Using the palm of your hand, press the dough into a 2” thick disk and then dust with more flour.
  • Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a ¼-inch thick sheet.
  • If the dough cracks as you roll it out, just pinch the tear together.
  • And then press down to flatten the mend.
  • Try to roll it out into a rough circular shape.
  • To lay the dough in a pie pan, slide a baking sheet under the bottom sheets of wax paper so that the dough is sitting on top.
  • Having buttered the inside of your pie pan, lay it face-down centered on the dough.
  • Flip the baking sheet and pie pan over so that the pie pan is right-side up. Pull the baking sheet and wax paper away (slowly) and then guide the dough down into the pan.
  • Mend any breaks with additional dough and trim the edges to your liking.

For the Pie:

  • Toss the apples, lemon juice, lemon zest, coconut sugar, cinnamon, nutmeg, and sea salt together in a large bowl. Let them macerate (sit still) on the countertop for 30 minutes – 2 hours.
  • When the apples are finished, strain the apples away from the liquid that has collected at the bottom of the bowl. Pour this liquid in a small sauce pan and cook over medium heat to reduce for about 10 minutes, or until it thickens some.
  • Meanwhile, toss the apples with the 2 tablespoons of arrowroot. When the drippings have thickened, pour it over the apples and stir to incorporate.
  • Pour the apples into the pie crust and spread out until you have an even thickness.
  • For the crumble topping, combine all the dry ingredients into a large bowl. Using your hands, massage the softened butter into the dry ingredients so that it starts to form a crumbly texture. Sprinkle it evenly over the top of the pie.
  • Bake on the very bottom rack of the oven at 425 F. Set the timer for 30 minutes and then carefully place a sheet of foil over the top of the pie (this helps to keep the edges from over-browning) and bake for an additional 15 minutes.
  • Let the pie cool completely (4 hours will do) before serving. Top with coconut whipped cream.

For the Coconut Whipped Cream:

  • Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
  • Store refrigerated until ready to serve

Recipe Notes

For a lattice topping instead of crumble: Make an additional pie crust and cut it into 2-inch thick strips. Then, carefully weave the dough strips together, leaving a 1-2” gap between each one. Trim the edges and press down with either your fingers or a fork to seal. Dust with the 2 teaspoons of coconut sugar.