Danish Apple Pie

Feb 8th

This was the first year, since resigning from my teaching job, that I was involved in a school setting again. Tessa goes to a great church preschool two afternoons a week. I had volunteered for three helping days and my first was “apple extravaganza”. I helped the kids make an apple pie and after tasting the deliciousness I squirreled away the recipe sheet with an idea in mind.It was months before I got around to it; what better reason to make and eat an entire apple pie than an epic snow storm? That’s right folks, we ate the whole pie in one day. Now I’d say I had about one piece and my kids another – so really my husband ate a whole pie. That’s right, my gluten free husband ate a whole pie.

So when we made the recipe in class she had me double some parts of the topping and not others – basically the whole thing was sort of “fly by the seat of your pants”. The pie was absolutely scrumptious and since it technically didn’t have a crust, I thought swapping gluten free flour might work. Now in most recipes that I swap gluten free flour I find that I have no problem in not overindulging (double negative much?). Basically I don’t love the end result. Rich eats it because, poor guy, its the best he’ll get, but this was most definitely not the case for this apple pie. I couldn’t keep my hands off it; the topping was crisp, buttery and flakey. The presentation was beautiful and there wasn’t any rolling of crust (which can be tedious even when it’s not GF).

Long story short, I’m beyond thrilled that I have an apple pie that I can make at Thanksgiving (and like, next weekend) and everyone will enjoy, GF or not. Make it!

Danish Apple Pie 

Serves 8

6-8 Macintosh apples, peeled, cored and sliced

1 tsp. sugar

1 tsp. cinnamon

juice of 1 lemon


3/4 c. sugar

1 c. all purpose (or gluten free) flour

1/2 tsp. salt

1 egg

1 stick unsalted butter, melted

1. Preheat oven to 350 degrees. Mix apples with lemon juice, cinnamon and sugar. Place in pie plate.


2. Mix sugar, flour, salt, egg, and butter. Pour over top of apples and spread to edges.


3. Bake 45 to 55 minutes or until juice is bubbling and topping is golden brown.


4. Let cool at least thirty minutes, then slice and serve.


Print Friendly, PDF & Email