Gluten-free Dutch Apple Pie with Snickerdoodle Streusel

This gluten-free Dutch Apple Pie combines the sweetness of cinnamon-spiced apples with a unique snickerdoodle cookie crust. It's a delightful fusion of flavors that's sure to impress your friends and family.

• Snickerdoodle Streusel
• Gluten-free Snickerdoodle cookies14-16 ounces
• Brown sugar4 Tbsp
• Butter1/2 cup (1 stick)
• Apple Pie Filling
• Tart apples, peeled and sliced6 cups
• Lemon juice2 Tbsp
• Butter2 Tbsp
• Brown sugar2 Tbsp
• Gluten-free flour blend (or cornstarch)1 Tbsp
• Cinnamon2 tsp
• Nutmeg1/4 tsp

1. Snickerdoodle Streusel
1. Lightly spray the inside bottom and sides of a pie plate with non-stick cooking spray and set aside.
2. Using a food processor or food chopper, pulse the Snickerdoodle cookies into coarse crumbs with some larger chunks.
3. Transfer the cookie crumbs to a medium-sized bowl. Add brown sugar and mix until blended.
4. Melt the butter, pour it over the cookie crumb mixture, and mix using a fork to create the Snickerdoodle streusel.
5. Set aside 1 cup of the streusel for topping later and press the remaining streusel firmly and evenly in the bottom and up the sides of the greased pie plate.
6. Preheat the oven to 375°F while you prepare the apple pie filling.
7. Apple Pie Filling
1. Peel and thinly slice the apples. Cut each slice in half again for smaller pieces and stir together with lemon juice.
2. In a large nonstick skillet, melt 2 tablespoons of butter. Add apple slices and brown sugar, stir, cover, and cook over medium-low heat for 10-12 minutes, stirring occasionally.
3. Stir in gluten-free flour, cinnamon, and nutmeg. Continue cooking until the liquid decreases, then remove from heat.
4. Scoop apple pie filling into the prepared crust and sprinkle with reserved Snickerdoodle streusel.
5. Bake in the oven at 375°F for 18 minutes until the topping is nicely browned and the apples are cooked perfectly. Allow it to cool before serving.