Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they’ve ever had.
Use your own homemade pie crust or save some time and use a pre-made store-bought crust. Either way, this pie will knock your socks off. A few more delicious recipes to try this holiday season are pumpkin pie, cherry pie, and this perfect coconut cream pie! I know you’ll love them all!
Homemade Dutch Apple Pie
Everyone loves to bake this time of year. You just can’t beat the wonderful aroma of apples and cinnamon baking in a warm kitchen. This is the sort of thing memories are made of! As far as holiday desserts go, you really can’t go wrong with an apple pie. Take it one step further with this best-ever Dutch apple pie recipe!
This Dutch apple pie is so good for so many reasons. I love the combination of the crust and the crumble topping. The sweet topping really balances out the tartness of the apples. And you simply can’t beat a warm slice topped with a scoop of vanilla ice cream! Add this recipe to your holiday baking menu along with my Best Ever Pecan Pie Bars or some Pumpkin Pie Sheet Cake.
Ingredients Needed
With how simple all of these ingredients are, you’ll wonder why you didn’t make Dutch apple pie from scratch before! As long as you’ve got some fresh apples on hand, you probably have the rest of the ingredients in your pantry right now! Note: see the recipe card at the end of the post for exact measurements.
- Pie Crust: I used a 9-inch pie crust. Feel free to make one from scratch (I have a great recipe here!) or instead use a pre-made crust for easy prep.
Apple Filling
- Apples: You’ll want these to be peeled, cored, and sliced thin. See my tips below on picking the best apples for your Dutch apple pie!
- Granulated Sugar: Regular white sugar is great for adding sweetness to the filling.
- Flour: All-purpose flour thickens the filling. You can also use cornstarch or tapioca.
- Cinnamon: There’s no better combo than apples and cinnamon! I love adding it to the filling because it gives the pie the perfect fall flavor.
- Salt: A little goes a long way to enhance the flavor of the filling.
- Lemon Juice: I like to add lemon juice because it boosts the natural tart flavor of the apples.
Crumb Topping
- Brown Sugar: Adds a smoky sweetness to the topping.
- All-Purpose Flour: Helps to give the topping structure.
- Butter: For the topping, chill and cut into tiny cubes.
- Cinnamon: For more tasty fall spice!
- Salt: You just need a pinch to keep the topping from tasting bland.
How to Make the Best Dutch Apple Pie
It’s really a lot easier than you’d think! This homemade Dutch apple pie is going to be a hit at all of your holiday parties this year. The golden, flaky crust, sweet apple filling, and crumbly streusel topping are going to blow everyone away.
- Preheat Oven, Prepare Crust: Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with pie dough. Fold over edges and pinch to flute. Set prepared pie plate on a large baking sheet that is lined with a silpat, parchment paper, or foil.
- Apple Filling: In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Then toss to coat.
- Streusel Topping: To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces, and cinnamon using a pastry blender in a large bowl. You want your butter to remain in small chunks about the size of a pea.
- Assemble: To assemble pie, mound apple pie filling on top of crust. Then carefully spoon on crumble mixture, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
- Bake: Place prepared pie on baking sheet on bottom rack of oven. Then cook for about 1 hour. If topping starts to brown, loosely tent with foil.
- Cool: Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.
What Are the Best Apples to Use When Making a Dutch Apple Pie?
Some people are die-hard Granny Smith fans. Don’t get me wrong. I think these tart green apples are a necessary component of any apple dessert recipe, but I firmly believe they need to be mixed with a second variety. When I make things like an apple pie or cobbler, I always use an even amount of Granny Smith apples along with a sweet and juicy apple like a Honeycrisp, Braeburn, Gala, or Pink Lady. Even something like a Golden Delicious or Fuji apple really helps balance out the tart Granny Smith.
Other Reasons to Use Different Varieties of Apples:
- Different textures. Some apples get very soft when they’re cooked and others remain firm. If you use a combination of apples, you end up with a wonderful filling that has both crunchy and soft apples.
- Control the amount of liquid in your pie. Granny Smith apples don’t release much liquid when they cook, but other apples do. By using a combination of apples, you’ll be able to achieve a nice thick sauce without creating a runny pie.
- Sweet and sour. Each bite should provide a little of both and that’s what will happen when you use multiple varieties.
Pie Baking Tips
It’s rare that someone can start out as an outstanding pie maker. It takes time and a lot of trial and error to be able to achieve consistent results. Here are the tips that help me when making desserts like this Dutch apple pie!
- Making Your Own Crust: If making your own pie crust, be sure not to overwork the dough, let it rest in the refrigerator for at least one hour before rolling out, and keep all of the ingredients chilled.
- Bake on the Bottom Rack: Tall pies like these must be baked on the bottom rack of the oven. This will ensure the bottom crust is cooked all the way through.
- Apple Slice Thickness: The thickness of your apple slices will determine how crunchy they are after being cooked. I prefer my apples to have a bit of bite to them, so I slice them into bite-sized pieces that are a little under a quarter inch thick. If you want your apples to fall apart, be sure to slice them very thin.
- Add Aluminum Foil: To prevent the top from burning on a pie like this, lay a piece of foil on top of the pie once the top gets as brown as you want it to be. This will allow the pie to continue cooking without the top getting too burnt.
How Long Does Homemade Dutch Apple Pie Last?
Store your Dutch apple pie in the refrigerator either covered with plastic wrap or a plastic lid. It will last for 4-5 days.
Can I Freeze Dutch Apple Pie?
Yes! But It’s best to freeze it before it’s baked. Wrap your unbaked pie in plastic wrap and freeze for up to 2 months. You can bake it directly from the freezer to your oven, no need to thaw.
More Apple Recipes You'll Love:
Desserts
Apple Tart
Desserts
Apple Brown Betty
Breakfast
Apple Danish
Desserts
Caramel Apple Cheesecake
Dutch Apple Pie
Ingredients
- 1 9- inch pie crust
Apple Filling
- 8 cups apples peeled, cored, sliced thin (about 5 large apples or 8 small apples)
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
Crumb Topping
- 2/3 cup brown sugar
- 1 cup all-purpose flour
- 6 tablespoons butter chilled and cut into tiny cubes
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
-
Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
-
In a large bowl, combine apples, sugar, flour, cinnamon, salt, and lemon juice. Toss to coat.
-
To make the crumble topping, combine the brown sugar, flour, the chilled butter pieces and cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
-
To assemble pie, mound apples on top of crust. Then carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
-
Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
-
Allow pie to cool at least 30 minutes to an hour, however it will slice best if you allow pie to fully cool.
Notes
Nutrition
from The Recipe Critic https://ift.tt/dc4nVY8
Comments
Post a Comment