Is there anything better than apple pie? Well, I do love the classic apple pie, and yet, I also have a soft spot for crumble. Last year, I wanted to make something different from the classic. So, we made the apple crumble tart, which was a huge hit. This year, I wanted to make something similar, so I decided to make this Dutch apple pie. They are similar, but the tart is made with tart crust while my pie is made with pie crust.
Step-by-step: Dutch Apple Pie
Crumble – In a bowl, combine brown sugar, salt, spices, and flour. Cut the chilled butter into the flour mixture using a pastry blender or fork until you have a thick crumble mixture. Place in the fridge to keep chilled.Pro tip – You can also grate the chilled butter into the flour. Alternatively, you could also use a food processor.
Pie crust – 9-inch
Combine – In a food processor add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Add just enough water to make a dough. Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. Roll the dough onto a lightly floured surface slightly larger than the pie pan. Transfer the dough to the pie pan. Gently fit it into the pan. Cut the excess from the edges leaving 1/2 inch for crimping. Then, crimp the edges. Chill in the fridge until ready to use.Pro tip – for the perfect crimp, fold the excess dough under so you have a nice rounded edge. Crimp the edge by forming a V shape with your thumb and index finger.
Apple pie filling
Apple – Peel, core, and chop apples into thin slices about 1/8 inch. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip – Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time. Combine – Add all the sliced apples to a bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour. Combine well.Pro tip – The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
Filling – Gently pour the apple filling into the chilled crust. Do this in three batches to help the apples settle in.Pro tip – shake the pan and move the apples around. This will prevent big air pockets and it looks nicer when baked. Crumble – Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly.
Bake – Place the pie on a baking tray and into the oven on the center rack. Bake for 10 minutes at 390 F / 200 C. Then, reduce the heat to 375 F / 190 C for another 40 to 50 minutes or until golden and crisp on top.Pro tip – the initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb. Halfway through the baking, tent with aluminum foil. I used a pie shield to prevent the crust from getting too brown. Cool – once baked cool the pie for at least 30 minutes before slicing. If possible a few hours work best as it will help the juice settle.
Frequently asked questions
Creative ways to serve Dutch apple pie
Pie in a Jar: Layer crumbled pie crust, Dutch apple pie filling, and the streusel topping in mason jars. Seal them for a portable treat or serve immediately with spoons. Pie Pops: Use a circular cookie cutter to cut out small circles of baked Dutch apple pie. Insert popsicle sticks, making bite-sized pie pops. Pie Ice Cream: Serve a scoop of vanilla or cinnamon ice cream with the pie slice. Apple Pie Tacos: Make or buy cinnamon-sugar tortillas. Fill them with crumbled pie and top with whipped cream and an extra sprinkle of the streusel topping. Mini Pie Tarts: Use mini tart pans to bake Dutch apple pies. Serve with a small scoop of ice cream on the side. Pie Milkshake: Blend vanilla ice cream, Dutch apple pie filling, and a dash of milk until smooth. Serve in a tall glass, garnished with a cinnamon stick. Apple Pie Nachos: Slice the pie crust into thin layers. Bake and lay them out as nacho chips. Top with apple pie filling, drizzle with caramel sauce and sprinkle with additional streusel topping. Serve with a side of whipped cream or ice cream for dipping. Pie-stuffed Pancakes or Waffles: Add apple pie filling to your waffle or pancake batter. Serve with maple syrup or caramel sauce. Baked Pie Bites: Use a mini muffin tin to bake bite-sized versions of Dutch apple pie. Once baked, dust with powdered sugar or drizzle with caramel sauce. Apple Pie Crepes: Spread a thin layer of the pie filling inside a crepe. Roll or fold and top with whipped cream and a sprinkle of cinnamon.
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