A Dutch apple pie is also known as apple crumble pie. A buttery, flaky, homemade pie crust with an apple pie filling. And, topped with a buttery crumble topping. That's making a classic apple pie even better.
Bake for 10 minutes. Then, remove the pie weights and parchment paper and bake another 10 minutes (total of 20 minutes) - Set aside.Tip - 20 minutes is not enough to cook the pie crust: it's just enough to ensure it has a nice crispy start.
Apple pie filling
Peel, core, and chop apples into thin slices about ⅛ inch (see video).
Add lemon juice as you cut to prevent the apples oxidizing.
Next, add the spices, salt, and sugar – combine well.
Finally, add the flour – combine well.
Gently pour the apple filling in the partially baked crust. Do this in three batches to help the apples settle in. Tip - shake the pan and move the apples around. This will prevent big air pockets and it looks nicer when baked.
Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly.
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.Tip - the initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb.
Halfway through baking, if you find the pie is getting too brown, tent with an aluminum foil. I used a pie shield to prevent the crust from getting too brown.
Cool the tart for at least 30 minutes before slicing. If possible a few hours work best.
Keep the pie crust cold at all times, starting with the ingredients. Chill the crust for a minimum of an hour before rolling it out.
Use the right apples for the pie - in this case, we've used a variety of two.
Prebaking the pie crust will give you a crisp crust that won't soak up all the juices from the apples
Make the apple pie filling just before you are going to bake it. The longer the apple pie sits outside the more juices it will release. These will make the bottom pie crust soggy.
Cut the apples into thin slices so there will be less shrinkage. (they still shrink but big chucks make a flat pie).
Add spice to your apple pie, but do not over spice it. Let the apples shine through and not be drowned with the strong flavors.
Cook the pie on high for a short time this will ensure the butter in the crumble does not melt
Let the pie rest so the juices will cool in between the slices not flow down to the bottom.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you