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.
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.
8 tablespoon Chilled unsalted butter, ½ cup Brown sugar, ¼ teaspoon Salt, ½ teaspoon Ground ginger, ¼ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
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.
1 ½ cup All-purpose flour, ½ cup Unsalted butter, ½ teaspoon Salt, 2- 4 tablespoon Chilled water
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 ½ 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 ⅛ 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.
8 Apples, 2 tablespoon Lemon juice
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.
½ cup Brown sugar, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground ginger, ¼ teaspoon Ground nutmeg, 4 tablespoon All-purpose flour, ½ teaspoon Salt, 1 cup All-purpose flour
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.
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