Dutch Apple Pie
Today, I am sharing a delicious Dutch Apple Pie recipe. Apple pie is one of my favorite desserts and apple pie with a buttery crumble topping is even better! This apple pie starts off with a buttery and crispy crust, is filled with a thick apple filling, and topped with a delicious crumb topping. I love a thick filling in my apple pies and in this recipe, I use flour and not cornstarch as the thickener.
I have divided the recipe into three steps:
- The pie crust: You can always double the pie crust recipe and freeze one half of the pie crust for another time. Or if you don’t want to add the crumble topping, you can top it with the crust instead. Both ways are delicious.
- The filling: You can use any apples you prefer. I am choosing traditional Granny Smith apples along with some Fuji or Gala to balance out the tartness from the Granny Smith. I usually go ahead and pre-cut my apples into thin slices and place them in a big bowl filled with water. This prevents the apples from browning until you are ready to use them.
- The crumble topping: You can add walnuts to the topping as well or leave them out. I have tried it both ways and both were delicious.
In the ingredients above, I have mentioned the step each ingredient belongs to.
Directions0/0 steps made
- For the Pie Crust: Sift the flour and salt into a large bowl. Add the chilled butter and shortening to it.
- Incorporate the butter and shortening into the flour by using two forks or a pastry cutter, until the mixture looks like coarse crumbs
- Add ice to 1/4 cup of water and mix it. Then measure out 1/4 cup of water from that. Add 1 tablespoon of cold water into the flour mixture at a time and stir after each addition. Only add as much as it takes for the dough to form a large clump.
- Once clumps have formed, place the dough onto a floured work surface. Next, knead the dough with lightly floured hands until the dough forms a ball.
- Press the ball into a flat circle shape about an inch thick and wrap it in plastic wrap. Place in the refrigerator for at least 2 hours. TIP: If doubling the recipe, divide the dough into 2 equal parts and individually wrap each in plastic wrap.
- For the filling: Add the sliced apples along with the lemon juice, flour, cinnamon, nutmeg, sugar, and vanilla paste into a large bowl and stir until well combined. Set the filling aside for at least 20 minutes so that the extra juice from the apples can release.
- Preheat the oven to 400° Fahrenheit.
- Take the chilled pie dough and roll it out on to a floured work surface. Keep rolling out the dough with a rolling pin and rotate it after each roll so that it can evenly flatten out into a circle, that is 12 inches in diameter.
- Place the rolled out dough carefully into a 9 x 2 inch pie dish. Press the dough into the pie dish, making sure there are no lumps or bumps. Add the filling onto the crust without adding all of the liquid from the apples.
- Trim off the extra dough from around the pie for a clean edge. Then flute the edges, by using your thumb and pointer finger to pinch the dough all around the edge of the pie.
- For the crumble topping: Add the brown sugar, cinnamon, flour, and chopped walnuts into a bowl. Stir in the melted butter until the topping becomes thick and crumbly. Sprinkle it on top of the apples.
- Put the pie onto a large baking sheet so that any spilled juices will not leak into your oven. Place your pie into your pre-heated oven to bake for 20 minutes. Then without removing the pie from the oven, decrease the oven temperature to 375° F. Continue baking for another 30-35 minutes. TIP: After the 20 minutes, you can place a pie crust shield or aluminum foil wrapped around the crust to keep the edges from over-browning.
- Cool pie for at least 3 hours at room temperature before you serve it. Delicious on its own or alongside vanilla ice cream.
Storage: Pie Crust can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. Prepared pie can be placed in an airtight container and stored in the refrigerator for up to a week.