Dutch Apple Pie (or Apple Crumble Pie)
This is one of our all-time favorite apple pie recipes. The combination of flavors is delicious, full of warm spices and cozy aromas.
- golden-brown, crunchy crumble topping
- juicy, thinly sliced apples that are perfectly baked
- buttery, flaky homemade pie dough (not soggy at all!)
- very rich, aromatic, juicy, homemade apple pie
- a simple family recipe that feeds a crowd
- the perfect pie for cold autumn and winter afternoons
- a fantastic homemade gift that is simple to transport in your car
How to make Dutch Apple Pie
There are three components in this recipe. We have a homemade pie crust, rich apple filling, and crumble topping.
Making homemade pie crust at home is the best. The process is simple; you can use this recipe for various pies.
- Combine all ingredients in a bowl or use a food processor
- Knead into a dough
- Place in the fridge or freezer
- Roll into a rectangle
- Transfer to a round pie dish
- Fill with apple filling
Making the homemade apple filling at home is even simpler and quicker:
- Peel the apples. We used this excellent, sharp, and easy-to-use speed peeler.
- Remove the core and quarter the apples. Then, using a mandoline slicer, cut the apples into thin slices.
- In a bowl combine apples with the rest of the ingredients
- Add melted butter and Calvados or Porto (optional).
- Transfer into a prepared crust in a pie dish.
Topping for Apple Crumb Pie
The crumb topping is the best possible addition to an apple pie. It gives it such a wonderful texture. It is crunchy, buttery, and incredibly delicious. Making the topping for apple crumb pie is super simple. Simply combine all the ingredients (all-purpose flour, butter, raw can sugar, sugar, and chopped blanched almonds) in a bowl, then sprinkle over the apple filling in the pie dish.
Which apples to use for Dutch Apple Pie
Feel free to use any of these apples: Cripps Pink, Honeycrisp, Gala, Jonagold, Fuji.
What is the difference between the Dutch Apple Pie and Classic Apple Pie
Classic Apple Pies are delicious and juicy. With that being said, Dutch Apple Pies are delicious, too. The main difference is in the topping. Dutch Apple Pie has a crumb topping. It makes the apple pie more festive and special and creates this buttery, golden-brown crumble topping that is incredibly buttery, slightly nutty, and delicious. Such a lovely addition to the juicy, soft, baked apples and flaky pie crust.
How to store Dutch Apple Pie
Simply store any leftovers of the Dutch Apple Pie in an airtight container, at room temperature, for up to 3 days.
If you love apples, try these amazing recipes too
- Apple Fritter Donut
- Apple Pie Cupcakes with Salted Caramel
- Viennese Apple Strudel
- Stuffed Apples with Hazelnuts and Vanilla Ice Cream
- Apple Tart with Vanilla Sauce
Thanks to Status Metlika for the amazing mini mandoline slicer and speed peeler. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.
METHOD
-
make the pie dough
Add all-purpose flour, salt, and sugar to a large bowl (or a food processor). Add cold butter cubes. Rub the butter into the flour mixture using your fingertips until there are no lumps or chunks of butter left. Add vodka or white wine vinegar and water to the flour mixture and knead until it all comes together, for about 30 seconds. Don't overwork it. It should remain crumbly. Wrap in cling film and place in the fridge for 2 hours (or overnight) or in a freezer for 30 minutes. Ten minutes before rolling out, take the dough from the refrigerator.
-
roll the dough
Dust your working surface with flour. Roll the dough into approximately 2 - 3 mm (1/8 inch) thickness using a rolling pin. Transfer the dough to a round pie dish (20 cm or 9-inch). The dough should overlap the edge of your pie dish for about 3 cm (1 inch). Cut off the rest of the excess dough. Tuck the dough under and onto itself to give it a neat folded edge.
-
apple pie filling
Clean the apples and peel the skin using a speed peeler. Remove the core and quarter the apples. Keep quartered apples in a large bowl filled with cold water and juice of one lemon - this will prevent the oxidation and keep apples from browning. Cut each apple into 2 mm (1/8-inch) slices. The easiest way to do that is by using a high-quality mandoline slicer. Place sliced apple in a large bowl. Add sugar, spices (all-spice, cloves, cinnamon), and all-purpose flour. Stir everything gently to combine. Add melted butter and optionally add a tablespoon of Calvados or Porto. Stir and set aside. Preheat your oven to 230 °C / 440 °F.
-
crumble
Add all-purpose flour, raw cane sugar, sugar, and cold butter (cut into cubes) to a bowl. Knead with your hands to get a crumbly mixture. Add chopped blanched almond and stir to combine.
-
bake
Spread the apple filling evenly into the prepared pie crust. Press the apple filling down tightly with your hand so that the apples are packed together. Sprinkle the crumble topping evenly on the apples. Transfer your apple pie dish to a larger baking sheet lined with parchment paper. Apples will release juices while baking, which will help catch all those juices. Place in the preheated oven on the middle rack and bake for 10 minutes at 230 °C / 440 °F. Then, lower the heat and bake for another 60 - 70 minutes at 190 °C / 375 °F. After 20 minutes of the second baking, cover the pie with aluminum foil and continue to bake. Leave the Dutch apple pie to rest before serving it warm or cold.
TipThis dutch pie is best served after resting in the pie dish for at least 4 hours, or overnight.
){kind=link}