Dutch Apple Pie, also known as Apple Crumble Pie, is a delectable dessert that combines the comforting flavors of warm apples, sweet cinnamon, and a buttery crumbly topping. Originating in the Netherlands, this classic pie has gained immense popularity around the world for its irresistible combination of tart apples and a crispy, golden crust.
While traditional apple pies have a double-crust pastry, Dutch Apple Pie stands out with its signature streusel topping, adding an extra layer of texture and flavor. Whether enjoyed on its own or served with a scoop of vanilla ice cream, Dutch Apple Pie offers a delightful experience that captures the essence of autumn and provides a comforting indulgence at any time of the year.
In this article, we will explore the history, ingredients, and preparation of this timeless dessert, as well as provide some tips for making the perfect Dutch Apple Pie at home. Get ready to savor the aroma and taste of this delicious treat that will leave you longing for another slice.
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INGREDIENTS
- For Filling
- ½ cup white sugar
- 2 Tablespoons of brown sugar
- ¼ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- 6 cups thinly sliced peeled apples
- Homemade Dutch Apple Crumble Topping
- ¾ cup of flour
- ¼ cup of white sugar
- ¼ cup of brown sugar
- ⅓ cup of butter, room temperature
- homemade pie crust
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INSTRUCTIONS
1 ) Preheat oven to 375° F. Peel and slice 6 cups of apples into a large bowl. Add sugar, flour, and cinnamon. Mix well and place in prepared pie crust. (See note below.)
2 ) Blend the crumble topping ingredients with a pastry blender is a separate bowl. Spread on top of apples, slightly pat to hold in place.
3 ) Bake at 375° for 25 minutes. Add pie crust shield and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
NOTES
Before adding my homemade apple pie filling to the pie crust, I add about 2-3 teaspoons of flour to the bottom. I believe it helps to take some of the extra juices from the apples and thickens them to allow the bottom crust to cook completely.
If the crust is browning too much, cover it with foil during the baking process. I bake mine for about 5 minutes less than what the directions say. I then check the pie two ways.
1) I look for just the slightest little bubble coming from the pie filling.
2) I take my pie and very carefully, lift it up to see the bottom crust. (I use these potholders for maximum grip.)
The bottom crust should be a nice golden brown. If the pie is not met these two goals, then I put it back into the oven for five more minutes and check again. I check every five minutes until the pie is done!
Let it sit for one hour before serving.
Make sure to pick a tart apple for your pie. I prefer Jonagold apples but Granny Smith apples also work well with this recipe.
