How To Make Dutch Apple Pie — Simple, Cozy & Delicious

 

Dutch Apple Pie is a cozy, classic dessert made with tender spiced apples and a buttery crumble topping baked until golden and crisp. It has all the warm flavors of a traditional apple pie, but with the added texture and sweetness of a streusel that melts into the fruit as it bakes. 

This recipe uses simple ingredients, comes together easily, and delivers a comforting pie that’s perfect for holidays, family gatherings, or any time you’re craving a homemade treat. If you love apple desserts with a mix of soft filling and crunchy topping, this Dutch Apple Pie is a wonderful recipe to try.

 

The original recipe for this pie is one I clipped from Women's Day magazine back in the 1970's and it has always worked very well for me. I have had it kept safely in my Big Blue Binder now for over 50 years. You just know it is a tried and true recipe.

I have seen some Dutch Apple Pie recipes which require the addition of raisins, and you could certainly do that in this case, but the original recipe doesn't call for that.  

 

Also if your apples are really juicy, you may want to add a TBS of flour with the sugar when you toss them together. My apples on this occasion were really juicy . . . .  you don't want a watery pie. The addition of a bit of flour helps to prevent this, but you be the judge. 

We don't want soggy bottoms as Mary Berry would say. 

This is a mighty fine pie.  If you like apple pies and you like apple crumble, then you will quite simply love this delicious mish-mash of the two!

 

INGREDIENTS NEEDED

TO MAKE

DUTCH APPLE PIE

There is nothing too complicated about anything needed for this pie. I have seen some people add raisins to the apple filling. Feel free to do so if you think it is something you will like. I wouldn't add any more than a small handful.

Filling:

• 2 pounds tart apples, peeled, cored and sliced 1/3 inch thick
• 2 tsp lemon juice
• 126g granulated white sugar (2/3 cup)
• 1 tsp ground cinnamon
• 1/4 tsp each ground cardamom and grated nutmeg
• dash ground cloves
• pinch salt

For the streusel topping:

• 113g softened butter (1/2 cup)
• 100g soft light brown sugar (1/2 cup, packed)
• 120g plain flour (1 cup)

You will also need:

• 1 unbaked 9 inch pie shell (I recommend my Butter & Lard pastry. You can freeze half of it for another time.)
• icing sugar to dust (optional)

Tart apples are defined by their sharp, refreshing and tangy flavor. They might even make your cheeks ache when eaten raw. They are excellent in pies.  Some popular tart apple varieties are Granny Smith, Crispin (Mutsu), Jonathan, Empire and Braeburn apples.  A combination of apples is very nice.

I like to grate my nutmeg fresh if possible. It has a much nicer flavor when freshly grated.

I use salted butter.

You can find my recipe for Butter and Lard Pastry at the link provided above. It is a lovely pastry. It does make enough for a double crust pie or two single crust pies. If you do not wish to use the second crust, simply shape into a flat disc, wrap well in some plastic cling film and then a layer of foil. Label, date and freeze. Use within 3 months. You can take it out and thaw it in the refrigerator overnight or on the countertop in the morning.

 

(after chilling and prior to baking)

HOW TO MAKE DUTCH APPLE PIE

This only looks complicated.  Trust me when I tell you it is really quite simple.

1. Roll out your pastry. Use it to line a 9-inch pie dish, leaving a half in overhang. Trim and crimp the edges. (If you want a crisp bottom, you can partially bake it by lining it with some baking paper and filling it with baking beans. Place onto a baking sheet and bake in a moderate oven for 10 minutes.) Set aside.
2. Put the apples into a bowl and toss together with the sugar, spices, salt and lemon juice. Set aside. (Make sure you cut your apples into slices thin enough to cook in the allotted time frame.)
3. Cream the softened butter together with the brown sugar. Add the flour and rub it in with your finger tips until you get a crumbly mixture with bits the size of small peas. (You should have a mix of large and small crumbs, see above photo.)
4. Take your pastry lined pie dish and turn the apples into it, spreading them out evenly.
5. Sprinkle the crumbs over the apples to cover. Place the pie in the refrigerator to chill for 15 minutes to set the crumbs. (Do not skip this step. This will give you a much nicer crumble topping.)
6. While the pie is chilling preheat the oven to 225*C/425*F gas mark 7, and place a large baking sheet in the oven to heat. (I like to line mine with foil for easier clean up.)
7. Place the chilled pie on top of the heated baking sheet and bake for 30 to 40 minutes, until the apples are tender and the crumbs are golden brown. (You can test the apples with the tip of a sharp knife. They should yield easily. If they are still hard, bake for a bit longer.)
8. Serve warm or at room temperature. Dust generously with icing sugar before serving if desired. (Optional)

You do have to keep an eye on this pie while it is baking. The crumb topping has a tendency to burn if you don't watch it closely.  

 

If you see it getting too brown, loosely top the pie with a sheet of foil. Just don't tamp it down securely. You still want the air to circulate around the pie.

 

HINTS AND TIPS FOR THE PERFECT PIE

• If you want a crisp bottom, you can partially bake it by lining the crust prior to filling with some baking paper and filling it with baking beans. Place onto a baking sheet and bake in a moderate oven (350*F/180*C)  for 10 minutes. Remove from the oven and lift out the paper and baking beans. Proceed as per the recipe.
• To retain a pie's shape during baking, hook the fluted edge over the side of the pie plate all the way around, or press the flute firmly against the rim.
• To keep the edge from burning, cover the edge with foil during the first part of the baking. Start by folding a 12-inch square of aluminum foil into quarters. Cut a quarter circle from the folded corner, unfold and place over the pie. The center should be clear with only the edges covered. Pies which bake in less than 30 minutes do not need to be shielded.
• DO chill the pie with the crumb topping for half an hour prior to baking to set the crumbs. 
• Make sure you cut your apples into thin slices so that they will cook in the allotted time frame.
• Placing the pie onto a heated baking sheet to bake not only prevents spillage in the oven but ensures that the bottom of your pie will not be soggy.
• After baking cool on a wire rack. Allowing the air to circulate under the pie keeps the crust from becoming soggy.

 

SUGGESTIONS FOR SERVING

I could eat this pie any which way, warm, cold, with or without adornment!  There are a few things that can add to the eating pleasure however.

You can serve it slightly warm with scoops of vanilla ice cream on top. This tastes so good with some of that ice cream melting slightly into that sweet crumble topping.

You can also serve it warm with lashings of custard as the British enjoy their pies.

If you are really feeling decadent why not drizzle the top with some salted caramel sauce! 

HOW LONG WILL THE LEFTOVERS KEEP?

Though it likely won't last long enough, leftovers will keep well for up to 2 days at room temperature lightly covered with a sheet of aluminum foil.

 

A FEW OTHER

OLD-FASHIONED PIES FOR YOU TO ENJOY

We love pies in our family and here are a few more of our favorites that you might also enjoy!

MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie.  Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!

BUTTERSCOTCH PIE - My late mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake!  And who could blame him? Its fabulously tasty! 

 

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Yield: Serves 6 to 8

Author: Marie Rayner

Dutch Apple Pie

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

I believe this recipe hails from Pennsylvania Dutch country. I have also seen it with raisins in the filling. Either way it is delicious with a juicy apple filling and a sweet crumble topping.

Ingredients

Filling:

• 2 pounds tart apples, peeled, cored and sliced 1/3 inch thick
• 2 tsp lemon juice
• 126g granulated white sugar (2/3 cup)
• 1 tsp ground cinnamon
• 1/4 tsp each ground cardamom and grated nutmeg
• dash ground cloves
• pinch salt

For the streusel topping:

• 113g softened butter (1/2 cup)
• 100g soft light brown sugar (1/2 cup, packed)
• 120g plain flour (1 cup)

You will also need:

• 1 unbaked 9 inch pie shell (I recommend my Butter & Lard pastry. You can freeze half of it for another time.)
• icing sugar to dust (optional)

Instructions

1. Roll out your pastry. Use it to line a 9-inch pie dish, leaving a half in overhang. Trim and crimp the edges. (If you want a crisp bottom, you can partially bake it by lining it with some baking paper and filling it with baking beans. Place onto a baking sheet and bake in a moderate oven for 10 minutes.) Set aside.
2. Put the apples into a bowl and toss together with the sugar, spices, salt and lemon juice. Set aside.
3. Cream the softened butter together with the brown sugar. Add the flour and rub it in with your finger tips until you get a crumbly mixture with bits the size of small peas.
4. Take your pastry lined pie dish and turn the apples into it, spreading them out evenly.
5. Sprinkle the crumbs over the apples to cover. Place the pie in the refrigerator to chill for 15 minutes to set the crumbs.
6. While the pie is chilling preheat the oven to 225*C/425*F gas mark 7, and place a large baking sheet in the oven to heat. (I like mine with foil for easier clean up.)
7. Place the chilled pie on top of the heated baking sheet and bake for 30 to 40 minutes, until the apples are tender and the crumbs are golden brown.
8. Serve warm or at room temperature. Dust generously with icing sugar before serving if desired.

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