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.

 

 

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.

 

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)

 

 

 

 

Yield: Serves 6 to 8

Author: Marie Rayner

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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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Dublin Coddle is a traditional Irish comfort dish made with layers of sausages, bacon, potatoes, and onions gently simmered until everything becomes tender and flavorful. It’s a simple, hearty one‑pot meal that fills the kitchen with cozy aromas and delivers rich, savory comfort in every bowl. I took the liberty of adding some barley to mine, which was a lovely touch.

This recipe uses everyday ingredients and slow cooking to create a warming dish that’s perfect for chilly days or whenever you’re craving something rustic and satisfying. If you enjoy classic Irish fare or easy, comforting stews, Dublin Coddle is a wonderful recipe to add to your collection.

 

 

 

 

 

 

 

Yield: Serves 4

Author: Marie Rayner

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Dublin Coddle

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

A Coddle is a traditional Irish dish usually associated with the city of Dublin. Hearty and delicious it is a stew-type of dish created with good pork sausages, salty bacon, pearl barley, onions, potatoes and herbs. 

Ingredients

• 1 large onion, peeled and chopped
• 9 TBS (100g) pearl barley
• 6 rashers of streaky bacon
• 8 large thick good quality butchers sausages
• 2 - 3 large waxy potatoes, peeled and cut into 1/3 inch thick slices
• 2 1/4 cups (500ml) chicken stock
• 1 bay leaf
• sea salt and freshly ground black pepper
• 1/4 tsp thyme
• 1/4 tsp savory
• a generous knob of butter
• Chopped fresh flat leaf parsley
• Crusty bread to serve

Instructions

1. Preheat the oven to 425*F/220*C/gas mark 7. Place the sausages and bacon on a baking tray. Cook them in the oven for 10 minutes or so until the bacon has started to crisp up and the sausages are colored. Remove and drain on paper toweling.
2. Take a medium flame proof casserole dish with a lid. (I use my enamel iron one). Place the chopped onion in the bottom of the dish.
3. Top with the pearl barley. Place the bay leaf on top. Cut up the bacon into squares and place over top of that and then the sausages over top of the bacon. Finish with a layer of potatoes. Pour the chicken stock over top and then sprinkle with salt, pepper, savory and thyme.
4. Cover and then bring to the boil over high heat. Reduce to a simmer and cook, covered, over low heat for 30 to 35 minutes. Remove the lid and dot with butter.
5. Place, uncovered into the heated oven and roast for 15 to 20 minutes until the potatoes are golden.
6. Serve ladled into deep bowls, scattered with fresh parsley and with crusty bread on the side.

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This recipe I am showing you today is adapted from one which I found in this little book, Muffins, by Susan Reimer. It is out of print, but you can still find good used copies for sale.

There is something really delicious about the combination of oatmeal and chocolate chips. They are a beautiful flavor combination. The muffins themselves have a lovely texture.  They are like muffins are supposed to be, a bit sturdier than a cake with lovely little holes and pebbled tops.

Today I used  milk chocolate chips.  If you are not fond of chocolate chips you could use chopped dates, or sultanas, dried apricots or even currants. 

These would also make great lunch box additions for the kids, or even to bring to work for coffee break.  They would also be great served as a snack after school with glasses of cold milk.  

 

INGREDIENTS NEEDED

TO MAKE

OATMEAL CHOCOLATE CHIP MUFFINS

There is nothing complicated or out of the ordinary about these.

• 3/4 cup (60g) rolled oats
• 1 cup plus 2 TBS (260ml) milk
• 1 1/2 cups plus 2 TBS (225g) plain all-purpose flour
• 3 tsp baking power
• pinch salt
• 1/4 tsp freshly grated nutmeg
• 1/2 cup (85g) chocolate chips, plus extra for sprinkling on top if desired
• 1 large egg, lightly beaten with a fork
• 1/2 cup (100g) soft light brown sugar, packed
• 1 tsp vanilla extract
• 1/3 cup plus 1 TBS (90ml) vegetable oil

 

NOTES ON INGREDIENTS

Rolled oats are large flake oats. Do not use instant or steel cut oats for these muffins.

I use whole milk. You could also use 2% if you wish. I would not use skimmed milk.

Do NOT use self-raising flour.  All-purpose plain flour is what is required.

Check your baking powder to make sure it is fresh.

You can use bottled nutmeg, but freshly grated nutmeg has the best flavor.

I used milk chocolate chips today, but you can use semi-sweet, white, butterscotch, cinnamon, or any other type of chocolate chip you wish. You can even leave out the chocolate chips and replace them with dried fruits.

I used light olive oil.

 

HOW TO MAKE

OATMEAL CHOCOLATE CHIP MUFFINS

As with any muffin, these go together easily.  It is a simple matter of folding together a number of dry ingredients and wet ingredients, then spooning the batter into muffin tins and baking. Easy peasy lemon squeezy.

 

1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a 12 cup medium muffin tin with paper liners, or butter very well. Set aside. (Either way works well.)
2. Measure the oats into a bowl and add the milk. Set aside while you put together the remaining ingredients. (This allows the oats to absorb the milk and soften.)
3. Sift the flour into a bowl with the baking powder, salt and nutmeg. Stir in the chocolate chips.
4. Add the beaten egg, brown sugar, oil and vanilla to the oat mixture. (Mix well together.)
5. Add the oat mixture all at once to the dry mixture and stir to just combine, so no dry bits of flour are left. (Don't over combine or you risk having a tough muffin. A few lumps are quite acceptable.)
6. Divide between the muffin cups, filling them about 2/3 full.
7. Bake for 20 minutes, until well risen and the tops feel quite firm. They should also be golden brown and a toothpick inserted in the center of one should come out clean. (There might be melted chocolate on it however!)
8. Tip out onto a wire rack to cool.

 

HINTS AND TIPS FOR GREAT MUFFINS

Here are my hints and tips for making sure that your muffins turn out beautifully every time:

1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine. 

 2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.

 3. Add your flavors last.  While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.  

4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer. 

 5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups.  Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.

 6. For extra interest, add a flavorful sprinkle on top.  Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.  

7. Protect your baking pan.  If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling. 

8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan. 

9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap  tightly,  and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen. 

 

FREQUENTLY ASKED QUESTIONS

CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?

If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.

WHAT ARE ROLLED OATS?

Rolled oats are also known as Old Fashioned Oats. They are a type of oatmeal that has been steamed and then flattened with large rollers to create large flakes. They cook faster than steel cut oats.

CAN I CUT THIS RECIPE IN HALF?

Yes, you can absolutely cut this recipe in half.  Simply divide all of the ingredients by two. Bake times will remain the same and you will be able to make six delicious muffins rather than 12.

CAN THESE BE FROZEN ONCE BAKED?

Yes, these can be frozen after baking. Simply wrap  each muffin individually in some cling film and then place them all into a zip lock baggie, label and date.  That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.

HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?

They will keep for up to five days once baked. Store in an airtight container.

 

A FEW OTHER MUFFIN RECIPES TO ENJOY

Here are a few other muffin recipes that you might also enjoy!

SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins! 

Yield: 12 medium muffins

Author: Marie Rayner

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Oatmeal Chocolate Chip Muffins

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A delicious muffin which is filled with oats and chocolate chips. You can use the equivalent in dried fruit if you would rather not use chocolate chips. I always add extra chocolate chips to the top after I spoon them into the pan (prior to baking), but that is a personal preference. 

Ingredients

• 3/4 cup (60g) rolled oats
• 1 cup plus 2 TBS (260ml) milk
• 1 1/2 cups plus 2 TBS (225g) plain all-purpose flour
• 3 tsp baking power
• pinch salt
• 1/4 tsp freshly grated nutmeg
• 1/2 cup (85g) chocolate chips, plus extra for sprinkling on top if desired
• 1 large egg, lightly beaten with a fork
• 1/2 cup (100g) soft light brown sugar, packed
• 1 tsp vanilla extract
• 1/3 cup plus 1 TBS (90ml) vegetable oil

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Line a 12 cup medium muffin tin with paper liners, or butter very well. Set aside.
2. Measure the oats into a bowl and add the milk. Set aside while you put together the remaining ingredients.
3. Sift the flour into a bowl with the baking powder, salt and nutmeg. Stir in the chocolate chips.
4. Add the beaten egg, brown sugar, oil and vanilla to the oat mixture.
5. Add the oat mixture all at once to the dry mixture and stir to just combine, so no dry bits of flour are left. Don't over combine.
6. Divide between the muffin cups, filling them about 2/3 full.
7. Bake for 20 minutes, until well risen and the tops feel quite firm. They should also be golden brown and a toothpick inserted in the center of one should come out clean. (There might be melted chocolate on it however!)
8. Tip out onto a wire rack to cool.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.