It’s fall, and fall isn’t complete without apple pie – apple pie can come in many varieties too. There is traditional apple pie (yum!) and even Hatch Chile Apple Pie (double yum!!!)
But this… this pie might just be even better than both of those combined.
This is one of the best apple pies and it definitely tops the cake when served up at the holidays – including Thanksgiving. Instead of making two crusts for the top and bottom as in traditional apple pie, you’ll only make one.
Instead of topping the pie with that second crust, you’ll actually top with a mixture of brown and white sugar, flour and butter to make a nice crumbly dutch crumb that smothers the juicy apples within the pie and makes it irresistible to enjoy with a dollop of whip cream and a scoop or two of ice cream.
We started with making our crust with just flour, water, salt and butter – of course, you can use a pre-made crust but we love to make our own.
The trick to making the best crust is cutting cold butter into flour and salt, and then adding just enough ice cold water to bring the dough together. Roll it out on a generously floured surface and lay in your pie plate.
We poke the crust with the tines of a fork to allow it to cook evenly, and then we prepare the filling.
Peel the apples, then slice and add to a large bowl along with the juice of a lemon, brown sugar, white sugar, flour, nutmeg and cinnamon. Pour the filling into the pie plate and then sprinkle with your crumb topping before baking in a 350 degree oven for 45-50 minutes (or until cooked through).
Serve it with some yummy vanilla ice cream or whip cream (or, hey – why not both??) and enjoy!
Cooler fall weather is not complete without apple pie - this Dutch Apple Pie is one of the best you will ever eat!
Ingredients
- 1 1/4 C. all purpose, unbleached flour
- 1/2 C. cold butter, cut into cubes
- 3-4 Tbsp ice cold water
- 1/4 tsp salt
- 5 C. peeled and sliced cooking apples (Granny Smith)
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 1 Tbsp lemon juice
- 3 Tbsp flour
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 3/4 C. all purpose, unbleached flour
- 1/4 C. granulated sugar
- 1/4 C. brown sugar
- 1/3 C. cold butter, cubed
Instructions
- Preheat oven to 350 degrees F.
- In your stand mixer, combine the cubed butter with the flour and salt - mix on medium until fine crumbs, then add your water (3 Tbsp + one additional as needed) until it makes a soft dough.
- Dump the ball of dough on a well floured surface, and roll out until 1/8 inch thick, carefully fold in half, transfer to pie plate, then unfold and crimp the edges. Piece the bottom with a fork to allow it to cook evenly once filled.
- Combine the apples with the sugars, lemon juice, flour, ground cinnamon and nutmeg and stir well until combined. Pour the filling into the pie crust.
- In the same stand mixer that you used to make the crust, combine the cold butter with the flour and sugars and mix until coarse crumbs. Pour the dutch crumb over the top of the pie evenly.
- Bake in a 350 degree oven for 45-50 minutes or until crust is lightly browned.
- Remove and allow to cool; serve along side vanilla ice cream or whip cream. Cover remaining pie and refrigerate.
Recipe adapted from Genius Kitchen
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