Dutch Apple Pie
Dutch Apple Pie is made with a spiced apple filling in a flaky pie crust topped with a streusel made of flour, sugar, and butter.
Servings: 8 people
Preheat oven to 375 degrees F and prepare your pie crust and place it on a rimmed cookie sheet and set aside.
Peel and slice your apples into 1/4-inch slices and then slice them in half and add to a large bowl.
Add the remaining filling ingredients to the bowl with the apples and toss to coat. Transfer the apple filling mixture to the prepared pie crust and gently work the apples so they're nestled together without too many large air gaps. Apples will likely still overflow the crust, this is okay.
Prepare the topping by mixing the ingredients together in a small bowl until crumbly. Sprinkle the topping mixture over the apple mixture. Use aluminum foil to create a dome over the top of the pie, make sure it's not touching the pie itself.
Place the pie in the oven (make sure it's still on the cookie sheet) and bake for 35 minutes. Remove from the oven and remove the aluminum foil, place the pie back in the oven and bake for another 15 to 25 minutes, the top should be golden brown and the pie mixture underneath should be bubbly.
Remove from the oven and transfer to a cooling rack to cool completely. Serve at room temperature or reheat slightly and serve with ice cream or whipped cream.
- Pie Crust: You can use any pie crust recipe you want or use a refrigerated or frozen pie crust. Follow the package instructions for preparing the pie crust. Do not par bake the pie crust.
- Pile it HIGH! It might seem like you have too much filling, you probably don't. This recipe is meant for a standard 9-inch pie crust (not deep dish) and you want to mound all of the ingredients into the crust to make a dome. Make sure to gently press the apples down so that they fill all of the crevasses. Then pile on your crumble topping!
- Let it Set! I prefer my Dutch Apple Pies to be made with granny smith apples and a lot of times this means it's really juicy right after it bakes. But if you let it sit for several hours (better yet, overnight) then those juices will thicken back up and leave you with a perfect pie. You can always reheat the pie a bit before serving, but I like mine to be room temperature.
- Use a Baking Sheet! As I just mentioned, this pie gets juicy while it bakes and there's a chance the juices might seep out. I highly recommend wrapping a lipped baking sheet with aluminum foil and placing your pie on it while it bakes to protect your oven! The aluminum foil makes for easy cleanup, trust me, you don't want to have to scrub burnt sugar off the baking sheet.
- Don't Forget the Foil! Because of the topping of this pie and because it starts off at a rather high height, using a traditional pie crust guard could prove to be a little risky - we don't want it sticking to that delicious topping.
Calories: 343kcal | Carbohydrates: 59g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 81mg | Potassium: 161mg | Fiber: 3g | Sugar: 44g | Vitamin A: 415IU | Vitamin C: 5.9mg | Calcium: 29mg | Iron: 1mg