Dutch apple pie recipe

Dutch Apple Pie: Sweet and tart apples piled with an absurd volume of crunchy, crumbly brown sugar cinnamon topping and baked into a flaky pie crust. It’s a complete display-stopper AND amazingly straightforward to make.

Searching for some thing additional sweet to include to your holiday dessert table? I have just the pie for you: Dutch Apple Pie.

This is 1 of my absolute favorite pies. Sweet and tart apples piled with an absurd amount of crunchy, crumbly brown sugar cinnamon topping and baked into a flaky pie crust. It’s a total display-stopper AND incredibly effortless to make.

For the total, printable recipe, scroll right down to the recipe card. If you want me to walk you by way of the pie-generating approach with some guidelines and tricks, read on.

How to make Dutch Apple Pie

Start by getting ready your favored 9-inch pie crust. If you don’t have a go-to crust recipe, give my favourite Buttermilk Pie Crust a try out. It’s foolproof and as a single reader recently commented, “is a dream to operate with.” (Also it just tastes actually excellent and is SO flaky.)

Oh, and if you don’t feel like creating the crust from scratch, a frozen shop-bought crust completely operates just as properly, and you nonetheless entirely get pie-making bragging rights.

Dutch Apple Crumb Topping

When your crust is sorted, time to make the crumble topping. You’ll require cool area temperature butter, flour, brown and granulated sugar, and cinnamon.

A note on butter temperature: During the cooler months of the 12 months, just set your butter out on the counter to soften an hour or so just before you’re prepared to get started, but if you’re generating this pie for the duration of the summer season, hold an eye on your butter temperature and don’t let it get too soft. Butter that’s too warm and melty will be challenging to perform with.

Consider all your crumble ingredients, dump them into a huge bowl (the bowl in these images was really a little as well modest for this) and use a fork or clean hands (I always use my hands) to combine right up until nicely-mixed and crumbly.

Put your crumble in the fridge and it’s time to make the filling.

Dutch Apple Pie Filling

Peel and thinly slice your apples. I use and advocate Granny Smith Apples for this pie. They hold up properly to baking with no becoming mushy, and their tartness offsets the sweetness of the crumble nicely.

You can use whatever baking apple you choose, but a purely sweet apple will make this (previously very sweet pie) very, very sweet.

Toss your apple slices with lemon juice, brown and granulated sugar, flour, cinnamon, salt, and a pinch of nutmeg, and then layer them into your unbaked pie crust. You don’t want to properly stack each slice, but the flatter and much more evenly the apples are layered, the significantly less most likely you are to have components of your pie sink during baking.

Depending on how shallow your 9-inch pie pan is, you might have somewhat too several apples (the pie dish in these images is fairly deep so every thing sits degree). Mound them as higher as you like as extended as there’s area for the crumble.

Ultimately, add the crumble. It will look like a whole lot, but the crumble is the greatest component, so if it fits in the pie pan, use it.

Baking Your Pie

To keep away from drips in your oven, if making use of a metal pie pan, set your pie on a foil-covered baking sheet. For a glass, pyrex, or ceramic pan, set the sheet on the rack below.

This pie begins at 425°F to support the bottom crust set swiftly (no soggy bottoms here) and then drops to 350°F for the remaining cooking time.

Keep an eye on your crumble during the original large-heat cooking time, especially if it’s mounded higher, and cover the prime with a tiny piece of foil if any of the sugar commences to burn. Later on in the baking process, you can cover the total best of the pie with foil if the crust or topping is browning too rapidly and seems like it might burn up.

The pie is done when it’s bubbly and you can insert a knife into the center and really feel that the apples are softened all the way by way of.

Great for at least half an hour then serve with a huge scoop of ice cream and appreciate!

Store loosely covered at space temperature.

Reheating Dutch Apple Pie

Whole Pie: To reheat a total pie, bake for 20 to 30 minutes at 325°F.

Slice: ten minutes at 325°F for a slice or about 30 seconds in the microwave.

We recommend reading these wonderful posts:
Tips for the future wife
Old spice fiji scent prize pack giveaway
Quick and satisfying lunches for business people

Leave a Reply

Your email address will not be published. Required fields are marked *