dutch apple pie

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Dutch Apple Pie

½ cups butter, cubed,

brown sugar

kosher salt

eggs, lightly beaten

all-purpose flour

cinnamon

cloves

nutmeg

½ tsp ground ginger

¼ tsp ground white pepper

¼ tsp ground cardamom

¼ tsp ground coriander

¼ tsp ground aniseeds

firm apples, (such as Braeburn, Gala, or Cortland)

apples, (such as Golden Delicious or Pink Lady)

tbsp finely grated orange zest ((about 1/2 orange))

tsp finely grated lemon zest ((about 1/2 lemon))

tbsp lemon juice ((about 1/2 lemon))

brown sugar,

tsp speculaaskruiden spice mix ((see instructions to make it below,

cornstarch

Brandy

raisins

walnuts ((optional))

In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.

FOR THE CRUST

Mix all the spices together and store in an airtight spice bottle or glass jar.

FOR THE DUTCH SPICE MIX

Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

FOR THE FILLING

Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you've fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You&#039;ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it&#039;s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they&#039;re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight. Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.

TO ASSEMBLE THE DUTCH APPLE PIE

Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

HOW TO SERVE DUTCH APPLE PIE

Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

HOW TO STORE DUTCH APPLE PIE

Dutch Apple pie is everything you love about classic apple pie with a crumb topping. Learn how to make a holiday-worthy Apple Crumb Pie.

Dutch Apple Pie Recipe (Apple Crumb Pie)

pie crust ((1/2 of our pie dough recipe))

lbs granny smith apples (6 medium apples)

unsalted butter

Tbsp all-purpose flour

water

sugar

Tbsp sugar

Salt

Tbsp unsalted butter, room temperature

pecans

Preheat oven

Preheat oven to 375˚F  with a rack on the bottom and a rack in the center of the oven.

Prepare Crust

Roll out your chilled pie dough on a lightly floured surface to a 12” diameter circle. Transfer to a 9” pie pan. Tuck excess pie dough into the dish and crimp the edges.

Slice Apples

Peel, core, and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 tsp cinnamon.

Make Apple Filling

Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.

Make Crumb Topping

To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Stir in pecans. Spread the crumb topping evenly over your apples

Bake the Pie

Bake uncovered at 375˚F for 50-60 minutes (we found 55 minutes to be perfect), or until the center of the pie registers 175˚F. Place a sheet of foil on the bottom rack to catch any drips from the pie. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.

https://www.youtube.com/watch?v=OQlYx-WzYwE

This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. It is everything you love about Classic Apple Pie with a buttery crumb topping. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR THE APPLE PIE: 
►1 disk of pie dough (1/2 of our pie dough recipe). 
►2 1/4 lbs granny smith apples (6 medium apples)
►1 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup water
►1 cup granulated sugar

INGREDIENTS FOR THE CRUMB TOPPING: 
►1 cup all-purpose flour
►1/4 cup packed brown sugar
►2 Tbsp granulated sugar
►1/4 tsp cinnamon
►1/4 tsp Salt
►8 Tbsp (1/2 cup) unsalted butter, room temperature
►1/2 cup chopped pecans 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/dutch-apple-pie/
🖨 PRINT PIE CRUST RECIPE: https://natashaskitchen.com/easy-pie-crust-recipe/
WATCH OUR ORIGINAL APPLE PIE: https://youtu.be/KbyahTnzbKA

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Apple Peeler: https://amzn.to/31ShYvd
►White Dutch Oven: https://amzn.to/2TFvjlU
►French Rolling Pin: https://amzn.to/3jnkM9q
►White Pie Dish: https://amzn.to/34nKsP9
►Glass Mixing Cups: https://amzn.to/3eNVBM8
►Flexible Food Scraper: https://amzn.to/2Vvnscm
►Oven Mittens: https://amzn.to/2Z8HD0b
► Glass Mixing Bowls: https://amzn.to/2zdfloW

ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
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►Kitchen Scale: https://amzn.to/2XG9l1X
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►Knife Block Set: https://amzn.to/30gLuuO
►Our Dinnerware Set: https://amzn.to/2Ob2TPm
►My White Apron: https://amzn.to/2ZVrChv

⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 How to make a pie crust
0:45 Rolling out pie crust
1:50 Peeling and coring apples
2:07 Using an apple peeler
3:11 Mixing apples with cinnamon
3:33 Making apple sauce
5:03 Making crumble topping
5:56 Putting everything together
6:42 How to bake Dutch apple pie
7:14 Letting pie cool to room temperature
7:32 Taste Test
9:30 Describing apple pie

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💌Fan Mail:
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Meridian, ID 83680
USA
#natashaskitchen #dessert #applepie

How To Make DUTCH APPLE PIE | Apple Crumb Pie Recipe

A crispy crumble topping on a homemade apple pie filling make this dutch apple pie a family favorite!

Dutch Apple Pie Recipe

pie crust

white sugar brown sugar

all purpose flour

apples

flour

white sugar

butter, room temperature

Peel and slice 6 cups of apples into a large bowl. Add sugar, flour, and cinnamon. Mix well and place in prepared pie crust. (See note below.)

Blend the crumble topping ingredients with a pastry blender is a separate bowl.  Spread on top of apples, slightly pat to hold in place.

Bake at 375° for 25 minutes. Add pie crust shield and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

I am curious why no one ever mentions Fuji apples.....perhaps not available is some places but they do work well in both pies and crumbles.

This pie was amazing! Our thanksgiving guests also agreed.  I made it with a Gluten Free crust and Gluten Free flour for the topping.  The non-gluten free guests we had were happy to indulge in this with raving reviews! I am also making this for tomorrows Christmas Eve dessert.

First pie I ever made and still my favorite recipe

Love this pie, never made a pie until this one and it was a huge hit! Is this recipe for 1 or 2 pies? I know 1X on your crust is 2 pies, just wanting to clarify, thanks!

Oh my goodness this was delicious! Wonderful recipe- thank you! Made it tonight with Granny Smith apples.

https://content.jwplatform.com/videos/SushZK5O.mp4

This Dutch Apple Pie recipe is made with a tender crust filled with juicy, spiced apples and topped with a thick, buttery crumb topping. 

Dutch Apple Pie (Apple Crumble Pie)

pie crust (my recipe will create enough for two crusts)

Granny Smith Apples, peeled and sliced into 1/4- inch pieces

lemon juice

flour,

butter,

Preheat oven to 375°F. Adjust your oven rack to the lowest position.

Roll out your pie dough to a 12- inch circle and fit it into a 9- inch pie plate, crimping the edges. Place the pie plate in the refrigerator while you do the next steps.

In a large bowl combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.

To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.

Remove the pie plate from the refrigerator and spread the apples evenly into the crust, discarding any liquid that has been released from the apples. Sprinkle the crumb topping evenly on the apples.

Bake for 50-60 minutes, until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly cover the pie loosely with foil and/or pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you are baking the apples raw they will release juice which can make the bottom crust slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will make sure that the bottom crust bakes properly.

Remove the pie from the oven when done and allow to come to room temperature before slicing.

https://content.jwplatform.com/videos/HtyBrGh7.mp4

Dutch Apple Pie is a simple, delicious apple pie recipe topped with a thick layer of buttery crumb topping!

This easy Dutch Apple Pie is a traditional, old-fashioned dessert that always wins rave reviews!

Dutch Apple Pie {Apple Crumble Pie}

Granny Smith apples, peeled, cored and sliced ((about 5-6 medium apples))

salt

(1 stick) salted butter, melted

oats

Optional, vanilla ice cream or whipped cream

Preheat oven to 375° F. Roll out pie crust to about 12 inches in diameter. Place pie crust in a 9-inch pie plate; crimp edges with fingers or a fork. Cover and chill the crust for 10-15 minutes while you prepare the filling (the cold pastry will yield an even flakier crust).

In a large bowl, toss together all of the filling ingredients.

In a separate bowl, stir together the crumb topping ingredients.

Layer the apple mixture in the chilled pie crust. Sprinkle with crumb topping.

Bake for 45-50 minutes, covering the top of the pie loosely with foil after the first 25-30 minutes (so that the crumb topping doesn’t burn).

Cool pie on a wire rack for at least 2 hours before slicing and serving.

Dutch Appeltaart (Apple Pie)

lemon

unsalted butter (at room temperature)

egg whisked

For the filling:

granulate sugar

Putting the tart together:

dry bread crumbs

Preheat the oven to 325 degrees

Butter a 9" spring form pan

Prepare the dough

In a mixing bowl combine the flour, sugar, salt , and lemon zest.

With the mixer running add in the butter and then te egg until it forms wet crumbs.

Place the dough on a lightly floured surface and knead together.

Reserve 1/3 of the for the top of the tart

Roll out the remaining dough into a large 16" round and if this doesn't work because it is falling apart simply press the dough into the buttered spring pan and work the dough up the sides.

Assembly:

Put the apple slices into a bowl and add in the sugar and cinnamon and toss all together

Sprinkle the bread crumbs on the bottom of the tart shell and then pour the apples inside.

Roll out the remaining dough into a round.

Once again the dough will break up just make chunks of dough around the top or if you can keep the dough together you can try to slice it with a pizza cutter and make a lattice design.

Brush the top of the tart with the egg wash and then sprinkle on some granulated sugar.

Bake for 1 1/4 hours but check at around 1 hour. You want it to be tender and the juices bubbling.

Cool completely in the pan.

Take a knife around the edge of the spring form pan, then release it.

Savor this apple delight!

Dutch apple pie made with a combination of sweet &amp; tart apples then finished with a buttery crumble topping is the perfect end to a meal.

apples (about 4 pounds, cored, peeled & thinly sliced)

white granulated sugar

butter (salted)

walnuts (finely chopped)

NOTE: Recipe makes enough for 1 deep dish pie or two standard pies. Pictured is a single 9&quot; deep dish.

Press dough into pie dish(es) making sure to work dough all the way to the outer edge of the dish&#39;s lip. Crimp, pinch, or stamp, as desired.

In a large bowl, stir together apples, sugar, brown sugar, flour, lemon juice, and cinnamon until apples are evenly coated.

Scoop apples into pie crust, spreading them out evenly. It&#39;s okay to overfill it a little bit, as they will cook down some in the oven.

Using a food processor or pastry cutter, pulse or cut together the ingredients for the topping until it looks like small peas or pebbles.  Spoon the mixture evenly over the apples.

Bake at 400F for 45 to 55 minutes, until topping is golden brown and pie is bubbly. If edges begin to brown too quickly, cover them with foil.

For best results, allow to cool for several hours before serving.

Level up your classic apple pie with this dutch caramel apple pie AKA a classic apple pie drizzled with homemade salted caramel and topped with a buttery crumb topping.

Dutch Caramel Apple Pie

Baker’s Corner Granulated Sugar

Countryside Creamery Unsalted Butter, room temperature

Countryside Creamery Heavy Whipping Cream

Belmont Deep Dish Pie Crust

(5-7) granny smith apples

Stonemill Ground Cinnamon

½ teaspoon Stonemill Ground Nutmeg

½ teaspoon Stonemill Ground Ginger

vanilla extract

Baker’s Corner All Purpose Flour

Countryside Creamery Unsalted Butter, melted

Simply Nature Organic Brown Sugar

In a heavy bottomed saucepan, heat the sugar on medium low heat until it&#8217;s completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined

Pour into a small bowl or cup and allow to cool completely before using.

While you prep the filling, blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.

While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.

Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.

Reserve a ¼ cup of your homemade caramel for drizzling on the top of the pie. Add the remaining caramel to the apple pie filling and stir to distribute the caramel evenly.

Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.

Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.

Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.

Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.

Allow to cool before drizzling with the remainder of the caramel sauce. Serve with vanilla ice cream or whipped cream. Enjoy!

A salted caramel and crumb topped apple pie sounds so extra special. Thank you for these bold, original and not complicated treats. I always check out Broma for the best recipes!

This recipe is INSANELY good! Literally the only apple pie I'll make from here on out

SO good. I've made this a couple of times now and it is always a hit. This will be my go-to pie for every occasion.

If you love baking and want to spend some quality time in the kitchen creating a mouth-watering dessert the whole family will love, you have got to try this Dutch Apple Pie Recipe.

butter (melted)

cake flour

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine butter, sugar, egg and flour. Stir with spoon for a few moments until mixture hangs together a bit. Then use hands to form dough. Pat a bit more than 1/2 of the dough on the bottom and sides of 9 inch pie dish.

Fill pie shell with apples and dust them with cinnamon. Crumble the rest of the dough over top of apples until they are more or less covered evenly. If desired, sprinkle a handful of sugar over the top for a sugary top crust.

Bake in preheated oven for 45 minutes.

This healthier Dutch apple pie combines a sweet cinnamon apple filling with a delicious oat crumble topping. Serve it warm with vanilla ice cream for the ultimate fall dessert.

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