Every summer I look forward to making my Dutch Apple Pie.
I know what you’re thinking — isn’t apple pie a fall dessert? I beg to differ.
Something about summer, and 4th of July in particular, screams apple pie to me. I love making this pie, and people don’t care what season it is when I show up with it – they always devour it, and they can never believe it is homemade. At least one person always asks where I bought it, and when they find out I made it, I get tons compliments on the warmness of the spices and the tenderness (NOT sogginess) of the fruit.
This is honestly the BEST apple pie you’ll ever have.
I prefer a Dutch Apple to a regular apple pie — I love the butteriness and texture of the crumble topping. I also like to take some shortcuts, and I feel that a crumble topping is so much easier than making a double crust pie… one day I’ll learn how to basketweave a cute top crust, but for now, I’ll stick to the crumbly butter and spice topping that I love.
A Few Tips Before You Begin
- Thinly slice your apples and make sure to remove all the hard pieces of the core. This can be a little time-consuming, but it is worth it. The slices don’t need to be paper-thin, but if they’re massive chunks, they’ll be pretty crunchy when you pull the pie out of the oven. I slice mine about 1/4″ thick, or smaller. This makes them soften when they bake, but they won’t be soggy. I like a bit of crispness in my apple pie, and the apples in my pies always turn out tender without being soggy. Also make sure to take the time to remove any hard bits of core – these don’t really soften as they bake, and you’ll be left with hard chunks of core in your pie!
- Make sure you’re using super cold water for the pie crust. This will help it stick together better. If the dough is too wet, add a little more flour as you roll out the dough. If it is too dry and crumbly, sprinkle a little bit of water on it and work it in.
- Use very cold butter for the crumble topping. Keeping the butter super cold ensures a better crumble. If you make this first, keep the crumble in the refrigerator until the pie is assembled and ready to be baked.
- Fill the gaps. Take some time to arrange the apples purposefully. Filling in any gaps will keep the pie from collapsing as the apples soften and bake. Consider this process a very delicious practice in mindfulness =)
Pie Crust Ingredients (9” pie)
- 1 1/2 Cups Flour
- 1 Tablespoon Sugar
- 1/2 Cup Shortening
- 1/2 Teaspoon Salt
- 1/2 Cup Ice Cold Water
Pie Crust Instructions
- Stir flour, sugar, and salt together in a bowl. Add shortening and, using a pastry blender, cut shortening into flour mixture until crust resembles wet sand.
- Add cold water and stir until dough forms. If though is too dry and crumbly, add more 1 teaspoon at a time.
- Form a ball or disc with the dough and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Turn dough onto a floured surface and roll into a circle approximately 11″ in diameter.
- Transfer dough to a 9″ pie pan and fold excess dough under top layer of dough. Flute or decorate as desired. Place in the fridge until ready to fill.
Apple Pie Filling Ingredients
- 5-6 Peeled and Thinly Sliced Green Apples
- 1/2 Teaspoon Allspice
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 2 Tablespoons Sugar
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Lemon Juice
- 1/4 Cup Flour
Apple Pie Filling Instructions
- Toss apple slices with vanilla and lemon juice.
- Mix remaining ingredients in a bowl, then sprinkle over apples. Using hands, toss apples in flour mixture until everything is evenly coated.
- Pour apples into bottom crust. Evenly spread apple slices across pan making sure the apples are level and not mounded too high. Try to arrange apples to fill all gaps, otherwise pie will collapse some while baking.
Crumble Topping Ingredients
- 1/4 Cup Cold Butter, Cubed
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Cup Flour
- 1/4 Cup Brown Sugar
Crumble Topping Instructions
- Mix together all ingredients except for butter.
- Add butter and use a pastry blender to cut into dry ingredients until mixture resembles wet sand.
- Sprinkle over the top of the pie.
- Cover the edges of the pie crust with aluminum foil.
- Bake at 375 degrees for 40 minutes. Remove the foil and bake for another 30-35 minutes until top and crust is golden brown.
I know people scoff at the phrase “easy as pie” because making pie doesn’t seem all that easy… but this one is so worth the work. I guarantee this pie will be better than any that you buy in a store, and it’s so good that it will have you rethinking the whole “apple pie is for fall” thing.
Make sure to let me know how your pie turns out! Tag me in your Facebook or Instagram posts, or let me know in the comments below!
2 comments on “Dutch Apple Pie”