Dutch Apple Pie
Dutch apple pie is also known as an apple crumble pie. The main difference between a classic apple pie and a Dutch apple pie is the sweet and buttery crumb topping.
  • CourseCakes and Bakes
  • CuisineEuropean
For the Crust
  • 1 1/4cups Plain flour
  • 100grams Cold butter
  • 1 1/2teaspoons Sugar
  • 2 – 3tablespoons Cold water
  • 1/4teaspoon Salt
For the Apple Filling
  • 5 1/2cups Apple(750 grams of whole apples)
  • 3tablespoons Buttersoftened
  • 1/2cup Sugar
  • 2 – 4tablespoons Brown sugar loosely packed
  • 3tablespoons Plain flour
  • 1 1/2teaspoons Lime juice
  • 2tablespoons Water
  • 3/4teaspoon Cinnamon powder
For Crumb Topping
  • 3/4cup Plain flour
  • 1/2cup Buttersoftened
  • 1/2 cup Brown sugarloosely packed
  • 1/4teaspoon Cinnamon powder
  • 1/8teaspoon Salt
For the Crust
  1. Add plain flour, sugar, and salt into a food processor and pulse a few times to combine.
  2. Cut the cold butter into 1/2 inch cubes. Add the butter cubes to the flour mixture and pulse a few times until coarse crumbs form.
  3. Add cold water, little by little, and pulse just until a ball forms. Do not add too much water, or the dough will be sticky and difficult to roll out.
  4. Transfer the dough to a clean surface and flatten it to form a disk. Cover with plastic wrap and refrigerate 1 hour before using.
For the Apple Filling
  1. Peel, core, and slice the apples to about 1/4 inch thickness. Transfer them to a large bowl and stir in lime juice and cinnamon.
  2. Melt butter in a large pan, add plain flour, and cook for a few minutes, whisking continuously. Add sugar, brown sugar, and water, bring to boil. Remove from heat and add the apple mixture, mix well to coat evenly.
For Crumb Topping
  1. In a bowl, combine the plain flour, brown sugar, cinnamon, and salt. Add butter and mix with your hand until crumbs form throughout the mixture.
For Assembling the Pie
  1. Preheat oven at 180°C for 15 minutes.
  2. Roll pastry dough on a lightly floured surface into a 1/4 inch thickness circle.
  3. Place the rolled pastry in an 8-inch pie dish, pressing firmly against the bottom and side. Trim overhanging edge of the pie crust.
  4. Pour the prepared apple mixture over the pie crust.
  5. Spread the prepared crumbs evenly over the apple filling. Bake for around 40 minutes or until the filling begins to bubble.
  6. Remove the pie from the oven and allow it to come to room temperature before slicing.
  7. NOTE – If the pie is over-browning, loosely cover the top with aluminum foil and continue baking.
  8. I used sweet Gala apples in this recipe. If you are using tart apples such as Granny Smith, you may reduce lime juice.
  9. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

Share this:

Like this:

Like Loading...