Dutch Apple Pie
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5.0
216 reviews
Excellent
Dutch Apple Pie
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A perfect balance of sweet and tangy flavors topped with an irresistible crumble topping, this Dutch apple pie recipe is simply scrumptious. Serve it on its own or with a scoop of vanilla ice cream.
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Ingredients
For the dough (single crust):
- 1 ¼ cups all purpose flour
- ¼ tsp table salt
- ½ cup butter chilled and diced
- ¼ cup very cold ice water
For crumble topping:
- ¾ cup all-purpose flour
- ¼ cup packed light brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ stick unsalted butter cut into 1/2-inch pieces
- ½ cup pecans coarsely chopped
For the Filling:
- 2 ½ lbs honeycrisp apples* about 7, peeled/thinly sliced
- ½ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ tablespoons fresh lemon juice
- 4 tablespoons salted butter cut into 1/2-inch pieces
- Equipment: a 9 1/2-inch deep-dish pie plate 6-cup capacity
Instructions
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible. Gently form dough ball and wrap in plastic. Refrigerate at least 1 hour (up to overnight.)
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Stir together apples, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Preheat oven to 425°F with rack in lowest position. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. If crumble starts to brown too quickly, loosely cover with foil. Allow pie to cool completely before slicing.
Equipments used:
Notes
- *You can also use half granny smith apples and half honeycrisp apples for a bit of tartness.
- *If desired, substitute 2/3 cup apples for fresh cranberries during holiday season.
- * See this brown sugar cookies recipe for how to accurately measure flour using the scoop/level method. Accurate flour measurement is important for dough.
- *For Gluten-Free: Use 1:1 gluten free baking flour in place of regular flour
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Show Details
Serving
1g
Calories
256kcal
(13%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
93mg
(4%)
Potassium
31mg
(1%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
359IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 93mg | 4% |
| Potassium | 31mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
216 reviews
Excellent
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