Dutch Apple Pie
User Reviews
5
Dutch Apple Pie
Description
The Dutch Apple Pie recipe combines an unbaked pie crust filled with thinly sliced apples seasoned with brown and white sugars, cinnamon, allspice, nutmeg, as well as sour cream, vanilla, and lemon juice to enrich the filling's flavor and texture. Over the apple mixture goes a generous topping of a walnut-studded crumble made by pulsing flour, cold butter, brown sugar, and chopped walnuts until coarse crumbs form. Baking at a high temperature ensures a crisp crust and a crisp, golden crumble topping.
The filling is tangy and spiced, with the sour cream adding moisture and a slight creaminess, while the walnuts in the topping provide crunch. The apples’ tartness cuts through the sugary crust and topping, creating a balanced flavor profile with a pleasing contrast between the tender filling and the textured crumble.
Serve the pie after it cools slightly to allow the filling to set but while still warm enough for the crumble topping to feel crisp. It pairs well with coffee or lightly whipped cream. The crumble topping can be made without a food processor by cutting butter into the flour and sugar before adding the nuts.
Ingredients
Crust
- 1 batch pie crust click link for recipe) not baked, you may substitute one storebought pie crust instead, homemade
Filling
- ¼ cup sugar
- ¼ cup brown sugar tightly packed
- ⅓ cup all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅓ cup sour cream
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds apple Peeled, cored, and sliced thinner than ¼". I use Granny Smith, tart
Crumble Topping
- 1 cup all-purpose flour
- ½ cup butter cold, unsalted
- ½ cup walnuts chopped
- ⅔ cup brown sugar firmly packed
Instructions
Crust
- Prepare pie crust according to recipe instructions. As per recipe, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare apple pie filling.
- Preheat oven to 425F (220C)
Filling
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
- Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).
- Add apple slices and stir until all apples are coated with mixture.
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
Crumble Topping
- Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
- Add walnuts and pulse briefly (don't overdo it or the mixture will lose its crumbliness and clump together)
- Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
- Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
- Enjoy warm, preferably topped with vanilla ice cream.
Notes
- If you don't have a food processor to prepare the crumble topping, you can whisk together the flour and sugars, then cut in the cold butter using a pastry cutter or knives until coarse crumbs form before mixing in chopped walnuts.
- The pie crust should remain unbaked prior to adding the filling and topping, ensuring the crust bakes through with the apples during the final baking.
- The recipe was adapted from a 1996 Women's Day magazine clipping and has been a family favorite for over 20 years.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 407kcal | 20% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 73mg | 3% |
| Potassium | 191mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 38g | 76% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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