Tony’s Very Favorite Dutch Apple Pie
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 30 mins
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Total Time
3 hrs
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Servings
9 servings
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Course
Dessert, Main Course, Baked Goods
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Cuisine
American
Tony’s Very Favorite Dutch Apple Pie
Description
Tony’s Very Favorite Dutch Apple Pie begins with a homemade or store-bought flaky pie crust, shaped in a pan and pre-chilled. The filling is made by sautéing peeled, sliced apples of firm, sweet-tart varieties such as honeycrisp, braeburn, or pink lady in butter. Brown and granulated sugars with cinnamon, nutmeg, and allspice are added to coat and tenderize the apples.
The mixture is cooked gently, then enriched with bourbon (or amaretto), vanilla extract, apple cider vinegar, and thickened with flour and cornstarch. After cooling, the filling is poured into the crust.
The Dutch topping combines flour, brown sugar, rolled oats, cinnamon, and melted butter, creating a crumbly layer that bakes to a golden, crisp texture contrasting the soft apples beneath. The pie is baked at 375°F until set and browned.
Served warm or at room temperature with vanilla bean ice cream, this pie sweetens tart apples with warm spices and a textured topping. It can be stored covered at room temperature for two days, then refrigerated up to three more days. Freezing baked pie wrapped well extends storage to three months; reheat gently before serving.
Ingredients
- For the crust:
- 1 recipe for pie crust
- For the filling:
- 2 tablespoons butter
- 3 ½ pounds apple sweet-tart, firm, peeled and cut into 1/4th inch slices, varieties: honeycrisp, braeburn or pink lady, about 10 cups sliced
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon bourbon or amaretto
- 2 teaspoons vanilla extract
- ½ tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- For the dutch apple topping:
- 1 cup all-purpose flour 120g
- ½ cup brown sugar packed, 107g
- ¼ cup rolled oats 24g
- ¼ teaspoon cinnamon
- 6 tablespoons butter melted
- For serving:
- vanilla bean ice cream
Instructions
- Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
- To make the apple pie filling: Melt butter in a large skillet or pot over medium heat. Add the sliced apples to the pan and stir to coat the apples with the butter. Sprinkle brown sugar, sugar, cinnamon, allspice, nutmeg over the apples and stir well to combine. Lower heat to medium low and cook for about 5 minutes or until apples soften. Next stir in bourbon, vanilla, apple cider vinegar, flour and cornstarch, and cook over low heat for 3-5 minutes so that the sauce thickens up. Remove from heat and allow to cool for at least 30 minutes.
- Preheat your oven to 375 degrees F.
- Make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar, oats and cinnamon. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled apple pie filling into the crust, then top apple pie filling with the dutch crumble topping.
- Bake for 50-65 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
- Allow pie to cool on a wire rack for at least 4 hours before cutting into (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Serves 9. Great with vanilla bean ice cream. Enjoy!
Notes
- You may use a store-bought pie crust instead of homemade for convenience without sacrificing flavor.
- After baking, store the pie covered at room temperature up to 2 days, then refrigerate up to 3 additional days.
- For long-term storage, freeze the baked pie tightly wrapped for up to 3 months; thaw in the fridge and reheat at 350°F for 20-30 minutes before serving.
User Reviews
Overall Rating
5
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