A hybrid between a deep-dish apple pie and an apple streusel, the Dutch apple pie combines buttery shortcrust pastry filled with cinnamon apples and a crumbly topping
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
For the pie crust
275g plain flour
50g caster sugar
175g butter, diced
For the crumble topping
75g plain flour
75g light brown sugar
60g butter, chilled and diced
30g blanched hazelnuts, roughly chopped
For the filling
6 Granny Smith apples, peeled and thinly sliced
zest and juice of 1 lemon
100g light brown sugar
4 cardamom pods, crushed
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 ½ tbsp cornflour
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Preheat the oven to 180°C, fan 160°C, gas 4. To make the pastry, put the flour, sugar and butter in a food processor and blitz to a fine crumb. Add 2-3 tablespoons of ice-cold water and blitz again until the mixture comes together. Remove to a lightly floured work surface and roll out until the pastry is around 5mm thick. Use the pastry to line a 20cm springform tin, trim the edges and chill in the fridge while you make the filling and topping.
For the crumble, mix the plain flour and sugar in a bowl and add the diced butter. Rub the butter into the flour and sugar with your fingertips until it comes together into a coarse crumble mixture. Stir through the chopped nuts.
For the filling, toss together all of the ingredients in a large bowl, until the apple slices are well coated in the spices, flour and lemon juice.
Tip the filling into the chilled pie case and top with the crumble mixture, making sure it covers all of the apples. Place the tin on a baking tray to catch any excess juices that may escape during cooking, and bake for 1 hour 30 minutes or until the pastry is golden brown and the apples are soft. Test with a sharp knife through the middle. Cool in the tin for an hour before unmoulding. Serve with custard
What's the Difference Between Dutch Apple Pie and Apple Pie? Unlike traditional apple pie with a double crust or lattice topping, Dutch apple pie has a crumbly streusel topping, made from sugar, flour, and butter, that covers the delicious apple pie filling.
What's the Difference Between Dutch Apple Pie and Apple Pie? Unlike traditional apple pie with a double crust or lattice topping, Dutch apple pie has a crumbly streusel topping, made from sugar, flour, and butter, that covers the delicious apple pie filling.
Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.
If you happen to have leftovers, there's no need to fret—homemade Dutch Apple Pie will keep well when stored at room temperature for up to two days. If you're in a warm climate, we'd recommend storing your pie in the fridge instead.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
When you see the filling bubbling, slide a toothpick into the center of the pie and confirm that the apples are soft, too. Then you'll know the pie is done. Protect the crust if needed. If the crust starts to get too dark, lay a large piece of aluminum foil over top of the pie.
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Great apples for pies, cobblers, and crisps. When sliced, Cortlands are a excellent for salads and cheese plates, as the flesh doesn't brown and discolor quickly.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
So you can put away your Granny Smiths and Red Delicious if you think you can just whip up McDonald's signature dessert at home. Instead, Mickey D's makes their pies with six different types of apples — Jonagold, Fuji, Golden Delicious, Gala, Rome, and Ida Red, all of which are homegrown in the U.S.
This Dutch apple crisp recipe is made without oats and is a slight twist on the traditional apple crisp. It's perfect for people who love apple pie, but don't want to deal with making a pie crust. The recipe exclusively uses brown sugar in order to give it a rich taste that reminds me of a caramel apple.
According to Betty Crocker, the major difference between Dutch and American apple pies is that the former is topped with golden brown and sugary crumbs called "streusel." This topping is made out of butter, brown sugar, flour, and cinnamon (via Baking Mischief).
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Prep time: 25 mins
