I hadn’t planned on posting another Dutch Apple Pie because Cindy’s Mom’s recipe has always served me well, but this is one I have to share.
It’d s pretty basic Dutch Apple Pie recipe, but it all comes together in a fantastic way and the pie holds together remarkably well. Here’s a picture of it unbaked.
And here’s a picture of it sliced. This was taken after it had cooled for several hours at room temperature without any chilling. I was fully expecting it to fall apart and to be honest I didn’t care, but this was pleasant surprise.
Another photo. This one was actually taken on Day 2.
If you have a food processor, it’s worth using here because you can use the processor for both the crust and the topping. Another tip — try to get someone else to peel the apples for you. This pie was particularly fun to make because my husband took over that job. Thanks, Todd! This is definitely a pie I’ll be making again. For now, I’m wrapping the slices individually and freezing.
- 1 1/4 cups (5.8 oz/160 grams) of all-purpose flour (weigh for best results)
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt -- use 1/8 if using salted butter.
- 8 tablespoons (114 grams) very cold unsalted butter, cut into chunks
- 4-6 tablespoons of ice cold water or as needed
- 1/2 cup sugar (98 grams)
- 1 teaspoon cinnamon
- 2 tablespoon all-purpose flour
- 5-6 cups sliced apples, mix of Granny Smith and Macintosh**
- 2 T. lemon juice
- 1/4 cup packed brown sugar (50 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 pinch of salt (omit if using salted butter
- 1 cup all-purpose flour (135 grams)
- 1 stick (114 grams) very cold butter, unsalted
- Put flour, sugar and salt in the bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse.
- Add 1/4 cup of water and pulse just until moistened, then add water 1 T. at a time and pulse just until mixture holds together when pinched.
- Dump the crumbly mixture onto a pastry mat and bring it all together, pressing it into a flat mass. Roll it over on itself, pressing into a block, then wrap tightly and chill for an hour or until ready to use.
- Set the chilled pastry on a floured pastry mat. Cover with a sheet of plastic wrap and bang with a rolling pin to flatten it into a circle. Roll into a large (12 inch) circle. Transfer to a 9 inch pie dish.
- Preheat the oven to 400 degrees. Mix sugar, cinnamon and flour. Toss apples with lemon juice and sugar mixture. Transfer filling to unbaked pie shell and set it on a rimmed baking sheet.
- Prepare topping. Put both sugars, salt and flour in a food processor. Add chunks of butter and pulse until crumbly. Sprinkle over apples.
- Set pie on a baking sheet and bake for 45-50 minutes or until golden. Let cool for several hours before serving.
Jaryn says
December 7, 2018 at 11:24 amAnna, thank you for an awesome recipe… again! I loved how the pie held together and the crumb topping is scrumptious!
Merry Christmas to you and yours!
Jaryn
Anna says
November 19, 2018 at 1:54 pmSue, the crust was fine. Have you tried baking your pie on a hot baking sheet? That sometimes helps prevent a soggy crust.
Cindy, I agree that it’s probably the flour. Next time I might put cinnamon in the topping.
Sue says
November 19, 2018 at 1:45 pmHow was the crust underneath the filling? I havent had awesome results from all butter pie crusts.
Cindy says
November 19, 2018 at 1:28 pmI’m guessing it’s the flour that makes the filling stay together on the first day. And butter makes everything better (this recipe has lots more butter in the crumb topping). If I tried this one, I’d add the cinnamon to the topping. But sorry, I think I will stick with my mother’s recipe! Thanks for mentioning it.