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.
Dutch Apple Pie
All Butter Pie Crust
- 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.
Anna, 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!
Sue, 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.
How was the crust underneath the filling? I havent had awesome results from all butter pie crusts.
I’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.