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dutch apple pie
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Dutch Apple Pie

Dutch Apple Pie aka Apple Crumb Pie
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8
Author Cookie Madness

Ingredients

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

Filling

  • 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

Crumb topping

  • 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

Instructions

  • 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.

Notes

It'd hard to measure apples by the cup, so I weighed each cup and found that each cup of apples weighed around 3 to 3.3 oz, so I used somewhere around 18 oz and probably thew a few more apple slices in at the end. I cut the apples into thin slices, then cut each thin slice into 2 or 3 chunks.