Dutch Apple Pie
Dutch apple pie has a flaky and tender crust, a sweet apple filling spiced with cinnamon and nutmeg and finished with a buttery crumble topping. The filling of this pie is partially cooked in advance - making for an easy assembly!
Ingredients
- 1 9" pie crust rolled out and pressed into a 9" pie plate
- heavy cream or half and half for brushing pie crust
Pie Filling
- 6 cups baking apples, peeled, cored and cut into ¼” slices (about 6 - 8 apples)
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 -2 tablespoons cornstarch
Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- pinch of salt
- 3 tablespoons unsalted butter cold and cut into chunks
- ¼ cup chopped walnuts toasted*
Instructions
For the pie filling
- In a large saucepan over medium heat, place the 3/4 cup water and the 2 tablespoons fresh lemon juice. Stir in the apples. Place lid on saucepan, reduce heat to low and cook apples about 10 - 15 minutes, stirring occasionally until apples begin to soften.
- Once apples begin to soften, combine the remaining 1 tablespoon of cold water with 1 -2 tablespoons cornstarch. Stir mixture into apple mixture; cook until it begins to thicken, about 2-3 minutes. *Add the additional tablespoon of cornstarch to the apple mixture if it does not thicken (depending on how juicy your apples are). Remove from heat.
- In a small mixing bowl, whisk together the 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1 teaspoon kosher salt. Mix into the apples mixture and stir to coat evenly.
- Allow filling to slightly cool or refrigerate until ready to use * see storage notes
Crumble topping
- Combine the ½ cup all-purpose flour, ½ cup brown sugar and pinch of salt in a small sized mixing bowl. Cut in the cold 3 tablespoons unsalted butter until crumbly. Add in ¼ cup chopped walnuts.
To assemble the pie
- Prick prepared pie crust with fork; brush top of crust with heavy cream of half and half.
- Fill pie crust with prepared apple pie filling; sprinkle top of pie with crumble topping.
- Use a pie shield or wrap foil around edges of crust to prevent browning. Place pie on a lined baking sheet and bake pie @375°F for 45 minutes. After 45 minutes, remove pie shield or foil and bake an additional 15 minutes. Remove from oven and allow to cool completely before serving.
Notes
- Use a baking apple (Jonathan, McIntosh, Granny Smith etc.) only for this recipe; otherwise your apples will not soften
- To toast walnuts: spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Pie filling can be made up to 3 days in advance; refrigerate until ready to use
- Baked pie will keep for 72 hours; keep refrigerated
- Baked pie can be frozen up to 4 months
- Makes 8 large slices or 12 smaller slices
Nutrition
Serving: 1large sliceCalories: 435kcalCarbohydrates: 60gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 302mgPotassium: 170mgFiber: 3gSugar: 49gVitamin A: 315IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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