I’m not typically a pie girl, but this recipe has been in my family for years, and it is my absolute favorite Dutch apple pie. Something about the crumb topping makes it just irresistible! With the 4th of July right around the corner…what is more American than Apple Pie, right? Bring this to your BBQ and you’re sure to be asked for the recipe!
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
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For the Pie:
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PIE CRUST
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1 9oz unbaked pie crust
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FILLING
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6 Medium/Large Granny Smith or other tart Apples - about 5 lbs
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1/2 of a lemon (optional)
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1/2 cup brown sugar, packed
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2/3 cup granulated sugar
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1/3 cup all-purpose flour
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1 TBS cornstarch
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2 teaspoons cinnamon
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1/4 teaspoon nutmeg
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2 TBS. Butter
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CRUMB TOPPING
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1/2 Cup Butter (bring to room temperature)
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1/2 C Brown Sugar
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1 Cup Sifted Flour
Instructions
- Heat your oven to 450F.
- Line your pie pan with a pie shell and crimp edges.
- For the filling:
- Peel and slice your apples into thin slices. If you are worried about your apples browning while you slice them, you can add them to a large bowl and toss them in 2 TBS of lemon juice. If I use this method, I add the juice from one half of a lemon to my large bowl, then as I slice my apples I add them to the bowl and toss them in the juice.
- Mix together your sugars, flour, cornstarch, cinnamon and nutmeg. Coat your sliced apples in this mixture.
- Arrange your coated apples in your pie shell and pour any remaining cinnamon sugar mixture from the bowl over them. Dot the top of your apples with the 2TBS butter.
- For the Crumb Topping: Mix flour and brown sugar together in a medium bowl. Cut your room temperature butter into 4 chunks and cut it into your flour/sugar mixture with a fork or pastry cutter until your mixture is a bunch of small crumbs. Do not mix until it's smooth! You want it crumbly.
- Sprinkle the top of your pie with the crumb topping. Cover it completely.
- Place your pie on a sheet pan covered in tin foil.
- Bake your pie for 10 minutes at 450 F.
- Reduce the heat to 350 F and continue baking for another 30 minutes.
- Check your pie with about 15 minutes left to bake and see how it is browning. If the crust is looking like it might get too dark or burn, cover your pie with a tent of tin foil to keep it from getting too brown.
- Remove your pie from the oven and let it cool completely on a cooling rack. This will take several hours. But be patient! The filling sets as it cools.
- Serve and Enjoy! Be sure to serve with vanilla ice cream or whipped cream for the ultimate treat.
The crumb topping on this pie is SO good. And combined with the sweet and gooey filling it is heaven. I like to bake my pies the night before because I think they are just a tad better after they have cooled. You can always heat it back up in the microwave if someone prefers their slice warm. Of course, don’t forget the vanilla ice cream because a la mode is the only way to go! I hope you love this Dutch apple pie recipe as much as I do!
If you’re taking this pie to a 4th of July party or BBQ, check out some of our other patriotic party ideas here in our gallery.
You can find a bunch of our other super popular recipes here:
Recipe Gallery
Happy baking!
Tammy