I’m backkkkkkkk! It’s Shirlee [again], and I have to apologize for my absence for a few weeks. To make up for it though, I decided my November post had to be bold… brave… and delicious.
Enter this homemade Dutch Apple Pie. With the leaves on the ground, and Thanksgiving around the corner, it’s officially Pie Season. If you didn’t know, now you do. You’re welcome.
I’m a big apple pie fan, but I’m also a bit of a brat about it. I either want it strudel style in hand held form, or Dutch. If you’ve never had Dutch style apple pie, instead of being topped with a classic pastry crust, it has a delicious, buttery sweet crumble on top. Think streusel on steroids. OH, and I don’t like my apples sliced – I prefer big juicy chunks that squish as you enjoy your slice of yum.
Since I am so particular, it was the perfect excuse to just make a pie at home, exactly the way I like it.
Now, you may be asking yourself, “what’s so brave about apple pie?” Well…. I made my own from scratch crust for the very. first. time. On a scale of 1 to 10, I give the overall result a solid 7. Crust ended up flaky and buttery, but I rolled her WAY to thin, so she almost disappeared after baking. But, you live, you learn, and then you make another pie.
If you’re also feeling brave (because I stand by this… homemade pastry crust IS brave) check out the below for a relatively simple recipe. I definitely made a lot of mistakes along the way, but I still ended up with an ooey gooey apple pie, so I call it a win. And now my tummy is primed and ready for MORE pie at Thanksgiving!
Dutch Apple Pie
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hr 50 minutes
Servings: for 8 (or 4 aggressively hungry people)
INGREDIENTS FOR THE CRUST
- 1 cup Flour
- 1/2 tsp Salt
- 6 tbsp cold Butter
- 4 to 6 tbsp ice cold Water
INGREDIENTS FOR THE FILLING
- 8 cups peeled, cored, and cubed apples. Feel free to mix types, including Honey Crisp, Red Delicious, and Granny Smith.
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice (can sub more cinnamon, or ground clove if you have)
- 1 tablespoon cider vinegar or lemon juice
INGREDIENTS FOR THE TOPPING
- 1/2 cup unsalted butter , diced and chilled
- 1 cup flour
- 2/3 cup packed brown sugar
- 2 tablespoons sugar
- Pinch Salt
For the Crust
- Mix together flour and salt in medium sized bowl.
- Cut in butter with pastry blender or forks until mixture is pebble sized crumbs. I also tried throwing it in all in a blender, which worked and was quick!
- Add water and blend until mixture pulls together. Start with 4 tbsp, and add more only if needed.
- Roll into ball and place on lightly floured surface.
- Roll out dough to about 13″ circle.
- Gently roll dough around rolling pin and unroll over pie pan.
- Gently press into pan and turn edge under. If you need help getting into the edges, use a little extra dough instead of your fingers.
- Crimp edges. (or attempt… like me)
- Stick in freezer until ready for filling.
For the Pie
- Heat oven to 400°F.
- In a large bowl toss together all the “filling” ingredients listed above.
- Spoon into the pie plate, mounding the apples up in the center.
For the Crumb Topping
Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that crumbles when you squeeze it.
Sprinkle it on top of the filled pie.
- Sprinkle with the 2 tablespoons of sugar.
- Bake 60 to 70 minutes. May be more or less depending on your oven. Your pie is ready when the crust and crumb topping are a deep golden brown, and the filling has been really bubbling for 10 minutes. This is just enough time for soft apples, without it being too mushy.
- Transfer to cooling rack to cool before serving.