Look at the generous pile of crumble on this Dutch apple pie! Yummy! From RestlessChipotle.com
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Dutch Apple Pie: Sweet, Crumbly Classic

Crumbly, buttery, and sweet! This Dutch Apple pie has the perfect crumble topping and it is so easy to make! The secret to the crunchy crumbly topping? Sprinkling a little white sugar over it before it bakes.
Course Dessert
Cuisine Amercian Heritage
Keyword sweet, crumbly, tart, spicy, cinnamony, fall, holiday
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 482kcal
Author Marye Audet-White

Ingredients

Pie

  • 1 inch unbaked 9- pie crust - chilled
  • 8 cups sliced cored peeled apples a mixture of granny smith, honey crisp,pink lady, etc works best
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon cider vinegar or lemon juice adds more flavor

Topping

  • 1/2 cup unsalted butter , diced and chilled
  • 1 cup flour
  • 2/3 cup packed brown sugar
  • 2 tablespoons sugar
  • Pinch Salt

Instructions

Pie

  • Heat oven to 400°F.
  • On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
  • Place the pastry in the pie plate.
  • Put in the freezer while preparing apples.
  • In a large bowl toss the everything that remains except the topping ingredients.
  • Spoon into the pie plate, mounding the apples up in the center.

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 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  • Transfer to cooling rack to cool before serving.

Nutrition

Calories: 482kcal | Carbohydrates: 77g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 199mg | Fiber: 4g | Sugar: 46g | Vitamin A: 8.4% | Vitamin C: 7% | Calcium: 3.3% | Iron: 10.2%