Dessertscarlsbadcravings5.0
Dutch Apple Crumb Pie
This Dutch Apple Pie recipe is one of my all-time favorite pies! It’s loaded with tender, brown sugar apples in buttery, flaky homemade pie crust topped with sweet, crunchy streusel topping. It avoids the common pitfalls of many apple pie recipes that are bland, mushy or watery. Instead, my foolproof recipe creates the best homemade apple pie of your life with the ideal texture and sweet cinnamon apple flavor. This Dutch Apple Pie recipe can be made 100% ahead of time and reheated or the components can be made ahead and combined when ready to bake.
👥 8 Servings⏱️ Prep & Cook: 9h 10m⏳ Prep: 8h🔥 Cook: 1h 10m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- spatula
- dutch oven
- cutting board
- oven
- baking sheet
📝 Preparation Steps
1
Pie crust: Prepare pie crust through step 4 (adding the egg wash) under “Roll Dough.” Place the crust in the freezer while you prep the topping and apples. (CLICK HERE for recipe.) SEE NOTE/WARNING IF USING GLASS PAN.
2
Topping: Whisk together the flour, pecans, sugars, cinnamon and salt in a large bowl until evenly combined. Pour in the melted butter and stir with a spatula to combine then use your hands to combine until the mixture resembles crumbly wet sand. Cover and transfer to the refrigerator while you prepare the filling.
teaspoons ground cinnamon1 1/2ground cinnamon1 teaspoon
3
Slice the apples: Peel the apples, then make 4 slices around the core to remove it. Lay your 4 remaining apple segments, cut side down, on a cutting board and slice into 1/8-inch slices. Transfer the apples to a large Dutch oven as you go to keep the workspace clean.
4
Apple pie filling: Add the sugars, flour, 1 tablespoon lemon juice, and spices to the sliced apples and set over medium heat. Gently stir until evenly coated. Cover, and cook for ⏱️ 15-20 minutes, stirring every couple minutes and replacing the lid. The apples are done when they reach YOUR exact desired apple pie tenderness – they will not become more tender in the oven. They should be fork tender but still hold their shape. (No, they will not become mushy when baked, see the science behind it in the post.)
lemon juice, divided2 tablespoons
5
Once tender, stir in remaining 1 tablespoon lemon juice and the vanilla.
lemon juice, divided2 tablespoons
6
Transfer the apples and their caramel juices to a rimmed baking sheet ( I cover the pan with a silicone mat for easy cleanup) and spread into an even layer. Pop the pan in the fridge or freezer to cool completely to room temperature, about ⏱️ 30 minutes. You may also leave the apples on the counter to cool if you don’t mind the couple hour cooling time.
7
Assemble: Once the apples have cooled completely, transfer them and all of the sauce to the chilled pie shell, rearranging and layering the apples horizontally as needed so they are compact. Evenly sprinkle the topping over the apples, breaking up any large clumps with your fingers, followed by 1 tablespoon turbinado sugar. Place the whole pie in the fridge for ⏱️ 30 minutes, for a really flaky crust (See Note/Warning if using glass pie pan.)
turbinado sugar (for dusting (may sub granulated sugar))1 tablespoon
8
Preheat oven: Immediately after transferring the pie to the fridge, place a baking sheet on the bottom rack of your oven and preheat the oven to 425 degrees F so the baking sheet can get nice and hot.
9
Bake: Transfer the chilled pie to the rimmed baking sheet. Bake at 425 degrees F for ⏱️ 25 minutes. Reduce the heat to 375 degrees F and continue to bake an additional ⏱️ 35-45 minutes or until the filling is bubbling around the edges (if you don’t wait for it to bubble, your filling will be runny). Cover the edges with a pie shield or the top with foil if they are browning too quickly. I cover the crust halfway through cooking.
10
Cool: Transfer the pie to a cooling rack and let it rest for ⏱️ 4 hours to cool to room temperature so the filling can set. You can pop the pie in the fridge/freezer to speed up the cooling process.
11
Reheat: After the pie has cooled you can reheat/refresh it in the oven. Tent the pie with foil and place into a cold oven. Turn the oven to 375 degrees F, and when the preheat bell dings, leave the pie in for another ⏱️ 10-15 minutes.
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