Dutch Apple Pie

Dutch Apple Pie

from lifeloveandsugar.com
Dessert
540 min
391 kcal / serving

With a flaky pie crust, tender apple filling, and crumbly streusel topping, this Dutch Apple Pie is delicious and full of flavor. It's like a combination of apple pie and apple crisp! Perfect for Thanksgiving and the holidays!

Ingredients

  • refrigerated or homemade pie crust
  • 2 ½ poundsgranny smith apples, before peeling and coring (5-6 apples)
  • 2 ½ poundshoneycrisp apples, before peeling and coring (4-5 apples)
  • 1 tbsplemon juice
  • ½ cuppacked light brown sugar
  • ½ cupgranulated sugar
  • ⅓ cupall-purpose flour
  • ½ tspsalt
  • 1 ½ tspground cinnamon
  • ¼ tspground nutmeg
  • 1 tspvanilla extract
  • 1 cupplus 2 tbsp (148g) all-purpose flour (measured correctly)
  • 6 tbsppacked light brown sugar
  • 6 tbspsugar
  • ⅛ tspsalt
  • 5 tbspunsalted butter, melted
  • ¾ tspvanilla extract

Directions

Make the pie crust

  1. 1

    Make the pie crust according to the directions. Refrigerate for at least an hour, or up to 2 days. When ready to prep the crust, bring it back to a workable temperature, letting it sit out for an hour so.

  2. 2

    Place the pie crust in a deep dish 9-inch pie pan and crimp the edges. “Dock” the crust by pricking the crust with a fork to allow steam to escape evenly. This helps the crust not bubble up and cook unevenly.

  3. 3

    Refrigerate the crust for 2-3 hours or freeze for about an hour. You want to be sure the crust is very cold.

  4. 4

    To blind bake the crust, preheat oven to 350°F and line the pie crust with parchment paper. Be sure the parchment paper presses all the way against the crust so that it’s flush. Fill the pie crust with pie weights, rice or beans.

  5. 5

    Bake for 20-25 minutes, or until the edges of the crust begin to brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is golden.

Make the apple pie filling

  1. 1

    Peel, core, and slice all of the apples to about 1/8 inch thick. You want to try to slice them all about the same thickness so they cook evenly. Add the lemon juice to a very large bowl and toss the apples in the juice as you slice them, leaving the apple slices in the bowl for later.

  2. 2

    Add the sugars, flour, salt, cinnamon, and nutmeg to the apple slices and gently toss to coat them all with the mixture. Be careful not to break the apples as you toss them.

  3. 3

    Add the apple mixture to a large 5-quart skillet (I use this skillet but this one would work well too.) Cook the apples (covered with a lid) over medium heat for about 20 minutes. You want the apples to be fork-tender but still hold their shape. The apples won’t soften more in the oven, so how they are when you stop cooking them is how they’ll be in the pie. Cook them to how you like them.

  4. 4

    Remove the pan from the heat and gently stir in the vanilla extract.

  5. 5

    Add the warm apple filling to the warm blind-baked pie crust.

Make the streusel topping

  1. 1

    Preheat oven to 425°F. Combine the flour, sugars and salt in a medium size bowl.

  2. 2

    Add the melted butter and vanilla extract and stir with a fork until evenly dispersed. The mixture should have some larger and smaller chunks.

  3. 3

    Sprinkle the streusel evenly over the pie filling. It will be a good bit of topping.

  4. 4

    Bake the pie until the topping is golden and the filling is beginning to bubble, about 15-20 minutes.

  5. 5

    Let the pie cool on a wire rack to room temperature, about 4 hours. The filling thickens as it cools. If you cut it while still hot, the juices will pool.