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Dutch Apple Pie

My favorite kind of pie! Dutch Apple Pie has crumb topping which adds tons of flavor to the apples that caramelize when baked. Much better than normal apple pie!

Ingredients

Best Flaky Pie Crust

  • 2 cups flour (plus a little more to flour the surface)
  • 1 teaspoon salt
  • 1/4 cup butter, unsalted (chilled and cut into small cubes)
  • 3/4 cup shortening (cup into small chunks)
  • 1/2 cup cold ice water
  • 1/2 teaspoon white vinegar (inhibits the gluten and keeps your pie dough from being overworked and tough)

Crumb Topping

  • 1 1/4 cups flour
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup butter, unsalted (melted) (1 stick)

Apple Pie Filling

  • 8 apples (peeled, cored, and sliced thin) (2-3 granny smith, 4-5 gala or other red apple)
  • 1 lemon, juiced
  • 1 teaspoon cinnamon
  • 1/4 cup flour (plus 1 tablespoon more to sprinkle on the bottom of the crust before baking)
  • 1/2 cup white sugar

Instructions

Best Flaky Pie Crust

  • Your crust will need some time to chill in the fridge before rolling out, so prepare to make it about 30 minutes before you want to start making your pie.
  • The pie crust texture will be best if you make this crust in a food processor, but if you don't have one, just be sure to cut in your butter and shortening with a pastry cutter or forks. The biggest concern is that your hands don't work with the dough a lot, so the butter and shortening don't begin to melt. The flecks throughout is what will make it flaky when baked.
  • To start, add the flour and salt to the food processor and pulse for 2 seconds, until mixed (or mix the flour and salt in a medium-sized mixing bowl).
  • Add the cubes of butter and chunks of shortening to the food processor (or to the bowl). Cut the butter and shortening in by pulsing the food processor until the butter and shortening are all incorporated, and finely minced into the dough (or if using a bowl, cut the butter and shortening in until it's all well distributed, finely, throughout the dough) – you don't want any large chunks.
  • Add the vinegar to the cold water, and pour the very cold water into the dough. If using a food processor, turn the processor on and pour the water in as it's mixing.
    If using a bowl, work quickly to incorporate the water so you don't have to handle the dough for too long.
    Work the dough until it comes together into a ball. If it's still a little wet, give it 1-2 kneads on a floured countertop, to incorporate a little more flour into it.
  • Form the dough into a smooth ball and wrap with plastic wrap or stick into a ziploc bag.
  • Chill for 20-30 minutes.
  • Remove dough from fridge. Generously flour your countertop and rolling pin, and begin to roll the dough out. (If it isn't well floured the dough can stick to the counter, causing it to tear.)
  • Roll the dough until it's about 2-3 inches wider than your pie pan (all the way around). It should be about 1/4" thick.
  • Using the rolling pin, roll the flattened dough back onto the pin, and use the rolling pin to transfer it into your pie pan.
  • Gently press the bottom of the pie crust into the pan, to form to the shape.
  • Fold the excess dough over onto the top of the pie pan and pinch to form a crust, as you like it. I like to pinch it into wide waves.
    Don't worry about it being a little thick on the top edges, this will keep it from burning in the oven.
  • Once pie crust is shaped to your liking, put back in the fridge to chill while you make the pie filling.

Crumb Topping

  • In a medium sized bowl, mix together flour, sugars, cinnamon, nutmeg, and salt.
  • Once mixed well, pour melted butter over flour mixture and stir with a fork until crumbles form.
  • Place in fridge to cool while you make the apple pie filling.

Apple Pie Filling

  • Preheat your oven to 350°F.
  • Peel and core all of your apples. Slice them thin and put into a large bowl.
  • Once they are all sliced, pour the lemon juice over them and mix well.
  • Next, sprinkle the 1/4 cup of flour, the sugar, and the cinnamon over the apples. Use your hands to mix it together. (It can be messy but I've found it's the best way to get all the pieces of apple really coated well).
    As you mix with your hands be sure to break up any pieces of apple that are stuck together.
  • Remove your chilled, prepared pie crust from the fridge.
    Sprinkle 1 tablespoon of flour evenly across the bottom of the chilled pie crust. This will keep the bottom from getting soggy.
  • Scoop apples into pie crust one layer at a time. After you scoop some, flatten them to be sure the apples lay flat against each other. This will not only help them fit better, but it will make it much cleaner when you're slicing into the pie later.
  • Once all the apples are in the pie crust and evenly distributed, sprinkle the crumb topping on top of the pie. It is a lot but use it all! Trust me, it's so good when baked onto the apple filling.
  • Place pie in preheated oven on middle rack. Add a large baking sheet/cookie sheet on the rack below the pie, to protect the bottom of your oven, just in case any of the apple filling boils over.
  • Bake in the 350°F preheated oven for 70-80 minutes, until you can insert a knife into the apples and they are soft and cooked.
    (About 50 minutes in the pie crumb topping may start to get dark - if so just loosely place a piece of tinfoil over the pie to prevent the crumb topping from burning).
  • Remove from oven and let rest for at least an hour before eating. I like to wait 2, so the juices have a little time to thicken.
  • This pie is delicious by itself or served with vanilla ice cream or whipped cream.
  • Enjoy!