Dutch Apple Pie

One of the hidden gems in Dutch Apple Pie's arsenal of flavors is the renowned apple pie spice. This enchanting blend of spices is the alchemy behind the pie's delectable taste. Join us as we unravel the allure of Dutch Apple Pie and the magic of apple pie spice.
dutch apple pie recipe

As the leaves change their colors and the air becomes crisp, the anticipation of Thanksgiving dinner fills the air. While turkey may take the center stage, no holiday feast is truly complete without a delicious dessert, and Dutch Apple Pie is the perfect candidate. In this recipe, we’ll provide you with an enticing introduction to the art of making Dutch Apple Pie.

A Crumbly Twist on a Classic

Dutch Apple Pie is a delightful twist on the classic apple pie. The defining feature is the crumbly streusel topping that adorns the pie, adding a delicious textural contrast to the soft, baked apples. It’s a pie that strikes a perfect balance between a traditional pie and a fruit crisp.

Balancing Sweetness and Tartness

What sets Dutch Apple Pie apart is its ability to strike a harmonious balance between the sweetness of the filling and the tartness of the apples. The combination of sugar and lemon juice accentuates the natural tartness of the apples, creating a flavor symphony that dances on your taste buds.

The Spice Blend That Elevates

Apple pie spice is the unsung hero that elevates the flavors of Dutch Apple Pie to new heights. It’s a carefully crafted blend of spices that adds depth and warmth to the filling, enhancing the overall taste experience. This spice blend is a crucial element in the recipe’s success.

The Right Apples for the Job

Selecting the right apples is paramount when crafting Dutch Apple Pie. Varieties like Granny Smith, Honeycrisp, or Braeburn are favored for their balance of sweet and tart flavors, which work harmoniously with the pie’s overall taste profile.

Creating the Irresistible Crumb Topping

The crowning glory of Dutch Apple Pie is its crumbly streusel topping. A mixture of flour, sugar, butter, and a touch of cinnamon, this topping bakes to a golden, crunchy perfection that complements the softness of the apples beautifully.

Baking to Golden Perfection

The final step in the journey of Dutch Apple Pie is the baking process. It’s essential to ensure that the pie is baked to golden perfection, with the streusel topping crispy and the apple filling bubbling with warmth. The aroma that fills your kitchen during this process is a prelude to the delightful taste that awaits.

Dutch Apple Pie is a Thanksgiving dessert that combines the best of both worlds: a classic apple pie with a crumbly twist. The magic of this pie lies in its balanced flavors, the secret blend of apple pie spice, and the art of crafting the perfect apple filling and topping. As you prepare for your Thanksgiving feast, consider adding this delightful dessert to your menu, and relish in the joy of a Dutch Apple Pie done right.

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New World Spice and Tea Trader

Dutch Apple Pie Recipe

Ingredients

Scale

1 Single Pie Crust, 1 Sheet of Pie Dough

Apple Filling:

¼ tsp Lemon Zest

Juice from Half a Lemon

5 lbs Apples, before peeling and coring

½ Cup Brown Sugar, packed

½ Cup Granulated Sugar

⅓ Cup All-Purpose Flour

½ tsp Kosher Salt

1 ½ TBS Apple Pie Spice

1 tsp Vanilla

Sugar Crumble:

1 & ½ Cups All-Purpose Flour

⅓ Cup Granulated Sugar

¾ Cup Brown Sugar, packed

½ tsp Kosher Salt, use a little less if using table salt

¾ Cup Butter, melted

Instructions

Make the Filling:

  1. Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet. The heat should be off.  Add the juice from half the lemon to the skillet
  2. Peel, core, and slice the apples into 1/8-inch pieces. Stir the apples in the pan occasionally to coat everything with lemon juice. Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
  3. Add packed brown sugar, granulated sugar, flour, kosher salt, and spices. Stir it together gently but thoroughly so you don’t break all the apples. Set aside for 20 minutes for apples to meld flavors stirring every couple of minutes. Cook on low to medium for 20 minutes, until the apples are fork tender but still hold their shape.
  4. Remove the pan from heat and stir in vanilla.
  5. Transfer apples to a sheet pan to cool completely. This may be done in the freezer for 30 minutes to speed up the process.
  6. Roll out your pie dough and place it in a 9-inch pie dish. Chill the crust for 30 minutes to increase the flakiness.
  7. Preheat oven to 425˚F.

Make the Sugar Crumble:

  1. In a medium bowl, add the dry ingredients for the crumble. Whisk together. Pour the butter over the dry ingredients and stir together gently. Place in refrigerator to cool.
  2. With all components now chilled, assemble the pie. Spoon the filling into the pie crust, and break the crumble up with your hands, and sprinkle on top of the filling. Just enough to cover the apples. About ½ of the mixture.

Bake the Pie:

  1. Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes at 425˚F. The crust on the edge should be turning light brown.
  2. Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.
  3. After baking at 425˚F for 15 minutes, reduce the heat to 350˚F. Don’t take the pie out of the oven. Just change the temperature.
  4. Bake at 350˚F for an additional 10 minutes.
  5. At this point, remove the pie from the oven and quickly shut the oven door.
  6. Sprinkle the remaining chilled crumble all over the top of the pie. Break up large pieces with your fingers.
  7. Place the foil on top of the pie crust (the center of the pie should be exposed). Loosely crimp it around the crust on the edge. This will protect the edges from burning.
  8. Place the pie back on the hot baking sheet in the oven and bake at 350 for about 25-35 more minutes. (the pie should be in the oven for a total of about 55-65 minutes)
  9. Let the pie cool on a wire rack for about 4 hours. This allows the filling to completely set and the crumble to firm up.

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