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New World Spice and Tea Trader

Dutch Apple Pie Recipe



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


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.