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Best Dutch Apple Pie
When I think of the Fourth of July, I think of a lot of things. Hot dogs, fireworks, hopefully warm weather. And of course, apple pie. My dad loves Dutch Apple pie, so that’s the one I grew up with. We used to go to this restaurant that made one with a mountain of crumb topping on it – it was amazing.
For the crust - You will need ...
- All Purpose Flour, 4 Cups
- Unsalted Butter, cold, cubed, 1 1/2 Cups
- Salt, 1 tsp
- Apple Cider Vinegar, 1 T
- Cold Water, as needed
Crust - Step One
In a medium sized bowl, pour in the flour and salt. Add the cold butter chunks. Using a biscuit cutter, a fork, or your hands, blend the flour and butter together to form clumps and lumps. Continue until all of the butter is broken down into at least pea sized bits covered in flour.
Crust - Step Two
Next, slowly add in the cold water and mix the dough gently until it comes together. Do not over mix and do not make the dough too wet/sticky.
Crust - Step Three
Portion the dough out into two bundles. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
Crust - Step Four
Lay the dough on a lightly floured surface. Roll out to about 1/4″ thickness. Measure the dough by placing your pie dish in the center. If you do not have at least 2″ extra, keep rolling. Then, carefully lift the dough and place it into the pie dish. Some do this by rolling the dough onto the rolling pin, then unrolling it over the pie dish. I just move quickly and pick it up and place it on the dish. Use a small sharp knife to trim off the excess by running the knife along the edge of the pie dish.
Crust - Step Five
Next, shape the edges of the pie crust. You can do this any way you choose. I usually just use my knuckles to shape a fluted edge. Once that is done, use a fork to pierce tiny holes on the bottom of the crust to prevent air bubbles from forming during baking. I then like to freeze my pie crust until I’m ready to use it.
For the pie - You will need ...
- Granny Smith Apples, 5 lbs
- Granulated Sugar, 3/4 Cup
- Brown Sugar, 1/2 Cup
- Flour, 1/2 Cup
- Ground Cinnamon, 1 tsp
- Ground Nutmeg, 1/4 tsp
- Lemon Juice, 1 T
Pie Filling - Step One
First, peel and core all the apples. Then, cut them into bits about 1″ big. Pour them into a bowl.
Pie Filling - Step Two
Pour the remaining ingredients on top of the apples. Mix until apples are well coated. Let sit for about 10 minutes, stirring half way through.
Pie Filling - Step Three
Next, remove the pie shell from the freezer and place on a sheet tray. I do this just in case the pie filling spills or bubbles over. Then, pour all the apples into the pie crust and spread into an even layer.
Crumb Topping - You will need ...
- Unsalted Butter, melted, 1/2 Cup
- Granulated Sugar, 1/4 Cup
- Brown Sugar, 1/2 Cup
- All Purpose Flour, 1 Cup
Crumb Topping - Step One
Combine all dry ingredients in a bowl. Then, pour melted butter on top and mix until crumbly. This is best done by hand.
Crumb Topping - Step Two
Next, sprinkle the crumb topping all over the top of the apples.
Bake
Bake the pie on a sheet tray in a 425 degree F oven for about 15 minutes. Then, lower the temperature to 350 and continue to bake for another 50 minutes or until the topping is golden brown. Remove from the oven and let cool for an hour or more. Enjoy!