Why Make This Recipe
Dutch Apple Crumble Pie is a classic dessert that brings warmth and happiness to any gathering. It combines the sweet and tart flavors of apples with a buttery, crumbly topping. This pie is perfect for family dinners, holiday celebrations, or just a cozy night at home. The best part? You can adjust the flavors to suit your taste. Plus, the blend of spices like cinnamon and nutmeg adds a comforting aroma that fills the kitchen while baking. Each bite offers a delightful combination of a flaky crust, gooey apple filling, and crunchy topping that keeps everyone coming back for more.
How to Make Dutch Apple Crumble Pie
Ingredients
To make this delicious Dutch Apple Crumble Pie, you will need the following ingredients:
- 1 homemade single pie crust (1 sheet of pie dough)
- 1/4 teaspoon lemon zest
- Juice from half a lemon (about 2 tablespoons)
- 5 pounds apples (about 11 large apples)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour (for crumble)
- 1/3 cup granulated sugar (for crumble)
- 3/4 cup brown sugar (packed, for crumble)
- 1/2 teaspoon kosher salt (for crumble; use less if using table salt)
- 3/4 cup butter (melted, which is about 1 and 1/2 sticks)
Directions
Choose Your Apples: Start by selecting a mix of apples for the best flavor. A combination of Granny Smith, Honeycrisp, and Golden Delicious works well. You will need about 5 pounds of apples, which is approximately 11 large apples.
Make the Filling: Use a microplane grater to zest 1/4 teaspoon of lemon peel into a 12-inch high-sided skillet. Make sure the heating element is off. Then, add the lemon juice, about 2 tablespoons. This step enhances the apples’ flavor and prevents them from browning.
Prepare the Apples: Using a potato peeler, peel the apples. Slice them into 1/8 inch thick pieces. To prevent browning, peel and slice one apple at a time, adding the sliced apple to the skillet with the lemon juice as you go. Stir the apple pieces gently to coat them with lemon juice.
Cook the Apples: Place the skillet over medium heat. Add the packed brown sugar, granulated sugar, all-purpose flour, kosher salt, cinnamon, nutmeg, and optional cardamom. Stir gently to combine without breaking the apples. Set a timer for 20 minutes, cover the skillet with a lid, and stir every 3 minutes. Cook until the apples are fork-tender but still hold their shape.
Cool the Filling: After cooking, remove the skillet from heat. Stir in 1 teaspoon of vanilla extract. Transfer the cooked apple filling to a half sheet pan to cool completely. Place it in the refrigerator or freezer for faster cooling.
Prepare the Pie Crust: Roll out your single pie crust and fit it into a 9-inch pie dish. Fold the edges underneath and crimp them with your fingers. Place the pie crust in the refrigerator or freezer for about 30 minutes to ensure a flaky crust.
Preheat the Oven: While the crust and filling chill, place a baking sheet or pizza stone in the center rack of your oven and preheat it to 425 degrees F (220 degrees C). Let it heat for at least 20-30 minutes.
Make the Sugar Crumble: In a medium bowl, whisk together the dry ingredients for the crumble: 1 & 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt (or less for table salt). In another bowl, melt the butter and pour it over the dry ingredients. Stir gently until you have a wet sandy mixture with some large clumps. Chill this mixture in the fridge.
Assemble the Pie: Once the apple filling is cooled and the pie shell is chilled, scrape the apple filling into the pie shell. Cover the apples with 1 to 2 cups of the sugar crumble. Make sure the apples are well-covered but do not pile it on. Reserve the rest of the crumble for later.
Bake the Pie: Place the pie on the preheated baking sheet and bake at 425 degrees F for 15 minutes. After that, reduce the oven temperature to 350 degrees F (175 degrees C). Without removing the pie, bake for an additional 10 minutes.
Finish Baking: Remove the pie briefly to sprinkle the remaining crumble evenly over the top. Return the pie to the oven, covering the edges with a tin foil shield. Bake at 350 degrees F for about 25-35 minutes, or until the crust is golden and the crumble is lightly browned.
Cool and Serve: Let the pie cool on a wire rack for at least 4 hours to allow the juices to set. Once cooled, slice and enjoy! This pie is perfect served with vanilla ice cream or drizzled with caramel sauce.
How to Serve Dutch Apple Crumble Pie
Dutch Apple Crumble Pie is best served warm or at room temperature. When serving, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess contrasts beautifully with the warm pie, enhancing the flavor of the apples and the spice in the crumble. For an added treat, a drizzle of caramel sauce can take your dessert to the next level.
How to Store Dutch Apple Crumble Pie
You can store the Dutch Apple Crumble Pie at room temperature for up to 2 days by covering it with plastic wrap or foil. If you want to keep it longer, transfer it to the refrigerator. When properly stored, the pie can last about a week in the fridge. If you want to preserve it for an even longer time, consider freezing it. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Tips to Make Dutch Apple Crumble Pie
Choosing Apples: Use a mix of sweet and tart apples for a more complex flavor. Granny Smith provides tartness, while Honeycrisp and Golden Delicious add sweetness.
Prevent Browning: To prevent the apples from browning while you slice them, add lemon juice as you go.
Do Not Rush Cooling: Allow the pie to cool completely before slicing. This step is vital to ensure the filling isn’t too runny.
Customize Your Spices: Feel free to adjust the spices in the crumble to meet your taste preference. More cinnamon or nutmeg may enhance the flavor further.
Variations (If Any)
You can make variations to the classic Dutch Apple Crumble Pie by adding other fruits, such as pears or blueberries, to the apple filling. If you prefer a nutty topping, consider adding chopped walnuts or pecans to the crumble mixture for added texture and flavor.
FAQs
1. Can I make the pie in advance?
Yes, you can make the pie a day ahead. Just be sure to store it covered in the refrigerator.
2. Can I freeze the pie?
Yes, you can freeze the unbaked pie or baked pie. Just wrap it tightly and store it in the freezer. It can be baked from frozen, but the baking time will need to be adjusted.
3. What apples are best for baking?
Granny Smith, Honeycrisp, and Braeburn are great choices for baking because they hold their shape well and provide a nice balance of tartness and sweetness.
Now that you’re all set, enjoy making this delightful Dutch Apple Crumble Pie that is sure to impress family and friends alike!
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Dutch Apple Crumble Pie
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert combining sweet and tart apples with a buttery, crumbly topping, perfect for any gathering.
Ingredients
- 1 homemade single pie crust (1 sheet of pie dough)
- 1/4 teaspoon lemon zest
- Juice from half a lemon (about 2 tablespoons)
- 5 pounds apples (about 11 large apples)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour (for crumble)
- 1/3 cup granulated sugar (for crumble)
- 3/4 cup brown sugar (packed, for crumble)
- 1/2 teaspoon kosher salt (for crumble; use less if using table salt)
- 3/4 cup butter (melted, which is about 1 and 1/2 sticks)
Instructions
- Choose your apples by selecting a mix for the best flavor (e.g., Granny Smith, Honeycrisp, and Golden Delicious).
- Make the filling by zesting lemon peel and adding the lemon juice in a skillet.
- Prepare the apples by peeling and slicing them into 1/8 inch thick pieces, adding them to the skillet with lemon juice as you go.
- Cook the apples over medium heat with brown sugar, granulated sugar, flour, salt, and spices for 20 minutes.
- Cool the filling after adding vanilla extract, transferring it to a half sheet pan.
- Prepare the pie crust and chill it for 30 minutes.
- Preheat the oven to 425°F (220°C) with a baking sheet or pizza stone inside.
- Make the sugar crumble mixture and chill it.
- Assemble the pie by scraping the apple filling into the chilled pie shell and covering with crumble.
- Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) for an additional 10 minutes.
- Finish baking by adding more crumble, using a foil shield for the crust, for 25-35 minutes.
- Cool the pie for at least 4 hours before serving.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or caramel sauce. Store at room temperature for up to 2 days or in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 40mg
Keywords: apple pie, dessert, crumble, fall dessert, baking
