A hybrid between a deep-dish apple pie and an apple streusel, the Dutch apple pie combines buttery shortcrust pastry filled with cinnamon apples and a crumbly topping
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
For the pie crust
275g plain flour
50g caster sugar
175g butter, diced
For the crumble topping
75g plain flour
75g light brown sugar
60g butter, chilled and diced
30g blanched hazelnuts, roughly chopped
For the filling
6 Granny Smith apples, peeled and thinly sliced
zest and juice of 1 lemon
100g light brown sugar
4 cardamom pods, crushed
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 ½ tbsp cornflour
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Preheat the oven to 180°C, fan 160°C, gas 4. To make the pastry, put the flour, sugar and butter in a food processor and blitz to a fine crumb. Add 2-3 tablespoons of ice-cold water and blitz again until the mixture comes together. Remove to a lightly floured work surface and roll out until the pastry is around 5mm thick. Use the pastry to line a 20cm springform tin, trim the edges and chill in the fridge while you make the filling and topping.
For the crumble, mix the plain flour and sugar in a bowl and add the diced butter. Rub the butter into the flour and sugar with your fingertips until it comes together into a coarse crumble mixture. Stir through the chopped nuts.
For the filling, toss together all of the ingredients in a large bowl, until the apple slices are well coated in the spices, flour and lemon juice.
Tip the filling into the chilled pie case and top with the crumble mixture, making sure it covers all of the apples. Place the tin on a baking tray to catch any excess juices that may escape during cooking, and bake for 1 hour 30 minutes or until the pastry is golden brown and the apples are soft. Test with a sharp knife through the middle. Cool in the tin for an hour before unmoulding. Serve with custard
What Makes it “Dutch”? The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.
What Makes it “Dutch”? The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.
Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.
Allow your pie to bake for the entire recommended period.
Your pie may start to brown early, making it look ready. People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer.
Like glass dishes, ceramic pie dishes conduct heat slowly and evenly, which helps yield uniformly golden crusts and thoroughly cooked fillings, even when making fruit pies, like apple, that require lengthy cooks to soften down.
Upon the announcement of the official state dessert of Massachusetts, the Boston Cream Pie was proclaimed on December 12, 1996. The pie defeated candidates such as the toll house cookie and Indian pudding. Not only that, but chocolate chip cookies were also invented in Massachusetts!
Fun Fact: I've never been to New York City so I've never actually tried the famous Momof*cku Milk Bar Crack Pie. As the name suggests, it is a super addictive pie made with a homemade oat cookie pie crust and a rich, buttery brown sugar filling.
Using a combination of tart and sweet apple varieties will create the right flavor balance for the best apple pie. The 7 best apples for baking pie: Our favorite apple pie recipe calls for Honeycrisp, Braeburn, or Golden Delicious apples, or a mix of all three.
Baking: The McIntosh will mush when cooked. Jared loves a mushy pie and smooth sauce so McIntosh are his favorites for baking. History: Snow Seedling from Ontario, Canada in 1798. It is an heirloom apple.
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Great apples for pies, cobblers, and crisps. When sliced, Cortlands are a excellent for salads and cheese plates, as the flesh doesn't brown and discolor quickly.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.
Truly the only difference between your traditional pie and a Dutch Apple Pie is the topping. Dutch Apple or Apple Crumble Pie is simply an apple pie with a crumb or streusel topping as opposed to a pastry crust topping.
American apple pies have a crusty topping. This can be a hard pastry lattice or an all-encompassing pastry topping that encloses the pie. A Dutch apple pie recipe needs a crumbly top - there's no hard pastry crust on top of the pie.
Rather than the good old US-of-A, apple pie as we know it first originated in England, where it developed from culinary influences from France, the Netherlands, and even the Ottoman Empire. In fact, apples weren't even native to North America until the Europeans arrived.
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Prep time: 25 mins
