A couple of weeks back a good friend of mine gifted me a large bag of freshly picked apples. She had gone apple picking with her kids while on vacation in Michigan and was kind enough to share some with me when she got home. I immediately knew I wanted to make Dutch Apple Pie because of it’s thick apple-cinnamon filling and it’s crumble topping. The process of making a homemade apple pie can be a bit time consuming, but in my opinion there is no comparison in flavor. I have taken my recipe and broken it down into 3 simple steps that should give you the best smelling kitchen and most delicious pie in about an hour and 30 minutes.
Step 1: The Pie Crust
First, heat your oven to 350 degrees. In a large bowl, put in 3 leveled cups of flour, 1 1/3 cups of shortening, and 1/2 teaspoon of salt. Add in 1 tablespoon of COLD water.
Use a pastry cutter to cut the shortening into the flour so that it resembles coarse crumbles.
I got my daughter Nevaeh to help me with this part. She loves to be involved in the baking process and this is an easy step she can have fun with.
As you begin to fold and knead the dough, you make need to add another 1 tablespoon of cold water so that the dough holds together. Form it into a tight ball.
This dough is enough for two thin crusts or one thick crust. Since this is a Dutch Apple Pie, I am opting for the thick crust and a open top. Flour a flat surface and use a rolling pin to roll the pie crust flat. It needs to be wider than your pan so that you can gently lay it on top. This is another great task your children can help you with.
Gently pull up the dough and lay it over the greased pie pan. Pull off any excess that hangs over the sides and then pinch the pie crust along the edge. You can also use a fork to press down the edges if you prefer the lined look. Use your fingers to push the dough into the sides and bottom of the pan. Don’t worry if it doesn’t look “professional”, the crust is soon going to be brimming with apples and no one will see it!
Step 2: The Apple Pie Filling
Many people use Granny Smith apples in their pies, but I used 7 Macintosh apples this year. A sweet friend of mine went apple picking in Michigan and gifted me these beauties when she got home. They made for a great apple pie and I would definitely use them again!
Peel the apples and then “core” them simply by cutting the sides off in a square shape. I find this step to be a lot easier than trying to cut the stem, bottom, and seeds out.
Cut the apples into bite-sized pieces and collect them in a large bowl.
Add 2 tablespoons of tapioca to the apples. You can find this in the baking aisle or near the pudding mixes.
Add in 1 cup of white sugar and 1 tablespoon of cinnamon and mix it until all the apple chunks are thoroughly coated.
Caleb, my third little rascal, somehow figured out I was covering apples in sugar and he was more than happy to test out a few for me!
Pour all the apples into the pie crust making sure none are hanging over the sides. Your Dutch Apple Pie just has one more step…and it’s the best part yet!
Step 3: The Crumble Topping
Begin the topping in a medium-sized bowl. The crumble topping is what makes a Dutch apple pie so special. I prefer it to most crusts, probably because it is made of butter and sugar! You’ll need 1/2 cup (or one stick) of butter, 3/4 cup of flour, 1/2 cup of brown sugar, and 1/2 teaspoon of cinnamon.
Use the pastry cutter to cut in the butter until nice crumbles form. This works best when the butter is at room temperature.
Now, use your hands to shape the crumbles over the apple pie. Fill in as many nooks and crannies you can find.
Bake the Dutch apple pie for about an hour or until the edges are crispy and the apple filling is bubbling. You’ll have the most wonderful aroma coming from your kitchen and you’ll know it’s done!
Let the pie cool for 15-20 minutes so that the apple juices can firm up. I usually serve this apple pie with a scoop of vanilla ice cream, but I was pretty impatient and cut myself a piece right away. I love that the apples are still firm but covered in a delicious sugary syrup. The crumble top pairs beautifully with the soft crust.
You might like to save this picture on Pinterest for your Thanksgiving or Christmas dessert table! If you need more dessert ideas this holiday season,
- 3 and ¾ cup flour divided
- 1 and ⅓ cup shortening
- ½ tsp salt
- 1-2 Tbsp cold water
- 6-7 medium sized apples, peeled and cored
- 2 Tbsp tapioca
- 1 cup white sugar
- 1 Tbsp and 1 tsp cinnamon divided
- ½ cup butter (1 stick) at room temperature
- ½ cup brown sugar
- For the pie crust:
- Heat oven to 350 degrees.
- Mix first 4 ingredients in a large bowl, reserving the extra ¾ cup flour.
- Use a pastry cutter to cut in the shortening and form a ball of dough.
- Start with 1 Tbsp cold water and add extra if necessary.
- Roll out the dough on a floured surface a littler larger than your pie pan.
- Drape the dough over the pan pie and press the dough to the sides.
- Pull off any extra dough hanging over the sides and form a border around the pie with your fingers. Set aside.
- For the filling:
- Peel and core the apples and cut them into slices.
- Add the tapioca, white sugar and 1 Tbsp of cinnamon to the apples and coat.
- Pour the apple mixture into the pie crust.
- For the topping:
- In a medium bowl, mix the butter, reserved flour, brown sugar, and 1 tsp cinnamon.
- Use a pastry cutter to cut in the butter until the mixture is crumbly.
- Put the crumbles over the apple pie filling, making sure some fits into the nooks and crannies.
- Bake the apple pie at 350 for 1 hour.