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
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Dutch apple pies have a crumbly topping while traditional apple pies have a top layer made from pie crust. Unlike other apple pie varieties like French apple pies, Dutch apple pies have a streusel topping that can require extra prep time and tools like a pastry blender.
Dutch apple pies have a crumbly topping while traditional apple pies have a top layer made from pie crust. Unlike other apple pie varieties like French apple pies, Dutch apple pies have a streusel topping that can require extra prep time and tools like a pastry blender.
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.
Instead of a second pie crust over your spiced apple filling, enjoy a generous crisp golden blanket of sweet streusel crumbs made with sugar, flour, butter and nuts—this just might be the best Dutch Apple Pie recipe around!
You should refrigerate pies that contain eggs, cream, dairy products, or pumpkin as soon as they have cooled. Fruit pies can be left out unrefrigerated for a couple of days. These would be pies like an apple, peach, or cherry pie.
We tried several apple pies from grocery store bakery sections, and Sprouts makes the best store bought apple pie by far. The crust is flaky and almost savory. The filling isn't overly sweet, either. It's so deeply flavorful and it seems to absorb some of the salt from the pie crust, which is amazing.
If you don't bake your pie at a high enough temp your thickener doesn't get to the necessary temperature for a long enough time to thicken your filling. Also, that high temp is needed to get your pie crust light & flaky. If needed, use a pie shield to help protect your crust from burning.
The consensus was that Marie Callender's pie tasted the most authentic and the best overall. That said, Mrs. Smith's and Sara Lee both had something to offer. If you like your pies tart, go with Sara Lee.
Fiona says air-fried pies will work well, but because there is no bottom heating element, you may not get a crisp brown base. You'll also only have space to cook one or two at a time, but it will be faster than waiting for your oven to warm up. Air-frying a pie will be quicker than an oven.
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
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.
While **Dutch apple pie** has a streusel-like topping, **French apple pie** is more like sugary sweet bread crumbs. German **apple pie** on the other hand doesn't have any topping nor a **pastry** top and the filling includes heavy cream. Dutch Apple pie is an apple pie topped with a buttered-sugar crumb topping.
A Dutch apple pie recipe needs a crumbly top - there's no hard pastry crust on top of the pie. This crumble is known as astreusel, and it's prepared using a combination of oats, flour, butter, and sugar. It's wonderfully sweet, not quite as filing, and makes for a lighter variation on the classic American apple pie.
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.
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Prep time: 25 mins
