Description
This Dutch Apple Crumble Pie is a delightful twist on the classic apple pie, featuring a flaky, buttery crust, a perfectly spiced and tender apple filling, and a golden, crisp crumble topping. Made with a blend of tart and sweet apples and infused with warm spices like cinnamon, nutmeg, and cardamom, it delivers a rich apple flavor that’s sure to satisfy your dessert cravings. Ideal for sharing, this pie is best enjoyed slightly cooled with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence.
Ingredients
Scale
Pie Crust
- 1 homemade single pie crust (1 sheet of pie dough)
Apple Filling
- 1/4 teaspoon lemon zest
- juice from half a lemon (2 tablespoons)
- 5 pounds apples (mix of Granny Smith, Honeycrisp, Golden Delicious)
- 1/2 cup packed brown sugar
- 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
Sugar Crumble Topping
- 1 & 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3/4 cup butter, melted (1 & 1/2 sticks)
Instructions
- Choose your apples: Select about 5 pounds (approximately 11 large) of apples. A combination of Granny Smith, Honeycrisp, and Golden Delicious works best for a balanced flavor.
- Prepare the filling base: Using a microplane grater, zest 1/4 teaspoon lemon peel into a 12-inch high-sided skillet with the heat off. Add 2 tablespoons juice from half a lemon to the pan to prevent browning and brighten the apples.
- Peel and slice the apples: Peel the apples using a potato peeler or apple peeler, then slice each into 1/8 inch pieces. Add slices directly to the skillet with lemon juice to prevent browning, stirring occasionally to coat.
- Cook the apple filling: Place the skillet over medium heat. Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon kosher salt, 1.5 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom if using. Stir gently to combine without breaking the apples.
- Simmer and soften apples: Cover the skillet with a lid and cook the mixture for 20 minutes, stirring every 3 minutes and replacing the lid each time. Add water sparingly if the mixture sticks. The apples should be fork tender but still hold shape.
- Add vanilla and cool filling: Remove from heat, stir in 1 teaspoon vanilla extract. Transfer the filling along with juices to a half sheet pan or similar pan. Spread evenly and cool completely in the refrigerator or freezer for 30 minutes.
- Prepare the pie crust: Roll out the pie dough and place it in a 9-inch pie dish. Fold and crimp the edges. Chill the crust in the fridge or freezer for about 30 minutes.
- Preheat the oven: Position a baking sheet or pizza stone in the center rack and preheat oven to 425°F (220°C) for at least 20-30 minutes.
- Make the crumble topping: In a medium bowl, whisk together 1 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt. Pour 3/4 cup melted butter over the mixture and stir gently until a wet, sandy mixture with some clumps forms. Chill until assembly.
- Assemble the pie: Remove chilled filling and crust from freezer. Scrape the filling into the pie shell, including all liquid. Break up about 1 to 2 cups of the crumble topping into bite-sized pieces and sprinkle evenly over the apples, covering completely but not piling. Return remaining crumble to the fridge.
- Bake the pie at high heat: Place the pie on the hot baking sheet in the oven and bake for 15 minutes at 425°F. The crust edges should start to turn light brown.
- Create a foil shield: Prepare a foil piece by folding and cutting out the center circular opening to shield the crust edges from burning.
- Reduce oven temperature and continue baking: Lower oven to 350°F without removing pie. Bake for an additional 10 minutes.
- Apply remaining crumble and bake further: Remove pie from oven, sprinkle remaining chilled crumble evenly over pie and loosely cover crust edges with foil shield. Return pie to oven and bake for another 25-35 minutes at 350°F until crust is fully browned and crumble is golden. For extra browning, remove foil and bake 5-10 minutes longer.
- Cool the pie: Let the pie cool on a wire rack for about 4 hours to allow filling to set and crumbs to stay crisp.
- Serve and store: Slice and serve the pie at room temperature, ideally with vanilla ice cream or caramel sauce. Store covered at room temperature up to 2 days, then refrigerate. Refer to detailed freezing instructions for longer storage.
Notes
- This Dutch Apple Pie offers exceptional apple flavor with a combination of tart and sweet apples and perfectly balanced warm spices.
- The crumble topping adds a golden, buttery, and crisp texture that complements the soft apple filling.
- Cooling the pie thoroughly is essential to avoid a soggy topping and to allow the filling juices to thicken properly.
- Using a foil shield prevents the crust edges from burning during the extended baking process.
- For best results, chill both the filling and crust before assembling and baking to ensure flakiness and texture.
- Serve with vanilla ice cream or caramel sauce for an indulgent dessert experience.
Nutrition
- Serving Size: 1 slice
- Calories: 574 kcal
- Sugar: 67 g
- Sodium: 434 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 101 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 37 mg
