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
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.
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.
But the apple pie takes the cake when it comes to fiber and potassium, and it has less added sugar. So what's a pie aficionado to do? Well, if you want to consume fewer calories, go for the pumpkin—it almost always has fewer because of the single crust. You could also take a sliver of both pies.
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!
Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.
For more on all these apples, including what they look and taste like, see our baking apple guide below. 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.
In pie crust, you don't want gluten to form so you don't want to mix too much and overwork the dough. For a flaky crust, cut the butter so that chunks of butter about the size of walnut halves remain. The chunks of cold butter create the layers in the dough.
According to law firm Nicolet Law, it's often cited that Wisconsin legally requires apple pie to be served with a slice of cheese. While that's not a bad idea and does sound very Wisconsin, it's not a law. But Wisconsin did come pretty close to it back in the 1930's.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
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.
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.
COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.
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Prep time: 25 mins
