My parents dropped off a whole crate of apples at my flat last month, obviously forgetting I live on my own and my fridge isn’t THAT big, so the only thing left for me to do was to turn my kitchen into a temporary apple pie bakery. This Dutch apple pie recipe is my absolute fave — crunchy in the bottom, gooey on the inside and crumbly on top. I got my whole family obsessed with it (cinnamon bun story all over again), and it would be a crime not to share it with you too!
INGREDIENTS
PIE CRUST:
- 1 1/4 cup all purpose flour
- 1/2 cup cold butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup cold water
PIE FILLING:
- about 10 apples
- 1 tbsp lemon juice
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
PIE TOPPING:
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp ground cinnamon
- 1/2 cup cold butter
INSTRUCTIONS
I always start by making the apple pie filling. Peel and remove the core of about 10 apples, then slice them into fairly thin slices. Transfer the slices into a bowl and mix them with the rest of the filling ingredients — 1 tbsp lemon juice, 1/2 cup white sugar, 1/4 cup brown sugar, 1/4 cup all purpose flour, 2 tsp cinnamon and 1/2 tsp nutmeg. Leave the mixture to rest for about half an hour.
In the meantime, make the pie crust by combining 1 1/4 cup all purpose flour, 1/2 cup cold butter, 1/2 tsp salt and 1/2 tsp sugar with your hands. Then slowly keep adding in cold water, so that you get a dough-like consistency. Roll out the dough, transfer it to your apple pie dish and top it off with the Dutch apple pie filling.
Finally, for the pie topping, mix 1 cup all purpose flour, 1/2 cup brown sugar, 1/4 cup white sugar, 1 tsp cinnamon and 1/2 cup cold butter. Again, you’ll have to use your hands. “Pinch” pieces of butter while coating them with the rest of the ingredients until you get a crumbly texture. Then simply sprinkle it on top of your pie. The apple filling needs to be fully covered. Preheat the oven to 180°C and bake the pie for 50 minutes.
