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name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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@idhttps://12tomatoes.com/dutch-apple-pie/#recipe
headline
nameDutch Apple Pie
descriptionAn apple pie for those of us who LOVE a streusel topping.
urlhttps://12tomatoes.com/dutch-apple-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 9-inch pie crust
For the topping:
  • 1 1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
For the filling:
  • 5 Granny Smith apples, about 2 1/2 lbs
  • 4-5 sweet-crisp apples, such as Honeycrisp, Braeburn, Jonagold, or Pink Lady, about 2 lbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Preparation
  1. Roll pie dough out into a circle larger than your pie dish, then transfer to a deep 9-inch pie plate and gently press dough into the bottom and up the sides. Trim dough overhang to 1-inch, then fold excess under and crimp or flute as desired. Chill 1 hour, or freeze for 15 minutes.
  2. Preheat oven to 400°F.
  3. Line pie crust with aluminum foil, then fill with pie weights, rice, or dried beans. Bake for 15 minutes, then remove foil and pie weights. Prick bottom of crust with a fork, then return to oven for about 10 minutes. Remove and let cool on a wire rack while you work on the filling and topping.
  4. For the topping:
  5. In a medium bowl, stir together flour, brown sugar, white sugar, and salt until combined. Stir in 1/2 cup melted butter and toss until evenly moistened. Transfer to refrigerator to chill while you work on the filling.
  6. Peel, core, and slice apples 1/4-inch thick. Transfer to a large mixing bowl, then toss with the 2 tablespoons melted butter and lemon juice. Add sugar, flour, cinnamon, and nutmeg, and toss to coat.
  7. Layer apples in blind baked crust, pressing them out into an even layer after each addition. Spread apples out into an even layer and turn them flat as you go.
  8. Remove topping mixture from refrigerator, break mixture into small clumps, and sprinkle over apple filling.
  9. Reduce oven to 350°F.
  10. Place pie on a rimmed baking sheet, then bake until topping is golden and apples are tender but not mushy, 45-55 minutes. Tent top with foil if it begins to brown too much.
  11. Remove from oven and let cool on a wire rack at least 2 hours before slicing. Enjoy!
An apple pie for those of us who LOVE a streusel topping.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Gluten, Wheat, Milk, Gluten, Wheat

Recipe adapted from Cooking Classy.

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Dutch Apple Pie

An apple pie for those of us who LOVE a streusel topping.

Dutch Apple Pie

4.8 from 5 votes
Servings: Yield 1 pie
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 9-inch pie crust

For the topping:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted

For the filling:

  • 5 Granny Smith apples, about 2 1/2 lbs
  • 4-5 sweet-crisp apples, such as Honeycrisp, Braeburn, Jonagold, or Pink Lady, about 2 lbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preparation

  1. Roll pie dough out into a circle larger than your pie dish, then transfer to a deep 9-inch pie plate and gently press dough into the bottom and up the sides. Trim dough overhang to 1-inch, then fold excess under and crimp or flute as desired. Chill 1 hour, or freeze for 15 minutes.
  2. Preheat oven to 400°F.
  3. Line pie crust with aluminum foil, then fill with pie weights, rice, or dried beans. Bake for 15 minutes, then remove foil and pie weights. Prick bottom of crust with a fork, then return to oven for about 10 minutes. Remove and let cool on a wire rack while you work on the filling and topping.
  4. For the topping:
  5. In a medium bowl, stir together flour, brown sugar, white sugar, and salt until combined. Stir in 1/2 cup melted butter and toss until evenly moistened. Transfer to refrigerator to chill while you work on the filling.
  6. Peel, core, and slice apples 1/4-inch thick. Transfer to a large mixing bowl, then toss with the 2 tablespoons melted butter and lemon juice. Add sugar, flour, cinnamon, and nutmeg, and toss to coat.
  7. Layer apples in blind baked crust, pressing them out into an even layer after each addition. Spread apples out into an even layer and turn them flat as you go.
  8. Remove topping mixture from refrigerator, break mixture into small clumps, and sprinkle over apple filling.
  9. Reduce oven to 350°F.
  10. Place pie on a rimmed baking sheet, then bake until topping is golden and apples are tender but not mushy, 45-55 minutes. Tent top with foil if it begins to brown too much.
  11. Remove from oven and let cool on a wire rack at least 2 hours before slicing. Enjoy!