Dutch Apple Pie is a favorite dessert from my childhood, only we called it French Apple Pie. Not wanting to start any culture wars over the recipe, I did some online research before settling on the description “Dutch”. But call it what you will, if you like apple pie, this is sure to please.
When we started the Living Richly publication over 10 years ago, I think the very first recipe I shared was for apple pie. So, it’s time to spotlight apple pie again…only this time we’ll top it!
I love the smell of apples and cinnamon baking together. I used to think the more cinnamon the better, but that was before I settled on this recipe. With small amounts of cinnamon, and other spices, this recipe showcases apples. Lemon juice and zest also brighten the flavors, highlighting the freshness of the fruit.
Granny Smith apples are easily accessible at the grocery store and yield great pies. But if McIntosh are available, I will use them along with Granny Smith. Honey-crisp and Golden Delicious are also good choices. I recently returned home from a local orchard with Jonathan apples, and I’m confident they will make delicious pies too.
Once you have a pie pan lined with your pie dough. You’ll arrange the fruit mixture into the pie pan, piling the apples as high as you need to go. Next, you’ll pat the crumbed topping over the apples and place the pie in the oven.
Served slightly warm or room temperature with a dollop of vanilla ice cream is a little taste of heaven.
Dutch Apple Pie
Ingredients
- 1 pie crust
- 3.5 pounds apples
- 1 tbsp lemon juice & zest
- 1/2 cup sugar
- 2 tbsp flour
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/4 tsp salt
Crumb Topping
- 1/3 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup corn meal
Instructions
- Stir together sugar, flour, cinnamon, nutmeg, allspice and salt. Set aside
- Peel and slice apples. Stir lemon juice and zest with the apples. Then add dry ingredients to coat the apples. Then add dry ingredients to coat the apples. Arrange the fruit into the pastry lined pie dish.
- Melt the butter for the topping. Stir in the brown sugar, flour and cornmeal. Pat the crumb mixture in place, covering the surface of the apples.
- Bake the pie at 425°F for 20 minutes. Reduce the heat to 350°F and bake for another 25 minutes. Let cool before serving.
