Dutch Apple Pie
This version leans on the contrast between the tender, spiced fruit filling and the snap of a toasted oat-and-butter crumble. It is the best way to handle apples that threaten to turn soft in the bowl, as the structure comes from the crust and the streusel.
Cold butter is the only way to get a crisp topping.
Keep your butter in the fridge until the very last second before cutting it into the flour. If it melts before it hits the oven, you end up with a greasy layer instead of a shattered, crunchy one.
- 9-inch pie plate
- pastry blender or fork
- mixing bowls
- parchment paper and pie weights
What goes in.
- 1 discchilled pie dough
- 3 lbGranny Smith apples, peeled and sliced 1/4-inch thick
- 3/4 cupgranulated sugar
- 2 tbspall-purpose flour
- 1 tbspground cinnamon
- 1 cupall-purpose flour (for topping)
- 1/2 cuprolled oats
- 3/4 cupbrown sugar, packed
- 1/2 cupcold unsalted butter, cubed
Setting the foundation
Bake your bottom crust empty with weights for 15 minutes before adding the apples. This prevents the filling from turning the bottom layer into a soggy mess.
The method.
Prepare the shell
Roll out the dough, fit it into the pie plate, and chill for 20 minutes. Line with parchment and weights, then bake at 400°F for 15 minutes.
Mix the fruit
Toss the sliced apples with granulated sugar, flour, and cinnamon in a large bowl. Let them sit for 10 minutes to draw out excess moisture.
Build the streusel
Combine the flour, oats, and brown sugar. Cut in the cold butter until you have large, shaggy clumps. Keep this bowl in the fridge.
Assemble
Mound the apple mixture high in the center of the pre-baked shell. Cover the entire surface with the streusel, pressing slightly so it adheres to the fruit.
Bake
Bake at 375°F for 50-60 minutes. The pie is done when the topping is deep brown and you can see thick, syrupy juices bubbling around the edges.
Other turns to take.
Nutty Crunch
Add 1/2 cup of toasted, chopped pecans or walnuts to the streusel mixture.
Spiced Ginger
Add a teaspoon of finely grated fresh ginger to the apples for a sharp heat.
When it doesn't go to plan.
Always place a rimmed baking sheet on the bottom rack to catch any syrup that bubbles over.
If the topping darkens too quickly, tent the pie loosely with aluminum foil for the final 20 minutes.
Let the pie cool on a wire rack for at least 3 hours before slicing; this allows the internal juices to set.
The ones that keep coming up.
Why does my apple pie have a gap between the crust and the filling?
This happens when apples shrink during cooking. Pack your apples tightly into the dish to minimize the air space.
Can I use a different apple?
Use a firm, tart apple like Granny Smith or Braeburn. Softer apples will turn into applesauce before the crust is finished.