Description
This Dutch apple pie combines a creamy apple filling with a delicious buttery crumb topping for a fun twist on a classic apple pie.
Ingredients
Scale
Filling:
- 2 1/2 lbs apples, peeled, cored & sliced 1/4″ thick
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp unsalted butter, melted
Instructions
- Filling: Combine all of the filling ingredients into a large bowl and stir to evenly coat the apples. Let sit at room temperature for 1 hour.
- Topping: Stir together all of the topping ingredients in a bowl until evenly moistened and the mixture begins to form clumps. Store in the fridge until ready to use.
- Prepare pie dough: Roll dough out to roughly a 12″ circle on a floured surface. Place into a 9″ deep dish pie pan and gently ease the dough into the bottom and sides of the pan. Trim the excess dough around the edges so it is 1/2 inch beyond the lip of the pie pan. Tuck the overhang under itself so it is even with the edge of the pan. Crimp the outside edge of the dough as desired. Cover with plastic wrap and freeze for 20 minutes.
- Heat the oven to 425°F and place the oven rack in the lower third position. Line the chilled pie shell with parchment paper or aluminum foil and fill with pie weights. Bake on a rimmed baking sheet on the lower third rack in the oven for 15 minutes, the pie dough should begin to look dry and pale in color. Remove foil and pie weights and continue baking for 5 minutes, until the crust is dry and just beginning to turn golden in color.
- Lower oven temperature to 350°F.
- Assembly: Use your hands to evenly place the prepared apples into the partially baked pie crust, packing them in tightly and filling in any gaps. Discard any liquid remaining in the bowl. Break the topping up into clumps (it will harden in the fridge) and sprinkle on top of the apple filling. Pat down gently to adhere.
- Place the pie bake on the rimmed baking sheet and bake until the top of the pie is golden brown, about 1 hour to 1 hour 10 min. Check the pie about halfway through cooking and, if needed, cover the edges of the pie with a pie shield or foil ring to prevent over browning of the crust.
- Let the pie cool on a wire rack for several hours before transferring to the fridge to chill overnight. This will give the filling time to set up and hold together when sliced.