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Dutch Apple Pie

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Submitted by marymont

Classic Dutch apple pie with a buttery crumb topping instead of a top crust. Spiced with cinnamon and nutmeg, baked until golden and bubbling in a graham cracker crust.

YIELD

8 servings

PREP

35 min

COOK

55 min

READY

1 hrs

Dutch apple pie skips the top crust in favor of a buttery, crumbly streusel that bakes into a golden, crunchy layer over spiced apples. This version builds on a graham cracker pie shell that gets pre-baked with an egg yolk wash for a sturdier, sealed base that won’t go soggy under all that juicy fruit.

The filling is straightforward: sliced fresh apples tossed with lemon juice, sugar, brown sugar, cinnamon, and nutmeg. The lemon juice does double duty, keeping the apples from browning and adding a tart edge that balances all that sweetness. The streusel topping is a simple fork-mixed crumble of flour, sugar, brown sugar, and cold butter.

Here’s the part most people skip: cooling for at least four hours before slicing. The filling needs that time to set and thicken. Cut it warm and you’ll get apple soup in a crust. Patience pays off with clean slices and concentrated flavor.

Pro Tips

  • Brush the crust with egg yolk and pre-bake for 5 minutes. This seals the bottom and prevents a soggy base from the apple juices.
  • Mix the streusel with a fork and keep the butter cold. You want pea-sized crumbles, not a paste. That’s what creates the crunchy texture.
  • Bake on a sheet pan to catch any bubbling juices that overflow.
  • Use a mix of tart and sweet apple varieties for the best flavor complexity.

Variations

  • Add a handful of rolled oats to the streusel topping for extra crunch and a rustic look.
  • Toss chopped pecans or walnuts into the crumb topping for a nutty layer.
  • Stir a splash of bourbon into the apple filling for a boozy autumn twist.

Ingredients

1 1
EACH EACH GRAHAM CRACKERS/WAFER *
1
X PIE SHELL (9 INCH)
to taste
1 1
LARGE EACH EGG YOLK
slighly beaten *
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¾ 177
5 ½ 1.3
CUPS L APPLES
fresh, peeled *
1 15
TABLESPOON ML LEMON JUICE
½ 118
CUP ML SUGAR
¼ 59
CUP ML BROWN SUGAR
light,firmly packed *
¼ 59
CUP ML SUGAR
¼ 59
CUP ML BROWN SUGAR
light,firmly packed *
79
CUP ML BUTTER
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR

Directions

Preheat oven at 375℉ (190℃).

Brush bottom and sides of crust evenly with egg yolk; bake on baking on baking sheet until light brown, about 5 minutes. Remove crust from oven.

Combine sliced apples, lemon juice, ½ cup sugar, ¼ cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg.

Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly.

Sprinkle topping mixture evenly over apples.

Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes. Cool thoroughly on wire rack, at least 4 hours.

Serve at room temperature.

Serves 8.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 290 41% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 253mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 2%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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