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Dutch Apple Pie

Shannon’s Dutch Apple Pie

shannonleger
A gorgeous and delicious apple pie full of fall flavour. A wonderful combination of pie and crumble, this fall dessert is sure to please.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Equipment

  • Measuring spoons
  • Measuring cups
  • Whisk
  • Baking Sheet
  • Aluminum foil
  • Parchment paper
  • Pie plate 9 inch
  • Fork
  • Mixing bowl
  • Rolling Pin

Ingredients
  

  • 1 Single pie crust - see link above

Crumb Topping

  • 1/2 Cup brown sugar, packed
  • 3/4 Cup all purpose flour
  • 1/4 Tsp nutmeg
  • 1/8 Tsp salt
  • 6 Tbsp butter, melted
  • 1 Tsp vanilla extract

Apple Filling

  • 5-8 apples, peeled, cored and sliced
  • 2 Tbsp butter, melted
  • 1 Tbsp lemon juice
  • 1/2 Cup granulated sugar
  • 3 Tbsp all purpose flour
  • 1/2 Tsp cinnamon

Instructions
 

Crust

  • Make crust as instructed in Crisco recipe link above. Shape into a ball, wrap in plastic wrap and flatten into a 6 inch round disk.
  • Refrigerate for 1 hour or freeze 15 minutes. Preheat oven to 400 degrees F. Meanwhile, make crumb topping and filling.
  • Once crust has been chilled for 1 hour in the refrigerator, roll out dough on a floured surface to fit a 9 inch pie plate. Fit into pie plate and flute edges if desired.
  • Prick the bottom of pie with a fork about 10 times and line with parchment paper. Add pie weights (you can also use rice, dried beans for weight) and bake for 15 minutes at 400 degrees F. Remove pie weights and return to oven and bake 8-12 minutes longer.
    Pie crust with pie weights
  • Move oven rack down one from center and reduce temperature to 350 degrees F.

Crumb Topping

  • Whisk together brown sugar, flour, nutmeg and salt.
  • Add vanilla, melted butter and toss evenly with a fork until moistened. Refrigerate.

Filling

  • Toss sliced apples with melted butter and lemon juice.
  • Add sugar, flour and cinnamon. Toss to coat the apples evenly. Set aside.

To Assemble

  • Fill cooled pie crust with filling, break topping into small chunks and sprinkle over top of pie. Place pie on an aluminum foil lined baking sheet and bake for 45-55 minutes.
  • Remove pie from oven and cool on a wire rack for about 2 hours. Serve with whipped cream or French Vanilla ice cream.