You can make an old-fashioned Dutch Apple Pie with this recipe. This delicious pie has cinnamon apple filling and buttery crumb topping.
There is nothing quite like the smell of an apple pie baking in the oven to bring a flood of happy childhood memories streaming back. Apple pie combines sweet and tart apples with a flakey, butter crust, and, if you are fortunate, a wonderful crumble topping to make one delicious dessert. The next time you get a craving, skip the ready-to-bake Marie Callendar Dutch Apple pies and bake your own with this easy recipe.
What Makes This Dutch Apple Pie Recipe ‘Dutch’?
Appeltaart is a famous apple pie dessert in the Netherlands, but it’s very different from American-style Dutch Apple Pie. So, what is Dutch about this style of apple pie?
The “Dutch” moniker most likely comes from the Pennsylvania Dutch, a group of early American settlers from Germany, not Holland. After arriving in the US, the Pennsylvania Dutch created their own insular communities and continued to speak their traditional dialect of German called Deitsch. When the local non-German speakers misheard the name of the language, they began to call the settlers ‘Dutch’. The Pennsylvania Dutch are responsible for many famous “American” dishes, including chicken and waffles, funnel cakes, pretzels, root beer, and coleslaw.
The main difference between a Dutch Apple Pie and an ordinary apple pie is the topping. Dutch Apple Pie crumb topping is a mixture of flour, sugar, and butter that is rubbed out to create coarse lumps used to cover the top of the pie. When baked, the Dutch Apple Pie topping adds an additional level of crunch and sweetness that far surpasses an ordinary top crust.
What Apples Make the Best Dutch Apple Pie Filling?
The easiest way to ruin an apple pie is by using the wrong apples. Good apple pie apples have the right balance of sweetness and tartness and need to resist turning into mush in the oven. You may already have a favorite type of apple for pies, feel free to use them, but if you are looking for something new, try one of these apples in your next apple pie filling:
- Northern Spy. A hard-to-find traditional favorite for apple pies. Northern Spy apples are firm and tart with a touch of sweetness.
- Golden Delicious. The balanced flavor of Golden Delicious apples makes them a natural pie filling; however, they are not very firm, and you should mix them with hardier varieties.
- Jonagold. A hybrid of Johnathan and Golden Delicious, Jonagold apples hold up well in the oven and have a good balance of flavors.
- Belle de Booskoop. These tart and firm apples are work particularly well with the added sweetness of a Dutch Apple Pie crumb topping.
Hints For Prepping, Serving and Storing This Dutch Apple Pie Recipe
- Buy enough apples. A pound of whole apples is equal to around three cups of peeled and sliced apples. For this recipe, you should buy at least two pounds.
- Serve warm with ice cream. For the best flavor serve while still warm, but not hot with a scoop of your vanilla ice cream!
- No need to keep in the fridge. Eat your pie within two days, and you can keep it on the counter. Anytime longer, and store it covered in the refrigerator.
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Ingredients for Dutch Apple Pie
Here is what you need to make the pie:
- Unbaked pie shell
- Egg white
- Apples (Granny Smith recommended)
- Lemon Juice
- All-purpose Flour
How to Make Dutch Apple Pie
Brush the bottom and sides of the piecrust even with egg white.
Bake on a baking sheet until light brown, about 5 minutes. Remove crust from oven.
In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt.
Mix well, spoon into crust.
Make the crumb topping by combining flour, sugar, and brown sugar in a bowl.
Cut in 1/3 cup margarine or butter until crumbly.
Sprinkle crumb mixture over the apple filling mixture.
Bake on a baking sheet at 375 degrees for 50 minutes or until topping is golden and filling is bubbly.
Cool pie to room temperature.
Slice and enjoy!
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More Apple Desserts
Recipe source: Ethel Eynard. Jefferson City, MO. 1998.
Dutch Apple Pie
- 1 unbaked pie shell
- 1 egg white beaten
- 5 1/2 cups apples peeled and sliced
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 tablespoon all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup butter
- Heat oven to 375 degrees.
- Brush the bottom and sides of the piecrust even with egg white. Bake on a baking sheet until light brown this will take about five minutes. Remove crust from oven. In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt. Mix well, spoon into crust.
- Make the crumb topping by combining 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar in a bowl. Cut in 1/3 cup butter until crumbly. Sprinkle over the apple mixture.
- Bake on baking sheet 50 minutes or until topping is golden and filling is bubbly.