Dutch Apple Pie

This desert has “wow factor.” If you want to impress your friends, this is the pie that will do it. Tall, heavy, golden brown, and absolutely delicious, it’s probably my favorite pie to make, and that’s not just because I’m Dutch. A buttery crust and nutty crumble conceal apples that have been browned in butter, tossed in brown sugar, jam and lemon juice. It’s amazing right out of the oven, or a day or two later with a nice cup of tea, but it usually doesn’t last that long. 

 

 

Ingredients

For the crust:

 

1 1/4 cup all purpose flour

3/4 cup white sugar

1 cup cold butter, diced small

pinch of salt

1 egg

 

For the crumble:

 

1/4 cup all purpose flour

1/4 cup almond flour

1/2 cup brown sugar

1/2 cup oats

1/2 cup melted butter

 

For the Filling:

 

5 pounds apples, peeled, cored and cut into 1 inch dice

1/2 cup brown sugar

3/4 cup of jam, I like a berry jam like blackberry or strawberry

The zest and juice of 1 lemon

1 Tsp cinnamon

A pinch of salt

1 stick of butter

 

Preheat your oven to 350 degrees.

You will need a nine inch spring form pan for this recipe, like one you would use for New York style cheesecake. 

For the crust: 

In a small bowl, beat the egg till it’s runny. In a bowl, mix all the dry ingredients together. Add the diced butter, and work it into the flour mixture with your hands till it looks like coarse cornmeal. Add the beaten egg and mix it till the dough comes together in a ball. This recipe doesn’t call for the dough to be rolled out using a rolling pin, instead you press the dough into the spring form pan with your hands. Starting in the center, flatten the dough out and start working it up the sides of the pan. Work in a circle till the dough is evenly distributed across the bottom and all the way up the sides. Set aside.

 

For the filling:

In a heavy bottomed pan, melt 3 tbsp of butter over medium high heat, once melted and bubbly, then add one third of the apples. Cook the apples in the butter till they are nice and brown and slightly softened, then move them to a large bowl. Repeat with the remaining apples and the remaining stick of butter. Don’t be cheap with the butter in this stage, it really makes a huge difference in the overall flavor of the pie.  

 

A not on the apples. You can use just about any apple you want for this, but some will perform better than others. I would suggest a good baking apple that holds it’s shape in cooking, as some other apples turn to mush when you cook them, and this isn’t ideal for this pie. I really like to use Granny Smiths for this as they hold their shape and the tartness really balances well with all the sweetness and butteriness of this pie. Pink Ladies, Winesaps, Cortlands, and Fuji apples are all great for this pie all well. And why not mix and match? With this recipe calling for 5 pounds of apples, you can have some fun.

 

Once you have all the apples browned and in a bowl, add the brown sugar, jam, cinnamon, lemon zest and juice, and the pinch of salt. Mix well and gently spoon the filling into the prepared pan. If the apples are mounded a little higher than the edge, that’s ok, as the apples will shrink while cooking. 

 

For the crumble:

Add all the dry ingredients to a bowl, and pour in the melted butter. Mix with your hands till it is a crumbly mess. Sprinkle the crumble on top of the apples as evenly as you can. (If you don’t have almond flour, just increase the AP flour to 1/2 a cup.)

Place the pan on a cookie sheet, the pie can leak a little, and this will be a mess in your oven. Bake the pie for about an hour, or until you see bubbles around the edge of the pan, but bake the pie for at least 45 minutes. Remove from the oven and let cool for 20 minutes before removing the outer ring of the spring form pan. Make sure you have an audience when you do remove it, as it’s pretty spectacular!


Enjoy with whipped cream or vanilla ice cream.