This Dutch apple pie is inspired by my Dutch heritage. It has a crumble layer on the top which I think makes it one of the best apple pies.
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Category
Dessert
Servings
8
Prep time
2 hours
Cook time
45 minutes
This Dutch apple pie is inspired by my Dutch heritage. It has a crumble layer on the top which I think makes it one of the best apple pies.
Ingredients
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Topping
Filling
Directions
For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
- Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
- Remove and cover with cling film and rest in the fridge for at least 1 hour.
- Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
- Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
- Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
- For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
- Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
- Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
- Sprinkle over the topping and bake at 180°c for 45 minutes.
- Let it cool for at least an hour before you try and slice.