Apple Crumb Pie (Dutch Apple Pie)
MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 30 minutes
Cook time: 45 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
An overall easier take on apple pie - and one that tends to be a crowd favorite. I find this single crust apple pie topped with crumb topping to be one of the first to disappear wherever I take it. It’s got plenty of apple filling inside a flaky crust, topped with buttery streusel. Be sure to watch the full episode to learn how to make this pie step by step, including troubleshooting tips, and make ahead instructions. One of my secret weapon ingredients for apple pie filling is boiled cider - a super flavorful syrup made by boiling cider down to reduce the moisture content. It’s optional, but it really boosts that gorgeous apple flavor (see Note).
INGREDIENTS
Apple Pie Filling
70 g / 5 tablespoons unsalted butter
1650 g / 6 Cosmic Crisp apples, peeled, cored, and diced
265 g / 1 ¼ cups light or dark brown sugar
30 g / 2 tablespoons boiled cider (optional - see headnote)
15 g / 1 tablespoon lemon juice
5 g / 1 ½ teaspoons ground cinnamon
3 g / 1 teaspoon ground ginger
< 1 g / ¼ teaspoon freshly ground nutmeg
3 g / ¾ teaspoon fine sea salt
66 g / ⅓ cup granulated sugar
40 g / ⅓ cup all purpose flour
5 g / 1 teaspoon vanilla bean paste or 7 g / 1 ½ teaspoons vanilla extract
Topping + Finishing
one 9 inch / 23 cm Par-Baked pie crust, such as my All Buttah Pie Dough or Pate Brisee, cooled completely
60 g / ½ cup all purpose flour
40 g / ½ cup old fashioned oats
53 g / ¼ cup light or dark brown sugar
15 g / 2 tablespoons whole wheat flour
1 g / ¼ teaspoon baking powder
1 g / ¼ teaspoon fine sea salt
< 1 g / ¼ teaspoon ground cinnamon
85 g / 6 tablespoons room temperature unsalted butter, cut into cubes
turbinado or coarse sanding sugar, as needed for finishing (optional)
powdered sugar, as needed for finishing (optional)
Bake This Recipe With Me:
METHOD
1. Make the filling: in a medium pot, melt the butter over medium heat. Cook the butter, swirling occasionally, until the milk solids begin to brown, and butter smells toasty, 4-6 minutes.
2. Add the apples, sugar, boiled cider (if using), and lemon juice, and stir well to coat. Continue to cook over medium heat, stirring occasionally, until the sugar begins to melt and more fully coat the apples and the apples will begin to release their liquid, 4-5 minutes.
3. Add the cinnamon, ginger, nutmeg, and salt, and stir well to combine. Continue to cook for 2 minutes more.
4. Meanwhile, whisk the granulated sugar and flour together to combine. Sprinkle this mixture over the surface of the pot, and mix well to combine. Continue to cook, stirring constantly, until the mixture begins to noticeably thicken, 2-3 minutes. Reduce heat to medium-low, and continue to cook until the mixture begins to form fat bubbles on the surface, 3-4 minutes more.
5. Stir in the vanilla paste or extract, and transfer the mixture to a heat-safe container to cool completely to room temperature. Or, to cool quickly, pour onto a baking sheet or large baking dish - the increased surface area will help it cool faster. Keep it covered while it cools to prevent it drying out. The filling can be made up to 2 days ahead. Store in the refrigerator, and bring to room temperature before assembling the pie.
6. Pour the cooled filling into the baked and cooled par-baked crust, and spread into an even layer. Set on a parchment-lined baking sheet. Preheat the oven to 375°F / 190°C with the oven racks in the upper and lower thirds of the oven.
7. Make the crumb topping: in a medium bowl stir the oats, all purpose flour, brown sugar, whole wheat flour, baking powder, cinnamon, and salt to combine. Rub the butter into the flour mixture with your fingers until the mixture forms large clumps.
8. Sprinkle the topping evenly over the surface of the pie. Transfer the pie on the baking sheet to the lower oven rack, and bake until the streusel is browned, and the filling bubbles vigorously around the outer edges, 45-50 minutes. If additional browning is needed, transfer the pie to the upper oven rack during the last 10-15 minutes of baking. If the crust is browning too quickly, you can tent the edges with foil for the remainder of bake time.
9. Cool the baked pie completely to room temperature before slicing. If you want to serve the pie warm, refresh the cooled pie by tenting it in foil and transferring it to the oven on the lower rack. Turn the oven on to 375°F / 190°C. Once the preheat bell dings, set a timer for 10 minutes. Then remove the pie from the oven, unwrap, and slice it. If using, dust the surface of the pie with powdered sugar just before serving.
NOTES
Boiled cider is available to purchase online, but you can make it yourself by boiling 2 quarts (8 cups) / 1.9 L cider down to about 1 cup / 237 mL.
Boil the cider in a heavy bottomed pot until it reaches a consistency similar to honey.
Cool the syrup to room temperature, then store in the refrigerator for up to 6 months.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
