I feel like fall crept in and there wasn’t much warning. All of a sudden it was warm and sunny, wearing shorts, running outside, and then all of a sudden boom – snow. I love the fall and really enjoy the crisp days with sunshine and fall colors. And now it feels like Thanksgiving is going to be here before we know it! So, of course I got a pie recipe for ya! And it is Dutch Apple Pie.
What is Dutch Apple Pie? Traditionally, Dutch Apple Pie originated with walnuts in the streusel topping. Even though I didn’t know that for years and years, and it was never in the one my brother loved so much as kids. Apparently google says it’s true. So if you want to be traditional, you can also add 57 grams (1/2 cup) finely chopped walnuts to the topping of this pie. Or you can go non-traditional and add a drizzle of Caramel Sauce on top, after it comes out of the oven. However you choose to top this pie, adding vanilla bean ice cream is always a good idea. I hope this one makes it to your Thanksgiving table year after year. Get my recipe below for Dutch Apple Pie.
Tips for making the best Dutch Apple Pie
• If you are new to pie baking, then I highly recommend reading my All Butter Pie Crust post as it gives you lots of tips and tricks for making the best butter pie crust. It goes into much more detail when making pie dough than I usually give in each specific recipe post, so it’s a great read to learn about making pie dough from scratch and some tips for beginners! If you are planning to make this recipe, just be sure to look at the crust amounts here (as it’s a smaller crust) than the recipe given in that post. But, it’s made the same exact way and all the tips and trick stay true across the board for all my butter pie crust recipes.
• Make sure you have cold butter. The colder the butter, the flakier the crust. Why is that? Because cold butter won’t fully blend into the dough like softened butter does. When the pie crust bakes in the oven, the cold butter melts, leaving air pockets in the dough. The moisture in those air pockets turns to steam from the heat of the oven, expanding the air pockets. This results in a flaky crust! If you are new to pie baking, then leave your butter in the fridge until the very last minute. Pie dough is all about working very quickly to achieve the best results, so just keep that in mind.
• You can use any kind of apples for this Dutch Apple Pie recipe, however I always use my favorite kind which is Fuji. I also like Gala, Pink Lady, or Cripps Pink as those are all apple with a similar flavor profile. If you really like Granny Smith or Red Delicious, then go for it and use those! The apple pie will take on the flavor of the apples you choose.
• I always leave the skin on my apples when I make apple pie. I used to peel them off, but when I was working in my bakery every day and having to make tons and tons of pies – and then having to peel apples for all those pies, I thought why not try to bake an apple pie with skins on and see what happens? Well, nothing really happened and the pie tastes amazing still. Pies bake for so long, and the fruits become soft because of the long baking time. So leaving the skins on apples doesn’t change the texture of the pie, plus the skins have health benefits. So I always leave skins on my apples for apple pie, as it’s one step I do not have to do!
• You can bake this pie a day in advance of Thanksgiving. If you do that, just be sure to leave it out on the counter at room temperature and do not cover it. Covering pie will usually result in a soggy and soft crust, which is not good!
• You can reheat this pie in the oven if you need to warm it up. Heat at 350°F for 10 to 15 minutes or until warm.
Dutch Apple Pie
Makes 9-inch pie
1/2 cup (113 grams) organic salted butter, cold
127 grams (1 cup) organic all purpose flour
1/2 teaspoon organic cane sugar
1/4 cup cold water
57 grams (1/4 cup) organic packed dark brown sugar
57 grams (1/4 cup) organic cane sugar
21 grams (3 tablespoons) organic all purpose flour
1 teaspoon organic cinnamon
1 teaspoon organic cornstarch
2 large organic Fuji apples
95 grams (3/4 cup) organic all purpose flour
113 grams (½ cup) organic cane sugar
1/2 teaspoon organic cinnamon
1/2 teaspoon organic ginger
6 tablespoons (85 grams) organic salted butter, melted
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Preheat the oven to 350°F.
To make the filling: In a medium bowl, add the dark brown sugar, cane sugar, flour, cinnamon and cornstarch. Mix together to combine completely.
Slice the apples, leaving the skins on, add to the sugar and flour mixture and coat completely. Set aside.
To make the topping: In a medium bowl, add the flour, sugar, cinnamon, and ginger and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
Bake for 1 hour and 15 minutes, or until golden brown.
Store at room temperature for up to 3 days.
High Altitude — Bake at 350°F for 1 hour, or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!