Choose your apples.
You need 5 pounds of apples for this recipe, which is about 11 large apples. I like to use a mix of apples for the best flavor. For this pie I used Granny Smith, Honeycrisp, and Golden Delicious.
Make the filling:
Use a microplane grater to zest 1/4 teaspoon lemon peel into a 12-inch high sided skillet. The heat should be off.
Add the juice from half the lemon to the skillet, about 2 tablespoons. Don't use much more than this, you're not making a lemon apple pie. We just want to wake up the apples a bit and keep them from browning.
Use a potato peeler or this handy apple peeler to peel the apples. Slice the apples into 1/8 inch pieces. Check out the photos above to see my method for slicing apples. I like to peel and slice one apple at a time so that they don't get brown: I peel one apple, then stop and slice it, add it to the pan with the lemon juice, and then move on to peeling the next apple. Stir the apples in the pan occasionally to coat everything with lemon juice.
Once you have all the apples peeled and sliced in the pan, set it over medium heat on the stove.
Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom (optional). Stir it together gently so you don't break all the apples.
Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture completely with a lid, but don't walk away. Stick around and stir the mixture every 3 minutes or so, replacing the lid each time. Cook for 20 minutes, until the apples are fork tender but still hold their shape. The apples will not soften more while baking in the oven. So have a taste and see if you want to cook a longer or shorter time. Only you can know your apple al dente perfection level.
If your apples start to stick to the pan, add 1 tablespoon water (plus more as needed); use sparingly.
Remove the pan from heat and stir in 1 teaspoon vanilla.*
Transfer the apple pie filling (including all the the brown caramel gooeyness) to a half sheet pan, or any pan with a lip. Spread the apples all the way to the edges. Cool the apple pie filling completely by placing it in the fridge or the freezer. If you put it in the freezer, it only takes 30 minutes or so. (If you have plenty of time, you can just leave the apples in the pan to cool down; it will take a couple hours.)
Roll out your pie dough and place in a 9-inch pie dish. Fold the edges underneath and crimp them with your fingers and thumbs. See my pie crust recipe for lots of photos and details.
Place the pie crust in the fridge or freezer for about 30 minutes, for a really flaky crust.
While the crust and filling are chilling, place a baking sheet or pizza stone in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-30 minutes to make sure it's really hot.
Make the sugar crumble:
See AlsoChocolate Babka RecipeIn a medium bowl, add the dry ingredients for the crumble: 1 and 1/2 cups flour, 1/3 cup white sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt (use less for table salt). Whisk together.
In a small bowl, melt 3/4 cup butter (1 and 1/2 sticks). Pour the butter over the dry ingredients and stir together gently. You should end up with a pretty wet sandy mixture with some large clumps. See photos. Let it chill in the fridge until you are ready to assemble. Try not to eat it all.
When the apple pie filling in the freezer is completely cooled, and the pie shell is mostly frozen, take them out of the freezer. Use a rubber spatula to scrape all the chilled apple pie filling into the pie shell. Don't forget to scrape in every last bit of the gooey filling.
Use your hands or a fork to break the crumble into smaller bite size pieces. Top the pie with about a cup or two of the sugar crumble, not all of it! You only want to add enough to cover all the apples, we are not piling it on. (That's for later.) Place the remaining crumble back in the fridge to chill.
Bake the pie:
Place the chilled pie onto the baking sheet in the oven and let bake for 15 minutes at 425 F. The crust on the edge should be turning light brown.
Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for more details.
After baking at 425 for 15 minutes, reduce the heat to 350 degrees F. Don't take the pie out of the oven. Just change the temperature.
Bake at 350 for an additional 10 minutes.
At this point, remove the pie from the oven and quickly shut the oven door.
Sprinkle the remaining chilled crumble all over the top of the pie. Break up large pieces with your fingers.
Place the foil on top of the pie crust (the center of the pie should be exposed). Loosely crimp it around the crust on the edge. This will protect the edges from burning.
Don't forget that your oven temperature should be at 350. Place the pie back on the hot baking sheet in the oven and bake at 350 for about 25-35 more minutes. (the pie should be in the oven for a total of about 55-65 minutes)
You will know the pie is done when the edges of the crust are brown and the crumble is turning a light golden brown in the center. If you want your crust and crumble to brown a little more, remove the foil shield and bake another 5-10 minutes.
Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. Your crumble will get wet and soggy sad. You have to wait for it to cool to room temperature to get the right texture for the filling AND to not ruin the crumble. Pie! A lesson in patience indeed.
Once the pie is completely cool, slice and serve! My husband Eric considers it a crime to serve this without vanilla ice cream, and I tend to agree. Treat yoself right. Add in some caramel sauce for a really decadent treat!
Store the pie on the counter for up to 2 days, covered with plastic wrap or foil. After that transfer it to the fridge.
See notes for detailed freezing instructions!
FAQs
What are the crumbs made of on a Dutch apple pie? ›
Instead of crust on top, the topping on Dutch apple pie is a crumbly mix of butter, brown sugar, flour, and cinnamon that bakes up crumbly and crunchy.
What is the difference between apple crumb pie and Dutch apple pie? ›Truly the only difference between your traditional pie and a Dutch Apple Pie is the topping. Dutch Apple or Apple Crumble Pie is simply an apple pie with a crumb or streusel topping as opposed to a pastry crust topping.
Why is my Dutch apple pie runny? ›Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
What is apple crumble topping made of? ›Apple crumble recipe topping is typically made of butter, sugar and flour which gets topped on the cooked fruit filling. To add an extra element of texture and flavour, oats, coconut, nuts and cinnamon can be added to the crumble mix.
What are the three best apples for apple pie? ›- Braeburn. This apple is a descendant of Granny Smith, but slightly sweeter. ...
- Cortland. ...
- Crispin (Mutsu). ...
- Golden Delicious. ...
- Granny Smith. ...
- Honeycrisp. ...
- Jonagold or Jonathan. ...
- Northern Spy.
The pie will be just fine on the counter, but only for a day or two, at which point it needs to go into the fridge. The sugar and acid in apple pie will slow down bacteria growth in that 1-2 day period, but all bets are off after that.
How do you keep Dutch apple pie from getting soggy? ›If you want the BEST Dutch Apple Pie, use real butter in the crust and topping, margarine won't have the same flavor or effect. Don't skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust on the bottom. Don't skip chilling the pie crust.
Why is my apple crumble not crispy? ›The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.
Should you poke holes in the bottom of pie crust? ›With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.
How do you bake an apple pie so the bottom crust is not soggy? ›
Blind Bake the Crust
One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.
You've got lots of options and they all work really well; dried beans, uncooked rice, popcorn kernels, steel balls, sugar, glass marbles, metal chain, or smaller pie pan. As a pro alternative, use perforated baking equipment (eg. tart ring, baking mat) that let the air circulate without the need of using pie weights.
What is apple pie crust made of? ›Prepare the Dough: In a large bowl, combine flour, salt, and sugar. Using pastry cutter or clean hands, cut in butter until dough mixture resembles coarse crumbs, with small pea-sized butter chunks in the dough.
Why is cheese on apple pie a thing? ›In the 17th and 18th centuries, a dairy-based sauce often topped English pies, such as custard. Somehow, some folks decided to try out cheddar along the way, and the rest was history. You'll still find this combination on menus and dining tables across the Northeast and Midwest.
Why was apple crumble made? ›Apple crumble was probably invented in the 1940s as an alternative to traditional apple pie. Because of the war, it was harder to get the ingredients for pastry (flour and butter),so instead people made a little 'crumble' from fat and flour and just sprinkled it on top of the stewed fruit.