Easy Dutch Cinnamon-spiced Apple Pie

My Dutch Apple Pie is not your classic Apple dessert. A thick layer of warmly spiced apple filling perfectly cooked topped with sugar-butter golden brown topping. It’s a delicious contrast of soft, cinnamon-spiced apples and crunchy topping.

This recipe is the pie version to my Polish Apple Cake. One thing that is important to clarify is that the filling is as dark as you can see, but not because there is a ridiculous amount of cinnamon. Its because the apples are pre-cooked with sugar and cinnamon, which reduced their liquid and volume while concentrating thier flavor and deepening their beautiful brown color. Basically, we have less apple weight and maximum apple flavor.

A foolproof Apple Pie

I have yet to crack the code for classic apple pie. More often than not, I either over bake it and the filling collapse, or underbake it and the pie swims in liquid.

This is why I love this recipe, the apples are pre-cooked, so we have much more control over how the pie bakes. No mushy filling, no soggy bottom.

Below are images of the filling before, during and after cooking. You can see how much liquids the apples release and, more importantly, when to stop before they turn into mush.

The biggest lesson I learned while developing this recipe is that apples are surprisingly unpredictable. Different varieties hold their shape differently. Which is why Granny-Smith and Honey-Crisp are great choices. But freshness matters, too.

Some apples at the market may have been picked a season, or even two ago. They can still taste perfectly fresh, but during cooking, their age become more noticeable. The may soften faster, collapse and lose more volume. You can see this in the this image, where some of the apple pieces are already turned mushy.

Which is another reason I love this recipe. It turns out great either way.

A Few More Tips

Before you scroll to the recipe, please read my note below for best results:

• If you do not like tart apples, avoid using granny-smith. The cooking step will increase its tartness. (I used a combination of sweet and tart apples)
• Avoid looking for short cuts. Baking a homemade apple pie from scratch is a labor of love and can take time. Plan ahead and I recommend making the pie crust and the filling the night before, then refrigerate.
• Allow the pie to cool completely before slicing. It will fall apart if sliced when hot before it had a chance to set.
• Please read the recipe before you start baking, I have included all the details and step for you to succeed.

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Easy Dutch Cinnamon-spiced Apple Pie

My Dutch Apple Pie is not your classic Apple dessert. A thick layer of warmly spiced apple filling perfectly cooked topped with sugar-butter golden brown topping. It's a delicious contrast of soft, cinnamon-spiced apples and crunchy topping.

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Servings 8 slices

Author Dikla Levy Frances

Ingredients

• 1 recipe Pie crust

Apple Filling

• 1.5 kg (1500) Granny Smith or Honey-crisp apples (about 3 LBS)
• 1 Lemon
• 1 Cup (200g) Sugar
• 1 Tablespoon Ground cinnamon

Crumb Topping

• 3/4 Cup (90g) All-purpose flour
• 1/3 Cup (70g) Light brown sugar
• 1 Cup (120g) Chopped pecans
• 6 Tablespoons (65g) Melted butter

Instructions

Make The Apple Filling

• Peel, core and slice the apples into 1/4-inch slices. (you should have about 1.2-1.5kg of apple slices)
• Place the apple slices in a large pan and toss it with the lemon juice (juice from one lemon).
• Toss the sugar (200g) and cinnamon (1 tablespoon), use a spatula if needed to make sure the slices are evenly coated.
• Place the pan over the stove medium heat and cook while stirring every few minutes.

  After the first 5-10 minutes the apples will release a lot of water and the mixture will look soupy. At you keep cooking, the liquid will reduce and the apples will lose some of thier volume.
• Keep cooking and stirring for 20-25 minutes until only a thin, and thick layer of liquids is left at the bottom of the pan.
• Remove from the heat and transfer the apples to a glass container, allow to cool, or refrigerate up to five days.

Par-bake the crust

• Preheat your oven to 425°F and place a large cookie pan over the lowest oven rack.
• Roll the pie crust into a 12-inch circle, then line it over a 9-inch pie pan.
• Crimp the edges then use a fork to prick the bottom of the crust. Crump a piece of parchment paper and line it over the crust, fill it with pie weights.
• Place the pan over the cookie sheet and bake for 15-20 minutes.
• Remove from the oven and allow the crust to chill with the weights still. in for about 20 minutes.
You can par-bake the crust the night before.
• Preheat your oven to 425°F and place a large cookie pan over the lowest oven rack.
• Measure the flour (90g), light brown sugar (70g), chopped pecans (120g) and mix in a medium bowl. Pour over the melted butter (65g) and use a fork, or your fingers to mix in the melted butter until you have a moist mixture that clumps when you press it together
• Top the crust with the apple filling then sprinkle over the crumbs, and bake over the cookie sheet for 20-25 minutes.

  The pie is ready when the sides and bottom of the piw are medium gilden brown and the crumbs is dakrer brown.
If the crumb topping is starting to brown before the pie is ready, top it with a piece of aluminum foil.
• Store at room temperature for up to three days. If you wish to reheat the pie , place it in a 300°F pre-heated oven for 10-20 minuets.