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Dutch apple pie recipe.
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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.
Course Dessert
Cuisine American
Keyword dutch apple pie
Prep Time 45 minutes
Cook Time 45 minutes
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.