Dutch Apple Pie (Print Version)
# Ingredients:
01 -
1 homemade single pie crust.
02 -
1/4 teaspoon lemon zest.
03 -
2 tablespoons lemon juice.
04 -
5 pounds apples (before peeling/coring).
05 -
1/2 cup brown sugar, packed.
06 -
1/2 cup granulated sugar.
07 -
1/3 cup all-purpose flour.
08 -
1/2 teaspoon kosher salt.
09 -
1 1/2 teaspoons cinnamon.
10 -
3/4 teaspoon nutmeg.
11 -
1/2 teaspoon cardamom (optional).
12 -
1 teaspoon vanilla.
13 -
1 1/2 cups all-purpose flour (for crumble).
14 -
1/3 cup granulated sugar (for crumble).
15 -
3/4 cup brown sugar, packed (for crumble).
16 -
1/2 teaspoon kosher salt (for crumble).
17 -
3/4 cup butter, melted.
# Instructions:
01 -
Peel and slice 5 pounds of apples into 1/8 inch pieces. Mix with lemon zest and juice to prevent browning.
02 -
Cook apples with sugars, flour, salt, and spices over medium heat for 20 minutes until tender but holding shape. Add vanilla and cool completely.
03 -
Roll out pie dough, place in 9-inch pie dish, crimp edges. Chill for 30 minutes.
04 -
Mix flour, sugars, and salt. Pour in melted butter and stir to form wet sandy mixture with clumps. Chill.
05 -
Fill chilled crust with cooled apple mixture. Top with first layer of crumble.
06 -
Bake at 425°F for 15 minutes, reduce to 350°F for 10 minutes, add remaining crumble and bake 25-35 more minutes until golden.
07 -
Cool completely on wire rack for 4 hours before slicing.
# Notes:
01 -
Can be frozen before or after baking.
02 -
Mix of apple varieties gives best flavor.
03 -
Stores 2 days at room temperature, longer in fridge.