Dutch Apple Crumble Pie (Print-Friendly Version)
Tender spiced apples nestled in a flaky crust topped with buttery cinnamon-sugar crumble for the ultimate autumn dessert experience.
# Ingredients List:
→ For the crust
01 -
1 homemade single pie crust or 1 sheet of pie dough
→ For the apple filling
02 -
1/4 teaspoon lemon zest
03 -
2 tablespoons lemon juice (juice from half a lemon)
04 -
5 pounds apples (before peeling and coring; preferably Granny Smith, Honeycrisp, and Golden Delicious)
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 extract
→ For the sugar crumble topping
13 -
1 1/2 cups all-purpose flour
14 -
1/3 cup granulated sugar
15 -
3/4 cup brown sugar (packed)
16 -
1/2 teaspoon kosher salt (use a little less if using table salt)
17 -
3/4 cup melted butter (1 1/2 sticks)
# How to Make It:
01 -
Choose 5 pounds of apples (about 11 large apples) and peel them one at a time to prevent browning. Slice into 1/8-inch pieces and toss with 1/4 teaspoon lemon zest and 2 tablespoons lemon juice in a skillet.
02 -
Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom. Stir gently and cook over medium heat with a covered lid for 20 minutes, stirring every 3 minutes. Add water if needed to prevent sticking. Stir in 1 teaspoon vanilla extract and cool completely.
03 -
Roll out the pie dough and fit into a 9-inch pie dish. Crimp the edges and chill the crust in the refrigerator or freezer for 30 minutes until firm.
04 -
Place a baking sheet or pizza stone in the center of the oven and preheat to 425°F for at least 20-30 minutes.
05 -
Combine 1 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon salt. Stir in 3/4 cup melted butter to form a wet, sandy mixture with clumps. Chill in the refrigerator.
06 -
Transfer the cooled apple filling into the chilled pie crust and cover with a portion of the crumble topping, reserving the rest for later.
07 -
Bake at 425°F for 15 minutes. Create a foil shield to cover the edges and reduce oven temperature to 350°F. Continue baking for 10 minutes.
08 -
Sprinkle the remaining crumble on top and bake for an additional 25-35 minutes at 350°F until the crust is golden brown. If needed, brown further without the foil shield for an extra 5-10 minutes.
09 -
Let the baked pie cool on a wire rack for at least 4 hours to set before slicing and serving.
# Extra Tips:
01 -
Use a mix of apples for optimal flavor. Suggested varieties: Granny Smith, Honeycrisp, Golden Delicious.
02 -
Freeze apple filling, crust, or fully assembled pie for up to 3 months.