- Check this recipe for a perfect flakey crust from scratch or use store-bought
- 2 1/4 lbs (6 medium) apples cored, peeled and thinly sliced (this was actually too many apples for my pie. I recommend starting with four and see if it is enough for the pie- no need to change the other ingredient ratios)
- 1 1/2 teaspoons (5 grams) cinnamon
- 8 tbs (113 grams) unsalted butter
- 3 tablespoons (28 grams) flour
- 1/4 cup water
- 1 cup (190 grams) granulated sugar
- egg wash: 1 egg + 1 tablespoon water
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, room temperature and cubed
- 1/2 cup chopped pecans (optional)
- Assemble your pie crust and form it into your pie pan. You can use this recipe for a perfect, flakey pie crust.
- Chill pie crust in the fridge until needed. There is no need to prebake your crust.
- Preheat your oven to 375°F. Place your racks to be in the lower and center position of your oven, and place a cookie pan or tinfoil on a lower rack to catch any juices that may bubble over.
- Sprinkle cinnamon on the apple slices and toss together until the apples are well covered. Set aside.
- In a medium saucepan, melt the butter over medium-high heat. Once melted, add the flour and stir continuously for one minute while it simmers. Then, add in the water and sugar and allow it to come to a boil, stirring frequently. Then, immediately reduce heat and allow it to simmer for 3 minutes.
- Remove caramel mixture from the stove and immediately pour it onto the prepared apples. (Toss the pan in the sink and fill it with soapy water right away, you’ll thank me later – you’re welcome!) Combine the caramel mixture with the apples as best as you can. The sauce will start to clump up pretty quickly, and that is okay because it will melt as it cooks. But do try to distribute it as best as you can.
- Spread apples onto the prepared pie crust. Don’t be afraid to heap it up into a mound above the top of your pie pan as the apples will shrink down as the juices release.
- Prepare the egg wash by whisking together an egg and tablespoon of water. Use a pastry brush and brush the egg wash mixture onto any of the exposed crust to help your crust turn a golden brown when it bakes. Set aside.
- Prepare the crumb topping by combining the flour, brown sugar, granulated sugar, cinnamon, salt and cubed butter. I find it easiest to use my hand to get in there and break down and incorporate the butter. You want to break down the large chunks of butter until they are about pea-sized. If you break it down too far you won’t have the pretty crumble texture on top of your pie.
- If you are adding chopped pecans, you can mix it in to your crumb mixture now.
- Evenly spread the crumb mixture on top of the pie. Be sure to cover the entire surface so you can trap in the juices of the pie.
- Bake uncovered for about 50-60 minutes. If the crumble starts browning too much, cover the pie with tinfoil.
- Allow the pie to cool for an hour on a cooling rack before serving to allow it to firm up to make it easier to serve.
- I like to pop slices of apple pie into the microwave for 30 seconds and top with ice cream before serving… so yummy!
Pie Crust: https://whiskingupyum.com/flaky-pie-crust-from-scratch/
1 hour prep time includes peeling, coring and slicing apples (I am slow at cutting) but does not include time for preparing the pie crust.
- Category: Pie
- Method: Bake
- Cuisine: American
Keywords: dutch apple pie, apple pie crisp, apple pie crumble, dutch apple pie recipe easy