Dutch apple pie

Votes: 6

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

Dutch apple pie, like the American version, is baked in a pie pan on a thin, rimmed crust, topped with a thick layer of apple filling, simmered with lemon juice, sugar, butter, and spices. The apples should be firm to prevent them from becoming mushy, or you can use firm, soft apples, which will give the filling a pleasant texture. The hallmark of Dutch apple pie is its top layer—a crisp pastry streusel. Adding walnuts to the streusel adds even more crunch and a distinctive nutty flavor that pairs beautifully with the apples and cinnamon.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2.5 cups premium flour + extra for work
4 tsp. granulated sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water

Filling

1.3 kg baking apples, such as Golden Delicious, Cortland, or Mutsu
2 tablespoons freshly squeezed lemon juice
2/3 cup granulated sugar
4 tbsp (60 g) unsalted butter
1 teaspoon ground cinnamon
1/4 tsp ground allspice
A large pinch of freshly grated nutmeg

Streusel

1 cup premium flour
0.5 cup light brown sugar
1/4 teaspoon fine salt
6 tbsp (90 g) unsalted butter, room temperature
0.5 cup chopped walnuts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, lemon juice, brown sugar, walnuts, nutmeg, allspice, cinnamon, apples, streusel

Cooking the dish according to the recipe:

DoughCombine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles yellow cornmeal, with pea-sized pieces of butter. Add the egg and pulse on high until the dough comes together (if the dough is very dry, add 1 tablespoon of cold water).
Place the dough in a bowl, gently form it into a circle, wrap in plastic wrap and refrigerate until completely chilled, at least 1 hour or up to 2 days.

FillingSqueeze the lemon juice into a medium bowl. Peel and core the apples, halve them, and cut each half into 4 wedges. Pour the apples and sugar into the bowl with the lemon juice and stir.
In a large skillet, melt the butter over medium-high heat. Add the candied apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low, and simmer until the apples have softened and released most of their juices, about 7 minutes.
Place the apples in a colander set over a medium bowl to collect all the juice. Shake the colander to remove as much liquid as possible. Pour the juice into a skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, combine the apples with the thickened juice, cinnamon, allspice, and nutmeg. Let cool completely. The cooled filling can be stored in the refrigerator for up to 2 days or frozen for up to 6 months..
StreuselIn a medium bowl, whisk together the flour, sugar, and salt. Add the butter and rub it into the flour mixture with your fingers until completely absorbed. Stir in the nuts.
Position a rack in the lower third of the oven, place a baking sheet on it, and preheat the oven to 375°F (190°C). On a lightly floured work surface, roll the dough out into a 12-inch (30 cm) circle. Place it between pieces of parchment or waxed paper on the baking sheet and refrigerate for at least 10 minutes.
Assemble and bake the piePlace the dough in a 9-inch pie pan. Fold and crimp the edges as desired. Spoon the filling onto the dough and spread it out to form an even layer. Press handfuls of streusel into your hands and spread it in clumps over the filling to completely cover it.
Bake the pie on a preheated baking sheet until golden brown, 50-60 minutes. Cool the pie on a wire rack for at least 3 hours before serving. The pie can be stored, covered, at room temperature for 24 hours or refrigerated for up to 4 days.