Dutch Apple Pie with Crumb Topping

nibbleboard.com/recipes/dutch-apple-pie

Ingredients

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Crimp the edges with your fingers or a fork.
2. Peel, core, and slice apples about 1/4 inch thick. Add them to a large mixing bowl and toss with lemon juice.
3. Add granulated sugar, brown sugar, flour, cinnamon, and nutmeg to the apples. Toss until every slice is evenly coated. Let the filling sit for 5 minutes so the apples release some juice.
4. Spoon apple filling into the prepared pie crust, mounding it slightly toward the center. Pour any accumulated juices from the bowl over the apples.
5. Make the crumb topping: in a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon.
6. Add cold butter pieces and work them in with a fork or your fingertips until the mixture forms coarse, pea-sized crumbs with some larger clumps. Don't overmix — those chunky bits turn into the best crunchy clusters.
7. Spread crumb topping evenly over the apple filling, pressing gently so it holds together. Make sure the apples are fully covered.
8. Place pie on a baking sheet to catch any drips. Bake for 50-55 minutes until the crumb topping is deep golden brown and you can see the filling bubbling around the edges.
9. Transfer pie to a wire rack and let cool for at least 30 minutes before slicing. The filling needs time to set or it'll be a soupy mess.
10. Slice and serve warm with a scoop of vanilla ice cream.

Nutrition per Serving

Chef Tips

• I've found that using cold butter — not melted, not softened — is the secret to big chunky crumbs that stay crunchy after baking. Cut it into small pieces and work it in with your fingers until you've got a mix of sandy bits and pea-sized clumps.
• Mix apple varieties for the best flavor. I use mostly Granny Smith for tartness but toss in a couple of Honeycrisp for sweetness. Avoid Red Delicious — they turn mushy.
• Tent the pie loosely with foil if the crumb topping is browning too fast. Usually happens around the 35-minute mark if your oven runs hot.
• After trying both ways, I always let the sugared apple filling sit for 5 minutes before adding it to the crust. That short rest lets the flour hydrate and gives you a thicker, less watery filling.
• This pie is genuinely better the next day. The filling firms up overnight and the flavors deepen. Store covered at room temperature for up to 2 days, or in the fridge for up to 5.

Storage

Cover loosely and store at room temperature for up to 2 days, or in the fridge for up to 5 days. The crumb topping softens over time in the fridge but re-crisps nicely when reheated.