Description
This Dutch Apple Crumble Pie combines a flaky, buttery homemade pie crust with a perfectly cooked apple filling, enhanced by lemon zest and warm spices. Topped with a golden, crispy sugar crumble, this pie offers a delightful balance of tender apples and crunchy topping, making it an irresistible dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 homemade single pie crust (1 sheet of pie dough)
Apple Filling
- 1/4 teaspoon lemon zest
- Juice from half a lemon (2 tablespoons)
- 5 pounds apples (a mix of Granny Smith, Honeycrisp, and Golden Delicious), peeled, cored, and sliced 1/8 inch thick
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom (optional)
- 1 teaspoon vanilla extract
Sugar Crumble Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon kosher salt (use less if using table salt)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
- Choose and Prepare Apples: Select 5 pounds of apples using a mix like Granny Smith, Honeycrisp, and Golden Delicious for balanced flavor. Peel, core, and slice the apples into 1/8-inch pieces, working apple by apple to prevent browning. Toss the apple slices occasionally with lemon juice to keep fresh.
- Make the Filling: In a 12-inch high-sided skillet (heat off), zest 1/4 teaspoon lemon peel. Add 2 tablespoons lemon juice. Add the prepared apple slices. Stir in 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1/3 cup flour, 1/2 teaspoon kosher salt, 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon cardamom if using. Stir gently to combine without breaking the apples.
- Cook the Apples: Place the pan over medium heat. Cover with a lid and cook for 20 minutes, stirring every 3 minutes to prevent sticking and ensure even cooking. Add water sparingly if apples start to stick. Apples should be fork-tender but still hold their shape. Remove from heat and stir in 1 teaspoon vanilla extract.
- Cool the Filling: Transfer the apple filling along with the pan juices to a pan with a lip (like a half sheet pan). Spread evenly to edges. Cool completely in the fridge or freezer (about 30 minutes in freezer) until chilled.
- Prepare the Pie Crust: Roll out the pie dough and fit it into a 9-inch pie dish. Trim, fold, and crimp edges. Chill in fridge or freezer for about 30 minutes to ensure flakiness.
- Preheat Oven and Prepare Baking Surface: Place a baking sheet or pizza stone in the center rack of the oven and preheat to 425°F, allowing it to heat for 20-30 minutes to get very hot.
- Make the Sugar Crumble: In a medium bowl, whisk 1 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt together. Pour melted butter over dry ingredients and stir gently until a wet sandy mixture with some clumps forms. Chill crumble in fridge until ready to assemble.
- Assemble the Pie (First Layer): Remove chilled apple filling and pie crust from freezer. Use a rubber spatula to transfer all apple filling into the pie crust, spreading evenly to edges and scraping all the gooey juices. Break up about 1 to 2 cups of the sugar crumble topping into bite-size pieces and sprinkle just enough to cover the apples. Return remaining crumble to fridge.
- Bake the Pie – Stage One: Place pie on the preheated baking sheet and bake at 425°F for 15 minutes, until crust edges begin to turn light brown.
- Adjust Oven Temperature: Without removing the pie, reduce oven temperature to 350°F and continue baking for an additional 10 minutes.
- Assemble the Pie (Final Topping): Remove pie from oven briefly. Sprinkle the remaining chilled crumble evenly over the pie center, breaking up large pieces by hand. Cover the pie crust edges with a foil shield or prepared foil ring to prevent burning, leaving the center exposed.
- Bake the Pie – Stage Two: Return pie to oven on the baking sheet at 350°F. Bake for 25 to 35 minutes more, until crust edges are golden brown and crumble topping is lightly golden.
- Optional Browning: If desired, remove foil shield and bake another 5 to 10 minutes to deepen the crust and crumble browning.
- Cool the Pie: Remove pie from oven and cool completely on a wire rack for about 4 hours to allow filling to set and the crumble topping to stay crisp.
- Serve: Slice and serve, ideally with vanilla ice cream and optional caramel sauce for extra decadence.
- Storage: Store pie covered at room temperature up to 2 days, then transfer leftovers to the fridge. Refer to freezing notes for longer storage.
Notes
- This Dutch Apple Crumble Pie features the best apple flavor with a flaky crust, tender spiced cooked apple filling, and a golden, crunchy crumble topping.
- To prevent browning and enhance flavor, apples are peeled, sliced, and combined immediately with a small amount of lemon juice.
- Careful cooking on the stovetop softens apples fully, eliminating the need for further softening during baking.
- Chilling both filling and crust prior to baking ensures a flaky crust and well-set filling.
- Use of a foil shield or homemade foil ring prevents crust edge burning while the pie finishes baking.
- Patience in cooling is crucial—cutting too soon leads to watery filling and soggy topping.
- For a decadent serving, pair slices with vanilla ice cream and drizzle with caramel sauce.
- Store covered up to 2 days at room temperature, then refrigerate. The pie also freezes well when wrapped properly.
Nutrition
- Serving Size: 1 slice
- Calories: 574 kcal
- Sugar: 67 g
- Sodium: 434 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 101 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 37 mg
