Name of Chef: LaShara Lashawn
Dutch Crunch Apple Pie
What is Dutch Apple Pie?Here’s the thing, I am not a food historian, but after a little research it just looks like a Dutch Apple Pie is an apple pie with a crumb/streusel topping as opposed to a pie crust on top. I am not quite sure the authenticity of this recipe, but I do know it’s delicious!I like to bake mine with a traditional pie crust on the bottom, and the crumb on top, but I know that there are versions with a shortbread-type crust on the bottom, and even some with crumb topping baked inside the pie as well as on top! I wouldn’t say no to any of those options!
Equipment
- oven
Ingredients
- 5-6 Cups Granny Smith Apples, peeled and sliced into 1/4– inch pieces (I used 10 apples for two pies)
- 1 Pie crust (my recipe will create enough for two crusts)
- 1 Tbsp Lemon juice
- 1/3 Cup Light brown sugar
- 1/3 Cup Granulated sugar
- 1/4 Cup Flour
- 1 Tsp Ground cinnamon
Topping
- 1 Cup flour Add 2 more tablespoons
- 1/3 Cup granulated sugar
- 1/3 Cup light brown sugar
- 1/2 Cup cold butter Cubed
Instructions
- Preheat oven to 375°F. Adjust your oven rack to the lowest position.
- Roll out your pie dough to a 12- inch circle and fit it into a 9- inch pie plate, crimping the edges. Place the pie plate in the refrigerator while you do the next steps.
- In a large bowl combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.
- To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork blend the mixture together until coarse crumbs form. Using your hands squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
- Remove the pie plate from the refrigerator and spread the apples evenly into the crust, discarding any liquid that has been released from the apples. Sprinkle the crumb topping evenly on the apples.
- Bake for 50-60 minutes, until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly cover the pie loosely with foil and/or pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you are baking the apples raw they will release juice which can make the bottom crust slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will make sure that the bottom crust bakes properly.
- Remove the pie from the oven when done and allow to come to room temperature before slicing.
Notes
Store airtight at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
LaShara Lashawn
For more info on Health & Beauty, Apparel, Recipes, Freelance Write-ups and Podcast: https://lashara-lashawn.com
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