What is the difference between apple pie and Dutch apple pie? Dutch apple pies have a crumbly, buttery topping while traditional apple pies have a top layer made from pie crust.
I baked this delicious pie. The filling is bubbling over the sides.
The topping is sweet and mixes in so well with the apple filling when you eat it.
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
Filling
- 8 cups sliced cored peeled apples
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Topping
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 tablespoon granulated sugar
Directions
- In medium bowl, mix 1 cup flour and the salt.
- Cut in shortening, using pastry blender or fork, until particles are size of small peas.
- Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface.
- Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Pre-Heat oven to 400°F.
- On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, mix together the filling ingredients.
- Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms.
- Sprinkle evenly over top of pie.
- Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
- Transfer to cooling rack to cool.
