The Best Dutch Apple Pie Crumble Topping Recipes

DUTCH APPLE PIE

Steps:

• Preheat oven to 400 degrees F and arrange racks so that the pie can cook on the bottom rack. Line an 8-inch pie pan with crust. Fold over edges and pinch to flute. Set prepared dish on a large baking sheet that is lined with a silpat, parchment paper, or foil.
• In a large bowl, combine apples, 1/2 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon and lemon juice. Toss to coat.
• To make the crumble topping, combine the brown sugar, 1 cup flour, the chilled butter pieces and the remaining cinnamon using a pastry blender in a large bowl. You want your butter to remain as small chunks about the size of a pea.
• To assemble pie, mound apples on top of crust. Then, carefully spoon on crumble topping, taking care not to spill too much over the edges and pressing down onto the apples as needed to make it stick.
• Place prepared pie on baking sheet on bottom rack of oven. Cook for about 1 hour. If topping starts to brown, loosely tent with foil.
• Allow pie to cool at least 30min to an hour, however it will slice best if you allow pie to fully cool.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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.
• 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, toss 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.

DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING

Steps:

• Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
• Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
• Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
• Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

DUTCH APPLE PIE AKA SOUR CREAM APPLE PIE WITH STREUSEL

Steps:

• First start by making your pie crust. Press your pie crust in a deep 9 inch pie pan, making sure the pie dough is very cold cover it with parchment paper and place your pie weights or dry beans on top then bake in a 425F preheated oven for 15 minutes. Remove the pie weights and the parchment paper and bake for another 10 minutes or until the crust is lightly golden. Let your pie crust cool down.
• Preheating oven to 350F, then in a large bowl add in the sugar, flour, salt, sour cream ,egg, vanilla, and cinnamon and whisk until fully incorporated. Add in the apples and stir until they are fully coated. Pour the mixture into the blind baked and cooled pie crust and place in the oven for 40 minutes.
• While the apple pie is baking in the oven, make the streusel by combining the flour, butter, brown sugar, and granulated sugar in a large bowl. Using pastry cutter or a work, mix everything together until the mixture is crumbly.
• After baking the apple pie for the first 30 minutes, pull it out and top it with the streusel. Return the apple pie to the oven and bake for another 25-30 minutes. Make sure to cover the edges of the apple pie with a pie crust shield any time you notice it getting too dark.
• Cool the pie on a cooling rack completely before serving.

DUTCH APPLE CRUMBLE

Steps:

• Mix apple pie filling and the cinnamon/sugar mix together in bowl.
• Pour into a 9 x 13 baking dish.
• In a separate bowl, mix together brown sugar, flour and cinnamon.
• Cut butter into small pieces and add to the flour/sugar mixture and cut in a with a pastry cutter or fork until it resembles crumbs.
• Sprinkle evenly over the top of the apple mixture.
• Place in a 375* oven and bake for 35-40 minutes or until bubbly in places and the crumbs begin to brown and crisp.

THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
• Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
• In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
• Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it's important to keep stirring the whole time!).
• Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
• Pour apple mixture into prepared crust and sprinkle seet-aside crumb topping on top.
• Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
• Let cool before serving.