Dutch Apple Pie Recipe
This dutch apple pie has been a friend and family favorite for years. The secret is in the delicious crumble! Once upon a time, I held a friendsgiving here in Denver. One friend brought an unknown person to our dinner, who had made their own apple pie after hearing that this was my signature dish. They will remain nameless, but I still think about how rude they were to this day.
Anyway, I didn't make a big deal about everyone needing to have my apple pie - I just heated it up for me and left it on the table. This person then proceeded to take a piece of my pie, and their pie on a plate and made every single guest do a blind taste test. My pie won by a whopping 100% success rate. Moral of the story? Tash Pie : 100 Rando Rude Thanksgiving Guest: ZERO, bish.
-8 peeled apples (Green, or Wine Sap)
-1/2 cup white sugar
-1/4 cup flour
-1/2 teaspoon cinnamon
-1 1/2 tablespoon lemon juice
-1/2 cup unsalted butter softened
-1 cup flour (sifted is better)
-2/3 cup packed brown sugar
-1 teaspoon Chinese Five Spice
-1 tablespoon white sugar
No crust recipe here, buy a premade one (I like to use the graham cracker ones)
Filling: Peel apples and cut into 1” cubes. Toss apples in lemon juice then coat apples with mixture evenly. Fill pie dish until natural dome shape forms.
Topping: Mix flour, brown sugar, and Chinese five spice together in a bowl. Butter should be soft but not melted, a few degrees below room temperature. With your hands or a fork, blend butter with flour mixture until fingernail size crumbs form. Distribute evenly on top of apple filling. Sprinkle white sugar over top (to lightly caramelize)
Bake at 400f 45-55 mins until crumbs are golden-brown. Serve warm with vanilla or caramel ice cream.