Apple pie is an iconic dessert, can be made all year round, and this particular recipe happens to be one of my favorites!
I made this pie on the Fourth of July and it was a big hit with family and friends. What I really like about this recipe is that the pie has a crumble topping instead of having the traditional double crusts. The filling consists of three varieties of thinly sliced apples, a combination of spices, and just the right amount of sweetness. Next time you have a potluck, dinner party, or just want a perfectly spiced Dutch apple pie, make this to wow your guests!
Enjoy!
Ingredients
- 6 Apples 2 Granny Smiths, 2 Pink Ladies, & 2 Honeycrisps, peeled and sliced
- 1 Tbs Lemon Juice
- 1/3 Cup sugar
- 1/3 Cup Dark Brown Sugar
- 1/3 Cup all-purpose flour
- 1 1/2 tsp Apple pie spice 3/4tsp cinnamon, 1/4tsp clove, 1/4tsp nutmeg, 1/4tsp cardamomnutmeg, 1/4cardamom)
- 1/2 tsp Salt
- Crumble Topping:
- 1 1/4 Cup all-purpose flour
- 1/3 Cup sugar
- 1/3 Cup Dark Brown Sugar
- 3/4 Cup Plant Butter Cold - I use the Country Crock Plant Butter
- 1/4 tsp Salt
Servings: Pie for 8-10 servings
Instructions
- Preheat oven to 375 degrees Fahrenheit and position your rack to the center of the oven.
- Prepare crumble topping: In a medium sized bowl, combine crumble topping ingredients. Add in the chilled butter. Mix with a pastry cutter, fork, or you can use your hands until blended and the mixture resembles small pebbles. Place mixture in the refrigerator until you're ready to use.
- Assemble filling: In a large bowl, combine all ingredients (apples, sugar, flour, spices, and salt) and mix well. Add filling mixture to your unbaked pie crust. Remove the crumble mixture from the refrigerator and sprinkle it evenly over the apple filling.
- Bake for pie for 45-50 minutes or until the crust and topping is golden brown.
- Allow pie to cool completely prior to serving. Slice and serve pie on own or with a scoop of vanilla ice cream!
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Jill says
I don’t like apples so I substituted cabbage. It was awful, the recipe needs more sweetness. Never again.
Gillian Cole-Andrews says
Looks delicious! Thanks for posting the recipe; I’ll give it a go when I return from my summer travels!