It’s just not Thanksgiving without apple pie, am I right? Here’s a fun twist on the classic, a Dutch Apple Pie baked with a pecan crumble topping.
When I decided to share a week of Thanksgiving pies with you, I had the crazy notion to bake them all in one day. 5 pies in one single day. What was I thinking? I got up early, had prepared all of my pie crust the night before, and got baking.
One thing I decided going in to the day was that I was going to forgo the in-progress shots that I usually take as I bake a recipe. There just wouldn’t be enough time. However, as I finished sprinkling the crumble on top of this apple pie, I just couldn’t let the beauty of the scene go undocumented. A quick upload to Instagram and into the oven it went.
My husband was able to entertain the toddler all day so I could focus on my work, but I did manage to get him rolling and playing with some leftover pie crust dough. Having him alongside me in the kitchen, helping me, is maybe the only reason why I want him to grow up.
When the pies were all baked and the day was done, a slice of this pie is what I chose to cozy up to. Call me old-fashioned, but you just can’t beat warm homemade apple pie. Topped with ice cream, of course.
Dutch Apple Pie
For the crust:
- 1 pie crust recipe 1 large egg + 1 tablespoon water, for wash
For the filling:
- 6 cups (678 grams) apples, peeled, cored, and sliced (I used gala)
- 1/2 cup (100 grams) sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
For the topping:
- 2/3 cup (65 grams) old-fashioned rolled oats
- 2/3 cup (80 grams) all-purpose flour
- 1/2 cup (55 grams) brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, cubed
- 1/2 cup (57 grams) pecans, chopped
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Brush edges with the egg wash.
- To make the filling, toss together the apples, sugar, flour, cinnamon and nutmeg. Dump into the prepared pie crust.
- To make the topping, combine the oats, flour, sugar, salt, and cinnamon in a bowl. Add the cubed butter and use a pastry blender or a fork to cut the butter into the dry ingredients until the butter is the size of small peas. Add the pecans. Sprinkle the topping over the pie filling.
- Place pie on the prepared sheet pan and bake for 50-60 minutes, until topping is golden brown and the filling is bubbling. If the topping and crust browns too quickly, cover with foil for the remainder of the baking time.
- Let the pie cool completely before serving. Serve cool or heat up before serving. Top with whipped cream or ice cream, if desired.
- For step-by-step photos and tips, visit my [tutorial on how to make perfect flaky pie crust|http://www.completelydelicious.com/2012/09/how-to-make-perfectly-flaky-pie-crust.html].
- This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week and in the freezer for up to 3 months.