Dutch Apple Pie (2024)

FAQs

What is the difference between Dutch apple pie and apple pie? ›

Dutch apple pies have a crumbly streusel topping, while classic apple pies have a top layer of regular pie crust. Learn more about these types of apple pies.

Let me fill you in: dutch apple pie is traditionally made with a streusel topping made up of butter, flour, brown sugar and sometimes, nuts or oats. It's just slightly sweeter than traditional apple pies made with a lattice crust or regular crust on top and perfect with ice cream on top.

This Dutch apple crisp recipe is made without oats and is a slight twist on the traditional apple crisp. It's perfect for people who love apple pie, but don't want to deal with making a pie crust. The recipe exclusively uses brown sugar in order to give it a rich taste that reminds me of a caramel apple.

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

When you see the filling bubbling, slide a toothpick into the center of the pie and confirm that the apples are soft, too. Then you'll know the pie is done. Protect the crust if needed. If the crust starts to get too dark, lay a large piece of aluminum foil over top of the pie.

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie. As with Golden Delicious apples, bakers sometimes reduce the sugar in their recipes due to this variety's extra-sweet flavor.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

Avoid using overripe apples to prevent your pie from becoming mushy and wet. Southern Living says choosing the perfect apple variety will be for naught if the fruit is overripe. Your pie will turn out very mushy and lack the flavor apple pie is known for.

Apple pie served with a slice of cheese on top is often referred to as "apple pie with cheddar." The combination of the sweet, warm apple pie with the savory and slightly tangy flavor of cheddar cheese is a popular and traditional pairing in some regions.

There are four types of pies: cream, fruit, custard, and savory.

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.