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5
from 1 vote
Homemade Dutch Apple Pie
A sweet, yet slightly tart apple pie filling is baked to perfection with a sugary, buttery topping that will have you positively drooling!
Prep Time
25
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
25
minutes
mins
Servings:
8
slices
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
1
9-inch round pre-made pie crust
rolled out
2 ½
pounds
(
1134
g
)
granny smith apples
about 5 large apples, peeled, cored and sliced thinly
⅓
cup
(
73
g
)
light brown sugar
packed
¼
cup
(
50
g
)
granulated sugar
3
tablespoons
all-purpose flour
1
tablespoon
lemon juice
1
teaspoon
ground cinnamon
For the topping:
1
cup
(
125
g
)
all-purpose flour
¼
cup
(
55
g
)
light brown sugar
packed
¼
cup
(
50
g
)
granulated sugar
⅛
teaspoon
of salt
8
tablespoons
(
112
g
)
unsalted butter
cold and diced
Instructions
Preheat the oven to
375
°F
(
191
°C
)
Gently press the pie crust into a pie pan and crimp the edges.
Poke the bottom of the crust several times with a fork then place some parchment paper and baking beans on top then bake for 12 minutes.
In the meantime, mix the apples, brown sugar, white sugar, flour, lemon juice and cinnamon together in a large bowl then set aside for later.
For the topping, whisk flour, brown sugar, white sugar and salt together in a medium bowl.
Cut the butter into the flour mix using a fork or a pastry cutter until a lumpy texture forms.
Once the pie crust is ready, remove the baking beans and set aside for later.
Turn the heat down to
365
°F
(
185
°C
)
Drain the apples from the excess liquid in the bowl and add them to the pie crust.
Crumble the topping around the top of the apples then bake for 35-45 minutes or until light and golden on top.
Let the pie rest for 20 minutes then slice and serve.
Nutrition
Serving:
1
slice
|
Calories:
449
kcal
|
Carbohydrates:
73
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
131
mg
|
Potassium:
220
mg
|
Fiber:
5
g
|
Sugar:
43
g