The Best Dutch Apple Pie

perfectly spiced with mulled apple cider flavors, a buttery, flaky crust, & extra crumble topping

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Servings: 8

Author: Elizabeth Wu

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The Best Dutch Apple Pie

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

perfectly spiced with mulled apple cider flavors, a buttery, flaky crust, and extra crumble topping…served warm with a creamy scoop of vanilla ice cream and a dusting of flaky salt, you can’t get much better than this

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Ingredients:

Crust Ingredients:

• 2 1/2 cups AP flour (312.5 g)
• 2 tbsps sugar
• 1 tsp salt
• 1 cup butter (cold, cubed)
• 3-4 tbsps chilled vodka

Apple Pie Filling:

• 5-6 Granny Smith apples cut into thin, halved slices
• 2 tbsps butter
• 1/2 cup dark brown sugar
• ¼ cup white sugar
• 2 tbsps cinnamon
• ¼ tsp allspice
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp ground ginger
• 1/2 tsp salt
• 2 tbsps all purpose flour
• 2 tsps vanilla bean paste
• 1 tbsp corn starch
• 1 tbsp apple cider vinegar
• 3 tbsps bourbon

Crumble Topping:

• 6 tbsps butter, melted & cooled
• 1 cup AP flour (120 g)
• 1/2 cup dark brown sugar (107 g)
• ¼ cup rolled oats (24 g)
• 1/4 cup chopped pecans
• 1 tsp cinnamon
• ½ tsp cloves
• ¼ tsp all spice
• ¼ tsp nutmeg
• ¼ tsp salt

Instructions:

1. Make the crust: In a food processor, pulse together the flour, sugar, salt, & butter. Then slowly add in the vodka. Stop mixing when the dough starts to crumble (but isn’t fully combined yet).
2. Wrap the dough in plastic wrap, & chill it for 30 minutes.
3. Make the apple filling: On medium/low heat, add the butter to a pan, sliced apples, white and brown sugar, cinnamon, allspice, cloves, nutmeg, ginger, and salt. Stir for 2 minutes. Then add the flour, cornstarch, vanilla, apple cider vinegar, and bourbon. Stir for 3 minutes until the filling thickens slightly.
4. Combine the crumble topping ingredients in a separate bowl.
5. Once the dough is chilled, roll it out, shape, & crimp it into your pie pan. Roughly layer in the apple filling, & top with the streusel topping.
6. Bake at 350 for 50-60 minutes, and cool for at least 4 hours before cutting into it.

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