Cindy’s Mom’s Dutch Apple Pie: The Ultimate Crumb-Topped Classic
There’s something truly magical about a homemade apple pie, and Cindy’s Mom’s Dutch Apple Pie holds a special place in the hearts of many. This beloved, crumb-topped apple pie recipe, generously shared by Cindy D. many years ago, has become a cherished family favorite. What makes it stand out is its commitment to letting the pure, unadulterated flavor of the apples shine through. The filling is delightfully simple – just fresh apples, a touch of sugar, and a hint of cinnamon – yet it’s anything but boring. This simplicity is perfectly balanced by a rich, buttery pie crust and a generous, sweet streusel topping, offering a harmonious blend of textures and tastes that truly represents the best of all worlds in a single dessert.
The Perfect Foundation: Crafting Your Pie Crust and Crumb Topping
One of the many appealing aspects of baking a Dutch Apple Pie is that you don’t need to be a pie crust virtuoso to achieve a truly spectacular dessert. This recipe offers flexibility, making it accessible to bakers of all skill levels. If you are an experienced pie crust maker, feel free to use your tried-and-true favorite flaky pie crust recipe. For those who love a perfectly tender and buttery foundation, an all-butter pie crust is often preferred for its unparalleled flavor and texture. I personally often turn to this particular recipe for its consistent results and delicious flakiness. The key to a great homemade crust lies in using very cold butter and avoiding overworking the dough, which can lead to a tough crust.
However, if the thought of making pie crust from scratch feels daunting or you’re simply short on time, don’t despair! A roll of good quality store-bought pie dough or even a frozen crust works absolutely perfectly for this recipe. These convenient options allow you to bypass a significant step without compromising the overall deliciousness of your Dutch apple pie. The star of this show, after all, is the apple filling and that glorious crumb topping!
A Unique Twist: The Oil-Based Pie Crust. Interestingly, Cindy also shared her mom’s method for an oil-based pie crust, which I’ve included in the recipe notes below. This type of crust offers a distinct texture, leaning more towards a cookie-like, slightly crumbly consistency rather than the traditional flaky layers achieved with butter or shortening. It’s incredibly tasty in its own right and often easier to handle for those who struggle with rolling out traditional doughs. Its simplicity and unique texture make it an excellent alternative, especially if you’re looking to explore different crust profiles or simply prefer a recipe with less trans fats. You could even use this as an exciting opportunity to experiment with a mayonnaise pie crust for an even more unconventional approach, proving just how versatile pie baking can be!
The Star of the Show: Crafting the Perfect Dutch Apple Pie Filling
The secret to Cindy’s Mom’s Dutch Apple Pie lies in its wonderfully straightforward yet incredibly flavorful filling. The recipe calls for a thoughtful combination of Jonathan and Granny Smith apples. Jonathan apples are known for their juicy sweetness, which beautifully complements the bright, tart notes of Granny Smiths. This sweet-tart dynamic is crucial for a balanced apple pie, ensuring each bite is complex and satisfying. Without the addition of extra butter or heavy spices to mask their natural flavor, you truly get to taste the pure essence of the apples – a hallmark of a great Dutch apple pie.
While this simplicity allows the apple flavor to shine, it can result in a slightly looser filling on the first day compared to other apple pie recipes that use thickeners. Don’t worry, though; by days two and three, the pie will have set further and slices will hold together beautifully. For an immediate improvement in slice stability, a key update to the recipe suggests using thinly sliced apples. The thinner the slices, the more compact the filling becomes, leading to a pie that holds its shape better right from the first day. This also allows the apples to soften and meld together more uniformly during baking.
Choosing Your Apples Wisely
Selecting the right apples is paramount for any apple pie. While Jonathan and Granny Smith are an ideal pairing for their contrasting flavors and textures, other apple varieties can also work wonderfully. Consider apples like Honeycrisp, Braeburn, Fuji, or Gala, all of which maintain their shape well during baking and offer a good balance of sweetness and tartness. Aim for firm, crisp apples that won’t turn to mush in the oven. A mix of two or three varieties often yields the most interesting flavor profile. For the best results, ensure your apples are peeled, cored, and sliced uniformly thin to ensure even cooking and a consistent texture throughout the pie. The simplicity of just sugar and cinnamon in this recipe means the quality and type of your apples will truly dictate the final taste.
Adapting Your Dutch Apple Pie: Versatility in Size
Cindy’s original recipe is designed for a standard 9-inch pie dish, a classic size that’s perfect for family gatherings or special occasions. However, this Dutch apple pie is remarkably versatile, allowing you to easily adjust the recipe to fit any size pie dish you prefer. Whether you’re baking for a smaller group or want individual portions, you can simply scale down the amounts of apples and streusel topping accordingly. This adaptability means you can enjoy this delicious pie in various formats without losing its signature flavor.
While the original recipe targets a 9-inch pie, I often find myself making smaller versions, such as a six or seven-inch pie, using a small pie dish similar to the one linked here. This is perfect for when you want a quick dessert or fewer servings. When adjusting the size, remember that a deeper dish will require more apples to fill it adequately, even if the diameter is the same. For instance, a shallow 9-inch dish might use 6 apples, while a deep-dish glass Pyrex of 9.5 to 10 inches could easily accommodate 8 apples to achieve a bountiful filling. I’ve added a few detailed notes on specific pie sizes and the approximate number of apples you’ll need in the recipe’s notes section, making it easy for you to customize your baking experience.
Baking Considerations for Different Sizes
When you alter the size of your pie, it’s also important to consider potential adjustments to baking time. Smaller pies will generally bake faster, while larger or deeper pies will require more time in the oven. Always keep an eye on the pie, looking for a golden-brown crumb topping and bubbling filling, which indicates doneness. A good practice is to start checking for doneness a bit earlier for smaller pies and be prepared to add extra time for larger ones. Using an instant-read thermometer to check the internal temperature of the filling (aim for around 200-205°F or 93-96°C) can also help ensure the apples are perfectly tender without being overcooked.
Baking and Serving Your Perfect Dutch Apple Pie
Achieving the perfect Dutch Apple Pie involves more than just mixing ingredients; it’s also about the baking process and how you present it. The suggested baking method — starting at a high temperature (450°F or 425°F for glass/Pyrex) for 10 minutes, then reducing it to 350°F for 40 minutes — is designed to give the crust a good head start, ensuring it becomes beautifully golden and flaky, while allowing the apples to cook through evenly without burning the topping. If your topping starts to brown too quickly, a loose tent of aluminum foil can protect it for the remainder of the baking time. Always ensure the pie filling is bubbling in the center, which indicates the apples are tender and the pie is cooked through.
Perhaps the most crucial tip for any apple pie, especially this one, is patience: allow the pie to cool completely before slicing. This step is non-negotiable! As the pie cools, the juices thicken, and the filling sets, ensuring that each slice holds its shape beautifully. Attempting to slice it while warm will likely result in a runny, messy pie, despite its delicious taste. For best results, let it cool for at least 3-4 hours, or even overnight. Cindy’s Mom’s Dutch Apple Pie is wonderfully served warm or at room temperature. It’s exceptional on its own, but truly elevated when served à la mode with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or a drizzle of caramel sauce. Leftovers, if there are any, can be stored covered at room temperature for a day or two, or refrigerated for up to a week. A quick warm-up in the oven or microwave will bring it back to its comforting best.
Troubleshooting Common Pie Problems
Even seasoned bakers can encounter little hiccups. Here are some common issues and how to tackle them when making your Dutch Apple Pie:
- Soggy Bottom Crust: This is a frequent complaint. To combat it, ensure your oven is preheated to the correct temperature, especially for the initial high-heat bake. Some bakers also pre-bake (blind bake) their pie crust for about 10-15 minutes before adding the filling, especially if using a very wet fruit filling. Make sure your apples aren’t overly wet after washing; pat them dry if needed.
- Watery Filling: As mentioned, thin apple slices help, but if your pie is still too loose, ensure you’re using firm baking apples. Sometimes, letting the sliced apples sit with the sugar for 15-30 minutes and then draining any excess liquid can help. A tablespoon of flour or cornstarch can also be mixed with the apples and sugar, though this recipe aims for a pure apple flavor.
- Crumb Topping Burning: If the streusel starts to get too dark before the pie is fully baked, loosely tent a piece of aluminum foil over the pie for the remainder of the baking time.
- Uneven Baking: Ensure your pie dish is centered in the oven. If your oven has hot spots, rotate the pie halfway through baking.
With these tips, you’re well on your way to baking a perfect, crowd-pleasing Dutch Apple Pie!
- Cindy’s Sour Cream Chocolate Chip Cookies
- Dutch Apple Pie (Another delicious version)
- Double Chocolate Apple Butter Bread
- Apple Pie Muffins
Recipe
Cindy’s Mom’s Dutch Apple Pie
Anna
Pin Recipe
Ingredients
Crust (see notes below for options)
- 1 9-inch pie dish lined with pastry dough (homemade or store-bought)
Crumb Topping (Streusel)
- ½ cup packed brown sugar (approx. 100 grams)
- ¾ cup all-purpose flour (approx. 100 grams)
- 1 teaspoon ground cinnamon
- ⅓ cup cold unsalted butter, cut into small cubes (approx. 75 grams)
Apple Filling
- 4-6 large apples, a mix of Granny Smith and Jonathan or other firm baking apples (little under 2 pounds, peeled, cored, and thinly sliced)
- ½ cup granulated sugar (approx. 100 grams)
- 1 teaspoon ground cinnamon (optional, adjust to taste)
Instructions
-
Preheat your oven: Set it to 450 degrees F (232 C). If using a glass or Pyrex pan, preheat to 425 degrees F (218 C). Prepare your pie dish by lining it with your chosen pastry dough. Note: You will need either a 7-inch (slightly deep dish) or a standard 9-inch (shallow) pie dish. If you opt for a deep-dish glass Pyrex that measures 9.5 to 10 inches, you’ll likely want to increase the apples to 8 large apples, keeping the amount of sugar for the filling the same.
-
Prepare the crumb topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter cubes. Using a pastry cutter, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keep the topping refrigerated while you prepare the apple filling to maintain its texture.
-
Prepare the apple filling: Peel, core, and cut the apples into very thin slices (this helps the pie hold together better). Place the sliced apples in a large bowl. Sprinkle them with the granulated sugar and optional cinnamon, then toss gently until the apples are evenly coated. Arrange the apple mixture flat and evenly in the dough-lined pie dish.
-
Add the topping: Retrieve the chilled crumb topping and arrange it evenly across the top of the apples, ensuring good coverage.
-
Bake the pie: Place the pie in the preheated oven. Bake at 450 degrees F (425 degrees F for glass/Pyrex) for 10 minutes. Then, reduce the oven temperature to 350 degrees F (175 C) and continue baking for an additional 40 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, you can loosely tent the pie with aluminum foil.
-
Cool and serve: Once baked, remove the pie from the oven and place it on a wire rack. It is crucial to let the pie cool completely before you slice it. This allows the filling to set properly, ensuring clean, beautiful slices. Cooling can take 3-4 hours or longer, depending on your kitchen’s temperature. Enjoy warm or at room temperature, perhaps with a scoop of vanilla ice cream!
Notes
9-Inch Pie: For a regular 9-inch pie dish, 6 large apples or about 2 pounds should be sufficient for a well-filled pie. If you are using a deeper pie dish or a glass pie dish that measures 9.5 to 10 inches in diameter, you might want to increase the apple quantity to about 8 large apples (around 2.5-3 pounds) to ensure a generous filling.
Oil Pastry Crust (Cindy’s Mom’s Method): For those looking for an alternative to a traditional flaky crust, Cindy shared her mom’s oil-based pastry crust, which is more cookie-like and crumbly but very tasty and easier to handle for some. For an 8 or 9-inch regular pie plate, combine 1 1/3 cups all-purpose flour and ½ teaspoon salt in a bowl. Stir in ⅓ cup canola oil (or other neutral-flavored oil) until combined. Gradually sprinkle in 2-3 tablespoons of cold water, one tablespoon at a time, mixing lightly until the dough just comes together. Shape the dough into a ball and roll it out between two sheets of waxed paper to your desired size and thickness for lining the pie dish. This method results in a wonderfully tender crust without the need for cutting in butter.