Dutch apple pie takes a classic apple pie recipe and changes the topping to have a crumble topping or streusel topping instead of a traditional lattice top. To make this even better, the Dutch apple pie is baked inside a brown paper bag. It’s the ONLY apple pie dessert that I make and is a family staple at Thanksgiving and Fourth of July. AThis is the best Dutch apple pie recipe you will ever have! It has all the flavor of an apple pie with the extra texture on top of the brown bag baking trick! Sweet and tender apples are filled to the top with a crumbly streusel topping. Serve this with a big scoop of vanilla ice cream to this apple crumble pie and you will enjoy every bite!
Flour – All-purpose flour works great! This will hold together the ingredients. Sugar – Sweeten the crust with just about a teaspoon of sugar, or a little more for extra sweetness. Salt – Needed just to balance the sweetness and help during the baking process. Oil – I like to use olive oil, but you could use vegetable oil too. Milk – Just a little bit to give the dough some moisture.
Flour – All-purpose flour is used for the base and thickness of the crumbs. Butter – Take the butter out of the fridge and slice it into small cubes. Use a pastry cutter or fork to mix the ingredients together. The pastry cutter will give it a crumbly topping appearance. Sugar – Granulated white sugar is mixed in for sweetness. This also aids in helping the topping get a nice golden bake on top.
Lemon juice – After slicing apples, they tend to go brown quickly. Soak the apples into the lemon juice. This enhances apple skin to a bright creamy, white color. Slice apples – Evenly slice the apples so they are the same size to ensure the apples are baking together at the same time. This is mainly for baking purposes. Food processor – You can use a food processor or just your fingers to get a pea-sized crumble. Sprinkle it over the top and bake in a paper bag! Crumb topping – Some people love adding nuts to their desserts. This is a great recipe to add to it! Add in chopped nuts, rolled oats of a pinch of cardamom for extra flavor and texture! Caramel – If you love caramel apples then this extra is for you! Drizzle overtop the pie and even a scoop of vanilla ice cream homemade caramel or storebought for an extra sweetness!
Place on the center rack – Just be sure to have it centered on the bottom rack and that the bag is at least a good six inches from the burners along the top of the oven. Brown bag magic – The brown bag is seriously magic. It helps the pie cook evenly and keeps the crumb topping from burning, all while giving the crust a gorgeous golden brown color. Where to find – I can always find brown bags at Trader Joe’s or Albertsons, but if you absolutely can’t get your hands on a brown paper bag,
Ice cream – Serve up a slice a la mode, with our fabulous homemade vanilla ice cream. Whipped topping – Top with our yummy homemade whipped topping! It’s really easy to make! Caramel sauce – Top with a drizzle of caramel sauce and some chopped walnuts or pecans. Cinnamon and sugar – Sprinkle brown sugar or cinnamon over the top of your ice cream for a pretty garnish.
Room temperature – Since the Dutch apple pie does not have any cream in the filling the pie can be stored at room temperature or in the refrigerator. Place in an airtight container and store the pie dish in the fridge. Refrigerator – Cover the baking pie dish with plastic wrap or aluminum foil and store it in the refrigerator for one week. Freezing – Wrap the apple pie tightly in plastic wrap then another layer of aluminum foil. If it fits in an airtight container or ziplock bag place that around the layered wrapping. Store in the freezer for two to three months. Thawing – Place the frozen Dutch apple pie in the refrigerator to let it thaw before reheating. Reheating – It is best to reheat a slice or the whole pie plate in the oven until it is warmed through. You can also warm it up in the microwave. Reheating times will vary depending on how big the Dutch apple pie slice or pie is.
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