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–+ servings
Dutch Apple Pie Amish Crumb Pie

Dutch Apple Pie (Amish Apple Crumb Pie)

Enjoy a classic Dutch apple pie, also known as Amish apple crumb pie: a buttery crust filled with sweet, cinnamon-spiced apples and finished with a golden, crumbly brown-sugar topping. A comforting homemade dessert that is perfect for any occasion, from an afternoon snack to a family dessert.
Prep Time 30 minutes
Cook Time 1 hour
Resting time 2 hours
Total Time 1 hour 30 minutes
Choose Serving Size 10

Ingredients 

For the crust:

  • 160 g flour
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • 120 g butter cold, cubed
  • 2 tablespoons water very cold
  • 2 tablespoons vodka cold

For the filling:

  • 8 apples medium, sweet and sour varieties can be mixed
  • 50 g sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 120 ml liquid cream

Crumble topping:

  • 160 g flour
  • 120 g brown sugar
  • 100 g butter melted

Instructions

For the crust:

  • In a food processor, blend the flour, sugar, and salt for a few seconds.
  • Add the butter and blend for 5-7 seconds.
  • Transfer the dough to a bowl, add the water and vodka, then mix with a spatula until homogeneous.
  • Place the dough on a floured surface, knead until smooth, and roll it out into a circle large enough for the baking dish.
  • Line the baking dish with the dough, prick the surface with a fork, trim the excess, and chill in the fridge for at least two hours.
  • Preheat the oven to 180°C, cover the dough with foil, weigh it down with baking beans or chickpeas, and blind-bake for 40 minutes, then remove the foil and weights.

For the filling:

  • Peel and dice the apples, then mix with the sugar, cinnamon, and salt.
  • In a pot, melt the butter, add the apple mixture, cover, and cook on medium heat for about ten minutes.
  • Strain the cooked apples to drain the excess liquid, reserving it in a bowl. Combine the reserved liquid with the liquid cream and return it to the pot, cooking until thickened.
  • Spread the cooked apples over the baked crust and pour the cream mixture on top.

For the topping:

  • Mix all the topping ingredients in a bowl until crumbly.
  • Evenly sprinkle the topping over the apple filling.
  • Bake the pie for 15-20 minutes until golden brown.
  • Remove from the oven and serve at room temperature.

Notes

This crust is blind-baked first, so remember to remove the foil and baking weights before adding the filling. Store leftovers covered in the fridge for up to 3 days and warm slightly before serving.