Dutch Apple Pie

Want to wow the crowd this year? Try this delicious Dutch apple pie, which can be made ahead and frozen for up to 3 months!


For the filling:
2 tablespoons butter
3 ½ pounds sweet-tart, firm apples (such as honeycrisp, braeburn or pink lady), peeled and cut into 1/4th inch slices (about 10 cups sliced apples)
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
½ cup packed brown sugar
¼ cup granulated sugar
1 tablespoon bourbon or amaretto
2 teaspoons vanilla extract
½ tablespoon apple cider vinegar
2 tablespoons all purpose flour
1 tablespoon cornstarch

For the Dutch apple topping:
1 cup all-purpose flour
½ cup packed brown sugar
¼ cup rolled oats
¼ teaspoon cinnamon
6 tablespoons butter, melted

Make your own pie crust from your favorite recipe or use a store-bought crust. Form the crust in a pie pan, then store covered in the fridge.

For the apple filling: Melt butter in a large skillet or pot over medium heat. Add the sliced apples to the pan and stir to coat the apples with the butter. Sprinkle brown sugar, sugar, cinnamon, allspice and nutmeg over the apples and stir well to combine. Lower heat to medium low and cook for about 5 minutes or until apples soften. Next stir in bourbon, vanilla, apple cider vinegar, flour and cornstarch, and cook over low heat for 3 to 5 minutes so that the sauce thickens up. Remove from heat and allow to cool for at least 30 minutes.

Preheat your oven to 375 degrees F.

Form the dutch crumble topping: In a medium bowl, mix together the flour, brown sugar, oats and cinnamon. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles wet sand. You may need to use your hands/fingers to form into crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.

Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled apple pie filling into the crust, then top apple pie filling with the dutch crumble topping.

Bake for 50-65 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too golden brown, cover pie edges with foil or a pie shield.

Allow pie to cool on a wire rack for at least 4 hours before cutting to allow pie filling to set. The longer the pie rests, the easier it is to serve! Serves 9.

Printable recipe available at https://www.ambitiouskitchen.com/dutch-apple-pie/

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