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Growing Chefs! Ontario Dutch Apple Pie

Dutch Apple Pie

“This delicious apple pie filling is the perfect thing to put in our all butter pastry crust, but we won’t judge you if you just eat it on it’s own with ice cream, it’s that good!”
Difficulty
Intermediate
Yield
Filling for 1 pie

For the filling:

Ingredients
1 kilogram (about 7) apples, peeled and cored1/2 cup sugar2 tablespoons flour1 tablespoon lemon juice2 teaspoons cinnamon1/2 teaspoon salt1 recipe Perfect all butter pie dough

For the crumble topping:

Ingredients
1 cup flour or flour substitute1/2 cup butter, cold and cubed1/2 cup brown sugar1/4 teaspoon salt
Equipment
Measuring cupsMeasuring spoonsCutting boardChef's knife or paring knifePeelerBowlsWooden spoonWhiskDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 400°F

For the filling: Measure out flour, sugar, cinnamon, salt and combine.

For the crumble: Measure out and combine the brown sugar, flour, and salt. Measure and cube the butter. Cut the butter into the mixture just like when making pie dough until the mixture resembles small gravel.

Peel apples, and cut around the core. Thinly slice the apples, and cut lemon in half. Squeeze the lemon juice over the apples and toss them, to prevent them from oxidizing. Combine with the filling mixture. 

Get Cooking!

Fill the pie shell with the filling mixture. Cover evenly with the crumble top. 

Bake for 15 minutes at 400°F, then reduce heat to 350°F for 45 minutes. Check after 30 minutes of baking. If the edges or top is browning too quickly, top with aluminum foil. The crumble is done when the fruit is bubbly and the top is browned. Allow to cool at least 15 minutes before serving.

Crumble can be served warm, cold, or at room temperature. Will keep for about 1 week in the fridge.