The Dutch apple pie, or “appelkruimeltaart,” is a regional specialty with some key differences from American apple pies. The crust is different because it’s created with “kruimeldeeg,” which is a mixture of butter, flour, and sugar that’s crumbled together to create a streusel-like texture. Crusts of this style are often sweeter and thicker than those of traditional pies, lending a pleasantly crumbly and sweet flavor to the finished product. Another key distinction is that traditional Dutch apple pies typically have a filling of cooked apples that have been spiced and sweetened with a combination of sugar and butter, giving the pie a rich and decadent flavor. Raisins and nuts, for example, can be added to some recipes for a bit of sweetness and crunch. In addition, whipped cream or vanilla ice cream are common accompaniments to Dutch apple pie.
For a true Dutch apple pie, what do you use for the topping?
Traditional Dutch apple pies are topped with a streusel of butter, flour, and sugar. Before baking, the streusel is sprinkled over the filling. The ingredients are mixed together until they resemble coarse crumbs, typically using one’s fingers or a pastry cutter. While baking, the streusel will turn golden brown and crisp. Other ingredients like oats, cinnamon, or nuts can be added to the topping in some versions of the recipe for added taste and texture. As an extra, apples, either sliced or chunked, are occasionally put on top of the streusel before being dusted with sugar and cinnamon.
For a delicious Dutch apple pie, try this recipe:
You’ll need: 6 cups of thinly sliced and peeled apples; 1/4 cup sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; 1 tbsp lemon juice; 1 beaten egg (for egg wash); Coarse sugar for sprinkling; 2 cups of all-purpose flour; 1/2 cup sugar; 1/2 cup butter, cold and cubed; 1 egg yolk; 1 tsp vanilla extract; 1/4 tsp salt; (optional)
Instructions:
- First, whisk the sugar and flour together in a large bowl. The mixture should resemble coarse crumbs once the butter has been cut in.
- Second, in a separate, smaller bowl, combine the egg yolk, vanilla extract, and salt. Blend this together with the flour and salt until a cohesive dough forms.
- Make a ball out of the dough, then press it into a round disc. Make sure you chill it in the fridge for at least 30 minutes after wrapping it in plastic.
- Set the oven temperature to 375 degrees Fahrenheit.
- Combine the apples, sugar, cinnamon, nutmeg, and lemon juice in a large mixing basin. Stir so that the apples are uniformly covered.
- Six, use a rolling pin to form a large circle from the dough and then transfer it to a 9-inch pie dish. Shape the dough into a circle, then trim and crimp the edges to add aesthetic value.
- 7 Transfer the apple filling to the prepared pie crust and distribute it evenly.
- To form a lattice top, roll out the remaining dough and cut it into strips. Tie the strips in a crisscross fashion over the apples.
- Brush the pie with the beaten egg, and if you like, sprinkle the top with coarse sugar.
- The apples should be soft and the crust should be golden brown after 50-60 minutes in the oven.
- Serve the pie after it has had time to cool.
- Serve with vanilla ice cream or whipped cream, either cold or at room temperature.
To the filling or streusel topping of some Dutch Apple Pies may be added raisins, nuts, or other ingredients. You’re free to customize their inclusion to suit your tastes.
If you don’t want to use a Lattice top, you can make a streusel top by mixing together any leftover dough, butter, flour, sugar, and nuts.
