|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the United States the title of "Dutch apple pie" refers to the single-crust style of apple pie topped with a streusel topping. This classic version of the autumn dessert favorite is prepared with a perfectly flaky homemade crust and filled with cinnamon scented apples. An easy crumb topping made with flour, brown sugar, butter and cinnamon gives a Dutch apple pie the signature appearance and texture.
- For the Crust:
- 1 1/4 cups all-purpose flour
- 4 tablespoons cold unsalted butter (cut into small pieces)
- 4 tablespoons vegetable shortening (chilled)
- 1/4 teaspoon salt
- 2 tablespoons ice-cold water
- For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter (slightly softened)
- For the Filling:
- 3 tablespoons butter (melted)
- 4 to 5 tart apples (such as Granny Smith)
- 3/4 cup granulated sugar
- Optional: ice cream or whipped cream (for topping)
Gather the ingredients.
In the bowl of a food processor, combine the flour, cold butter, vegetable shortening, and salt. Pulse several times until the mixture resembles coarse meal. With motor running, add two tablespoons of ice-cold water and process just until dough forms a ball. Add more water, 1 teaspoon at a time, if dough is too dry.
Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.
When ready to prepare the pie, heat the oven to 425 F. On a lightly-floured surface, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Ease the pastry into the plate, pressing firmly against bottom and side while being careful not to stretch pastry. (This will cause it to shrink when baked.) Fold and roll the pastry under, making it even with the edge of the pie plate. Flute the edges as desired. Refrigerate while prepare the streusel topping and filling.
For the streusel topping, blend the flour, brown sugar, and 1/2 teaspoon of the cinnamon together in a bowl. Work in the 1/3 cup slightly softened butter until well blended. Set aside.
Peel and slice the apples into a large bowl. Stir the melted butter into the apples. Toss until the apples are well coated.
Add the granulated sugar and remaining 1/2 teaspoon of the cinnamon. Toss to combine. Set aside.
Remove the prepared pie shell from the refrigerator and fill with the apples.
Spoon the streusel over the apples. Bake for 20 minutes, covering lightly with foil if the crust browns too quickly. Lower the heat to 350 F and bake for an additional 35 to 40 minutes until the apples are tender and topping is brown.
Cool on a wire rack.
Serve with a scoop of ice cream or a dollop of whipped cream, if desired.