Dutch Apple Pie

A Dutch apple pie, the way Jason bakes it, has a thick crumb on top instead of a second crust. The apples are sliced evenly so the filling softens in the same time the crumb turns gold.

He uses a press-in crust because it does not need to be rolled. The pie is a weekend bake, not a weeknight one, and it is better after it has cooled enough to slice.

Ingredients

• For the crust: 150 g all-purpose flour, 80 g cold butter cut in cubes, 2 tablespoons sugar, 1/2 teaspoon salt, 2 to 3 tablespoons cold water
• 900 g tart apples, peeled, cored, and sliced about 1/2 cm thick
• 60 g brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• For the crumb: 100 g all-purpose flour, 70 g brown sugar, 70 g cold butter, a pinch of salt

Steps

1. Heat the oven to 190 C (375 F). Rub the crust flour, sugar, salt, and cold butter together until the mixture looks like coarse crumbs. Add cold water a spoon at a time until it holds when pressed. Press it evenly into a 23 cm pie dish, including up the sides. Chill while you mix the filling.
2. Toss the apples with brown sugar, lemon juice, flour, and cinnamon. Pile them into the crust. They will look high; they settle.
3. For the crumb, rub the flour, brown sugar, salt, and cold butter until clumps form. Scatter the clumps over the apples. Do not pack them down.
4. Bake for 45 to 55 minutes, until the crumb is deep gold and the apples in the center are tender when a knife goes in. If the crust edge darkens early, cover just the rim with foil.
5. Cool for at least an hour before slicing, or the filling will run.

This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.

Allergens in this recipe: The crust and crumb use wheat flour and butter. Apples are the fruit. It contains gluten and milk unless you swap those ingredients. This is home-cooking information, not medical advice. See the food-safety note.