Betty Crocker Dutch Apple Pie

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The Best Ever Apple Streusel Pie

Dutch Apple Pie | Betty Crocker Recipe

This is my familys all-time favorite Apple Streusel Pie recipe. As far as Im concerned, its the best apple pie in the world, not that Im biased or anything.

A French Apple Pie meets a Dutch Apple Crumb topping to create the ultimate apple pie dessert. Once youve made this apple streusel pie, you may never try another recipe!

Betty Crocker Apple Pie

Amber Bracegirdle | Bluebonnet BakerSeptember 30, 2020

This Betty Crocker Apple Pie recipe produces a golden, flaky crust and a warm and comforting filling with a delicious hint of spice. It’s perfect served warm on cooler days or cold with ice cream in summer.

Ahh, Apple Pie, the quintessential American dessert! Perfect in the fall or summer, the classic apple pie is everyone’s favorite at any gathering, whether a potluck or a family dinner.

We love this recipe, which makes a crisp golden crust that contrasts beautifully with the fabulous fruity filling.

Why This Recipe Is So Great:

  • Pure and simple Im a purist when it comes to apple pies, so I kept this recipe very simple to showcase what a traditional apple crumble pie should be. The filling is simply apples, granulated sugar, flour, cinnamon, and a splash of lemon juice. There is no cream or eggs, no extra calories. The topping is just flour, butter, and brown sugar. There are no nuts or oats, nothing fancy, just a good old-fashioned apple crumble pie.
  • Quick and easy I recommend using a store-bought pie crust for this recipe to save on time and dishes. No one will be able to tell the difference because the star of the show is the apple filling and crumb topping. So to make this apple crumble pie, all you have to do is prepare the filling and streusel, assemble, and bake. However, if you do insist on making your own pie crust, here is a great 4 ingredient no-fail recipe for you: Easy Flaky Oil Pie Crust
  • Tastes like heaven A brown sugar streusel that is deep in molasses flavor, buttery and crunchy. A filling made with 2 pounds of fresh apples that is tender, silky, tart and sweet with a hint of cinnamon spice. Combine the two and you have the perfect harmony of texture and taste.

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Can I Make It In Advance

Dutch Apple Pie Recipe

This pie does keep well for 2 days. I highly recommend reheating slices before serving with cold ice cream.

If youd like to serve the pie a few hours after baking but want some prep to be done the day before you can prepare the crust and blind bake the day before and you can also prep the crumble topping the day before and store in the refrigerator.

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Apple Streusel Pie Recipe

Start with a good crust, like this all butter pie crust recipe from King Arthur Flour. Although, if Im in a hurry, the pie is also delicious with this cheater oil pie crust.

Once you have the crust made, the most time consuming step is peeling and slicing the apples. Slice them thin so they will soften during baking. I slice them about 1/4 inch thick.

The rest of the recipe is just tossing the apples with some flour, sugar and spices and making a super simple streusel topping.

When baking the pie be sure to keep a close eye on it for the last 15 minutes of baking and if it starts to brown too fast, cover loosely with a sheet of foil.

How To Make Dutch Apple Pie

  • If youre using a homemade pie crust prepare it according to the recipe.
  • We start by making the apple filling before we preheat the oven, this way the apples have time to release some of their juices.
  • Combine the dry ingredients for the filling in a separate bowl then add them to the sliced apples and mix with your hands or a spatula until combined.
  • Next step is to preheat the oven and preparing the pie plate. If you are using a refrigerated pie crust take it out of the fridge and let it sit on the counter for about 15 minutes before unrolling it.
  • Place the pie crust into a 9×2-inch round pie dish, use your fingers to tuck it in, trim the overhang and flute the edges . Fluting the edges helps the pie crust to hold the filling while baking.
  • Spoon the apple filling into the crust, leaving some of the liquid in the bowl.
  • Prepare the crumb topping and sprinkle it over the pie.
  • Put the pie dish on a baking sheet and bake for 50 minutes, reducing the temperature after 20 minutes.

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What Are The Best Apples To Use When Making Apple Pie

Some people are die hard Granny Smith fans. Dont get me wrong. I think these tart green apples are a necessary component of any apple dessert recipe, but I firmly believe they need to be mixed with a second variety.

When I make things like an apple pie or cobbler, I always use an even amount of Granny Smith apples along with a sweet and juicy apple like a Honeycrisp or a Pink Lady.

Even something like a Golden Delicious or Fuji apple really helps balance out the tart Granny Smith.

Other reasons to use different varieties of apples:

  • Different textures. Some apples get very soft when theyre cooked and others remain firm. If you use a combination of apples, you end up with a wonderful filling that has both crunchy and soft apples.
  • Control the amount of liquid in your pie. Granny Smith apples dont release much liquid when they cook, but other apples do. By using a combination of apples, youll be able to achieve a nice thick sauce without creating a runny pie.
  • Sweet and sour. Each bite should provide a little of both and thats what will happen with you use multiple varieties.

Tips For The Best Dutch Apple Pie:

  • Allow plenty of time to make the pie. Its a process and requires some cooling time too, begin about 5 hours before you want to serve it.
  • Use a deep pie pan so you can fit in all the apples.
  • Partially blind bake the pie crust before filling so it doesnt get soggy from the juices of the filing while baking.
  • Use a blend of baking apples for flavor and structure.
  • Slice apples thin especially those that are more crisp and take longer to bake through. Also work to cut into even slices so they end up tender at the same time and not some over-baked or crisp.
  • Test apples for doneness. They should almost be softened, theyll continue to cook with the carry over cooking as the pie will remain hot once removed from the oven but they should not be tough when pierced, they should almost be soft.
  • Serve with vanilla ice cream for the ultimate fall dessert!

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What Types Of Apples To Use For Dutch Apple Pie

Whenever the question comes up for what type of apples to use for baking an apple pie, my default answer would be Granny Smith. Its a reliable, firm yet tart apple that holds up well to baking.

There are other good varieties of apples that work when baking, including Jonagold, Braeburn, Pink Lady, and Honeycrisp. Theres also a really extensive article over on Serious Eats about the different types and textures of apples, and which apples are best to use when baking.

Personally, when Im baking with apples, I like to use a mix of a few different types. I like the complexity of flavor that the variety adds.

So since this apple pie requires 4 large apples, I chose 4 different types of apples.

Most recently, I used a mixture of apples that we picked from our annual apple picking trip here in the Hudson Valley.

I peel the apples for this pie. Youll want to slice them evenly, about 1/4-inch thick. You can also use an apple peeler machine like this one, which will peel and slice the apples all at once. We bought a similar one many years ago from a local orchards farm shop and use it often when peeling large quantities of apples. Its easy to use and fun for kids to help out, too.

This time around I just peeled my apples with a vegetable peeler and sliced them with a paring knife. If you have an apple corer, you could absolutely use that to remove the core instead.

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What Are The Best Apples For A Pie

To make the best Apple Pie use a combination of flavorful and firm apples like Granny Smith and McIntosh.

  • Granny Smith: firm, do not mush but are quite tart and do not contain a very strong apple flavor, best combined with a more sweet and flavorful apple
  • Honeycrisp: sweet, flavorful, and stay relatively firm, great combined with Granny Smith, but not always available
  • Golden Delicious: flavorful, nice blend of sweet and tart, loses a bit of firmness when cooked
  • Jonagold: firm texture, flavorful, nice blend of sweet and tart, hard to find but makes a great pie by itself
  • Gala: sweet, flavorful, firm texture, best combined with a tart apple
  • McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking, great combined with Granny Smith apples
  • Pink Lady: flavorful, blend of sweet and sour flavors, makes a great pie by itself

Can You Make Apple Crumble Pie Ahead Of Time

Yes! You can make apple crumble pie ahead of time. Prepare and bake it as directed and let it completely cool. Once cooled you can place it in the fridge covered for up to 5 days.

You can also freeze it. Wrap it several times in plastic wrap and then in foil. It will keep for up to 3 months in the freezer. When you are ready to enjoy place it in the fridge overnight and let thaw. Be sure to remove the foil to help the thawing process.

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How To Assemble Dutch Apple Pie

Apple Pie Vintage Betty Crocker Recipe

This pie is ridiculously easy to assemble, and as I mentioned above, Ive managed to streamline the process and make it even easier than before, too!

The original recipe included a few separate bowls and sifting of ingredients. But I do things a little differently and the results are just as good!

While the oven is preheating, I like to place the pie plate on top of a quarter sheet pan. Ill then place my peeled, sliced apples right inside of that. I sprinkle the filling ingredients on top and toss the apples with my fingertips, right inside the pastry shell, until theyre all coated.

The topping involves using a fork or pastry cutter to incorporate cold cubes of butter into a mixture of white and dark brown sugar and some flour. Once it gets crumbly, pour it right on top of the apple mixture and pop it into the oven!

This pie starts at a higher temperature for 10 minutes, and then you lower the temp to 350°F for another 30-35 minutes. Sometimes it takes a little longer to get the top nice and golden brown. Its worth the wait!

I love serving this pie warm with a big scoop of vanilla ice cream.

Dutch apple pie has been a family tradition for many, many years, and Im glad to keep the tradition alive!

Ive served this pie for Thanksgiving, Easter, Christmas just about any holiday is a great excuse for this apple pie. Its also great on any day you want to have a delicious dessert with minimal effort.

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