Description
This classic Dutch Apple Pie features a deliciously crisp and tender pie crust filled with tart Granny Smith apples tossed in cinnamon and coconut sugar, topped with a buttery oat crumble. Baked to golden perfection, this dessert is perfect served warm with vanilla ice cream or whipped cream.
Ingredients
Pie Crust
- 1 9” store-bought or homemade pie crust
Apple Filling
- 8 cups Granny Smith apples, peeled and sliced ¼-inch thick
- 1 Tablespoon fresh lemon juice
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons cornstarch or arrowroot flour
- ¼ teaspoon salt
Crumble Topping
- ½ cup all-purpose flour, whole wheat pastry flour, or gluten-free all-purpose flour
- ½ cup rolled oats
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- 6 Tablespoons butter, softened or coconut oil
Serving
- Vanilla ice cream or whipped cream (optional)
Instructions
- Prep: Preheat your oven to 375ºF (190ºC) and grease a 9-inch pie pan to prevent sticking.
- Crimp Pie Crust: Fit your pie crust into the prepared pie plate, crimping the edges decoratively to seal and create a nice border. Set aside while you prepare the filling.
- Coat Apples: In a large mixing bowl, toss the peeled and sliced Granny Smith apples with lemon juice, coconut sugar, cinnamon, cornstarch (or arrowroot flour), and salt until all slices are evenly coated—this helps thicken the filling and enhances the flavor.
- Mix Crumble: In a separate medium bowl, combine the flour, rolled oats, coconut sugar, and cinnamon. Add the softened butter or coconut oil and mix using your hands or a fork until the mixture resembles a coarse crumble.
- Assemble Pie: Pour the apple mixture into the prepared pie crust, mounding the apples slightly towards the center. Evenly sprinkle the crumble topping over the apples to cover completely.
- Bake: Place the pie pan on a baking sheet to catch any drips. Bake in the preheated oven for 45-60 minutes or until the crust is golden brown and the apples are bubbling. Check occasionally to ensure the crumble and crust are not over-browning; if they are, tent the pie loosely with foil.
- Cool: Remove the pie from the oven and allow it to cool to room temperature. This resting time helps the filling to set, making it easier to slice.
- Serve: Serve the Dutch Apple Pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
- If preferred, use arrowroot flour instead of cornstarch for a gluten-free thickener.
- For a vegan option, substitute butter with coconut oil and use a vegan pie crust.
- Ensure apples are sliced evenly to promote uniform cooking.
- The lemon juice prevents the apples from browning and adds a bright flavor contrast.
- Keep an eye on the pie during baking to avoid over-browning of the topping.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
