Apple pie is such a classic cold-weather favorite — but this one is a bit of a twist on the traditional. For me, Dutch Apple Pie is THE apple pie, as we’ve had it at our family Thanksgiving dinners for as long as I can remember. The addition of sour cream to the apple filling makes it creamy but also adds a tangy flavor that offsets the sweetness perfectly. I modified my family recipe slightly to add fresh ginger as well — and I love the spiciness it brings! Finally, a crumble topping instead of a pie crust topping adds even more brown sugar and cinnamony goodness.
Dutch Apple Pie Recipe
INGREDIENTS
Pie crust (homemade or store bought)
For the Filling:
3-4 cups apples, peeled and chopped small (MacIntosh, Cortland, or any other tart apple variety)
3/4 cup granulated sugar
1 egg
1 cup sour cream
1 tsp vanilla
2 tbsp flour
1/2 tsp salt
1-2 tsp grated fresh ginger
For the Topping:
1/4 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cold butter, cubed
1/4 cup halved pecans
INSTRUCTIONS
- Preheat oven to 425 degrees.
- Peel and chop apples.
- Mix together all the filling ingredients, until well combined.
- Roll out your pie dough and place it in a 9 inch pie dish.
- Add the filling to the dough and bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking for 30 minutes. Add a crust protector or tin foil if you notice the crust browning too soon.
- Take the pie out and increase the oven temperature to 400 degrees.
- Mix together the flour, brown sugar, cinnamon, nutmeg, and cold cubed butter with a fork for the topping. The largest pieces of butter should be pea-sized when finished.
- Sprinkle the topping and add pecans across the top.
- Bake for another 10 minutes at 400 degrees.
- Let cool slightly before serving. Try it with whipped cream or vanilla ice cream. Enjoy!
Story and Photography by Amy Price
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