Pie is seriously one of my favorite desserts. I love this deep dish Dutch apple variety because it’s sweet, filling, and very good. There may be a lot of steps to making it, but they are simple steps and very easy to follow. You’ve got this 🙂
Check out what my pals over at Mom On Timeout had to say about this recipe:
“Deep Dish Dutch Apple Pie is loaded with a spiced apple filling and topped with a crunchy, sweet, pecan streusel topping. Best served with a big scoop of vanilla ice cream and caramel sauce. This is THE dessert for the fall season!”
Indeed! Besides pumpkin pie, this apple pie is what fall is all about, man! I could eat this deep dish delight for decades.
Ingredients
Pie Crust
1¼ cups Gold Medal all-purpose flour
8 tbsp Land O Lakes butter, cold and cubed
1 tsp Domino sugar
½ tsp Morton salt
3 to 4 tbsp ice water
1 Eggland’s Best egg white, lightly beaten
Apple Pie Filling
6 cups Comstock apple pie filling
3 tbsp Argo corn starch
Streusel topping
½ cup Gold Medal all-purpose flour
½ cup granulated sugar
½ cup brown sugar
½ cup Quaker oats
¾ tsp McCormick ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup Fisher pecan halves
6 tbsp cold butter, cut into small piece
Instructions
Pie Crust
Combine flour, sugar and salt in the bowl of a food processor. Pulse a few times to mix.
Add the VERY cold butter and pulse until it resembles coarse crumbs.
Add 2 tablespoons of ICE water and pulse a few times to work the water in.
Add another tablespoon of water and pulse until the dough comes together as a ball.. I always add a third tablespoon of water and pulse until the dough forms a ball. If the dough appears dry, add an additional tablespoon of water and pulse to combine.
Roll the dough out into a circle about ⅛-inch thick and 12 inches in diameter.
Fold the dough into quarters and place into a springform pan.
Gently unfold the crust and press into the pan and up the sides about 2 inches.Crimp the edges with a fork if desired.
Place the pan in the freezer (or refrigerator) for 30 minutes while preparing the filling and topping.
Apple Pie Filling
Drain about ½ cup of liquid from the apple pie filling.
Whisk liquid and corn starch together in a large bowl until smooth.
Add the rest of the apple pie filling to the bowl and stir gently to combine.
Set aside.
Streusel topping
Add all of the streusel ingredients into a food processor and pulse until the largest pieces are the size of a pea or smaller. Set aside.
Assembly
Preheat oven to 425F.
Remove the crust from the freezer and lightly brush the bottom and sides of the crust with the beaten egg white. This will prevent the crust from getting soggy.
Gently pour in the apple pie filling.
Bake for 15 minutes.
Remove the pie from the oven and carefully spread the streusel layer over the top of the apple filling.
Reduce heat to 350F and bake the pie for an additional 25 to 30 minutes or until topping is golden brown.
Let pie cool completely before removing from the springform pan.
Serve with ice cream and caramel topping if desired.
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Quick Tip: This pie is perfect with ice cream. I love either vanilla bean or butter pecan. What’s your favorite?
Thank you to Mom On Timeout for this great recipe.
