Traditional Dutch Apple Pie
This is not a sponsored post. I was gifted a variety of Florida Crystals sugar to create this post, but I was not paid for the below content.
I have a confession. I don’t like apple pie. I’ve never been a fruit for dessert fan. I mean, dessert is all about indulging and I just prefer to use my indulgence allowance on something chocolate, ha! I’m not doing a good job of convincing you to make my pie, am I? But I wanted to share that piece of Holly trivia with you so you’ll have a real idea of just how positively divine this Traditional Dutch Apple Pie is, because when this is on the dessert table, I’ll choose it all day everyday. I serve this at almost every post fall gathering I host or attend and it’s always the first dessert to disappear. Even people who sweetly let me know they don’t like apple pie change their minds when they try this pie. All this to say, bookmark this recipe, share it on your social media, and make it for your next gathering.
I start by peeling, coring, and slicing some Pink Lady apples. I have a handy tool for this that slices them fairly thin, which I think is key for this pie. If you don’t have a corer tool, just be sure to try to slice your apples thinly.
I toss the apples with some flour, sugar, cinnamon, and salt. I use Florida Crystals Organic Raw Cane Sugar religiously in this recipe. Whenever I’m asked for the recipe, I always include a link to their website because I’ve made this pie with all sorts of brands, but only Florida Crystals can take it to the next level.
Then I add in some vanilla and lemon juice and stir everything to coat and set it aside.
Next I use my food processor to crumb together some more flour, brown sugar (Florida Crystals Organic Brown Raw Cane Sugar, of course!), and cold butter. I pulse it just until the butter turns into crumbs.
Then I take my apple mixture and pour it into a pre-made frozen crust that I just bought at the store.
And then I top it with the butter flour mixture.
I put the pie on top of a baking sheet just to be safe and catch any drips. And I bake it in a 350F degree oven for about 50 minutes or until the apples are soft and the crust is golden brown.
Once it’s done, I remove it from the oven and let it cool for several hours before serving. This pie needs time to set up; so if you cut into it while it’s warm it will just goo all over the place, ha!
Once it’s done, I prefer to enjoy it warmed up with a scoop of vanilla ice cream on top, but it’s just as delicious without. It’s the most warm and comforting treat, especially during the holiday season. This pie can also boast the conversion of many an apple pie skeptic, myself included.
- 1 store brought frozen crust
- 4 cups apples peeled, cored, and sliced
- 1 cup Florida Crystals Organic Raw Cane Sugar
- 3 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon juice
- 1/2 cup flour
- 3/4 cup Florida Crystals Organic Brown Raw Cane Sugar
- 1/2 cup cold butter
- In a medium bowl, toss apples with sugar, flour, cinnamon and salt.
- Add vanilla and lemon juice.
- Mix until apples are fully coated.
- Set aside.
- Mix together flour and brown sugar.
- Using two forks or a food processor, cut in butter until mixture resembles coarse crumbs.
- Pull crust out of freezer and transfer apples into pie.
- Top with crumb topping.
- Bake in a 350F degree oven for 50-60 minutes until crust is golden brown and apples are tender.
- Remove from oven and cool for several hours on wire rack.