As you might remember from my bacon brussels sprouts recipe, my mom’s Dutch apple pie is one of my favorite Thanksgiving recipes. What’s more classic than an apple pie? I call this my mom’s pie because she makes it every year, but it’s actually my grandma’s recipe. My family loves to top this pie with vanilla ice cream and whipped cream for Thanksgiving dessert, and I love to heat up a leftover slice for breakfast the next morning. I know you’re wondering, “Well Alex, if it’s so good, why are there leftovers?” Well world, that’s because my mom is the queen of baking! She usually brings three pies to Thanksgiving dinner: pumpkin, pecan (or sometimes Tollhouse), and this Dutch apple pie. So there’s something for everyone, and usually some extras for me! I cheated a little bit this year though. I just couldn’t wait until Thanksgiving, so on Saturday I made a pie for a friend’s birthday party. Despite having cake, cupcakes, and pumpkin pie, there was only one piece of my pie leftover, and you better believe I ate it for breakfast yesterday morning! I had to share with my hubby though… bummer!
What’s different about this apple pie? This baby has no top crust, and instead is covered with a buttery crumb topping. Mmm, mmm, mmmm! Yum! Your guests will love this spin on a traditional apple pie… but hopefully they leave you one extra slice for breakfast the next day!
–For the Pie–
5-7 large golden delicious apples
1/2 cup of sugar
1 tsp. cinnamon
1 pre-prepared pie crust (and an extra 1/2 pie crust if you want to do a braided crust like I did)
–For the Crumb Topping–
3/4 cup flour
1/2 cup sugar
1/3 cup butter (softened)
Preheat your oven to 375 degrees.
Roll out your pie crust and place into a pie pan. My mom and I love these Fiesta pie bakers — they come in so many beautiful colors! I have Flamingo and Turquoise, and my mom has three or four other colors.
If you’re using only one pie crust, design the edges however you prefer. Usually I roll over the edge and press with the handle of a butter knife every inch or so. This time, however, I wanted to try out this beautiful braided crust I saw on Inspired by Charm.
If you want to do a braided crust too, gently tear off the excess crust all the way around the pie dish. Press it down below the rim of the pan, but don’t worry if it’s not perfect — your braid will cover it up.
Peel, core, and chop your golden delicious apples. You will not regret using an apple slicer, it makes like way easier. I got my green one from TJ Maxx years ago, but here’s a similar slicer on Amazon.
Once chopped, fill your pie crust. It will seem like an overflowing tower of apples, but they’ll settle when cooking. In a separate bowl, combine 1/2 cup of sugar and 1 tsp. cinnamon. Pour over the apples.
I added my braided crust after filling my pie with apples, but you can really do it anytime before adding the crumb topping. Or not at all, it’s your pie! I thought mine turned out great considering it was the first time I had tried, but hopefully I’ll be able to do it a little bit better for the big day!
Begin the topping by combining 3/4 cup flour and 1/2 cup sugar in the empty bowl you used for the cinnamon sugar.
Add in 1/3 cup of softened butter. Using a fork or spoon, mix together the butter, flour, and sugar until crumbly.
Gently pour the crumb topping on top of the apple pie. Place the pie into the oven and bake at 375 degrees for 1 hour, or until the outer crust is golden brown.
After removing the pie from the oven, let it cool a bit. Not too much though! It’s best served warm with a scoop of vanilla ice cream and a dollop of whipped cream.
What’s your favorite Thanksgiving dessert? Let us know in the comments below!
- --For the Pie--
- 5-7 large golden delicious apples
- ½ cup of sugar
- 1 tsp. cinnamon
- 1 pre-prepared pie crust
- --For the Crumb Topping--
- ¾ cup flour
- ½ cup sugar
- ⅓ cup butter (softened)
- Preheat the oven to 375 degrees.
- Roll out the pie crust into a pie pan.
- Peel, core, and chop apples. Fill the pie pan.
- Mix together ½ cup of sugar and 1 tsp. of cinnamon. Pour over the apples.
- For the crumb topping, combine ¾ cup of flour and ½ cup of sugar. Add in ⅓ cup of softened butter and use a fork to mix until crumbly.
- Gently pour the crumb topping over the pie.
- Bake at 375 for 1 hour, or until the crust is golden brown.