Dutch Apple Pie Recipe: How To Make The Best Appeltaart! (2024)

FAQs

Why is my Dutch Apple Pie runny? ›

Allow your pie to bake for the entire recommended period.

People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

Instead of a second pie crust over your spiced apple filling, enjoy a generous crisp golden blanket of sweet streusel crumbs made with sugar, flour, butter and nuts—this just might be the best Dutch Apple Pie recipe around!

What is the difference between apple pie and Dutch apple pie? The main difference is the topping. Regular apple pie has a plain pie crust topping (or a lattice crust!) while Dutch apple pie has a crumbly, streusel top with chopped walnuts.

If you want the BEST Dutch Apple Pie, use real butter in the crust and topping, margarine won't have the same flavor or effect. Don't skip the egg wash. The egg wash helps create a beautiful golden crust, but more importantly, helps prevent a soggy crust on the bottom. Don't skip chilling the pie crust.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

The key word is “mix.” Instead of selecting one variety of apple, it's best to opt for a few, which will give the filling a more balanced and nuanced flavor. You'll want some sweet and some tart, and most should be firm enough to hold their shape when baked. No one wants a mushy pie!

What is a tart green or yellow apple often used in pies pie? ›

Granny Smith

If you ask most chefs about their go-to baking apple, this one will be it. Granny Smiths store well so they're available year-round, and you'll immediately recognize them by their bright green skin and extra-tart flavor.

COOL the pie in room temperature on a baking sheet before cutting and serving. Cooling time is about 45 minutes for a warm pie or 2 hours for cooler pie. Cover unused BAKED pie portions with foil wrap and store for up to 2 days at room temperature or up to 4 days when refrigerated.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Mistake to Avoid No.

Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.

Should you cook the apples before baking apple pie? You don't have to pre-cook the filling before spooning it into the pie crust, but it's a quick step I recommend. Just 5 minutes on the stove begins the softening process, and also helps the flavors start to mingle.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

If Your Dough Is Too Wet, Rosemary Says...

“Other times it's too much water. It [also] depends on how much butter is in the pastry. It can be solved by putting it into the fridge for a few hours!”

It's also important to let the pie cool for at least 4 hours before slicing and serving. Solution if it's too late: If the pie hasn't been out of the oven for too long, you can put it back in the oven. Cover the pie with foil and bake it at 425°F, checking after 15 minutes.

Do not adjust the amount of fruit, sugar and thickener (flour, cornstarch, etc.) listed in the recipe. Changing this ratio will affect how the filling sets up. Adding more fruit will add more moisture, and reducing the cornstarch and sugar will lessen the thickening power of the filling.