All-American Apple Pie with Crumble Top

Say goodbye to the challenges of juggling pie crusts and perfectly cooked apples with this Dutch Apple Pie recipe. Inspired by Cooks Illustrated, this delightful pie brings together the best of both worlds. The crust, made from Pâte Brisée, bakes first, ensuring a beautifully golden base. The apple filling, a delectable blend of Golden Delicious and Granny Smith apples with warm spices, is cooked separately, maintaining the perfect texture. To add an indulgent touch, a luscious crumble topping adds a delightful contrast to the tender apples. Served with a scoop of vanilla ice cream or a slice of Cheddar cheese, this Dutch Apple Pie is a mouthwatering treat perfect for any occasion.

INGREDIENTS:

For the crust:

• One batch Pâte Brisée
• 1 egg for egg wash

For the apple filling:

• 4½–5 pounds Golden Delicious and Granny Smith apples (half and half)
• ¼ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• ½ cup heavy cream

For the crumble topping:

• 1½ cups all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 1 tablespoon cornmeal
• 1 stick unsalted butter, melted

Ice cream and/or a slice of Cheddar cheese for each serving

INSTRUCTIONS:

1. Preheat Oven: Preheat your oven to 400°F.
2. Prepare and Bake Crust: Roll the Pâte Brisée dough into a 12-inch circle and fit it into a 9-inch pie pan. Line the crust with foil and fill it with uncooked beans or pie weights. Bake for 15 to 20 minutes. Carefully lift the foil and weights, brush the crust with egg wash, and return it to the oven to finish baking for about 15 more minutes until golden brown. Remove from the oven and set it on a cooling rack.
3. Prepare Apple Filling: Peel, core, and dice the apples into ¼–½ inch pieces. Cook the apples, butter, sugar, and spices in a large pan until the apples are softened. Transfer the apples to a bowl, keeping the juices in the pan.
4. Prepare Cream Mixture: Add the cream to the juices in the pan and cook until the mixture thickens (approximately 5 minutes).
5. Assemble the Pie: Place the cooked apples in the pie crust, then pour the cream and juice mixture over the apples.
6. Make the Crumble Topping: Combine the crumble topping ingredients in a small bowl by hand. Spread the crumble on a parchment-lined baking sheet and bake for about 5 to 7 minutes until golden brown. Let it cool before sprinkling it over the apples.
7. Finish Baking: To prevent any drips, place the pie on the parchment-lined baking sheet. Place it in the oven and bake for an additional 10 to 15 minutes until the crumble topping is very golden brown.
8. Cool and Serve: Allow the pie to cool before serving. Pair it with a scoop of vanilla ice cream or a slice of Cheddar cheese for a delightful twist.

TIPS:

• To achieve a flaky and buttery crust, keep the Pâte Brisée dough well chilled before rolling it out and fitting it into the pie pan.
• Blind baking the crust with pie weights ensures that it bakes evenly and maintains its shape, preventing a soggy bottom.
• Combine Golden Delicious and Granny Smith apples to strike a balance between sweetness and tartness, creating a flavorful and satisfying apple filling.
• Dice the apples uniformly to ensure even cooking and a consistent texture in the filling.
• The cream and juice mixture should be cooked until thickened, creating a luxurious sauce that beautifully coats the apples.
• For the crumble topping, mix the ingredients by hand to achieve a crumbly texture with small lumps.
• To prevent mess and ease handling, place the pie on a parchment-lined baking sheet when adding the crumble topping.

With its golden crust, tender apple filling, and irresistible crumble topping, this Dutch Apple Pie will win the hearts of all who taste it. Enjoy this delightful treat with your loved ones, and celebrate the joy of baking and sharing a classic pie that brings warmth and comfort to any gathering.