Dutch Apple Pie
Take a trip back in time with Granny’s Dutch Apple Pie. This old-world delight combines oats and brown sugar into a flavorful crust that brings the warm apple filling to life. A streusel crumb topping is the icing on the cake, served in the traditional Limburg style.
There’s nothing more American than apple pie and for that you can thank an immigrant. Like many homestyle pies that we enjoy today, Granny’s Dutch Apple Pie recipe has been passed down the generations from someone settling in a new land. This pie is a cinch when compared to a standard butter crust since you don’t need to make two – the crumbly leftovers are simply sprinkled on top.
Ingredients
Crust
2 cups all-purpose flour 1 cup packed brown sugar 1⁄2 cup quick-cooking oats 3⁄4 cup butter, melted
Filling
2⁄3 cup granulated sugar 3 tablespoons cornstarch 1 1⁄4 cups cold water 3 cups diced peeled tart apples 1 teaspoon vanilla extract
Method
- 1. In a large bowl, combine the flour, brown sugar, oats and butter. Set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie pan and set aside.
- 2. For the filling, combine sugar, cornstarch and water in a large saucepan and mix until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Then stir in apples and vanilla.
- 3. Pour the mixture into the crust. Top with reserved crumb mixture. Bake at 350 F (175 C) for 40-45 minutes or until crust is golden brown. Cool on a wire rack.
Dutch Apple Pie: Exploring Its Rich History and Unique Characteristics
The Dutch Apple Pie, or Appeltaart, as it's known in the Netherlands, has a long history in the old country. The origins of this delightful dessert date back to the Middle Ages, with the first recorded recipe found in a Dutch cookbook from 1514. This makes it one of the oldest apple pie recipes in existence.
The Dutch Apple Pie stands out from its American counterpart with its signature streusel topping. This crumbly, sweet topping adds a delightful texture to the pie and is a key feature that sets it apart. The Dutch Apple Pie is a perfect blend of a flaky crust, a hearty apple filling, and this crumbly streusel topping.
Interestingly, the term 'Dutch' in America often refers to 'Deutsche', the German word for German. This is evident, for example, in the term 'Pennsylvania Dutch', which refers to the Amish people who speak a form of German, not Dutch. This misnomer is a result of the English corruption of 'Deutsch' to 'Dutch'. So, while the Dutch Apple Pie we know and love today has its roots in the Netherlands, the term 'Dutch' in its name may be a nod to the German influence in American baking traditions.
Over the centuries, the recipe has evolved and been passed down through generations, leading to the delicious version we enjoy today. The choice of apples is crucial in this recipe. A blend of tart and sweet apples, such as Granny Smith and Golden Delicious, is often recommended to achieve a balanced flavor.
The Dutch Apple Pie comes in two varieties: a crumb (appelkruimeltaart) and a lattice (appeltaart) style pie. Both recipes are distinct in that they typically call for flavorings of cinnamon and lemon juice to be added and differ in texture, not taste. Traditional Dutch apple pie includes a crust on the bottom and around the edges, filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs.
So, next time you're in the mood for a slice of pie, why not try your hand at making a Dutch Apple Pie? With its rich history and unique combination of textures and flavors, it's sure to be a hit with your family and friends.