Dutch Apple Pie

Apple desserts are super typical of this time and this cake that I show you today is to fall madly in love.

Few things are comparable to how delicious the smell of the whole house takes when you have this foot in the oven. They’re going to drive their neighbors and very possibly their entire neighborhood crazy. Between cinnamon, apples and butter there is a combination of smells that are seriously incredible.

This recipe is traditionally called Dutch Apple Pie and it’s basically an apple pie with a crumble topping. Honestly, we like it even more than the traditional foot, because we are deeply freaked out by the combination of textures in it. The rich, smooth base, the caramel apples in the filling, and the crispy topping are something out of this galaxy.

Although it seems somewhat complicated but it is not. I think the only thing that can be a little tedious is the part of peeling and cutting apples. But the rest is prepared and assembled in a moment and without many complications.



Serving: 9


For the base

  • 2 1/2 cups (315 grams) all-purpose wheat flour
  • 1 teaspoon salt
  • 90 grams (6 tablespoons) of unsalted butter, cold and cut into very small cubes
  • 155 grams (3/4 cup) shortening, cold and cut into very small cubes
  • 120 milliliters (½ cup) of very cold water

For the filling

  • 115 grams (½ cup) butter
  • 3 tablespoons (45 grams) wheat flour for multiple uses
  • 60 milliliters (¼ cup) of water
  • 200 grams (1 cup) sugar
  • 2 teaspoons ground cinnamon
  • 8 apples (I use green apples), peeled, cored, and cut into approximately ½ centimeter slices

For topping

  • 115 grams (½ cup) butter
  • 125 grams (1 cup) of wheat flour for multiple uses
  • 135 grams (⅔ cup) of brown sugar (can be substituted for the same amount of regular white sugar)
  • 1 teaspoon ground cinnamon


  • First prepare the dough for the base (with the recipe of the base it is enough to cover a mold between 24 and 27 centimeters in diameter). For this, mix the flour and salt in a large bowl. Add the butter and butter, and beat on medium speed until the mixture has a color and texture similar to that of the sand, always trying to avoid too large lumps of butter and working fast to always keep the ingredients cold.
  • Add the water tablespoon by tablespoon and beat, avoiding adding more than what is needed, you must stop adding water when they begin to form as large lumps of dough; generally, I use between 1/3 and ½ cup of water.
  • If you have a pedestal mixer, continue beating until you have a homogeneous mass. If you have a manual electric mixer it will be better to finish the kneading process manually. Remember that you must work quickly to avoid overheating. The dough should be smooth and not very sticky. Make a ball and then, with a rolling pin, crush and stretch each part until you have a disc that covers the bottom and the walls of a round mold 24 to 27 centimeters in diameter. Remember to keep a little flour on the surface on which the dough is being stretched so that it does not stick. There may be a little dough left over that can be used to make decorations on the edges and / or surface of the foot.
  • Wrap the dough disk with plastic transparent kitchen film and take to the fridge for about 1 hour.
  • When the dough has cooled, preheat the oven to 220 ° C and proceed to prepare the filling.
  • For the filling, place the butter in a medium saucepan or saucepan and cook over medium heat until melted. Add the flour and stir with a rubber spatula until it forms a thick paste. Add the water, sugar and cinnamon and stir until it boils. Reduce the heat to a minimum and let cook for 5 more minutes.
  • Place the dough disc in the bottom of the mold very carefully, using the knuckles to ensure that the dough reaches all corners well and reaches the top of it. Add the peeled, cored and cut apples on top of the dough previously placed in the mold. Carefully and evenly pour all the butter and sugar mixture previously made on top of the apples.
  • Lastly, prepare the topping. For this, place all the ingredients in a bowl suitable for a mixer and mix until you have large crumbs and a preparation with a texture similar to sand. Distribute the topping over the entire surface of the foot.
  • Take to the preheated oven for 15 minutes. At the end of this time, reduce the temperature to 180 degrees Celsius and continue baking for an additional 45 minutes.
  • When taking out of the oven, let cool for at least 2 hours before serving.
  • Keep in a cool and dry place.

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