A warm and comforting Dutch apple pie bake prepared in a Dutch oven. It’s made with all your Fall dessert favorites like apples, cinnamon, and brown sugar.
Remember on Saturday when we shared that easy drink recipe? Well, that was your break. It’s time to get back into the kitchen and prepare a homemade dessert any apple lover will enjoy. It’s funny because I decided to make this dish on the fly. We needed to create a third recipe, so I dug around in the kitchen and looked at all the ingredients we had on hand. After a few minutes of searching, I decided to make this Dutch apple pie bake in my new Dutch oven.
I’ll be honest, I had to peruse the internet to find out what goes into a Dutch apple pie topping. There are a lot of different recipes out there with slight variations on the formula. So, I just took the base ingredients, sweetened them, and tried to simplify the process by only using three items. With that being said, I was hesitant to call this recipe a Dutch apple pie because, it comes out more like a cobbler. However, since I used the traditional ingredients, I settled on naming it a homemade Dutch apple pie bake. Alright, enough with the talking, let’s get this baby rolling!
Dutch Apple Pie Bake Instructions:
Before we get started, a quick word on preparing this dessert. It’s very time consuming and I don’t recommend trying it unless you have 90-120 minutes of spare time. It’s definitely a weekend recipe that calls for a lot of time on your feet. However, using a food processor helps a great deal. Also, I have added a few tips below that should help cut down on time, if you choose to use certain processed ingredients. Take a look below when you get a chance.
- First, grab your food processor and start adding the flour, butter, and sea salt. Pulse everything together until small beads of butter and flour begin to form. Usually, I just use the pulse function when I’m making dough. No real reason, just preference.
- Next, slowly add the iced water 1-tablespoon at a time. Once again, pulse the food processor a few times between each tablespoon. It typically only takes 2-3 tablespoons of water for this step. But, that might be different for you based on the humidity in your house. Just a quick suggestion, put about 1/2-cup of water into a measuring cup and then add 3 or 4 ice cubes to create a pool of cold water for your tablespoons.
- Now, after 2-3 tablespoons of water, go ahead and give the mixture a long pulse. A lump of dough should start to form up and rattle around in the kitchen tool. When that happens, you know your dough is ready. Stop the machine and remove it from the container.
- Last, roll the dough into a ball and cover it with plastic wrap. Place it in your fridge to chill for at least 30-minutes. At this point, you can preheat your oven to 400 degrees F.
Dutch Apple Pie Filling:
- First, start by coring, peeling, and slicing your apples. The apple slices can be about 1/2-inch thick and still cook properly.
- Next, in a large mixing bowl, toss the apples with the lemon juice, brown and granulated sugars, cinnamon, nutmeg, ginger, flour, and sea salt. You be might wondering, why add salt? Because, adding salt helps highlight all of the other flavors. Don’t worry, it won’t mess anything up or make the apple pie taste salty. Trust me, it works.
- Last, make sure all the apples are evenly coated, then set them aside. It’s time to put together the topping.
- Once again, grab your food processor. In the bowl, combine the flour, butter, and sugar.
- After that, give the mixture a few good pulses to combine everything. Little balls of sweet flour should form up. That’s when you know to stop pulsing.
- Set the topping aside so you can assemble and bake the Dutch apple pie.
- First off, grab your dough from the fridge and prep your counter by dusting it with all-purpose flour. Additionally, you can sprinkle the dough with a little flour and even dust your rolling pin. All of these actions will help to keep the dough from sticking while you roll it out. Don’t be afraid to all a little more flour to the dough if it starts to stick on you.
- Next, place the rolled out crust into your Dutch oven. If you prefer, you can spray your Dutch oven with non-stick cooking spray. However, that will depend on the manufacturer’s instructions. Some Dutch ovens cannot be sprayed. If you’re worried about it sticking, then take a tablespoon of butter and grease the pan. Make sure the bottom of the pan is covered and the crust comes up about 1/3 of the way up the side of the dish. It doesn’t have to be pretty, it just has work.
- Afterward, pour the filling on top of the crust. Use a wooden spoon or rubber spatula to even out the filling.
- Then, take your topping and sprinkle it all over the filling. Try to cover as much of the filling as you can before you run out topping.
- Finally, the point you’ve probably been waiting for, at least as far as the preparation process is concerned. Place the Dutch apple pie bake into the oven.
- Let it bake for approximately 30-35 minutes. The bake time will vary based on whether you use gas or electric. So, if it needs to bake an extra 10-minutes or so, that’s not a big deal.
- The topping should be slightly browned and the filling should be bubbling lightly around the edges of the Dutch apple pie.
- Please allow it to cool for at least 30-minutes. Otherwise, if you cut it too soon, it will be watery and will definitely fall apart on you.
The Dutch apple pie bake can served with all kinds of garnishments. Personally, I like to see it plated with a cinnamon stick and a small scoop of ice cream. On the other hand, you may prefer whipped topping or caramel sauce. How you enjoy it is totally up to you. Besides, you worked hard to create this comforting Fall dessert, so reward your efforts.
Dutch Apple Pie Tips:
- In order to cut down on your cook time, you can buy a pre-made 9-in pie crust. Just made sure it’s completely thawed out before you place it into the Dutch oven. That way, it will cook evenly with the rest of the dessert.
- Wait until the last possible moment to prepare the apples and toss them in the lemon juice to avoid them turning brown.
- If you’re out of brown sugar and you have molasses on hand, then try making homemade brown sugar. Add about 1-tablespoon of molasses to every 1/2-cup granulated sugar and give the mixture a good stir.
- For another time saver, feel free to use a canned apple pie filling or even frozen apple slices. I’ve never tried that method myself, but I imagine it would still work. Additionally, as long as it cooks for the 30-minutes, it should cook out most of the canned flavor if; you decide to use a canned filling.
- The last tip I can offer is, if apples aren’t your thing, then try using blueberries or blackberries. The spices should still work pretty well with the berries.
A warm and comforting Dutch apple pie bake prepared in a Dutch oven. It's made with all your Fall dessert favorites like apples, cinnamon, and brown sugar.
- 8 Tablespoons Unsalted Butter (1-stick)
- 1 1/4 Cups All-Purpose Flour
- 1 Teaspoon Sea Salt
- 2-3 Tablespoons Iced Water
- 3 Lbs. Gala Apples (peeled, cored, sliced)
- 1 Tablespoon Lemon Juice (fresh squeezed or bottled)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Tablespoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Ginger
- 2-3 Tablespoons All-Purpose Flour
- 1/4 Teaspoon Sea Salt
- 1 Cup All-Purpose Flour
- 8 Tablespoons Unsalted Butter (1-stick)
- 1/4 Cup Brown Sugar
First, using a food processor, combine the butter, flour, and salt. Pulse the ingredients until little pebbles of four and butter form.
Next, slowly add the iced water 1-tablespoon at a time and pulse the dough between tablespoons.
Then, after 2-3 tablespoons, a dough should start to form. Stop adding water and pulse the crust until a large lump of dough forms.
Last, remove the dough from the food processor and shape it into a ball, and then wrap it in plastic wrap. Place the ball of dough in the fridge to chill for at least 30-minutes.
First, start by preheating your oven to 400 degrees F.. Then core, peel, and slice the apples.
Next, in a large mixing bowl, toss the apples with lemon juice, both sugars, cinnamon, nutmeg, ginger, flour, and sea salt.
Last, set the filling aside and start making the topping.
It's only one step, simply combine the flour, butter, and brown sugar. Pulse the ingredients until a crumble forms. Set it aside and begin assembling the dessert.
First, remove the crust dough from the fridge and dust your counter with a little flour.
Next, roll out the dough until it's about 1/4-inch thick. You may need to dust the dough with a little flour to keep it from sticking.
Next, place the crust into the Dutch oven and press it into place.
Then, pour in the apple pie filling and spread it out evenly.
Now, sprinkle the topping over the pie, covering as much of it as you can. Place it into the oven to bake for 30-35 minutes.
Last, after it bakes the topping should be slightly brown and the filling should be boiling slightly. Let it cool for 30-minutes before serving.
The calories listed are an approximation based on the ingredients and a serving size of about 3/4-cup. The Dutch apple pie bake can be stored in your fridge in a sealed container for up to 3-days.