- Have you tried a Dutch apple pie?
I'm gonna teach you how to make one.
They're so good.
(light upbeat music)
Hey everyone, it's Natasha of natashaskitchen.com.
Get ready to learn how to make your
new favorite apple dessert.
A Dutch apple pie is great from top to bottom.
Everything from that flaky buttery crust
to the incredible filling and a crumbly topping.
And I want pie, so let's get started.
We're using our homemade all butter pie crust
and I have a video tutorial on how to make this.
It is so easy and just so much better
than a store-bought pie crust.
And you can pre-make this, which makes it even easier.
This one's been chilling in the fridge,
so you want to lightly dust a work surface with flour,
then roll it out to a 12 inch circle.
Now here's our favorite trick
for easily transferring a pie crust into the pan.
Loosely wrap your crust over your rolling pin,
then simply unwrap it over your pie dish.
This reduces the risk of the crust cracking or tearing
while you're transferring.
Mold your crust to your pie pan
and you will have a little bit of excess dough at the edges,
which is good.
Simply tuck that dough behind like so.
That little bit of excess dough
will help you make a beautiful border.
To crimp the dough, pinch the dough together
with two fingers on one hand,
while pushing the dough in between them with one finger
on the other hand.
This is quick and easy,
but will make your pie look stunning.
Also, to keep the pie crust from browning too quickly,
I do like to pat it down slightly to be in line
with the surface of the pie.
Now it's time to peel, core, and slice your apples.
You can do this with a knife,
but I am completely in love with this tool.
This makes every apple dessert so easy.
It peels, cores and slices the apple with one motion.
Watch how quickly and efficiently this apple peeler works.
It's especially nice when you're making recipes
that call for a lot of apples.
And in this one, you'll need two and a quarter pounds
of green granny Smith apples,
which is a tart and crisp Apple.
I also love this tool for making things like applesauce,
which helps me prep a ton of apples, really fast.
There's also very little waste
because it removes a very thin layer of the skin.
This is a must have for anyone who loves apple desserts
and I will leave a link to it in the notes.
Plus, every time I take out this tool,
my kids come running because they love to use it, too.
It's fun to play with and they love to eat the apple slices.
Once your apples are all sliced up,
place them into a large mixing bowl.
You should have about seven cups of thinly sliced apples.
Now sprinkle the top of your apples
with a teaspoon of cinnamon and toss to combine.
You can use a little less cinnamon if you prefer,
but I do love the combination of apples and cinnamon.
Just keep in mind if you add more cinnamon,
your filling will be a little darker in color.
Now it's time to make a quick sauce
that will make this apple filling irresistible.
This is the same sauce that we use
on our classic apple pie recipe
that became so popular.
In a medium sauce pan over medium heat,
melt eight tablespoons of unsalted butter.
Then whisking three tablespoons of all purpose flour
and continue whisking at a simmer for one minute
or until the flour is lightly golden.
Whisk in one fourth cup of water
and one cup of granulated sugar.
Bring the mixture to a boil, then reduce the heat
and continue simmering for another three minutes,
whisking frequently.
This really takes just minutes to make,
but I'm telling you it will transform
your apple pie filling.
Take the mixture off the heat and pour it directly over
your sliced cinnamon apples.
You'll notice some of that mixture will thicken up a bit
especially if your apples are cold.
That is totally normal and it'll come together in the oven,
just stir the sauce into your apples to combine.
You want the apples to be coated in the sauce
because it'll help form that gooey bubbly apple pie center.
Now to make that crumble topping.
In a medium mixing bowl, combine one cup
of all purpose flour,
one fourth cup of packed light brown sugar,
two tablespoons of granulated sugar,
a quarter teaspoon of cinnamon
and a quarter teaspoon of salt.
Mix that together by hand, making sure to break up
any brown sugar crumbles.
Next, cut in eight tablespoons of room temperature,
unsalted butter.
Work that butter into the dry ingredients using your hands
until pea-sized crumbs formed throughout the mixture.
You also want to make sure that the butter
is well incorporated into the flour.
So you should not see streaks of flour.
Finally, add half a cup of chopped pecans.
You can skip the nuts if you don't like nuts
or you can also use chopped walnuts or sliced almonds.
Now, to put it all together.
We have our pie crust ready.
Pour your apple pie filling into the crust
and spread it evenly into the pan.
You can imagine how saucy
and wonderful this filling gets as it bakes.
I like to push the apples down slightly
to create a somewhat flat surface for the crumble topping.
Use your hands to sprinkle the crumble topping evenly
over your apple slices.
This buttery topping crisps up beautifully
and it takes the place of a pie crust.
Bake that uncovered in the center of a preheated oven
at 375 degrees Fahrenheit for about 50 to 60 minutes.
I think 55 minutes is perfect for our oven
and you'll want to bake until you see bubbling juices
at the edges of the pie
and you can also check that the internal temperature
of the pie reaches 175 degrees Fahrenheit.
Once the pie is out of the oven, you want to let it rest
and cool at room temperature for about an hour.
This will help the center to set
and make it much easier to slice.
I am so ready for this.
We're going to get right into the taste test.
(metal clanks)
All right.
Our pie is still, it's still a little bit warm
but I am not waiting any longer.
If you let it cool all the way to room temperature.
it'll hold together a little bit better as you slice.
So it'll plate a little prettier, but oh, I cannot wait.
Also, I kind of, I kind of like warm apple pie, okay?
Okay, I'm gonna to do this.
I want this so much.
It smells.
I can't even tell you how good my kitchen smells right now.
And you can have the same experience.
True story.
'Kay, here we go.
(laughs) Sorry.
You can hear that little bit of crunch
as we slice through that buttery nutty topping.
And here we go.
The moment we've been waiting for.
Look at the filling.
Slide that right onto your plate.
Oh, things just got real.
Look at those layers of soft tender apples
and they're saucy.
That is the best.
Okay, I'm going right into this because I want some pie.
This is also really good with vanilla ice cream.
If you want a serving idea.
No one's gonna complain about vanilla ice cream.
Okay here we go.
Oh, that's a big bite.
Okay.
Mm.
Wow, this pie is a hundred.
I love that crisp, flaky, buttery, homemade crust.
Seriously, once you make your own pie crust,
you'll never want the store-bought one again
because it's so good and so easy.
And then that it's got that classic saucy
apple pie filling and using the granny Smith apples,
you've got that balance of sweet and tart
and it's just a party in your mouth.
You can use other apples, but cut down the sugar.
I love how this contrast though.
And then that crisp topping studded with pecans
that are toasted in the oven.
It is just so buttery and nutty.
This is absolutely a holiday worthy showstopping pie
and make sure you check out our channel
for more great holiday recipes.
I have a feeling that the holidays this year
are gonna to be better than ever.
I'm gonna celebrate hard.
All right, we'll see you in our next video.