Dutch Apple Pie with Brown Butter Crust
It’s the time of year for apple pie! Who else is excited about this??
Is there anything better than baking on a cool fall day? I think not. And baking a PIE is doubly enjoyable. At least this pie is. It’s the most non-fussy pie you’ll ever make. Seriously, no rolling out pie crust for this recipe. And if you’re a fan of crumbs, oh man, you’re gonna love it! I’m calling it a Dutch apple pie just because it has those crumbs that are often times associated with Dutch apple pies. Although the more I researched “Dutch apple pie,” the more confused I became. I guess there are many ways to make one of these “Dutch” treats: some pies have crumbs on top, while others have a lattice crust or have cream inside the filling. So who knows. But since I’m from the PA Dutch country, we’re gonna go with it. 😉 Dutch Apple Pie with Brown Butter Crust (and crumb topping). Yum.
There’s not only crumbs on top of this pie but the entire crust is made out of crumbs. Yep. When mixing up the crumb mixture, leave out a cupful for the top and press the rest of it into your baking dish. I chose to use a cast iron skillet because I love the rustic touch it brings. Feel free to use what you have. But how cute is a pie in a skillet, I mean really.
Diced apples, lemon juice, flour, cinnamon, and sugar. Mix. (Definitely add nutmeg if you’re a fan…I am not.)
Then sprinkle those leftover crumbs on top…man, the brown butter in here smells divine and makes the whole pie, if you ask me.
This pie was tested and approved by all my guys. They tore into it and even Penny our cockapoo enjoyed some by jumping up on our table and gobbling up a piece before anyone could notice! Dogs, I tell ya…
The flavors in this pie will keep you coming back for more: the sweetness and tart of the apples, the cinnamon undertones, and that brown butter crust and crumbs…it’s definitely a must-try this fall season!
- 2 cups all-purpose flour
- 1 cup Golden Barrel Light Brown Sugar packed
- 3/4 cup brown butter
- 1/2 cup quick oats
- 8 cups diced, peeled apples (I used Granny Smith and Gala apples)
- 1 Tablespoon lemon juice
- 1/2 cup Golden Barrel organic cane sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Over medium heat, brown the butter on the stove in a small pan. Stir butter to keep it from burning until it has a nutty aroma and brown specks appear. Remove from heat.
- In a large mixing bowl, combine flour, brown sugar, brown butter, and oats. Measure out 1 cup of the mixture to reserve for the topping. Set aside. Press the remainder of the mixture into an ungreased cast iron skillet (or pie pan). Set skillet aside.
- In a large bowl, mix together the diced apples, lemon juice, sugar, flour, and cinnamon until apples are evenly coated. Pour into skillet, mounding apples toward center.
- Sprinkle reserved crumbs evenly on top.
- Bake for 45-50 minutes or until top and crust is a deep golden brown color. Transfer to cooling rack to cool.
Happy fall!
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I’ve made this 5 tines now & have been too buzy to comment, but wowee, this is the absolute best dutch apple pie recipe EVER for anyone whose family demands more crunch, less floury crust! You nailed it! I followed this recipe exactly & it’s perfect-hope you’re still out there & get to read this!!