Homemade Dutch Style Apple Pie

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option, while sunflower seeds are often cheaper.

In a large food processor, add 1 and 1/3 cups of all-purpose flour, 2 and 1/2 tablespoons of sugar, and 1/8 teaspoon of salt. Pulse 2-3 times to combine.

Add 4 tablespoons of cold unsalted butter and 4 tablespoons of cold butter flavored vegetable shortening. Pulse 8-10 times until mixed.

Transfer the mixture to a medium-sized bowl and add 1/4 cup of cold water. Stir with a sturdy spoon until the mixture starts to come together.

Knead the dough for about 30 seconds, then place it in the refrigerator to rest for 10-15 minutes.

Lightly flour the surface and press the dough into a flat circle. Roll it out into a 14-inch diameter circle.

Sprinkle flour on top of the dough and roll it onto the rolling pin. Carefully roll the dough onto the pie pan and press it down.

Trim excess dough, leaving about 1 and 1/2 inches hanging. Roll the excess dough toward the edge of the pie pan to form the crust edge.

Crimp the pie crust using fingers or a butter knife, then poke holes in the bottom with a fork to prevent bubbling. Freeze the crust for 1 hour.

For the crumb topping, in the food processor, add 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 tablespoons of brown sugar, and 1/8 teaspoon of salt. Pulse 2-3 times to combine.

Add 3 tablespoons of cubed unsalted butter and 3 tablespoons of cubed vegetable shortening. Pulse 8-10 times.

Add 1/4 cup of quick oats and 1/4 cup of chopped pecans. Pulse 4-6 times.

Add 1 and 1/2 teaspoons of cold water and 1 teaspoon of vanilla extract. Pulse 4-6 times and place in the freezer for 30 minutes to an hour.

Peel the 6 Granny Smith apples and use an apple wedger to slice them. Discard the cores.

Cut each apple slice in half and place them in a large bowl. Squeeze juice from half of the lemon onto the apples and toss them.

Add 3/4 cup of sugar, 1/4 cup of brown sugar, 3 teaspoons of corn starch, 1 teaspoon of cinnamon, 1/4 teaspoon of allspice, and 1/4 teaspoon of salt. Stir for 5 minutes until juices are released.

Strain the apple slices to drain excess juices into a large pot. Simmer the juices over medium heat for 2 minutes, stirring occasionally.

Add 2 tablespoons of melted unsalted butter to the simmering juices, stir, and turn off the heat.

Add 2 teaspoons of vanilla extract to the juices and stir. Combine with the apple slices and let cool for 10 minutes.

Preheat the oven to 350°F (175°C).

Add the apple filling into the frozen pie shell and spread it evenly with a spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens