Dutch Apple Pie

I spent days studying and learning the science behind an apple pie, which you can read all about here!

Every ingredient and technique plays a role in how the pie comes together. I learned that sugar improves flavor, increases moisture, helps caramelize the filling, and contributes to the browning of the apples and the pie crust. 

I read through several regular apple pie recipes with sugar, and came up with my own recipe to test out using coconut sugar. I watched videos on techniques to create the perfect flaky crust. I learned tons of tips such as cooking the apple filling on the stove first will help the apples withstand the heat of the oven and not turn them to mush. It also helps them release all of the apple-y liquid so they don’t create the dreaded soggy bottom :( 

I have been thinking of different recipes that I typically eat during the holiday season, and I want to get ahead on testing out refined sugar-free versions. I don’t want to miss out on holiday baking just because of refined sugar! If you have any special requests or variations let me know! I plan to test out pumpkin pie, cookies, scones, pecan pie, and a Gilmore Girls inspired coffee cake or cookies in the near future! I want to be able to share these recipes with my friends and family in lieu of Thanksgiving and Christmas.

Here are the ingredients I used:

Pie Crust

• 150g of all purpose flour

• 1 stick of cold butter, unsalted

• 4 tbs of water

Apple Filling

• Juice from one small lemon

• 4 big granny smith apples

• 2 small pink lady apples

• 6 medium sized gala apples

• 1 cup coconut sugar

• ⅓ cup flour

• 1 tsp cinnamon

• ¼ tsp ginger

• ½ tsp nutmeg

Crumble Topping

• 1 stick of butter, unsalted

• ¾ cup coconut sugar

• 1 ¼ cups all purpose flour

Maple Whipped Cream

• 1 cup of heavy whipping cream

• 2 tbs pure maple syrup

• Pinch of salt 

I used a TON of apples! In my research prior to experimenting, I learned that when you cook your apples on the stove first, they cook down as the water releases from the heat. 

I am not a professional in the kitchen, (I actually work a 9-5 as a fashion designer) but I am on a wellness journey and I am learning to eat a refined sugar-free diet. I am experimenting with recipes that generally contain sugar (dessert and everyday meals). 

Here is my process for making my refined sugar-free dutch apple pie:

I squeezed half of a lemon directly into a big pot. Then I peeled my first apple and cut into ⅛” slices. I tossed the slices in the lemon juice so it wouldn’t brown. I repeated this process of peeling, slicing, and tossing one apple at a time, until I finished chopping up all 12 apples.

I placed the pot over medium heat and began to cook the apples. Right away, I added 1 cup of coconut sugar, ⅓ cup of all-purpose flour, 1 tsp cinnamon, ¼ tsp ginger, ½ tsp nutmeg, and a pinch of salt. I let that cook down with the lid on for 20 minutes. I stirred every couple of minutes so the apples wouldn’t stick. I threw in a small splash of water to help with the sticking, and that did the trick! 

* I started out with ¾ cup of sugar, but after taste testing it, I added ¼ cup to add a bit more sweetness. Coconut sugar has a deeper brown sugar-like flavor. It has notes of caramel and molasses.

After they reduced down to about ½ the size and I liked the texture of the apples, I removed the pot from the heat. 

*I learned that when apples are cooked on the stove first, they can withstand the high temperature of the oven. They wouldn’t cook down any further and turn to mush in the oven. Once I liked the texture of my apples on the stove, I was ready to remove them from the heat.

I lined a big baking sheet with aluminum foil, and poured the apple filling onto the pan, spreading it out in a thin layer. I placed this pan in the fridge to cool while I made the pie crust and crumble topping.

To start the crust, I diced up 1 cold stick of unsalted butter into small bits. I placed them in a medium sized bowl and put it back in the fridge for 2 minutes (my hands softened the butter, and I needed to work with cold butter).

I measured out my flour using a kitchen scale (followed roughly 3 parts flour, 2 parts fat, and 1 part water pie crust ratio by weight). I poured the flour into the bowl with butter. I coated the butter bits with flour to help with creating butter pockets in the dough. *Butter pockets in dough = flaky crust!

Using my fingers, I pinched bits of butter and flour and started to incorporate them. I added in 4tbs of cold water, and gave that a stir. I dumped the dough onto a piece of parchment paper. 

I tested out the French Fraisage technique of smearing the butter in the dough with the heel of my hand. I smeared one small section of dough, folded it on itself, and repeated this process until a consistent dough formed. I shaped it into a ball.

I dusted the dough ball with flour and placed it between two clean pieces of parchment paper. I used a rolling pin to roll the dough into a thin, flat circle. I placed the flatten dough into the fridge so the butter could harden back up.

While it was cooling in the fridge, I placed an empty baking sheet into my oven (not turned on yet). I preheated the oven and the pan to 425 for about 25 minutes. As the oven preheats and as the dough and filling chill in the fridge, I begin to make the crumble topping.

I melted 1 stick of unsalted butter in a medium sized microwave safe bowl. I mixed in 1 ¼ cups of flour, ¾ cup of coconut sugar, and ½ teaspoon of salt. I stuck the bowl in the fridge so the butter could solidify.

I took the pie crust out of the fridge and I let it sit for 2 minutes until it became pliable. I carefully placed the dough into the pie dish. I folded the excess dough back and crimped the edges with my fingers. I placed the pie dish in the freezer for 2 minutes.

I took the pie dish and the filling out of the fridge/freezer. I poured the filling directly into the dish and packed it in. I took the crumble dough out of the fridge and crumbled half of the mixture on the top of the pie (I added the rest during baking). I set the crumble back into the fridge.

I placed the pie dish on top of the preheated pan in the oven. This helped cook the bottom of the pie crust and prevent a soggy bottom. I set the pan + pie dish into the oven and let it bake at 425 for 15 minutes. 

Leaving the pie in the oven, I reduced the oven temperature to 350 degrees and let the pie bake for 10 minutes. 

I removed the pie from the oven and crumbled the last half of the topping mixture onto the pie. I put the pie back in the oven to bake for 35 minutes.

Once it was done, golden, and the apples were kind of bubbly (under all the crumb topping), I set it out to cool for 3 hours. 

* I learned if I cut into it too early, it will deflate and collapse.

When I was ready to eat it, I quickly made a maple whipped cream to go with it. I preheated my oven to 325 to reheat a slice of pie. While it was reheating, I whipped 1 cup of heavy cream and 2 tbs of pure maple syrup in my stand mixer. I added in a pinch of salt for balance, and I let the cream whip until it formed stiff peaks. I placed it in the fridge while my pie reheated. 

I think for my first go, this turned out GREAT! It was so delicious! The crust was flaky, the apples had a good texture. The crumble was amazing! Even my boyfriend – who is not on a refined sugar-free diet – loved it! He paired it with real vanilla ice cream. Anyways, here is what I would consider doing differently next time:

1. I think I rolled the dough out a little too thin, but I prefer a thicker crust on the bottom. The crimped edges were so yummy and flaky! 

2. I would reduce the ginger in half or leave it out. It was a little too strong for my preference!

3. The sweetness level was good, but I am interested in trying out half coconut sugar and half maple syrup in the apple filling. That would require some testing since the filling doesn’t need anymore liquid and the maple is the liquid. I think the flavor would be nice!

4. I have no notes for the crumble! It was amazing!!! Although, the coconut sugar made it look dark like ground beef.. Lol!

5. The maple whipped cream was also perfect! 

I am freezing half of the pie to test if it freezes and reheats well. I will add my notes soon!

I would love to hear your feedback on my refined sugar-free Dutch Apple Pie!