Amish Recipe for Dutch Apple Pie with Oatmeal Crumb Topping
Here is another one of my favorite Amish pie recipes: PA Dutch Apple Pie with oatmeal crumb topping.
It tastes similar to my double-crust apple pie recipe. However, Dutch apple pie has a buttery crumble topping which adds an amazing texture and flavor.
I know we typically associate apple pie with fall. But if you're anything like me, you'll love baked apples any time of the year.
And I'm always up for a good piece of pie. I mean, if I can have a dessert that's full of healthy fruit, it's a win for me.
Ingredients
- Water provides moisture to help bind the ingredients together and create the filling. It also helps to dissolve the sugar and lemon juice.
- Lemon Juice adds a tangy flavor to the filling and helps to balance the sweetness of the sugar and apples. It also helps prevent the apples from browning.
- Sugar sweetens the filling and balances the tartness of the apples and lemon juice.
- Cinnamon adds warmth and depth of flavor to the filling. Cinnamon pairs well with apples and enhances their natural sweetness.
- Salt enhances the flavors.
- Butter adds richness and flavor to the filling. It also helps to create a smooth texture and adds a buttery taste to the finished pie. I use salted butter in everything.
- Clear Jel dissolved in water acts as a thickening agent for the filling. It helps to create a smooth, glossy texture and prevents the filling from becoming too runny.
- Apples are the star ingredient of the pie. They provide texture, flavor, and juiciness. Crisp, tart apples hold their shape well during baking and offer a nice contrast to the sweet filling. (Granny Smith are great baking apples, but you can also use a variety of crisp, tart baking apples.)
For the crumb topping:
- Brown Sugar adds sweetness and a rich, caramel-like flavor to the topping.
- All-purpose Flour provides structure to the topping and helps it hold together during baking.
- Quick Oats add texture and a slightly nutty flavor. It also helps to create a crunchy texture.
- Butter binds the dry ingredients together and adds richness and flavor. It also helps the topping to brown and crisp up during baking.
Oatmeal Crumb Topping Apple Pie
Some Dutch Apple Pie recipes only have flour and no oatmeal in the crumb topping. But I love the texture of some added oats with the apples.
Don't you agree that baked warm syrupy cinnamon apples with oats and a flaky crust are an amazing combination? So good! Add some vanilla ice cream to that, and it's perfection!
How to Make Apple Oatmeal Crumble Pie
You will need one 9" pie pastry. (Flaky Amish Pie Crust recipe here)
For this PA Dutch apple pie recipe, you will cook the filling ingredients and then add the raw apples.
Put the sugar, salt, water, lemon juice, and cinnamon in a saucepan and bring it to a boil.
Mix the clear jel with water to make a slurry. Then slowly pour the slurry into the water/sugar mixture, and continue whisking until it is bubbly and thickened. Remove from the heat, add the butter, and stir till melted.
You can find the cook-type clear jel at most Amish or Mennonite bulk food stores. But I know that some of you are not close to one of those, so I am adding an affiliate link where you can purchase Clear Jel online. You will want to use the cook-type clear jel (not instant).
Peel, core, and cut the apples, and add them to your filling.
Crumb Topping
For the crumb topping, mix together flour, oats, and brown sugar. Add butter slices and crumble with a pastry blender (affiliate link), or with your hands. Or you can even melt your butter and then mix it in if you prefer.
Pour your apple mixture into your crust, and top with the oatmeal crumble. Gently pat the top to keep the crumble in place.
Baking Dutch Apple Pie
Bake your PA Dutch apple pies in the middle (or just below the middle) of your oven at 400 degrees for 10 minutes.
Reduce the temperature to 350 degrees and continue baking for another 50 to 55 minutes or until the apples feel soft when poked.
Amish Pies
I love pies! There are so many delightful kinds of pie such as sour cream rhubarb pie, chocolate shoofly pie, peanut butter cream pie, etc. I don't think I've ever tasted a pie that I didn't like.
Amish women are well-known for their delicious pies and baked goods. And this Amish apple pie with a crumb topping is definitely one of my favorites.
With an Abundant Supply of Apples, Make Lots of Pennsylvania Dutch Apple Crumb Pie
Growing up, we had about every kind of fruit tree, vine, and bush that you would ever hope for except for ones that only grow in the South. I never realized how fortunate we were to be able to pick all our own fresh fruit.
I lived at the same place for the first twenty-five years of my life. But ever since I moved away from my home farm, I have not lived in the same place long enough to reap rewards from the fruit trees that I planted.
I am hoping to have an orchard again someday (I'm working on it) if I can keep my trees alive to full maturity. However, I have discovered that gardening and keeping the plants alive is more of a challenge in Missouri than it was in Pennsylvania.
We harvested and preserved so much fruit from our farm, and we also kept big bags of apples in our root cellar for months, for fresh eating and baking.
I hope you enjoy this amazing PA Dutch Apple Pie with Oat Crumb Topping as much as we do. If you try this Amish recipe, I'd love it if you left a comment and star rating below. Thank you!
Check out more Pennsylvania Dutch Food Recipes
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3.5 Inch Apple Slicer - Professional Apple Cutter - Stainless Steel Apple Corer
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Amish Dutch Apple Pie Recipe with Oat Crumb Topping
Ingredients
- 1 unbaked (9") pie crust
Apple Pie Filling:
- 3/4 c. water
- 1 Tbs. lemon juice
- 3/4 c. sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 1 Tbs. butter
- 2 Tbs. cook-type clear jel, mixed with 2 Tbs. water
- 5 crisp, tart apples
Crumb Topping:
- 1/2 c. brown sugar
- 3/4 c. flour
- 1/2 c. quick oats
- 7 - 8 Tbs. butter (1 stick)
Instructions
- Preheat oven to 400°.
For the pie filling:
- Combine water, lemon juice, sugar, salt,and cinnamon in a saucepan. Bring to boil.3/4 c. water, 1 Tbs. lemon juice, 3/4 c. sugar, 1 tsp. cinnamon, 1/8 tsp. salt
- Combine water and clear jel to make a paste. Slowly pour into boiling mixture, whisking until thickened.2 Tbs. cook-type clear jel, mixed with 2 Tbs. water
- Remove from heat, add butter and whisk until melted.1 Tbs. butter
- Peel, core and chop the apples, then add them to your thickened filling.5 crisp, tart apples
- Pour into pie shell, and cover with the crumble topping.1 unbaked (9") pie crust
For the crumble topping:
- Mix brown sugar, flour, and oatmeal. Add butter and crumble with a pastry blender. Or you can melt the butter and mix it into your crumbs, if you prefer.1/2 c. brown sugar, 3/4 c. flour, 1/2 c. quick oats, 7 - 8 Tbs. butter (1 stick)
- Sprinkle the crumble over the top of the apples, pat gently.
- Bake at 400° for 10 minutes. Reduce temperature to 350° and continue baking for another 50 -55 minutes. Or until you can tell that the filling is bubbling, and apples are tender.
- Cool at least 1/2 hour before slicing.
- Keep your pie, loosely covered, in the refrigerator.
Jackie
What is "clear gel"? Are you talking about gelatin?
Anna
No, clear gel is similar to cornstarch. You can buy it at Amish and Mennonite bulk food stores, and I also left a link to it in the post where you can buy it.
Chris Koehler
Can I use Sure Jell ??
Anna
Sure jel is usually used to make jam. I have no idea how that would work in pie?? I'd probably use cornstarch before using sure jel.
CC
What do you reduce the temperature to?
Anna
I'm sorry, I missed that. 350 degrees
Beth
Reduce temperature but to what degree?
Anna
I'm sorry. 350 degrees
Lynda
Just love your crumbled apple pie.
Anna
Yay!