Dutch Apricot Pie with Crumb Topping
Savor the sweet, tangy allure of this Dutch Apricot Pie with Crumb Topping, a comforting dessert that combines a buttery homemade pie crust, a luscious apricot filling, and a golden, oat-studded crumb topping. Perfectly balanced between tart and sweet, the filling features simmered and pureed dried apricots enhanced with warm spices like cinnamon and nutmeg, while the crumbly topping adds a delightful crunch. Crafted with simple ingredients and baked to golden perfection, this pie is as visually stunning as it is delicious. Ideal for holidays, brunches, or any special occasion, this rustic treat will fill your home with the warm aroma of baked fruit and buttery streusel. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 teaspoons Salt
- 1 cups Unsalted butter, cold and cubed
- 5 tablespoons Cold water
- 2 cups Dried apricots
- 2 cups Water (for simmering apricots)
- 0.5 cups Brown sugar
- 2 tablespoons Lemon juice
- 1 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Nutmeg (optional)
- 0.5 cups Rolled oats
- 0.75 cups Light brown sugar (for crumbs)
- 0.5 cups Unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine 2 cups of flour, granulated sugar, and salt. Using a pastry cutter or your hands, cut in the cold cubed butter until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Meanwhile, prepare the apricot filling. In a small saucepan, simmer dried apricots and water over low heat until the apricots are softened, about 10 minutes.
Remove from heat and let cool slightly. Blend the apricots into a thick puree, then transfer to a bowl and stir in brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg (if using). Mix well.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Gently transfer the dough to a 9-inch pie dish, trimming any excess and crimping the edges.
Spread the apricot filling evenly over the pie crust.
For the crumb topping, combine the remaining 1/2 cup of flour, oats, light brown sugar, and melted butter in a small bowl. Mix until crumbly.
Sprinkle the crumb mixture evenly over the apricot filling.
Place the pie on a baking sheet to catch any drips and bake for 25 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool for at least 1 hour on a wire rack before slicing and serving.
Nutrition Facts
Calories |
5736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.4 g | 377% | |
| Saturated Fat | 183.4 g | 917% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 765.3 g | 278% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 467.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 386 mg | 30% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
