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Dutch Apple Pie with Ginger Cookie Crumble

Apple pie is one of those desserts that just seems to stand the test of time. Did you know apple pie was first recorded in England in 1381? Since then it has spread throughout the world and become the desserts you'll find today at your local bakery. It's earned it's place at any occasion from Thanksgiving to Independence Day to Grandpa's birthday!

When you think of apple pie, you probably think of a flaky, buttery crust filled with juicy sweetened apples, and that's exactly what I'm giving you--with a few changes to up the nutrition a bit.

First, the crust is made with whole wheat flour. Using a whole wheat provides a bit more fiber and protein without compromising flavor or texture. Since the crust is all butter, you'll need to chill it a few times during the process in order to create those flakes we want, but it's made in a food processor to keep it approachable.

Second, I wanted to use less sugar in this recipe to highlight the apples and spices, so you'll find about half as much sugar in here than the typical apple pie. Since ginger is one of the main flavors throughout this pie, and maple complements ginger nicely, I decided to use maple syrup as my sweetener. If you don't have maple syrup you could substitute brown sugar.

Lastly, the crumble. The thing that launched me into making apple pie in the first place. We purchased a tin of ginger thins recently and I just don't think they get enough love. Adding crushed ginger thins to the crumble topping leaves just the smallest tingle on your tongue from the ginger. The perfect pairing for the sweet apples.

If you make this, give it a share and tag me @kristingrimesrdn! Enjoy!

Dutch Apple Pie with Ginger Cookie Crumble



  • 1 1/4 cups flour

  • 1/2 cup (1 stick) butter

  • 1/2 tsp salt

  • 1 tbsp apple cider vinegar

  • 6-7 tbsp water


  • 6-8 apples

  • 1/3 cup maple syrup

  • 2 tbsp flour

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp cardamom

  • 1 tbsp lemon juice

  • 1 vanilla bean or 1 tsp vanilla extract

  • 1 tbsp butter

  • 1 egg


  • 1 cup oats

  • 1/2 cup crushed ginger thins (about 10 cookies)

  • 1 tsp cinnamon

  • 1/4 cup oil

  • 1/4 cup maple syrup


1. Pulse flour and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-sized. Slowly pulse in the apple cider vinegar and the water 1 tablespoon at a time, until the dough starts to pull away from the sides of the food processor. Transfer to a lightly floured surface and gently shape into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Core and dice the apples into 1/2-inch pieces. In a large bowl, combine the apples, maple syrup, lemon juice, cinnamon, ginger, cardamom, vanilla and flour. Set aside at room temperature until the dough is ready, this allows the apples to release their juices. The longer it sits, the juicer filling you'll have.

3. In a small bowl, combine the oats, crushed cookies, cinnamon, maple syrup and oil. Set aside.

4. Preheat the oven to 425 degrees F. Let dough soften at room temperature for 5 minutes. Roll out into a circle 1/8-inch thick and carefully transfer dough to greased pie dish. Press dough firmly against sides and bottom of plate. Trim and crimp the edges as desired.

5. Pour filling into the pie plate and dot with 1 tbsp butter cut into pea-sized pieces. Top with oat-cookie crumb mixture.

6. Beat egg with 1 tsp. water in a small bowl to make an egg wash and brush over edges of dough. Chill the pie in the freezer for 10 minutes.

7. Bake pie at 425 for 20 minutes until top is golden brown. After 20 minutes, reduce oven temperature to 350, cover with foil and return to bake for another 40 minutes until pie is a deep golden brown and the juices are bubbling. Enjoy!


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