This Sour Cream Dutch Apple Pie with Easy Rye Crust features tart granny smith apples, a creamy filling and a hearty rye crust. A touch of sour cream adds a custard-like creaminess to the tart apple filling. Cinnamon and nutmeg bring warm spice notes to this bake. And a delicious crumb topping of oats, pecans, sugar and rye flour add delightful texture and crunch to this pie. Finally, the 2-step baking process delivers a beautiful crust that is crisp all the way through to the bottom.

This is a lovely apple pie for big kids.

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Why Use Rye Flour in this Sour Cream Dutch Apple Pie with Easy Rye Crust?

A beautiful slice of Sour Cream Dutch Apple Pie with Easy 3-Step Rye Crust sits in the middle of a dessert plate. A fork is lifted to the center of the frame to reveal the creamy apple filling, crisp rye crust and hearty crumb topping. — A tender, perfect crust using rye flour

When most people hear “Rye” they automatically think of a strong-flavored rye bread whose primary function is to serve as a vehicle for the perfect Reuben sandwich. Or at least that’s what I think of when I first think of Rye. Soon after that, a good Rye whiskey comes to mind. But have you ever considered including rye in cakes, cookies or even pies? Perhaps it’s time.

I love the flavor of a good rye flour. It’s earthy and nutty, with malt notes that pair well with both savory and sweet dishes. In fact, I use rye flour in the pastry recipe for my Easy Opening Day Michigan Pasties, which can be made with or without meat. In this savory hand pie recipe, the use of rye flour produces a flavorful and hearty crust that still delivers the necessary structure to ensure the pasties hold their shape perfectly while you’re snacking in the woods…or the car for that matter.

A beautiful slice of Sour Cream Dutch Apple Pie with Easy Rye Crust sits in the middle of a dessert plate. A fork is lifted to the center of the frame to reveal the creamy apple filling, crisp rye crust and hearty crumb topping. — Rye flour – hearty, nutty, delicious!

What’s old becomes new again as this grain continues to gain appeal with bakers for it’s beautiful nutty flavor and lower gluten content. The lower gluten content of rye produces bakes that are a slightly chewy without becoming tough or rubbery. And because Rye retains moisture better than other flours, it helps produce more tender baked goods.

In this recipe for Sour Cream Dutch Apple Pie with Easy Rye Crust, I call for using 1/2 cup of dark rye flour to 2 cups of All Purpose flour. The ratio of rye to all purpose flour provides a little added structure to this all butter pie crust, and a lot of flavor. I also incorporate 1/4 cup of rye flour into the Dutch crumb topping. This gives the crumb an added boost of nutty, malt flavor. And although the pie crust and Dutch topping are not gluten free, they do serve as a reduced-gluten option. And the Dutch crumb topping can be used to top any fruit crisp or cobbler. It’s so easy and delicious!

Use a 2-Step baking method for a perfectly baked bottom

If you are a fan of the Great British Baking Show, you can’t help but feel a deep pang of anxious energy for the bakers during a pie challenge. There are few words that instill such profound feelings of dread as hearing that your pie has a “soggy bottom”. In all fairness, an under baked pie crust is just a raw dough nightmare.

A soggy bottom pie is a legitimate concern when preparing large pies. This recipe calls for nearly 3 pounds of apples and is baked in a 9-inch pie plate. This fruit packed pie needs extra time for the filling to cook and set properly and for the crust to bake through. We tackle the soggy bottom problem in this recipe for Sour Cream Dutch Apple Pie with Easy Rye Crust by using a 2-step baking method.

Because this is such a juicy fruit pie, we give the bottom crust a temperature boost at the beginning of the baking process. We do this by first preheating the oven to 450 degrees F. with either a baking pan or a baking stone in the oven while it’s heating. I have a pizza stone that I use, but I have also experimented with a regular cookie sheet and it does the job nicely. The assembled pie is then placed directly on the hot pan or stone and has an initial baking period of 15 minutes at 450 degrees to jump start the baking of the pie shell.

The temperature is then reduced to 350 degrees F. The pie will continue to bake at this temperature for another hour so that the fruit can cook and the liquid thicken. The bottom of the pie crust always remains in contact with the hot surface of the pan or stone, which gives it the extra heat it needs to bake properly.

As the pie cools on the pie stone or pan, the juices will thicken into a lovely, creamy filling. The rye pie crust may feel soft to the touch when it first comes out of the oven, but don’t worry. It will firm up as the butter in the dough cools. Once completely cool, you have a pie that cuts like a dream with a perfectly done crust.

Sour Cream Dutch Apple Pie with Easy Rye Crust

Recipe by Maria Ostrander Course: All Recipes, DessertsCuisine: DessertDifficulty: Intermediate

Servings

9 inch pie

Prep time

hour

Resting time

hours

Baking time

minutes

Cooling time

hours

Ingredients

For the Rye Pie Crust
2 cups A.P. flour
1/2 cup dark rye flour
1 tsp. kosher salt
1 Tbsp. granulated sugar
2 sticks butter, very cold and cut in 1/2 inch cubes
1/2 cup ice cold water
1 Tbsp. apple cider vinegar
For the Dutch Crumb Topping
3/4 cup old fashioned oats
1/4 cup dark rye flour
1/3 cup pecan pieces
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. kosher salt
1/4 cup unsalted butter, melted
For the Apple Filling
One 3-pound bag of granny smith apples (or 5 large apples), peeled, cored and sliced thinly
3/4 cup granulated sugar
1 Tbsp. corn starch
1 Tbsp. fresh squeezed lemon juice
1/4 cup sour cream
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. kosher salt
2 Tbsp. of butter for dotting the pie

Directions

Prepare the Rye Pie Dough
In a food processor or stand mixer, blend together the dry ingredients. Add the cold butter and blend on low until the butter is incorporated into the flour mixture. It should start to resemble the texture of grated Parmesan cheese.
Mix together the ice water and vinegar. Gradually add the water mixture to the flour mixture until the dough starts to come together. Turn the dough out on your work area and gently work the dough by hand until it comes together in a ball. Divide the dough into two equal pieces. Flatten the dough into round disks approximate 6 inches in diameter and wrap them individually in plastic wrap.
Refrigerate and allow the dough to rest for 2 hours minimum (overnight is best).
Prepare the Dutch Crumb Topping
In a small bowl, blend together the dry ingredients with a fork.
Add the melted butter to the dry mixture and stir until completely incorporated. Set aside until ready to finish the pie.
Prepare the apple filling
BEFORE PREPARING THE APPLE FILLING – Preheat the oven to 250 degrees F. with either a baking sheet or a baking stone in the oven.
Roll out one disk of the rye pie crust to approximately 1/8 inch thickness. Transfer the dough sheet to your pie pan and gently press the dough into place – being careful not to break the crust. Trim and crimp the edges as desired and chill the unbaked prepared pie crust shell in the refrigerator for 15 minutes.
WHILE YOUR PIE CRUST IS CHILLING FOR 15 MINUTES – In a large bowl, combine the sugar, sour cream, corn starch, lemon juice, cinnamon, nutmeg and salt. Whisk together to form a cohesive paste.
Add the sliced apples and stir to coat completely.
Pour the pie filling in the prepared pie shell. Dot with 2 Tbsp. of butter and top with the Dutch Crumb Topping. The pie will be very high, but it will settle some in the baking and cooling process.
Bake the Sour Cream Dutch Apple Pie
Once the oven has reached 450 degrees F., place the finished pie directly onto the hot pan or baking stone. Using the 2-step baking method referenced above, loosely cover the top of the pie with aluminum foil and bake at 450 degrees F. for 15 minutes.
After 15 minutes, reduce the oven temperature to 350 degrees F. Remove the aluminum foil and continue to bake at 350 degrees F for an additional 50 – 60 minutes. The pie is ready when a knife can be inserted into the center fruit without resistance.
Remove the pie from the oven and allow to cool directly on the hot pan or baking stone for a minimum of 4 hours. Overnight is best for easier cutting and serving.
Store the pie in the refrigerator. Delicious served cold or warmed up.

Notes

Why is the resting time listed as 6 hours? The pie dough needs to rest a minimum of two hours after blending so that it is well chilled and will roll properly. The finished pie needs 4 hours to cool and set properly.
Which is better – a baking stone or a cookie sheet? I have a baking stone that I use for breads and pies. However, I have tested this recipe using a cookie sheet as the base and it works just as well.
Quick clean-up tip: Line the bottom of your sheet pan or baking stone with aluminum foil and create a lip around the edges. This will ensure that any juices that may leak out of the pie during the baking process don’t spill over and burn on the bottom of your oven.
Short on time? Use your favorite ready-made pie crust and simply top with the Rye Dutch Crumb topping. You’ll lose some of the rye flavor, but the pie will still be very good. You can even keep this recipe gluten free by using a GF pie crust bottom.