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DUTCH APPLE PIE

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Dutch Apple Pie Recipe

This homemade Dutch Apple Pie boasts a fresh flaky crust, tender granny smith and pink lady apples, and a generous buttery crumb topping. It’s the perfect dessert to enjoy during the colder months, especially with a scoop of vanilla ice cream on top!

  • Course: Dessert
  • Cuisine: American
  • Keyword: Dutch apple pie recipe, Dutch apple pie topping, Dutch crumb apple pie
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Servings: 8 servings
  • Calories: 625kcal
  • Author: Beth Pierce

Ingredients

Pie Crust Recipe

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup butter, frozen
  • 4-5 tablespoons chilled water
  • ½ teaspoon cider vinegar

Crumble Topping

  • 7 tablespoons butter, melted
  • ⅔ cup brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 cup flour

Apple Pie Filling

  • ½ cup butter
  • ¼ cup water
  • 3 tablespoons flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • 2 ½ lbs granny smith and pink lady apples, cored, peeled, and cut into 1/4 inch slices (or honeycrisp)

Instructions

  1. Prepare Pie Crust:
  • Whisk together the flour and salt in a large bowl.
  • Shred the frozen butter directly into the flour mixture, stirring to coat the butter.
  • Stir together chilled water and cider vinegar. Add the water mixture gradually, mixing with a fork until the dough starts to clump.
  • Use your hands to form the dough into a disk, then wrap it in plastic wrap and chill for at least 2 hours or overnight.
  1. Roll Out Pie Crust:
  • Preheat oven to 375°F (190°C).
  • On a well-floured surface, gently roll out the chilled dough into a 12-inch circle.
  • Transfer the dough to a pie plate, trim the edges, and flute the crust.
  • Line the crust with aluminum foil and fill with pie weights. Bake for 15 minutes, then remove the foil and weights and bake for another 10-15 minutes until lightly browned.
  1. Prepare Crumble Topping:
  • In a small bowl, whisk together melted butter, brown sugar, cinnamon, nutmeg, and flour until combined. Chill in the fridge for 10-15 minutes.
  1. Prepare Apple Pie Filling:
  • In a saucepan, combine butter, water, flour, granulated sugar, brown sugar, and cinnamon. Cook over medium-low heat until mixture boils, then simmer for 3 minutes.
  • Pour the mixture over sliced apples and toss to coat.
  1. Assemble and Bake:
  • Spoon the apple filling into the pre-baked pie crust.
  • Remove chilled crumble topping from the fridge and use a fork to break it into crumbs. Sprinkle evenly over the apples.
  • Place the pie on a baking sheet and bake in the preheated oven for 50-55 minutes until golden brown and bubbly.
  • Cool on a wire rack for several hours before slicing.
See also  White Chocolate Cranberry Pound Cake

Notes & Tips

  • Make the pie crust ahead of time and chill it overnight for easier rolling and less shrinkage.
  • Work on a well-floured surface to prevent sticking.
  • Spritz sliced apples with lemon juice to prevent browning.
  • Layer apple slices flatly in the pie crust for even distribution.
  • Add chopped nuts to the crumb topping for extra crunch.
  • Serve with vanilla ice cream or salted caramel sauce for a special touch.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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