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Dutch Apple Pie Recipe

Dutch Apple Pie

Steven
Nothing beats the combination of tender, spiced apples nestled in a flaky crust and topped with a buttery, golden streusel. This Dutch apple pie recipe brings together all the comforting flavors of fall in one stunning dessert that looks as impressive as it tastes. Unlike traditional apple pie, it features a crumb topping for incredible texture and sweetness, with a pre-cooked filling that ensures no soggy bottom and perfectly tender apples.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 485 kcal

Equipment

  • 9-inch deep-dish pie pan
  • Rolling Pin
  • Large mixing bowls
  • Pastry blender or fork
  • Food processor - (optional, for crust)
  • Large skillet or saucepan
  • Wooden spoon
  • Sharp knife or apple peeler
  • Measuring cups and spoons
  • Rimmed Baking Sheet
  • Aluminum foil or parchment paper
  • Wire cooling rack

Ingredients
  

For the Pie Crust

  • 1 1/4 cups all-purpose flour - 156g, plus extra for dusting
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter - 113g, cold and cubed
  • 3-4 tablespoons ice water

For the Apple Filling

  • 5 pounds apples - about 11 large, peeled, cored, and sliced 1/4-inch thick; mix of Granny Smith and Honeycrisp or Golden Delicious
  • 1/2 cup granulated sugar - 100g
  • 1/2 cup packed light brown sugar - 110g
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract

For the Streusel Topping

  • 1 cup all-purpose flour - 125g
  • 2/3 cup packed light brown sugar - 145g
  • 1/2 cup unsalted butter - 113g, melted and cooled slightly
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Whisk together flour, sugar, and salt. Cut in cold cubed butter until coarse crumbs form. Add ice water and mix until dough comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.
  • Roll chilled dough into a 12-inch circle on floured surface. Transfer to pie pan, trim and crimp edges. Chill crust while preparing filling.
  • Mix flour, brown sugar, cinnamon, and salt. Stir in melted butter and vanilla until crumbly clusters form. Chill streusel.
  • Toss sliced apples with lemon juice. In skillet, melt butter, whisk in flour, then add sugars and spices. Add apples and cook 8-10 minutes until slightly tender. Stir in vanilla and cool.
  • Preheat oven to 375°F with baking sheet inside. Add cooled filling to crust using slotted spoon. Top evenly with streusel crumbles.
  • Bake on sheet for 55-60 minutes until streusel is deep golden and filling bubbles. Cover edges with foil if browning too fast. Cool at least 3-4 hours before slicing.
  • Slice and serve at room temperature or slightly warm with vanilla ice cream, whipped cream, or caramel sauce.

Notes

  • Keep all crust ingredients cold for maximum flakiness; chill bowl and use ice water if kitchen is warm.
  • Use a mix of tart Granny Smith and sweet Honeycrisp or Golden Delicious apples for best flavor and texture.
  • Pre-cook the filling to release moisture and prevent a soggy bottom crust.
  • Drain excess liquid from filling before adding to crust using a slotted spoon.
  • Break streusel into varied sizes for interesting texture in the baked topping.
  • Place pie on a rimmed baking sheet to catch drips and promote even browning.
  • Cool pie completely (3-4 hours minimum) for the filling to set properly before slicing.
  • Store at room temperature up to 2 days or refrigerate up to 5 days; reheat slices at 350°F to crisp streusel.
  • Can be made ahead: prepare components separately and assemble on baking day.
  • Variations: add chopped nuts to streusel, dried fruit to filling, or a drizzle of caramel.
Keyword apple pie, dutch apple pie, fall dessert, homemade pie, streusel topping