best dutch apple pie recipe
The Best best dutch apple pie recipe
What I love most about this pie is how adaptable it is. You can use any mix of apples—Granny Smith for tartness, Honeycrisp for sweetness, or even a few tart apples mixed in for depth. The spice blend in the crust isn’t just for show; it adds warmth that lingers in the mouth, making every bite feel like a little holiday. And because the apples are slow-cooked with a bit of sugar and butter, they stay moist and flavorful, unlike some pies that dry out after a few days. It’s a great way to use up apples that are a little overripe or just need a little extra love before they’re ready to eat. Plus, it’s a nice way to get a little more fiber and natural sweetness into your day without feeling like you’re missing out on anything. For me, it’s a simple, satisfying dish that’s always a favorite—whether it’s a weekend family dinner or a go-to dessert when you just need something warm and comforting.
Classic Dutch Apple Pie with Cinnamon Spice
A comforting, buttery pie filled with spiced apples that bake to a tender, golden crust. Perfect for cozy fall meals.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup cold unsalted butter, cubed
- 1 tbsp ice water
- 6 medium apples (Honeycrisp or Gala), peeled and thinly sliced
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tbsp all-purpose flour
👨🍳Directions
-
1
Preheat oven to 400°F. Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water until dough just comes together. Chill for 30 minutes. -
2
Roll out half the dough on a floured surface to fit your pie dish. Prick the bottom and sides with a fork. Roll out the remaining dough for the top crust. -
3
Place the dough in the pie dish, crimping the edges. Mix apple slices with sugars, lemon juice, and spices in a bowl. Pour into the crust. -
4
Roll out the top dough, place it over the filling, and crimp the edges. Cut slits in the top to allow steam to escape. -
5
Bake for 30 minutes, then reduce heat to 350°F and bake for another 20–25 minutes until the crust is golden and the filling is bubbling.
🔧Equipment
- Mixing bowls
- Cutting board
- Pastry cutter or fork
- Pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Dutch Apple Pie with Cinnamon Spice Works
❓ Frequently Asked Questions About Dutch Apple Pie with Cinnamon Spice
How do I make sure my Dutch apple pie crust stays flaky?
Use cold, chilled ingredients—especially the butter—and roll the dough out thinly before folding it. For extra flakiness, chill it for at least 30 minutes before cutting the slits for the filling. If the dough feels too stiff, add a splash of ice water to loosen it.
Can I use a mix-in or topping for my pie, like nuts or chocolate chips?
Absolutely! Common mix-ins include chopped walnuts, pecans, or a sprinkle of cinnamon. For toppings, a dusting of powdered sugar, a layer of vanilla ice cream, or even a crumble of oats and brown sugar works well. Just be mindful of the filling’s sugar content if you’re adding extra sweetness.
What’s the best way to handle tart apples for this pie?
Opt for apples with a balance of tartness and sweetness, like Granny Smith, Honeycrisp, or Braeburn. Toss them in a bit of lemon juice and a pinch of cinnamon before adding them to the crust to prevent browning. If you prefer a sweeter taste, add a tablespoon of brown sugar to the filling.
How long should I bake the pie until it’s perfectly golden?
Bake until the crust is deep golden brown and the filling is bubbling gently, usually around 40–45 minutes at 375°F. Use a toothpick to test—it should come out clean. If the edges brown too quickly, cover them loosely with foil to prevent over-browning.
Can I make this pie ahead of time, and how do I store it?
Yes! Assemble the pie (with or without the crust on top) and refrigerate for up to 24 hours before baking. Store baked pies in the fridge for 2–3 days or freeze for up to 3 months. Thaw overnight before reheating at 350°F until warmed through.
