dutch apple pie recipe
The Best dutch apple pie recipe
What I appreciate most about this recipe is how versatile it is. You can serve it warm with a scoop of vanilla ice cream for a comforting dessert, or enjoy a slice with your morning coffee for a little pick-me-up. The apples are naturally sweet, so you don’t need a ton of sugar, and the oats in the topping add a nice texture while keeping it heartier than a traditional pie. Plus, it’s a great way to use up apples when they’re in season, and it freezes beautifully if you want to make it ahead. Whether you’re baking for your family or bringing it to a potluck, this pie always gets rave reviews—and honestly, it’s one of those recipes I’ll never get tired of making.
Classic Dutch Apple Pie
A delightful Dutch apple pie with a buttery crust and a sweet, spiced apple filling topped with a crumbly streusel. Perfect for dessert or a cozy afternoon treat with a scoop of vanilla ice cream.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- ¼ cup ice water
- 1 tbsp granulated sugar
- 6 cups thinly sliced apples (Granny Smith or Honeycrisp)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ½ cup unsalted butter, melted
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the crust: In a large mixing bowl, combine flour, salt, and sugar. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, pressing it gently into the bottom and sides. Trim and crimp the edges. -
4
Prepare the apple filling: In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and flour. Toss until the apples are evenly coated. -
5
Spoon the apple filling into the prepared pie crust, spreading it out evenly. -
6
Prepare the streusel topping: In a medium bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture is crumbly. -
7
Sprinkle the streusel topping evenly over the apple filling. -
8
Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbly. If the edges of the crust begin to brown too quickly, cover them with aluminum foil. -
9
Allow the pie to cool for at least 30 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- 9-inch pie dish
- Rolling pin
- Measuring cups and spoons
- Knife
- Cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Dutch Apple Pie Works
❓ Frequently Asked Questions About Dutch Apple Pie
1. What makes Dutch apple pie different from regular apple pie?
Dutch apple pie has a streusel (crumb) topping made from flour, butter, and sugar, giving it a crispy, crumbly texture. Regular apple pie typically has a full pastry crust on top instead of streusel.
2. Can I use pre-made pie crust for Dutch apple pie?
Yes, you can use a store-bought pie crust for the bottom layer to save time. Just ensure it fits your pie dish and follow the baking instructions for the streusel topping.
3. What type of apples work best for Dutch apple pie?
A mix of tart and sweet apples works best, such as Granny Smith, Honeycrisp, or Braeburn. These hold their shape and provide a balanced flavor when baked.
4. How do I prevent the streusel topping from getting soggy?
To avoid a soggy topping, bake the pie on the lower rack of the oven and ensure the apples are fully cooked before adding the streusel. You can also pre-bake the crust for 10 minutes before filling.
5. Can I make Dutch apple pie ahead of time?
Yes, you can assemble the pie a day in advance and refrigerate it (unbaked). Add the streusel just before baking. Alternatively, bake it fully and reheat slices in the oven for a fresh taste.
