Dutch Apple Pie

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This Dutch apple pie recipe has a homemade crust, irresistible apple filling, and a buttery crumb topping - all made from scratch with simple ingredients! It's a delicious pie perfect for cozy fall & winter baking.

Prep Time20

Cook Time1

Cooling1

Total Time2 20

Course: Dessert, pie

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $10

Equipment

Ingredients

Pie Crust (Bottom)

1 ¼ cup all-purpose flour
½ teaspoon sea salt
1 Tablespoon white sugar
½ cup salted butter (frozen, diced into ½” cubes)
¼ cup ice cold water

Crumb Topping

⅓ cup granulated sugar
¾ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
6 Tablespoons salted butter (softened)

Apple Filling

4 Pounds apples (9 cups, peeled cored and sliced)
½ cup granulated sugar
3 Tablespoons all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Make the Pie Crust

Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
Add cold butter and water and process until the mixture begins to clump together and holds together when pinched.
Turn the dough out onto a lightly floured surface and form into a flat, round disc.
Wrap in plastic wrap and chill for at least 2 hours.

Make the Crumb Topping

In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
Cut in butter with a fork, a pastry cutter, or your hands until large crumbs form.
Set aside.

Make the Apple Filling

Place the peeled and cored apples in a microwave safe dish and heat for 5 minutes, until apples are slightly soft to the touch.
While apples are in the microwave, in a small bowl, mix together sugar, flour cinnamon and nutmeg.
Once apples are finished cooking in the microwave, drain any excess water.
Add the dry mixture and stir until apples are evenly coated.

Assemble the Dutch Apple Pie

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Remove crust from refrigerator and roll into a circle to fit a 9” round deep dish pie plate (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
Gently place crust into pie plate, pinch the sides to make a fluted edge.
Pour filling into unbaked pie crust.
Use your hands to evenly sprinkle the crumb topping over the filling.

Bake & Cool

Place a pie crust shield or aluminum foil over the outer crust of your pie to protect it from burning. Remove shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield)
Bake the Dutch apple pie in the preheated oven for 45-60 minutes, or until the filling begins to bubble and the top is lightly browned.
Let cool for at least 1 hour before serving warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

Pie crust. I suggest making your own butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour to make the dutch apple pie gluten-free.
Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a richer molasses flavor.
Apples. Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store/Freeze

Store leftover dutch apple pie at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Or, wrap individual slices in plastic wrap and freeze them in an airtight container for up to two months. Thaw slowly in the fridge or at room temperature and reheat in the microwave or oven set to warm.

Nutrition