Dutch Apple Pie Recipe

Dutch Apple Pie Recipe

Make Dutch Apple Pie Recipe with tart apples and a crunchy crumb topping for a warm, shareable dessert.

Prep Time90 minutes
Cook Time50 minutes
Total Time140 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat the oven

Preheat the oven to 400°F (200°C) so the kitchen is ready when the pie is assembled; this step sets the stage for a quick transition from countertop to oven once the crumb topping is in place.

Step 2: Combine the dry dough ingredients

In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar until evenly distributed; take a moment to notice the powdery, slightly warm flour against the cool bowl as you make a uniform base for the crust.

Step 3: Cut in the cold butter for the crust

Add the cold, cubed unsalted butter and cut it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs—tiny buttery pebbles with visible small chunks that will create a flaky texture when baked.

Step 4: Bring the dough together with ice water

Drizzle in 1/4 to 1/2 cup of ice water a little at a time, gently folding until the dough just begins to come together; stop when it holds if pressed, still slightly shaggy, not wet or sticky.

Step 5: Divide, shape, and chill the dough

Divide the dough into two even portions, form each into a tidy disk, wrap them snugly in plastic, and chill for at least an hour so the butter firms up and the gluten relaxes—this yields a tender, flaky crust.

Step 6: Roll out one dough disk to fit the pan

On a lightly floured surface, roll the chilled disk into a circle large enough to line a 9-inch pie pan, keeping the thickness even so the crust bakes uniformly and supports the filling without collapsing.

Step 7: Line and crimp the pie pan

Gently lift the rolled dough into a 9-inch pie pan, trim the excess, and crimp the edges neatly to create a defined rim that will hold the filling; dock the base lightly if you like to avoid large air pockets.


Step 8: Prepare the apple filling

In a large bowl combine 6 cups peeled, sliced, and cored tart apples (Granny Smith or similar) with 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice—toss until the apple slices are evenly coated and glistening with spice.

Step 9: Fill the crust with the apple mixture

Spoon the seasoned apple slices into the prepared crust, packing them gently and leaving a small mound in the center; the fruit should look glossy and slightly syrupy from the sugar and lemon juice.

Step 10: Combine the topping dry ingredients

For the crumb topping, stir together 1 cup flour, 1/2 cup packed light brown sugar, and 1/4 teaspoon ground cinnamon until the sugars and spices are evenly distributed into a sandy mixture.

Step 11: Cut the cold butter into the topping

Cut in 1/2 cup cold, cubed unsalted butter until the mixture forms coarse, sandy crumbs—some pea-sized, some finer—creating a crunchy, buttery texture that will brown beautifully.

Step 12: Top the pie evenly with the crumbs

Sprinkle the crumb topping evenly over the apple filling so the fruit is completely covered with a textured, golden-brown promise; the surface should look pebbly and matte, ready to bake into a crisp crown.

Step 13: Bake until golden and bubbling

Bake the pie in the preheated oven for 45–50 minutes, watching for a deep golden-brown crumb topping and bubbling fruit peeking through—the smell will be warmly spiced and caramelized.

Step 14: Cool and serve

Let the pie cool on a wire rack until the filling sets enough to slice cleanly; serve slices with a generous scoop of vanilla ice cream if you like, allowing the warm, spiced apples to contrast with the cold cream.


Notes