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A slice of Dutch apple pie with a scoop of vanilla ice cream on top

Dutch Apple Pie

This Dutch Apple Pie is a beloved classic with a flaky homemade crust, a sweet and tangy apple filling, and a buttery, crumbly streusel topping.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Apple Pie, Baked Pie, Dessert, Dutch Apple Pie
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Cooling: 2 hours
Total Time: 4 hours 25 minutes
Servings: 8 Slices
Calories: 508kcal
Cost: $7

Ingredients

Crust:

  • 1 cup 142g unbleached all-purpose flour Scoop and level for accuracy
  • 2 teaspoon granulated sugar
  • ¼ teaspoon salt Heaping
  • 8 tablespoon 113g unsalted butter Well chilled diced into small cubes
  • 3 - 5 tablespoon ice water Add gradually to form dough

Crumb Topping:

  • ½ cup packed 100g light brown sugar
  • ¾ cup 106g unbleached all-purpose flour (Scoop and level)
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 6 tablespoon 85g unsalted butter Melted
  • 1 teaspoon vanilla extract

Apple Filling:

  • 1 ¼ lbs 4 small Golden Delicious apples Peeled cored and sliced ¼-inch thick
  • 1 ¼ lbs 4 small Granny Smith apples Peeled cored and sliced ⅙-inch thick
  • 2 tablespoon unsalted butter Melted
  • 1 tablespoon fresh lemon juice
  • ½ cup 100g granulated sugar
  • 3 tablespoon 26g unbleached all-purpose flour
  • ½ teaspoon ground cinnamon

Instructions

  • In a medium bowl, whisk together flour, sugar, and salt. Add the butter and cut it into the mixture with a pastry blender until pea-sized clumps form. Add ice water, one tablespoon at a time, tossing until the mixture starts to come together. Gather the dough into a ball and flatten into a 6-inch round. Wrap and refrigerate for 1 hour.
  • Remove the dough from the fridge and roll it out on a lightly floured surface into a 12 ½-inch circle. Transfer it to a 9-inch deep dish pie plate and press to fit. Chill again for 1 hour (or freeze for 15 minutes).
  • Preheat the oven to 400°F. Line the crust with parchment paper or foil and fill with pie weights or dry beans. Bake for 15 minutes. Remove the weights and parchment. Prick the crust with a fork 10 times and bake for another 8-12 minutes until it begins to dry. Cool on a wire rack.
  • In a bowl, mix brown sugar, flour, nutmeg, and salt. Stir in melted butter and vanilla until evenly moistened. Chill the mixture in the fridge.
  • In a large bowl, toss the apple slices with melted butter, lemon juice, sugar, flour, and cinnamon until evenly coated.
  • Layer the apple mixture into the cooled crust, pressing down gently to pack in as much as possible. Break the crumb topping into small pieces and sprinkle evenly over the apples.
  • Place the pie on a baking sheet and bake at 350°F for 45-55 minutes, or until the apples are tender and the topping is golden brown. Check periodically, covering the pie with foil if the crust or topping browns too quickly.
  • Let the pie cool for 2 hours on a wire rack before serving.

Notes

The Dutch Apple Pie is best served warm with a scoop of vanilla ice cream. The crumbly topping and tender apples make every bite a treat!

Nutrition

Serving: 1Slice | Calories: 508kcal | Carbohydrates: 73.04g | Protein: 4.18g | Fat: 23.52g | Saturated Fat: 14.62g | Cholesterol: 60.74mg | Sodium: 106.05mg | Potassium: 203.13mg | Fiber: 4.39g | Sugar: 41.78g | Vitamin A: 782.51IU | Vitamin C: 7.25mg | Calcium: 30.51mg | Iron: 1.86mg