Dutch Apple Pie

This Dutch Apple Pie is an incredible find! Our entire family agrees that it's the best apple pie they've ever tried. It has a flaky homemade crust and a richly flavored apple filling. The pie is covered with a sweet, buttery streusel crumb that makes it so aromatic. Enjoy this perfect pie variation!

Apple Pie Recipe

Servings: 8
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Cooling Time: 2 hours
Total Time: 4 hours 25 minutes

Ingredients

Crust:

• 1 cup (142 g) unbleached all-purpose flour (scoop and level)

• 2 tsp granulated sugar

• 1/4 tsp (heaping) salt

• 8 Tbsp (113 g) unsalted butter, well chilled, diced

• 3 - 5 Tbsp ice water

Crumb Topping:

• 1/2 cup (100 g) packed light brown sugar

• 3/4 cup (106 g) unbleached all-purpose flour (scoop and level)

• 1/4 tsp ground nutmeg

• 1/8 tsp salt

• 6 Tbsp (85 g) unsalted butter, melted

• 1 tsp vanilla extract

Apple Filling:

• 1 1/4 lbs (4 small) golden delicious apples, peeled, cored, and sliced 1/4-inch thick

• 1 1/4 lbs (4 small) Granny Smith apples, peeled, cored, and sliced 1/6-inch thick

• 2 Tbsp unsalted butter, melted

• 1 Tbsp fresh lemon juice

• 1/2 cup (100 g) granulated sugar

• 3 Tbsp (26 g) unbleached all-purpose flour

• 1/2 tsp ground cinnamon

• 1 tsp vanilla essence

Instructions

1. Make the Crust:

   • In a medium mixing bowl, whisk together the flour, sugar, and heaping salt. Cut in the butter using a pastry blender until small pea-sized clumps form.

   • Gradually add ice water, 1 Tbsp at a time, until the mixture is moist and holds together. Shape into a ball and press into a smooth 6-inch round. Cover and refrigerate for 60 minutes.

   • Roll out the dough into a 12 1/2-inch round on a floured surface. Transfer to a 9 to 9 1/2-inch deep pie plate. Fit the dough to the plate, fluting edges as desired, and refrigerate or freeze to chill.

2. Bake the Crust: Preheat the oven to 400°F (200°C). Line the crust with foil and fill it with beans or pie weights. Bake for 15 minutes, then remove weights, prick the bottom, and bake for 8–12 minutes more, until the pie starts to dry. Cool on a wire rack.

3. Make the Crumb Topping:

   • In a medium bowl, mix brown sugar, flour, nutmeg, and salt. Stir in melted butter and vanilla until evenly moistened. Refrigerate while preparing the filling.

4. Prepare the Apple Filling:

   • In a large bowl, toss sliced apples with melted butter and lemon juice. Add sugar, flour, and cinnamon, tossing to coat.

5. Assemble the Pie:

   • Layer the apple mixture evenly into the pie dish. Break crumb topping into small clumps and sprinkle over the apples.

   • Place the pie on a rimmed baking sheet and bake at 350°F (175°C) until the apples are tender, about 45–55 minutes. Check frequently; if the topping or crust browns too quickly, tent with foil.

6. Cool and Serve:

   • Remove from the oven and cool on a wire rack for about 2 hours. Serve warm with vanilla ice cream, if desired.