Dutch Apple Pie Recipe

Print Recipe

5 from 5 votes

Dutch Apple Pie Recipe

Topped with a buttery sweet streusel topping, this dutch apple pie is a flavorful twist on a classic apple pie!

Prep Time30

Cook Time55

Chill Time20

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Author: Lil' Luna

Ingredients

For the Crust

1 cup flour
½ teaspoon salt
½ cup cold butter
¼ cup buttermilk or milk plus a splash of vinegar

For the Filling

2 tablespoons melted butter
1 tablespoon lemon juice
½ cup sugar
¼ cup flour
1 teaspoon cinnamon
2 pounds Granny Smith apples peeled, cored, and sliced thinly

For the Streusel

½ cup flour
3 tablespoons sugar
3 tablespoons brown sugar
1 teaspoon cinnamon
4 tablespoons melted butter

Instructions

To Make the Crust

In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and mix in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea-sized.
Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.

To Make the Filling

In a medium bowl whisk together the butter, lemon juice, sugar, flour, and cinnamon. Add the apples to the bowl and toss to coat the apples completely with the mixture.

To Make the Streusel

Whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.

To Assemble and Bake the Pie

Preheat the oven to 350°F.
Roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly and pressing down gently with your hands to fit all of the apples. Sprinkle the streusel over the top in an even layer.
Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.

Video

Notes

Buttermilk substitute: Combine ¼ cup of milk with ¾ teaspoon of vinegar. Allow it to sit for a few minutes.

Make ahead of time. Add the pie filling to the crust and keep it covered in the fridge for 1-2 days before baking. Store the Dutch apple pie topping in a separate container.

Nutrition