Dutch Apple Pie Recipe

A slice of dutch apple pie with ice cream.

5 from 5 votes

Dutch Apple Pie Recipe

Dutch Apple Pie is a classic fall dessert with flaky homemade crust, Granny Smith apples, cinnamon filling, and buttery streusel topping.

Prep Time30

Cook Time55

Chill Time20

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Author: Alicia Skousen

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 it 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 for 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 for 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

Recipe Tips.

Keep the butter cold for the crust. Cold butter helps create a flaky pastry, so work quickly and avoid handling the dough more than necessary.
Slice the apples evenly. Thin, uniform slices cook more consistently and make it easier to fit plenty of apples into the pie crust.
Chill the streusel before baking. Cold streusel is easier to sprinkle evenly over the filling and helps create a lovely crumbly topping.
Let the pie cool completely. The filling needs time to thicken as it cools, so wait before slicing for neater pieces that hold their shape.

Make ahead of time. Prepare the crust and streusel a day ahead and store them separately in the refrigerator. For the best texture, wait to toss the apples with the filling ingredients and assemble the pie until you are ready to bake. You can also bake the pie ahead of time and refrigerate it once it has cooled.

Freeze before baking. Assemble the Dutch apple crumb pie, but do not bake it. Make sure it has cooled before wrapping it tightly with plastic wrap and again with foil; store it in the freezer for 2-3 months. You can thaw the pie or bake it frozen.

Baking a frozen pie: Remove the plastic and tent the foil over the top. Bake for 50 minutes. Remove foil and bake for another 40 minutes or until hot, bubbly, and browned.

Store. Let the pie cool completely, then cover it and refrigerate for up to 4 days. Reheat individual slices in the oven if you want to bring back some of the crispness of the crust and streusel. Avoid leaving the pie at room temperature for extended periods.

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