Dutch Apple Pie Recipe

Dutch Apple Pie

Description

Dutch Apple Pie is a classic dessert featuring a tender, flaky crust filled with cinnamon-spiced apples and topped with a buttery streusel crumb topping. Unlike traditional double-crust apple pie, this version has a crisp, golden topping that adds a sweet crunch to every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort treat.

Ingredients

Pie Filling

• 1 unbaked 9-inch pie crust (homemade or store-bought)

• 6 cups peeled, cored, and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)

• 3/4 cup granulated sugar

• 2 tbsp all-purpose flour

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1 tbsp lemon juice

Streusel Topping

• 1 cup all-purpose flour

• 1/2 cup packed brown sugar

• 1/2 cup unsalted butter, cold and cubed

• 1/2 tsp ground cinnamon

• Pinch of salt

Instructions

1. Prepare the Oven & Pie Crust

   • Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.

2. Make the Apple Filling

   • In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until apples are evenly coated. Pour mixture into the pie crust and spread evenly.

3. Make the Streusel Topping

   • In another bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until crumbly.

4. Assemble the Pie

   • Sprinkle the streusel topping evenly over the apple filling, covering completely.

5. Bake

   • Place pie on a baking sheet (to catch drips) and bake for 50–60 minutes, or until topping is golden brown and apples are tender.

6. Cool & Serve

   • Let cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature.

Equipment

• 9-inch pie dish

• Large mixing bowls

• Measuring cups and spoons

• Pastry cutter or fork

• Baking sheet

• Knife and cutting board

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Dutch Apple Pie

Dutch Apple Pie is a classic dessert featuring a tender, flaky crust filled with cinnamon-spiced apples and topped with a buttery streusel crumb topping. Unlike traditional double-crust apple pie, this version has a crisp, golden topping that adds a sweet crunch to every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort treat.

Print Recipe

Prep Time:25 minutes mins

Cook Time:55 minutes mins

Total Time:1 hour hr 20 minutes mins

Equipment

• 9-inch pie dish
• Large mixing bowls
• Measuring cups and spoons
• Pastry cutter or fork
• Baking sheet
• Knife and cutting board

Ingredients

• Pie Filling
• 1 unbaked 9-inch pie crust homemade or store-bought
• 6 cups peeled cored, and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Streusel Topping
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter cold and cubed
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

• Prepare the Oven & Pie Crust
• Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
• Make the Apple Filling
• In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until apples are evenly coated. Pour mixture into the pie crust and spread evenly.
• Make the Streusel Topping
• In another bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until crumbly.
• Assemble the Pie
• Sprinkle the streusel topping evenly over the apple filling, covering completely.
• Bake
• Place pie on a baking sheet (to catch drips) and bake for 50–60 minutes, or until topping is golden brown and apples are tender.
• Cool & Serve
• Let cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature.

Servings: 8 servings

10 FAQs About Dutch Apple Pie

1. What’s the difference between Dutch apple pie and regular apple pie?
   Dutch apple pie has a crumbly streusel topping instead of a traditional double crust.

2. What kind of apples work best?
   A mix of tart and sweet apples like Granny Smith and Honeycrisp creates the best flavor balance.

3. Do I need to blind bake the crust first?
   No, the pie bakes long enough that the crust cooks fully without blind baking.

4. Can I use store-bought pie crust?
   Yes, store-bought crust works fine if you’re short on time.

5. Can I make this ahead of time?
   Yes, you can assemble the pie (without baking) a day in advance, cover it, and refrigerate until ready to bake.

6. How do I know when the pie is done?
   The streusel should be golden brown and the apple filling bubbling at the edges.

7. Can I add nuts to the topping?
   Yes, chopped pecans or walnuts add great crunch.

8. What’s the best way to prevent a soggy crust?
   Use firm apples, toss them with flour, and avoid overly juicy varieties. Baking on the lowest oven rack also helps.

9. Can I make it gluten-free?
   Yes, substitute a gluten-free pie crust and use gluten-free flour for the topping.

10. Should I serve it warm or cold?
    It’s delicious both ways, but warm with ice cream is a classic choice.

How To Store Dutch Apple Pie

• Room Temperature:
  Cover loosely with foil or plastic wrap and store for up to 2 days at room temperature.

• Refrigerator:
  Wrap pie tightly or place in an airtight container; store for up to 5 days.

• Freezer:

  • Unbaked: Assemble pie, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes to the baking time.

  • Baked: Cool completely, wrap in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and warm in a 350°F (175°C) oven for 15–20 minutes before serving.

• Reheating:
  Warm slices in the microwave for 20–30 seconds or reheat the whole pie in a 300°F (150°C) oven for about 15 minutes.