Dutch Apple Pie

5 from 1 rating

from kristineskitchenblog.com

If you love apple pie, this Dutch Apple Pie is a must-make! The juicy apple filling is spiced with cinnamon and the crumble topping is sweet, rich and buttery. This pie is perfect for the holidays, but it's so good you'll want to make it year-round!

Prep Time50

Cook Time1 5

Cooling Time2

Total Time3 55

Servings: servings

Calories: 470kcal

Ingredients

For the Pie Crust

1 ¼ cups all purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter cut into small cubes
3 tablespoons ice-cold water

For the Apple Filling

8 cups peeled apples, sliced ⅛ to ¼-inch thick 6-8 apples, 3.5 pounds
1 teaspoon vanilla extract
¼ cup all purpose flour
¼ cup to ½ cup granulated sugar amount depending on how sweet you want your pie, see note
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

For the Topping

1 cup all-purpose flour
½ cup brown sugar
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons cold unsalted butter cut into small cubes

Instructions

Make the Pie Crust

Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie crust dough can be made by hand in a large bowl using a pastry cutter or your fingers to cut in the butter.)
Pulse to combine the dry ingredients. Add the cold butter cubes and pulse 6-8 times, until the largest butter pieces are the size of small peas.
Add the ice-cold water and pulse just until the dough starts to come together, adding 1-2 more teaspoons of ice water if the dough seems too dry. The dough should still look crumbly, but should hold together if you press it with your fingers.
Transfer the dough to a lightly floured work surface and form it into a ball. Then roll it out into a 12-inch round and transfer it to a deep-dish pie pan. (This is easily done by wrapping the dough round around your rolling pin to help move it.)
Trim the edges so that only ½-inch hangs over the edge of the pie dish. Fold the edges under and flute/crimp the edges.
Place the pie crust in the refrigerator while you make the apple filling and streusel topping.

Make the Apple Filling

Place the peeled, sliced apples in a large bowl.
Add the vanilla, ¼ cup flour, granulated sugar and ¼ cup brown sugar to the bowl with the apples. Sprinkle the cinnamon, nutmeg and salt over the apples. Stir to combine. Set aside while you make the topping.

Make the Topping

In a medium bowl, combine the 1 cup flour, ½ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon cinnamon and ¼ teaspoon salt. Whisk to mix.
Add the cold butter cubes to the bowl and use your fingers to work the butter into the flour mixture until it just starts to clump together and all of the butter pieces are worked into the flour and sugar mixture.
By this time, the apples should have released some of their juices. Stir the apple mixture to make sure everything is well combined and then pour the apples and their juices into the chilled pie crust. Arrange the apples into an even layer in the pie crust as best as possible.
Evenly sprinkle the topping over the apples.
Preheat oven to 400° F with a rack in the lower third of the oven. Refrigerate the pie while the oven preheats.
Bake the pie at 400° for 20 minutes, then reduce oven temperature to 350° F. Continue baking the pie for 45-50 minutes more, until the filling is bubbly. Check on the pie partway through the baking time and loosely cover it with foil as needed to prevent the crust and topping from over-browning. (I usually cover with foil about 10-15 minutes after reducing the oven temperature.)
Let the pie cool at room temperature for at least 2 hours before serving to allow the filling to thicken.
Store pie at room temperature for up to one day, or in the refrigerator, covered with plastic wrap, for up to 3 days.

Video

Notes

Depending on the sweetness of your apples and how sweet you like your pie, you can adjust the amount of sugar.
This recipe makes enough filling for a deep dish apple pie. If your pie dish is small, consider reducing the number of apples.
Make Ahead & Freezer Instructions: The pie crust dough can be made ahead of time, wrapped airtight, and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let frozen pie dough thaw overnight in the refrigerator before rolling it out. The apple pie filling can be frozen for up to 3 months. Let it thaw in the refrigerator before using it. The baked pie can be frozen for up to 3 months. Let it cool completely and then wrap it tightly before freezing. Thaw for 24 hours in the refrigerator before serving.

Nutrition

Nutrition information is only an estimate.