Dutch Apple Pie Recipe
The most magnificent Dutch apple pie recipe! Softly spiced seasonal apples, topped with a crunchy, buttery crumb topping. Out of this world!
Servings: 10 slices
Calories: 432kcal
Equipment
- 1 pie dish (standard sized)
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, cold
- 2 1/2 tablespoons vegetable oil
- 1/4 cup ice water (approx.)
For the Apple Pie Filling:
- 10 apples, medium (approx.)
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg, (or 1/8 teaspoon freshly grated)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
For the Crumb Topping:
- 8 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Optional Garnish:
Instructions
To Make the Pie Crust:
- Place the flour and salt in a large bowl, and whisk to combine.
- Add the oil, stirring until the mixture resembles coarse crumbs.
- Cut the butter into thin slices and toss in the flour mixture to coat.
- Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. (You may need slightly more or less water.)
- Tumble the dough out of the bowl and onto a large sheet of plastic wrap.
- Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.
- Chill the dough in the refrigerator for 1 hour.
- Flour the work surface, rolling pin, and the chilled dough lightly, then roll out to 1/4-inch thickness, and fold into thirds. Give it a quarter-turn, fold into thirds again, then repeat one more time.
- Refrigerate for one more hour,
- Roll out the pie crust dough to a little larger than the width of your pie pan and gently nestle it in, allowing any excess to drape over the sides.
- Trim, fold under, and crimp the edge, then chill.
To Make the Apple Pie Filling:
- Peel, quarter, and cut out the cores of the apples.
- Cut into 1/8-inch to 1/4-inch thick slices.
- Toss together in a large bowl with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves.
- Transfer the filling to the prepared pie shell and chill.
To Make the Crumb Topping:
- Melt the butter in a small pot, then add flour, brown sugar, cinnamon, and salt.
- Toss together with a fork and sprinkle over the top of the pie.
To Bake the Dutch Apple Pie:
- Preheat the oven to 425 degrees F.
- Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 70 minutes).*
- Cool completely and dust with powdered sugar (optional) before slicing.
Video
Notes
*Cover the pie loosely with foil if the topping is getting too brown before the apples have finished cooking.
Lots more info on how to make the crust here: Flaky Pie Crust Recipe.
Lots more info on how to make the topping here: Basic Crumb Topping Recipe.
Nutrition
Serving: 1slice | Calories: 432kcal | Carbohydrates: 75g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 241mg | Potassium: 260mg | Fiber: 6g | Sugar: 40g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 2mg