Dutch Apple Pie Recipe

A slice of apple pie with a crumb topping.

Course: Dessert, pie

Cuisine: American

Prep Time: 30

Cook Time: 1

Cool Time: 1

Total Time: 2 30

Servings: slices

Calories: 559kcal

Author: Becky Hardin

The sweet crumb topping with brown sugar and cinnamon is what really send this cozy Dutch apple pie over the top!

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Equipment

Ingredients

For the Crust

1¼ cups all-purpose flour 150 grams
1 teaspoon granulated sugar 4 grams
½ teaspoon kosher salt
¼ cup unsalted butter 57 grams, cold and cut into small cubes (½ stick)
¼ cup vegetable shortening 46 grams, cold and cut into cubes (¼ stick – can be larger than the butter)
¼ cup ice water 57 grams

For the Topping

1 cup all-purpose flour 120 grams
⅔ cup packed brown sugar 138 grams
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
½ cup unsalted butter 113 grams, cold and cut into small cubes (1 stick)

For the Filling

6 large apples sliced, cored, and peeled (8 cups)
½ cup granulated sugar 100 grams
¼ cup all-purpose flour 30 grams
1 tablespoon lemon juice 14 grams

Instructions

For the Crust

In a large bowl, whisk the flour, sugar, and salt together.
1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.
¼ cup unsalted butter, ¼ cup vegetable shortening
Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.
¼ cup ice water
Use your hands to gently knead the dough a few times until it comes together.
Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for 1 hour.
On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Refrigerate while you prepare the filling.
Preheat the oven to 400°F. Arrange the oven rack to be on the lowest setting closest to the bottom of the oven.

For the Topping

In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together.
1 cup all-purpose flour, ⅔ cup packed brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
Add in the butter and using a pastry cutter or two forks, cut the butter into the flour until crumbly. The largest butter pieces should be the size of a pea. Place in the refrigerator.
½ cup unsalted butter

For the Filling

In a large bowl, toss the apples, sugar, flour, and lemon juice until well combined.
6 large apples, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice

For Assembly

Spoon the filling into the chilled crust. Top evenly with the crumble topping. If the crumble wants to fall off the top of the crust, gently press it down onto the apples.
Bake for 1 hour. Check at 45 minutes. If the crumble is browning too quickly, cover it loosely with foil.
Let the pie cool completely before slicing and serving.

Video

Notes

For the best flavor, choose several different varieties of apples. The different flavor notes of each apple variety combines for a spectacular pie!
You can leave the skins on the apples for more color.
If you're worried about a soggy bottom, you can brush the pie crust with egg or pre-bake it for a few minutes.

Storage: Store Dutch apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition