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Dutch Apple Pie Recipe

This Dutch Apple Pie Recipe Is Exactly What You Should Make For Thanksgiving

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If you're in the mood for a comforting baking experience that's perfect for the holidays or anytime at all, there's no way to go wrong with this Dutch apple pie recipe, otherwise known as apple crumble pie. Tart and sweet Granny Smith apples come together with a crumbly streusel topping that's heaven in a dessert. Using Granny Smith apples is a good idea because they release less liquid, avoiding a soggy bottom on your pie, but you can also use Honeycrisp, Fuji, Gala, or whatever you have on hand. Baking the pie at least 50 minutes is crucial, too, that way you get the right contrast between gooey, sweet apples and a crispy crust. Once it's baked, your house will smell like an apple orchard, cosy, welcoming, and great for the autumn months. And you might want to make two — this pie never lasts long.

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Dutch Apple Pie Recipe

Cookies & Cups

Notes

Store airtight at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Dutch Apple Pie Recipe

Ingredients

  1. For the pie:
  1. 1 pie crust (store-bought or homemade)
    5-6 cups Granny Smith apples, peeled and sliced into 1/4-inch pieces
    1 tablespoon lemon juice
    1/3 cup light brown sugar
    1/3 cup granulated sugar
    1/4 cup flour
    1 teaspoon ground cinnamon
  1. For the topping:
  1. 1 cup flour, plus 2 tablespoons
    1/3 cup granulated sugar
    1/3 cup light brown sugar
    1/2 cup cold butter, cubed

Directions

  1. Preheat oven to 375°F. Adjust your oven rack to the lowest position.
  2. Roll out your pie dough to a 12-inch circle and fit it into a 9-inch pie plate, crimping the edges. Place the pie plate in the refrigerator while you do the next steps.
  3. In a large bowl, combine the apples, lemon juice, brown sugar, granulated sugar, flour, and cinnamon. Stir to coat evenly. Set aside.
  4. To prepare the topping, combine the flour, granulated sugar, brown sugar, and butter in a medium bowl. Using a pastry cutter or fork, blend the mixture together until coarse crumbs form. Using your hands, squeeze the mixture together until all the butter is absorbed and your crumb topping comes together.
  5. Remove the pie plate from the refrigerator and spread the apples evenly into the crust, discarding any liquid that has been released from the apples. Sprinkle the crumb topping evenly on the apples.
  6. Bake for 50-60 minutes, until the apple mixture is bubbly and the crumb and crust is golden. If the crust and/or crumb begins to brown too quickly, cover the pie loosely with foil or a pie shield. Make sure to bake the pie long enough that the mixture is bubbly to ensure that the bottom crust is cooked. Since you are baking the apples raw, they will release juice, which can make the bottom crust slightly soggy. Positioning the rack to the lowest position and baking the pie long enough will make sure that the bottom crust bakes properly.
  7. Remove the pie from the oven when done and allow to come to room temperature before slicing.
Image Source: POPSUGAR Photography / Camila Barbeito
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