Dutch Apple Pie
This Dutch Apple Pie features a buttery, flaky homemade crust filled with tender cinnamon-spiced apples and crowned with a thick, golden oat-and-brown-sugar streusel topping. It skips the traditional pastry lid in favor of that irresistible crumbly finish that bakes up crisp and caramelized, making every bite a perfect contrast of soft, jammy filling and crunchy topping. Simple enough for beginners and impressive enough for any holiday table, this is the apple pie recipe you'll turn to every single fall season.
Equipment
- 9-inch deep-dish pie pan Ceramic or glass recommended for even heat distribution
- Large mixing bowl For the apple filling and pie crust dough
- Medium mixing bowl For the streusel topping
- Pastry cutter or fork For cutting cold butter into the crust and streusel
- Rolling Pin For rolling out the pie crust dough
- Vegetable peeler For peeling the apples
- Apple corer For coring the apples quickly and evenly
- Sharp chef's knife and cutting board For slicing apples to 1/4-inch thickness
- Measuring cups and spoons
- Plastic wrap or parchment paper For wrapping and chilling the pie dough
- Rimmed baking sheet Placed on the lowest oven rack to catch any drips during baking
- Aluminum foil or pie crust shield To prevent the crust edges from over-browning during baking
- Cooling rack For cooling the pie after baking
Ingredients
For the Pie Crust
- 1 1/4 cups all-purpose flour about 155g
- 1/2 tsp salt
- 1/2 cup unsalted butter 113g, 1 stick, cold, cut into small cubes
- 3-4 tbsp ice water add one tablespoon at a time until dough just comes together
For the Apple Filling
- 6 cups Granny Smith apples about 5-6 medium apples, peeled, cored, and thinly sliced to 1/4-inch thickness; Honeycrisp or Braeburn can be substituted or mixed in
- 1/2 cup granulated sugar 100g
- 1/4 cup light brown sugar 55g, packed
- 2 tbsp all-purpose flour 16g; acts as a thickener for the filling
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tbsp fresh lemon juice from about half a lemon; prevents browning and brightens flavor
- 1 tsp pure vanilla extract
For the Streusel Topping
- 1 cup all-purpose flour 125g
- 2/3 cup light brown sugar 145g, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, 1 stick, cold, cut into small cubes
- 1/2 cup old-fashioned rolled oats 45g; do not use quick oats
Instructions
- Whisk together 1 1/4 cups flour and 1/2 tsp salt in a large bowl, then cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, stirring gently with a fork, until the dough just barely comes together when squeezed.
- Turn the dough out onto a lightly floured surface, press it into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days.
- Peel, core, and slice apples to 1/4-inch thickness and place in a large bowl. Add both sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract, then toss until all apple slices are evenly coated. Set aside to rest while you prepare the streusel and crust.
- Whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl, then cut in the cold cubed butter until the mixture forms coarse, clumpy crumbs. Stir in the rolled oats, then refrigerate the streusel until ready to use.
- Preheat the oven to 375 degrees F (190 degrees C) and place a rimmed baking sheet on the lowest rack to catch drips. Let the chilled dough sit at room temperature for 5 minutes before rolling.
- Roll the dough on a lightly floured surface into a 12-inch circle, then carefully transfer it into the 9-inch pie pan and press it into the bottom and sides. Trim the overhang to 1/2 inch, fold it under itself along the rim, and crimp the edges decoratively. Refrigerate for 10 minutes.
- Spoon the apple filling into the chilled unbaked crust, piling it generously, and pour any accumulated liquid from the bowl over the top. Sprinkle the chilled streusel evenly over the entire filling, pressing it into loose clumps for better texture.
- Cover the crust edges with foil or a pie shield and bake for 25 minutes, then remove the shield and continue baking for 25-30 more minutes, until the streusel is deep golden brown and the filling is visibly bubbling. Total bake time is 50-55 minutes.
- Transfer the pie to a cooling rack and let it cool for at least 2 hours before slicing, allowing the filling to set completely. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Notes
- Best apples: Granny Smith apples are ideal for their firm texture and tartness. For extra complexity, use a 50/50 mix of Granny Smith and Honeycrisp or Braeburn.
- Keep butter cold: Cold butter is essential for both a flaky crust and a crumbly streusel. If your kitchen is warm, chill your mixing bowls in the freezer for 10 minutes before starting.
- Don't skip the rest time: Chilling the crust dough for at least 30 minutes relaxes the gluten, making it much easier to roll and preventing shrinkage in the oven.
- Streusel clumping tip: After mixing the streusel, squeeze it into larger clumps before spreading over the filling. This creates those satisfying crunchy clusters once baked.
- Watch for bubbling filling: The pie is done when the filling is actively bubbling through the edges of the streusel. This indicates the starch thickeners have fully activated.
- Cool before slicing: Let the pie cool for a minimum of 2 hours. Slicing too early results in a runny filling. For the cleanest slices, refrigerate for 1-2 hours after cooling to room temperature.
- Make-ahead option: The fully assembled, unbaked pie can be covered and refrigerated for up to 24 hours before baking. The baked pie can also be made a day ahead; the filling thickens and flavors deepen overnight.
- Freezing: Freeze the unbaked assembled pie tightly wrapped in two layers of plastic wrap and foil for up to 3 months. Bake directly from frozen, adding 20-25 extra minutes to the total bake time.
- Store-bought crust shortcut: A refrigerated store-bought pie crust works perfectly in this recipe. Simply unroll, press into the pan, crimp the edges, and proceed as directed.
- Storage: Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in a 300 degree F oven for 10-15 minutes to restore the streusel's crunch.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 160mgFiber: 3gSugar: 32gVitamin A: 10IUVitamin C: 6mgCalcium: 3mgIron: 8mg
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