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dutch apple pie

The Best Dutch Apple Pie

5 from 1 vote
A classic deep dish Dutch Apple Pie featuring a towering spiced fruit filling and a thick buttery brown sugar streusel topping. Keep the butter freezing cold for the perfect crumb texture.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Dutch
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust Kept chilled until ready to fill
  • 7 cups mixed apples, peeled and sliced Granny Smith and Honeycrisp blend
  • ½ cup granulated sugar For the fruit filling
  • 1 teaspoon ground cinnamon Adds warm autumnal flavor
  • 1 cup all-purpose flour Base for the crumb topping
  • ½ cup dark brown sugar Packed firmly
  • ½ cup unsalted butter, diced Must be freezing cold

Equipment

  • 1 deep dish pie plate For holding the filling
  • 1 pastry blender For cutting cold butter
  • 1 Large pot For simmering apples
  • 1 peeler To prepare fruit

Method
 

  1. Roll the chilled pie dough into a circle and press it into a deep dish pie plate. Crimp the edges tightly.
    pressing dough for dutch apple pie crust
  2. Toss the sliced apples with sugar and spices in a pot over medium heat. Cook for five minutes until slightly softened.
    simmering dutch apple pie fruit filling
  3. Cut the cold butter into the flour and brown sugar mixture using a pastry blender. Stop when coarse crumbs form.
    cutting cold butter for dutch apple pie streusel
  4. Pour the apple filling into the crust and pile the crumb topping over the fruit evenly. Press lightly to adhere.
  5. Bake at 375°F until the streusel turns golden brown and juices bubble. Cool completely before slicing.

Nutrition

Serving: 150gCalories: 380kcalCarbohydrates: 58gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 140mgPotassium: 180mgFiber: 4gSugar: 36gVitamin A: 15IUVitamin C: 8mgCalcium: 25mgIron: 1.5mg

Notes

Store covered at room temperature for up to two days. Covering the pie edges with foil halfway through baking prevents burning.

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