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The Only Dutch Apple Pie Recipe You’ll Ever Need
There’s something magical about the smell of a pie baking. It fills the whole house with a warm, buttery, cinnamon-spiced hug. It’s the kind of smell that brings everyone to the kitchen.
I remember my grandmother never measured anything for her apple pie. A little of this, a dash of that, all done by feel. This recipe is my attempt to capture that same heartfelt magic, but with actual measurements so we can all get it right.
This isn’t just any apple pie. This is a Dutch Apple Pie, with its signature sweet, crunchy, buttery streusel topping. It’s the perfect contrast to the tender, spiced apples nestled in a flaky crust. It’s pure comfort in a dish.
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What You’ll Need
Gathering your ingredients first makes the whole process feel less like a frantic rush and more like a calm, creative session in the kitchen.
For the Flaky Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 4-6 tablespoons ice water
For the Spiced Apple Filling:
- 6-7 medium apples (a mix of Granny Smith and Honeycrisp is fantastic)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 tablespoon lemon juice
For the Crunchy Streusel Topping:
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
Pro Tips for a Perfect Pie
Over the years, I’ve picked up a few tricks that take a good pie and make it great. Here are some of my secrets.
- Cold is Key: For both the crust and the streusel, your butter needs to be cold. Straight from the fridge cold. This creates little pockets of butter that melt during baking, resulting in a super flaky crust and a crumbly, not greasy, topping.
- Apple Selection Matters: Don’t just grab any apple. You want a mix of textures and flavors. Firm, tart apples like Granny Smith hold their shape and prevent a mushy filling, while a sweeter, softer apple like Honeycrisp or Braeburn adds complexity.
- Battle the Soggy Bottom: No one likes a soggy bottom crust. To prevent it, make sure your filling isn’t too watery. Also, placing your pie pan on a preheated baking sheet helps cook the bottom crust quickly and evenly.
- Don’t Overmix: This applies to both the crust and the topping. For the crust, mix just until the dough comes together. For the streusel, you want coarse crumbs, not a paste. Overworking develops gluten, which leads to tough results.
Tools Required for the Job
You don’t need a professional kitchen, just a few standard tools will get you there.
- 9-inch Pie Dish
- Mixing Bowls (large and medium)
- Pastry Blender or Two Knives
- Rolling Pin
- Vegetable Peeler and Apple Corer
- Measuring Cups and Spoons
- Baking Sheet
Step-by-Step Instructions to Pie Heaven
Let’s break this down into simple, manageable steps. You’ve got this.
Part 1: The Buttery Pie Crust
Step 1: In a large bowl, whisk together the 1 1/4 cups of flour, salt, and sugar.
Step 2: Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 3: Sprinkle 4 tablespoons of ice water over the mixture. Gently toss with a fork until the dough starts to come together. If it’s too dry, add more ice water, 1 tablespoon at a time. Don’t add too much!
Step 4: Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Step 5: After chilling, on a lightly floured surface, roll the dough out into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Trim and crimp the edges as you like.
Part 2: The Luscious Apple Filling
Step 1: Peel, core, and slice your apples about 1/4-inch thick. Place them in a large bowl.
Step 2: Sprinkle the lemon juice over the apples and toss to coat. This prevents them from browning.
Step 3: In a small bowl, combine the 3/4 cup of sugar, 2 tablespoons of flour, cinnamon, nutmeg, and allspice. Pour this mixture over the apples and toss gently until every slice is coated.
Part 3: The Irresistible Streusel Topping
Step 1: In a medium bowl, combine the 1 cup of flour, brown sugar, and cinnamon.
Step 2: Add the cold butter pieces. Work the butter into the dry ingredients with your fingertips or a fork until you have a crumbly mixture with large, pea-sized clumps. Pop this in the fridge while you assemble the pie.
Part 4: Assembling and Baking
Step 1: Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to heat up.
Step 2: Pour the apple filling into your prepared pie crust, mounding it slightly in the center.
Step 3: Sprinkle the chilled streusel topping evenly over the apples, covering them completely.
Step 4: Place the pie on the preheated baking sheet. Bake for 15 minutes at 400°F.
Step 5: Reduce the oven temperature to 375°F (190°C) and continue to bake for another 40-50 minutes. The pie is done when the topping is golden brown and the filling is bubbly. If the topping starts to get too dark, you can loosely tent it with aluminum foil.
Step 6: Let the pie cool on a wire rack for at least 3 hours before slicing. This is the hardest part, but it allows the filling to set properly!
Substitutions and Variations
Feel free to make this recipe your own. A little change here or there can create a whole new experience.
- Go Nuts: Add 1/2 cup of chopped pecans or walnuts to the streusel topping for extra crunch and a nutty flavor.
- Spice It Up: A pinch of cardamom or ginger in the apple filling adds a warm, exotic twist.
- Flour Power: You can substitute the all-purpose flour in the crust with a 1-to-1 gluten-free baking flour blend if needed.
- Sweet Swaps: For a deeper flavor, use a mix of brown and white sugar in the filling. Coconut sugar also works well as a replacement for brown sugar.
| Apple Type | Flavor Profile | Best For |
|---|---|---|
| Granny Smith | Very Tart | Firm texture, holds shape |
| Honeycrisp | Sweet-Tart | Crisp, juicy, balanced |
| Braeburn | Spicy-Sweet | Holds up well to baking |
| Golden Delicious | Mildly Sweet | Softer, good for balance |
Nutritional Info, Pairings, and More
A little extra info for those who are curious!
Dietary Swaps
Making this pie vegan is straightforward. Simply use a plant-based butter substitute in both the crust and the streusel topping. Ensure it’s cold, just like regular butter, for the best results.
Time-Saving Tips
You can make the pie dough up to 2 days in advance and keep it refrigerated. The streusel topping can also be made ahead and stored in an airtight container in the fridge for a few days. This breaks up the work and makes pie day much less daunting.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 450-500 kcal |
| Fat | 22g |
| Carbohydrates | 60g |
| Protein | 4g |
*Note: These values are estimates and can vary based on specific ingredients used.
Perfect Pairings
This pie is a star on its own, but it loves company. A scoop of vanilla bean ice cream is classic for a reason. A dollop of unsweetened whipped cream or a drizzle of caramel sauce also takes it to the next level.
Make-Ahead and Storage Tips
A little planning goes a long way. This pie is great for making ahead of a big dinner or event.
Storing Leftovers
Once cooled completely, you can store the pie loosely covered at room temperature for up to 2 days. For longer storage, cover it and keep it in the refrigerator for up to 5 days. The streusel will soften slightly in the fridge.
Reheating
To bring back that fresh-baked magic, reheat individual slices in the oven at 350°F (175°C) for about 10-15 minutes. This will re-crisp the crust and topping beautifully. The microwave works in a pinch, but you’ll lose the crispy texture.
Frequently Asked Questions (FAQ)
Q1. Why is my streusel topping melty and greasy instead of crumbly?
Ans: This usually happens for two reasons: the butter was too soft, or the mixture was over-worked. Make sure your butter is very cold and mix just until crumbs form. If the kitchen is warm, pop the streusel mix in the freezer for 10 minutes before topping the pie.
Q2. Can I use a store-bought pie crust?
Ans: Absolutely! Life gets busy. A good quality refrigerated or frozen pie crust will work just fine and save you a good chunk of time. No judgment here.
Q3. My apple filling seems really watery. What should I do?
Ans: Some apples are juicier than others. The 2 tablespoons of flour in the filling recipe are there to thicken the juices. If your apple mix looks especially wet, you can add another teaspoon of flour or even a teaspoon of cornstarch to help it set up.
Q4. How do I know for sure when the pie is fully baked?
Ans: Look for the signs. The streusel should be a deep golden brown, and you should see the filling bubbling thickly through the topping, especially in the center. If you insert a knife into the center, the apples should feel tender, not hard.
Q5. Can I freeze the whole pie?
Ans: Yes, this pie freezes well. You can freeze it baked or unbaked. For a baked pie, cool it completely, wrap it tightly in a double layer of plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
Wrapping Up
Baking a pie from scratch is more than just following a recipe; it’s an act of love. It’s creating something warm and wonderful to share with people you care about. The scent, the taste, the shared smiles—it’s an experience.
I hope you have as much fun making this Dutch Apple Pie as I do. Don’t worry about perfection. Just enjoy the process.
When you try it, I would love to hear how it went! Drop a comment below with your experience or any questions you might have. Happy baking!
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