Dutch Apple Pie

5 from 12 votes

Made with a flaky pie crust, a perfectly sweet apple pie filling, and a buttery streusel, this Dutch Apple Pie is everything you crave in apple pie.

Prep Time30

Cook Time1

Chill30

Total Time2

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

9-inch pie pan

Ingredients

For the Crust

1 (9-inch) deep-dish pie crust frozen or chilled

For the Apple Filling

4 cups golden delicious apples peeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
4 cups granny smith apples peeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
1 tablespoon lemon juice fresh is best
½ cup granulated sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon table salt

For the Crumb Topping

½ cup light brown sugar
¾ cup all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ cup unsalted butter cold and cubed

US Customary - Metric

Instructions

Preheat the oven to 375℉ (190℃) and position an oven rack to be in the bottom third of the oven.
In a large bowl, combine the sliced apples with 1 tablespoon lemon juice, ½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon ground cinnamon, ⅛ teaspoon freshly grated nutmeg, and ⅛ teaspoon table salt until the flour, spices, and sugar evenly coat the apples. Set aside to prepare the crumb topping.
In a medium bowl, combine the ½ cup light brown sugar, ¾ cup all-purpose flour, ¼ teaspoon ground cinnamon, and ¼ teaspoon freshly grated nutmeg until evenly mixed. Add in ½ cup unsalted butter (cold and cubed) and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar.
Spoon the apple mixture into a chilled pie crust. If there is excess liquid the apples released while sitting, discard that liquid. Adding it to the pie crust could result in a soggy crust. Sprinkle the crumb topping evenly on the apple mixture.
Place the assembled pie on a rimmed baking sheet to catch any liquid that may bubble up while baking. Bake for 50 to 60 minutes, or until the filling is bubbly and the crumb topping is golden. Check on the pie after 35-40 minutes of bake time. If the crust or crumb begins to brown too quickly cover the pie loosely with foil and continue to bake for 10-15 minutes, or until the apples are fork-tender.
Remove the pie from the oven and allow it to cool to room temperature before slicing and serving.

Video

Notes

Frozen Pie Crust: If using a frozen 9-inch deep pie crust, allow the crust to thaw for 15 minutes in the refrigerator before proceeding with the recipe.

Pie Plate: This apple pie recipe is designed to be baked in a deep-dish 9-inch pie dish. That will give room for the apple pie filling and streusel topping.

Apples: This pie calls for a total of 8 cups of apples. 4 cups of Granny Smith apples and 4 cups of Golden Delicious.

Storage: Dutch Apple Pie can be stored in an airtight container for 2 days at room temperature or up to 5 days if stored in the refrigerator.

Nutrition