The secret to a truly memorable Dutch apple pie lies in the balance of textures and flavors. I’ve experimented with countless recipes, but this one stands out for its flaky crust, perfectly spiced filling, and crumbly streusel topping. It’s simple enough for a beginner yet refined enough to impress. But what makes it the best? There’s one unexpected twist that elevates it beyond the ordinary—have you figured it out yet?
Recipe
This Dutch apple pie is hands down the best dessert you’ll make this fall—trust me, it’s a guaranteed crowd-pleaser. What sets it apart? A buttery, flaky crust, tender cinnamon-spiced apples, and that irresistible crumbly streusel topping that adds the perfect crunch.
Every bite is a harmonious blend of sweet, tart, and spiced flavors, with a texture that’s both cozy and indulgent. Growing up, my grandma always insisted that a great pie should be as easy to make as it’s delicious, and this recipe proves just that.
Whether you’re a seasoned baker or a pie-making newbie, this recipe is approachable, foolproof, and absolutely unforgettable. Ready to fill your kitchen with the warm, comforting aroma of cinnamon and baked apples? Let’s get started!
Ingredients
When it comes to making the ultimate Dutch apple pie, the ingredients are where the magic begins. Opt for fresh, high-quality components to guarantee a pie that’s tender, flavorful, and irresistibly crisp. Here’s what you’ll need, along with some insider tips to elevate your bake.
For the Crust:
- 2 ½ cups all-purpose flour – The foundation of your crust; don’t skimp on quality.
- 1 cup cold unsalted butter, cubed – Cold butter is non-negotiable for flaky layers.
- 1 tsp salt – Enhances the flavor of the crust.
- 1 tsp sugar – A touch of sweetness to balance the tart apples.
- 6-8 tbsp ice-cold water – Keeps the dough moist without making it sticky.
For the Filling:
- 6-8 medium Granny Smith apples – Their tartness and firm texture hold up beautifully during baking.
- ¾ cup granulated sugar – Adjust to taste if your apples are sweeter.
- ¼ cup brown sugar – Adds depth and caramel notes.
- 1 tbsp lemon juice – Brightens the flavors and prevents browning.
- 2 tbsp all-purpose flour – Thickens the filling for the perfect consistency.
- 1 tsp cinnamon – A warm spice that complements the apples.
- ¼ tsp nutmeg – Optional, but adds a cozy, aromatic touch.
For the Streusel Topping****:
- ½ cup all-purpose flour – Forms the base of the crumble.
- ½ cup brown sugar – Creates that rich, caramelized texture.
- ¼ cup cold unsalted butter, cubed – Cold butter guarantees a perfect crumbly topping.
- ¼ tsp cinnamon – Enhances the streusel’s flavor.
Pro Tips:
- Apples: Granny Smiths are the gold standard, but Honeycrisp or Fuji apples work well too. Mix varieties for a balance of sweet and tart.
- Butter: Always use cold butter for both the crust and streusel to achieve that signature flaky and crumbly texture.
- Lemon Juice: A splash not only enhances flavor but also keeps the apples from oxidizing.
Extras for Elevation:
– A pinch of salt in the streusel enhances sweetness.
– A dusting of powdered sugar on top before serving adds a bakery-style finish.
With these ingredients and tips, your Dutch apple pie will be a showstopper every time.
How to Make the Best Dutch Apple Pie Instructions
- Preheat your oven to 375°F (190°C) to confirm it’s fully heated before baking. This helps the pie crust set quickly, preventing a soggy bottom.
- Prepare the crust: Roll out your pie dough and gently place it into a 9-inch pie dish. Crimp the edges or press with a fork for a decorative finish.
Chill the crust in the fridge while you prep the filling—this helps it hold its shape during baking.
– Make the apple filling: Peel, core, and slice 6–8 medium apples into thin, even slices. Toss them with sugar, cinnamon, nutmeg, and a squeeze of lemon juice.
The lemon juice adds brightness and prevents browning, while the spices enhance the flavor.
– Create the crumble topping: In a bowl, combine flour, brown sugar, and cold cubed butter. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
This topping adds a delightful crunch and buttery richness.
– Assemble the pie: Arrange the apple slices evenly in the chilled crust, pressing them down slightly. Sprinkle the crumble topping over the apples, covering them completely.
For even baking, make sure the topping is distributed uniformly.
– Bake the pie on the middle rack for 50–60 minutes. The crust should be golden brown, and the filling should bubble slightly around the edges.
If the crust browns too quickly, tent it with aluminum foil to prevent burning.
– Cool completely before slicing: Let the pie cool on a wire rack for at least 2 hours.
This allows the filling to set, making it easier to slice without falling apart. Patience here pays off!
– Serve with a flourish: Pair slices with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
The contrast of warm pie and cold cream is pure perfection.
Nutrition
1 serving (1 slice)
Calories: 320
| Nutrient | Amount per serving |
|---|---|
| Total Fat | 14g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 220mg |
| Total Carbs | 45g |
| Dietary Fiber | 3g |
| Sugars | 25g |
| Protein | 3g |
Chef Tips
To guarantee your Dutch apple pie turns out perfectly, I recommend chilling the dough before rolling it out—this prevents shrinking during baking.
Use cold butter for a flaky crust, and don’t overmix.
Toss apples with lemon juice to avoid browning.
Pre-cook the filling slightly to prevent a soggy bottom.
Brush the lattice with egg wash for a golden finish.
Let it cool before slicing to set the filling.
