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Dutch Apple Pie

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A classic Dutch apple pie with a flaky crust, spiced apple filling, and a crumbly streusel topping, perfect for any gathering or cozy dessert.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 1/2 cups all-purpose flour Use unbleached if available.
  • 1 cup unsalted butter, cold and diced Cold butter creates flaky pockets.
  • 1/4 cup granulated sugar Just enough to lightly sweeten the crust.
  • 1/2 teaspoon salt Balances sweetness in the crust.
  • 6 to 8 tablespoons ice water Add gradually until dough just comes together.
For the Filling
  • 6 to 8 apples (Granny Smith + Honeycrisp recommended), peeled, cored, and sliced A mix gives firmness and sweetness.
  • 3/4 cup granulated sugar Sweetens the filling; reduce by 2-3 tablespoons if apples are very sweet.
  • 1 teaspoon cinnamon The core warming spice.
  • 1 tablespoon lemon juice Brightens flavors and slows browning.
For the Crumb Topping
  • 3/4 cup flour For the crumb topping; creates that tender, slightly crunchy texture.
  • 1/2 cup brown sugar Adds depth and caramel notes to the crumble.
  • 1/2 cup butter, melted Binds the streusel; use browned butter for extra nuttiness.
  • 1/2 teaspoon salt Balances the crumble’s sweetness.
  • pinch nutmeg Small but important for warm depth.

Method
 

Preparation
  1. In a large bowl, whisk 2 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt. Cut in 1 cup cold diced butter until pea-sized crumbs remain. Sprinkle in 6 tablespoons ice water, toss gently, and add more a tablespoon at a time until dough holds when pinched. Divide into two discs, wrap, and chill for 1 hour.
  2. Preheat oven to 400°F (200°C).
Assembly
  1. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer and trim excess.
  2. Toss sliced apples with 3/4 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and a tablespoon of flour. Mound apples into the crust.
  3. Roll out second dough disc for a full top crust or cut into strips for a lattice. Seal edges. Optional: brush top lightly with milk or beaten egg for color.
Baking
  1. Combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, pinch of nutmeg, and 1/2 cup melted butter to make the crumb topping. Stir until clumps form and sprinkle evenly over the assembled pie.
  2. Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake an additional 25-35 minutes until filling bubbles and topping is golden.
  3. Cool on a rack for at least 1 hour to let filling set before slicing.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 2gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 20g

Notes

Best served warm with vanilla ice cream or crème fraîche. Cover loosely for room temperature storage; refrigerate for longer shelf life. For make-ahead options, the dough and crumb topping can be prepared ahead of time.
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