Dutch Apple Pie
This Dutch apple pie or apple crumble pie is the perfect Fall dessert. It is all you love in an apple pie but with a crispy buttery crumble topping.
What is Dutch Apple Pie?
Unlike other apple pie varieties, Dutch apple pies have a crunchy buttery streusel topping. So instead of the top layer being made from pie crust you top the pie with a crumble or streusel topping for extra crunch and texture and it works so well. It has the same all butter crust and apple pie filling in a classic apple pie with a classic apple crisp feel to it.
What Are The Best Apples to Make Dutch Apple Pie?
When it comes to what variety of apples to use in your apple pie try to stick to baking apples like gala, Granny Smith apples, Pink Lady, Braeburn, Jonagold, Cortland, Honeycrisp, Jazz, or Fuji. The only ones I avoid are Red delicious or golden delicious apples and McIntosh apples especially as they lack crispness. I really like to do a combination for added flavour as they do each have a distinct flavour difference, small but enough. Variety is nice in pie so feel free to mix it up with sweet and tart apples. I peel them and core them and try to slice them the same thickness as well so they cook as evenly as possible.
Dutch Apple Pie Recipe Ingredients
- APPLES: I like to use a variety as stated above and for this recipe you will need approx 3 lbs of apples
- FLOUR: I use all purpose flour and it is used for the pie crust if making your own and the crumbly topping as well as for the filling.
- BUTTER: You will need 2 sticks of unsalted butter divided. 1 for the pie crust if making and 1 for the crumbly topping. Ensure your butter is chilled and cubed for the crust and melted for the topping.
- SUGAR: I use a blend of both granulated sugar and brown sugar for the filling and the topping.
- SPICES: I use a blend of ground cinnamon, and apple pie spice which is a blend of ground nutmeg, ground ginger, ground clove. Feel free to adjust amounts to taste and if you would like to add more warming spices like cardamon or all spice you can. Instead of using Apple Pie spice you can use an extra bit of ground cinnamon and add ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves
- LEMON JUICE: This balances the sweet and adds to the flavor of the filling but it also helps to soften the apple slices as they sit coated with the granulated sugar and lemon juice.
- VANILLA EXTRACT: To flavor the filling. I like to use pure vanilla extract for best flavor
- EGG (EGG WASH): The combination of the egg and a splash of water is for the egg wash over the pie dough. The egg wash is optional but gives the pie a nice shiny finish.
- CRUST DUST: This is a combination of sugar and flour that I sprinkle on the bottom/base of the pie crust which helps prevent the base of the pie from becoming soggy. It’s optional but recommended. I use all purpose flour and either granulated sugar or brown sugar
How To Make Homemade Dutch Apple Pie
This tasty Dutch Apple Pie is quite easy to make and here are the simple instructions (full details in recipe card below)
- MAKE PIE DOUGH: You can use store bought pie dough/pie crust for this recipe if you prefer or even use your own recipe. For a tried and tested simple all butter pie dough recipe please refer to the recipe card below - recipe, directions for making dough, rolling it out included.
- PREPARE APPLE PIE FILLING: Peel, core and slice apples and toss them with the granulated sugar, and lemon juice.
- ROLL OUT PIE DOUGH & CHILL: Roll out the pie dough, fit into pan, sprinkle bottom of crust with crust dust. Brushes edges with egg wash. Chill pie crust.
- MAKE CRUMBLE / CRUMB TOPPING: Whisk together the dry ingredients and then stir in the melted butter and mix until large clumps/crumbs form.
- FILL PIE WITH APPLES: Remove apples with slotted spoon into another large bowl and toss with flour, brown sugar and spices. Empty into pie.
- BAKE PIE: Carefully transfer pie to oven and bake at 400°F for 20 min. Carefully remove and sprinkle over the topping, LOWER OVEN TEMP to 350 ° F, return pie to oven and continue baking pie for 1 hour until it is deeply golden brown and juices are thick and bubbly and internal temperature is approx 195°F.
- COOL PIE: Remove pie from oven when done and allow to cool completely on cooling rack for 3-6 hours before slicing and enjoying
Let’s talk about the layered apples. I did my research a bit when it comes to the apple filling and how much juice/syrup from the apples is acceptable in order to get a good balance but also so that the filling doesn’t make the bottom of the pie soggy. I also didn’t want to make this recipe overly complicated but as simple and quick as possible so I didn’t want to have to wait for the apples to release their natural juices and then have to reduce them on the stove top to make a syrup and etc….. that is why I took the advice of many recipes and allowed the apples to marry for a little bit with sugar and lemon juice alone (which actually softens the apples a bit) and then discard the juice they produce, then toss them wit the remaining ingredients. The second thing is to sprinkle the base of the pie crust with a sugar and flour mixture to help prevent a soggy crust because the apples will still produce a lot of natural syrupy juices while baking. You definitely want those juice but you don’t want them runny you want them thickened and syrupy.
Make Ahead Dutch Apple Pie
- CRUST: You can keep your pie dough in the fridge for up to 3 days wrapped tight in plastic wrap. Be sure to allow the pastry to come to room temperature before rolling out for pie. To freeze simply wrap tight with plastic wrap and a layer of foil and I like to place it in a ziplock bag as well and it can be stored in the freezer for up to 3 months. Thaw in the fridge overnight.
- CRUMBLE TOPPING: Prepare crumble topping and place it in an airtight container in the fridge overnight or in the freezer for up to 3 months. No need to thaw it - it will stay crumbly so simply sprinkle it over pie when ready to use and bake as stated.
Storing and Freezing Dutch Apple Pie
- STORAGE: Dutch apple pie can be baked, cooled, and refrigerated a day ahead. Bring the pie to room temperature or slightly warm it in the oven or microwave before serving if desired.
- FREEZING: To freeze an UNBAKED PIE , make pie as directed storing the crumble topping separately in a ziplock bag, wrap pie tightly with plastic wrap and a layer of foil or place in a plastic freezer bag. Unbaked fruit pies will keep in the freezer for 1-3 months. When you’re ready to bake unwrap pie and do not thaw pie or crumble topping. Bake as directed in the recipe sprinkling on the crumble topping after 20 minutes and tenting with foil as needed. You may need to bake the pie a few extra minutes. To freeze a BAKED PIE allow the baked pie to cool completely. Wrap it really well in plastic wrap and then foil. Store upright in the freezer for 1- 3 months. Warm while frozen pie in the oven at 350°F tent with foil as needed to protect the topping or thaw in the fridge overnight and reheat individual slices as needed.
Recipe
Ingredients
For the Pie Crust (if making your own)
- 1½ cups all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- 1 stick (8 tablespoons) unsalted very cold butter, cubed
- 4-8 tablespoons ice water, divided (¼-½ cup)
For Crust Dust & Egg Wash
- 1 teaspoon flour to sprinkle on pie crust before adding the filling
- 1 teaspoon sugar to sprinkle on pie crust before adding the filling
- 1 large egg beaten for egg wash
For the Streusel Topping
- 1¼ cups all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 sick (8 tablespoons) unsalted butter, melted, slightly cooled
For the Filling
- 3 pounds baking apples, peeled, cored, and thinly slice
- ⅓ cup freshly squeezed lemon juice
- 3 tablespoons granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon apple pie spice
- Pinch ground black pepper
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
Directions
Make Pie Dough (if using homemade)
- In a large bowl, whisk the flour, salt, and sugar. You could also make this in food processor pulsing a few times to combine.
- Add the butter, working it into the flour mixture with your fingers or a pastry blender until butter is pea-sized
- Stir in ONLY 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
- Turn the dough out onto a lightly floured surface and press until dough has formed. Do not overwork or the crust will be tough. Shape into a flattened disk. Wrap with plastic wrap and refrigerate for 30-60 minutes or overnight.
Prepare Apples
- In the mean time, peel, core and slice your apples
- In a large bowl combine the sliced apples with the lemon juice and ONLY the granulated sugar, toss well to coat the apples and set aside for 30-60 min
Roll Out Pie Dough
- When ready to bake the pie remove dough from fridge. On a lightly floured work surface, roll out your chilled pie dough into a 12- to 14-inch circle. Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides, do not stretch the dough. Trim the excess dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork,
- Whisk egg in a small bowl with 1 teaspoon water to make egg wash. Brush the folded edges of crust with egg wash.
- Sprinkle the bottom of the pie shell with 1 teaspoon of flour and 1 teaspoon of granulated sugar (this helps soak up excess moisture) and freeze or chill the dough-lined plate while you prep remaining ingredients
Preheat Oven & Make Topping
- Preheat oven to 400°F
- Make Topping: Combine the flour, sugar, cinnamon, and salt in a small mixing bowl. Pour in the melted butter then mix until large clumps form. Place in the fridge while assembling pie
Assemble Pie
- Just before you are ready to add the apples to the pie. In a separate large bowl, whisk together the light brown sugar, cinnamon, allspice, nutmeg, black pepper, salt, and flour. Use a slotted spoon to add the sliced apples into the sugar-spice mixture, leaving excess liquid behind. Gently toss the apples in the brown sugar-spice mixture until they’re evenly coated.
- Remove pie crust from fridge/freezer and transfer the apple spice mixture into pie plate, mounding apples toward center, gently pressing them down as needed.
Bake
- Initial Bake (no topping). Transfer pie to the preheated oven without the toppings and bake for 20 Minutes at 400 ° F
- Final bake (with topping). REDUCE the oven TEMPERATURE to 350°F. Carefully remove the pie and sprinkle the crumble topping over the apples evenly. (Remove topping from fridge and you may need to use your fingers to break up the larger pieces)
- Carefully return pie to oven and continue baking for 1 hour or until the crust is golden brown, the filling is bubbly, and the apples are soft when a skewer is poked in the center. Tent the pie or crust with foil at any point if it appears to be browning too quickly. I usually do that at 50 min mark (halfway through the second baking).
- Once done remove pie from oven and place on a wire rack. Let the pie cool completely at room temperature, about 3-4 hours, before slicing.
Recipe Notes
- Make sure to protect the edges of pie crust and the crumb topping from burning by tenting the pie loosely with foil if it starts to brown too quickly.
- I like to use and recommend using a tempered glass baking dish for the pie as you can easily check the crust and see how it looks, especially helps you gauge when pie is done as ovens and cooking time will vary depending on oven and baking dish you use. OR I also love to use a metal pan. Ceramic dishes insulate heat more and crust may not be as crispy or flaky and may require more baking time. Tempered glass and thick borosilicate glass pie plates or metal are best for extreme temperature changes so the pie can go from the freezer to the oven without worrying about the pie plate shattering. When in doubt chill pie in fridge (for longer) instead of chilling in the freezer.
