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Dutch Apple Pie Recipe

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4.3 from 12 reviews

This classic Dutch Apple Pie features a tender, flaky pie crust filled with a spiced apple mixture and topped with a buttery crumb topping. The pie is baked until golden and bubbling, offering a comforting dessert perfect for gatherings and seasonal celebrations.

Ingredients

Apple Filling

  • 5 to 6 apples (2½ to 2¾ pounds), peeled, cored, and sliced thinly
  • 1 lemon, juiced
  • ¼ cup all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Pie Crust

  • 1 9-inch pie crust pastry (chilled, homemade or store-bought)

Crumb Topping

  • ½ cup butter, softened
  • 1 cup all-purpose flour
  • ⅔ cup packed brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt

Instructions

  1. Make the Pie Filling: In a large bowl, toss the thinly sliced apples with fresh lemon juice to prevent browning. Set aside.
  2. Mix Spices and Flour: In a small bowl, combine ¼ cup of flour, granulated sugar, cinnamon, ground cloves, and nutmeg. Add this mixture to the apples and toss thoroughly to coat evenly. Let the filling sit to release some juices and soften.
  3. Prepare the Oven and Crust: Preheat the oven to 375°F (190°C). Roll out the chilled pie crust and fit it into a 9-inch deep-dish pie plate. Crimp or flute the edges as desired and set aside.
  4. Prepare the Crumb Topping: In a medium bowl, use a pastry blender to combine softened butter, 1 cup of flour, brown sugar, cinnamon, baking powder, and salt until the butter is fully incorporated. Then, use your hands to clump the mixture together before loosening it back into crumbles.
  5. Assemble the Pie: Lightly prick the bottom of the pie crust all over with a fork to prevent bubbling during baking. Pour the apple filling into the crust, gently pressing the apples down to compact them slightly. Evenly sprinkle the crumb topping over the apple filling.
  6. Bake the Pie: Place the pie on a large baking sheet or foil-lined tray to catch any spills and place it on the lower oven rack (second from the bottom). Bake for 25 minutes. Then, tent the pie lightly with foil to prevent the crumb topping from burning and continue baking for another 30 to 35 minutes, or until the apples are tender and the crust and topping are deep golden brown.
  7. Cool the Pie: Remove the pie from the oven and transfer it to a wire rack. Allow it to cool completely at room temperature for 2 to 3 hours, letting the filling thicken and set before serving.

Notes

  • Using fresh lemon juice on the apples prevents them from browning and adds a touch of brightness to the flavor.
  • Resting the apple filling before baking allows the apples to release juice and softens them slightly, resulting in a tender filling.
  • Baking the pie on a foil-lined baking sheet helps catch any leaked filling, protecting your oven.
  • Tenting the pie with foil halfway through baking prevents the crumb topping from burning while allowing it to continue browning.
  • Allowing the pie to cool completely is crucial to set the filling properly for clean slices.

Find it online: https://marthatasty.com/dutch-apple-pie-recipe/