Description
Looking for a delicious dessert idea? Try this easy Dutch Apple Pie Recipe for a sweet treat today!
Ingredients
Scale
- 1 ¼ cups (156g) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (113g) unsalted butter, very cold and cubed
- ¼ cup (60ml) ice water, plus more as needed
- 6–7 medium apples (about 3 pounds/1.4kg), preferably a mix of Granny Smith and Honeycrisp
- ¾ cup (150g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 1 cup (125g) all-purpose flour
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, cold and cubed
Instructions
- Step 1: Prepare the Crust In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until you have pea-sized pieces. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together (you may not need all the water). Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
- Step 2: Prepare the Filling Peel, core, and slice the apples into ¼-inch slices. In a large bowl, toss the apple slices with sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and salt until thoroughly coated. Let the mixture sit for 15-20 minutes, allowing the apples to release some of their juices.
- Step 3: Make the Streusel Topping In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Refrigerate until ready to use.
- Step 4: Assemble the Pie Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 1 inch overhang, then fold and crimp the edges decoratively.
- Step 5: Bake to Perfection Pour the apple mixture (including any accumulated juices) into the prepared crust, arranging the slices somewhat flat to eliminate large gaps. Sprinkle the streusel topping evenly over the apples, covering them completely. Place the pie on a baking sheet to catch any drips, and bake for 50-60 minutes, until the filling is bubbling and the topping is golden brown. If the edges start browning too quickly, cover them with a pie shield or aluminum foil.
- Step 6: Cool and Serve Allow the Dutch Apple Pie to cool on a wire rack for at least 3 hours before slicing to let the filling set properly. This waiting period might test your patience, but it ensures perfect slices that hold their shape!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg