Dutch Apple Pie l Life, Love, and Sugar

This put up could comprise affiliate gross sales hyperlinks. Please learn my disclosure coverage.

With a flaky pie crust, tender apple filling, and crumbly streusel topping, this Dutch Apple Pie is scrumptious and stuffed with taste. It’s like a mix of apple pie and apple crisp! Excellent for Thanksgiving and the vacations!

Why You’ll Love This Dutch Apple Pie Recipe

I like this pie! It’s just like my basic apple pie recipe nevertheless it’s piled excessive with streusel topping as an alternative of crust on high. The basic apple pie filling is wonderful, the flakey pie crust is nice and the streusel topping has nice taste and is sweet and crisp. The mix of flavors and textures is ideal.

Listed here are a couple of extra the explanation why I like it:

• Streusel topping! The streusel topping is really what units Dutch apple pie aside from common apple pie. The candy, crumbly topping is a good looking distinction to the flaky crust on the underside and the tender apples within the filling.
• Tender, spiced apples. The apple filling is cooked till every slice is tender and tender. There’s no want to fret about an undercooked filling on this pie!
• Straightforward to prep forward. Making apple pie from scratch takes time. The wonderful thing about this recipe is that it’s simple to separate up and do a number of the heavy lifting forward of time. You may prep your pie crust and the filling a number of days forward, for instance, after which assemble and bake the day you wish to serve it.

What You’ll Want

For this recipe, you’ll want your favourite pie crust, apples, and some pantry staples. Scroll all the way down to the recipe card under for the precise measurements.

• Pie crust – I like to make use of my do-it-yourself pie crust for this Dutch apple pie. Notice that my recipe makes two crusts so you’ll be able to both minimize the recipe in half or freeze the opposite half for later. It’s also possible to use storebought crust.

For the Apple Pie Filling

• Apples – I used Granny Smith and Honeycrisp apples on this pie. See under for extra notes on selecting the perfect applies for pie.
• Lemon juice – Contemporary lemon juice is finest. It provides a brightness to the apple taste of the pie, with out making it style like citrus.
• Sugar – You’ll want each mild brown sugar and granulated sugar for this recipe.
• All-purpose flour – For just a little thickening energy.
• Spices – Salt, floor cinnamon and nutmeg give this pie wonderful taste, with out taking away from the apples.
• Vanilla extract

Streusel Topping

• All-purpose flour
• Sugar – Gentle brown sugar & granulated sugar soften into the topping and assist give it the crumbly texture.
• Salt – Enhances the opposite flavors.
• Unsalted butter – Melted. Should you use salted butter, it’s possible you’ll wish to scale back or omit the salt added.
• Vanilla extract

What Are The Greatest Apples For Pie?

It’s finest to make use of at the very least 2 completely different styles of apples when making this Dutch apple pie recipe. Utilizing solely Granny Smith apples would make the pie too tart. You need a mixture of tart and candy/flavorful apples. For the second form of apple, Honeycrisp, Fuji, Brauburn, or McIntosh can be good.

Past taste, one other factor to contemplate is that tart apples are likely to maintain their form just a little extra and keep extra crunchy whereas candy apples can turn out to be mushy in the course of the cooking program. Utilizing two varieties affords the right texture.

How To Make Dutch Apple Pie

Making Dutch apple pie from scratch is probably going simpler than you count on. You could find the printable model of those directions within the recipe card.

Make the Pie Crust

• Make the pie crust. Make the pie crust dough in keeping with the instructions. Refrigerate for at the very least an hour (or as much as two days) then let it sit out on the counter for an hour or so to convey it again to a workable temperature.
• Prep the crust. Place the crust in a deep dish 9-inch pie pan, crimp the sides, and “dock” the crust by pricking it with a fork. This helps permit the steam to flee evenly and prevents the crust from effervescent up.
• Chill. Refrigerate the crust for 2-3 hours or freeze for an hour.
• Blind bake the crust. Preheat the oven to 350F. Line the crust with parchment paper, making certain it presses all the best way towards the crust. Fill the crust with pie weights, rice, or beans. Bake for 20-25 minutes, till the sides of the crust start to brown. Take away the parchment paper and pie weights then bake for a further 5-10 minutes, till the crust is evenly golden brown.

Make the Apple Pie Filling

• Prep. Peel, core, and slice the apples to 1/8 thick. Toss with the lemon juice as you slice them.
• Season the apples. Add the sugars, flour, salt, cinnamon, and nutmeg to the apple slices. Gently toss to coat, being cautious to not break the apples as you toss them.
• Prepare dinner the apple combination. Add the apple combination to a big 5-quart skillet and cook dinner over medium warmth for about 20 minutes. They need to be tender however maintain their form and be on the stage of doneness you need them after they come out of the oven.
• Add to the pie crust. Take away the apples from the warmth, gently stir within the vanilla extract, and add the pie filling to the nice and cozy pie crust.

Make the Streusel Topping

• Make the streusel. Mix the dry substances in a medium bowl. Add the melted butter and vanilla then stir with a fork. There needs to be some bigger and smaller chunks. Sprinkle evenly over the pie filling.
• Bake. Bake the pie till the topping is golden and the filling begins to bubble. This could take 15-20 minutes.
• Cool. Let the pie cool to room temperature on a wire rack. This could take about 4 hours. The filling will thicken because it cools – in the event you minimize it whereas it’s nonetheless sizzling, the juices will pool.

Why Do I Want To Pre-Prepare dinner The Apples?

Pre-cooking the apples is the important thing to an incredible Dutch apple pie (or any apple pie). It prevents the entire principal issues folks have with their pies – undercooked apples and a soggy filling. Hold the following pointers in thoughts.

• Pre-cook the apples to the precise texture you need them to be later as a result of they won’t soften extra within the oven. I do know, it sounds counter-intuitive nevertheless it’s true!
• Pre-cooking the apples additionally helps to thicken the filling correctly, stopping an excellent watery or soggy filling that doesn’t set correctly because the pie chills.

All that to say…don’t skip this step!

Suggestions For The Greatest Pie

• Use two sorts of apples. Most apples are tart or candy. Since we’re on the lookout for a mixture of these two flavors, use a few completely different apples on this recipe. Peel and pre-cook them to make sure the apples are tender and have the precise texture.
• Slice the apples evenly. Attempt to ensure every apple slice is roughly the identical thickness in order that all of them cook dinner evenly. You don’t wish to chew into a tough chunk of apple within the pie!
• Weigh the apples. I weigh my apples in order that I’ve 2 1/1 kilos of every. I often use about 5-6 massive Granny Smith apples and 4-5 massive Honeycrisp apples. The variety of apples might fluctuate relying on dimension.
• Peel the apples. I do know some folks go away the pores and skin on when making apple pie however I believe this recipe is so a lot better when the apples are peeled.
• Cool earlier than slicing. As soon as the pie comes out of the oven, let it cool to room temperature for a number of hours earlier than serving. Should you slice it instantly, the filling will fall in every single place and the juices will pool.

Can I Make This In Advance?

Sure, each the pie crust and the apple filling will be ready prematurely.

The pie crust will be saved within the fridge for as much as 2 days or frozen for as much as 3 months. (You could find extra information on storing it in my pie crust recipe.) The apple filling may also be prepped and saved in an hermetic container within the fridge for a couple of days.

Correct Storage

• Fridge. You may go away your Dutch apple pie at room temperature for as much as 24 hours however after that, it must be refrigerated. You may warmth it earlier than serving if desired.
• Freeze. To freeze, minimize any remaining pie into slices and place them uncovered within the freezer. As soon as frozen, wrap the slices in plastic wrap and place them again into the freezer. You may maintain them there for as much as 3 months. Once you’re able to eat, let the slices thaw in a single day within the fridge. Warmth them up earlier than serving.

Extra Pie Recipes To Attempt

Watch How To Make It

Learn Transcript

Print

clock icon

cutlery icon

flag icon

folder icon

instagram icon

pinterest icon

fb icon

print icon

squares icon

Recipe

Dutch Apple Pie

• 
  Creator: Lindsay Conchar
• 
  Prep Time: 2 hours
• 
  Cooling/Chilling: 6 hours
• 
  Prepare dinner Time: 1 hour
• 
  Complete Time: 9 hours
• 
  Yield: 10-12 slices
• 
  Class: Dessert
• 
  Methodology: Baking
• 
  Delicacies: American

---

Description

With a flaky pie crust, tender apple filling, and crumbly streusel topping, this Dutch Apple Pie is scrumptious and stuffed with taste. It’s like a mix of apple pie and apple crisp! Excellent for Thanksgiving and the vacations!

---

Substances

For the Apple Pie Filling

• 2 1/2 kilos Granny Smith apples, earlier than peeling and coring (5–6 apples)
• 2 1/2 kilos Honeycrisp apples, earlier than peeling and coring (4–5 apples)
• 1 tbsp lemon juice
• 1/2 cup (112g) packed mild brown sugar
• 1/2 cup (104g) granulated sugar
• 1/3 cup (43g) all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp floor cinnamon
• 1/4 tsp floor nutmeg
• 1 tsp vanilla extract

Streusel Topping

• 1 cup plus 2 tbsp (148g) all-purpose flour (measured accurately)
• 6 tbsp(84g) packed mild brown sugar
• 6 tbsp (78g) sugar
• 1/8 tsp salt
• 5 tbsp (70g) unsalted butter, melted
• 3/4 tsp vanilla extract

---

Directions

Make the Pie Crust

1. Make the pie crust in keeping with the instructions. Refrigerate for at the very least an hour, or as much as 2 days. When able to prep the crust, convey it again to a workable temperature, letting it sit out for an hour so.
2. Place the pie crust in a deep dish 9-inch pie pan and crimp the sides. “Dock” the crust by pricking the crust with a fork to permit steam to flee evenly. This helps the crust not bubble up and cook dinner erratically.
3. Refrigerate the crust for 2-3 hours or freeze for about an hour. You wish to make sure the crust may be very chilly.
4. To blind bake the crust, preheat oven to 350°F and line the pie crust with parchment paper. Make certain the parchment paper presses all the best way towards the crust in order that it’s flush. Fill the pie crust with pie weights, rice or beans.
5. Bake for 20-25 minutes, or till the sides of the crust start to brown. Take away the parchment paper and pie weights and bake for one more 5-10 minutes, or till the crust is golden.

Make the Apple Pie Filling

1. Peel, core, and slice the entire apples to about 1/8 inch thick. You wish to attempt to slice all of them about the identical thickness so that they cook dinner evenly. Add the lemon juice to a really massive bowl and toss the apples within the juice as you slice them, leaving the apple slices within the bowl for later.
2. Add the sugars, flour, salt, cinnamon, and nutmeg to the apple slices and gently toss to coat all of them with the combination. Watch out to not break the apples as you toss them.
3. Add the apple combination to a big 5-quart skillet (I take advantage of this skillet however this one would work effectively too.) Prepare dinner the apples (lined with a lid) over medium warmth for about 20 minutes. You need the apples to be fork-tender however nonetheless maintain their form. The apples gained’t soften extra within the oven, so how they’re if you cease cooking them is how they’ll be within the pie. Prepare dinner them to how you want them.
4. Take away the pan from the warmth and gently stir within the vanilla extract.
5. Add the nice and cozy apple filling to the nice and cozy blind-baked pie crust.

Make the Streusel Topping

1. Preheat oven to 425°F. Mix the flour, sugars and salt in a medium dimension bowl.
2. Add the melted butter and vanilla extract and stir with a fork till evenly dispersed. The combination ought to have some bigger and smaller chunks.
3. Sprinkle the streusel evenly over the pie filling. Will probably be little bit of topping.
4. Bake the pie till the topping is golden and the filling is starting to bubble, about 15-20 minutes.
5. Let the pie cool on a wire rack to room temperature, about 4 hours. The filling thickens because it cools. Should you minimize it whereas nonetheless sizzling, the juices will pool.

---

Notes

• Pie crust: You solely want one crust and the crust recipe makes 2. You may minimize the recipe in half or make each and freeze one for later.
• Apples: All Granny Smith apples can be too tart. You need a mixture of tart and candy/flavorful apples. For the second form of apple, Honeycrisp, Fuji, Brauburn or McIntosh can be good. I weigh my apples in order that I’ve 2 1/1 kilos of every. I often use about 5-6 massive Granny Smith apples and 4-5 massive Honeycrisp apples. The variety of apples might fluctuate relying on dimension.
• To retailer: Retailer the pie at room temperature for as much as 24 hours, then refrigerate it. The pie needs to be good for 3-4 days.
• To freeze: Reduce any remaining pie into slices and place them uncovered within the freezer. As soon as frozen, wrap the slices in plastic wrap and place them again into the freezer. You may maintain them there for as much as 3 months. Once you’re able to eat, let the slices thaw in a single day within the fridge. Heat them up earlier than serving. To freeze the complete unbaked pie, I like to recommend freezing with out the topping. Flash freeze for about an hour, then wrap in a layer of plastic wrap and foil. Thaw within the fridge earlier than including the topping and baking. 

Diet

• Serving Dimension:
• Energy: 391
• Sugar: 40.3 g
• Sodium: 225.4 mg
• Fats: 13 g
• Carbohydrates: 66.3 g
• Protein: 3.5 g
• Ldl cholesterol: 33.1 mg