The Best Dutch Apple Pie

Embark on a culinary journey with the Best Dutch Apple Pie, a recipe designed to deliver ultimate comfort and irresistible flavor. This recipe provides a straightforward guide to creating a truly remarkable apple pie, perfect for bakers of all levels seeking a delicious homemade dessert.

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Prep Time 30

Cook Time 1

Cooling Time 2

Total Time 1 30

Servings: 8 slices

Course: Dessert, Pie

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Pie Crust

1 double-crust pie dough use your favorite homemade recipe or a store-bought one

For the Filling

6-8 medium apples a mix of tart and sweet varieties like Granny Smith, Fuji, Honeycrisp, or Gala, peeled, cored, and sliced about 1/4-inch thick
3/4 cup granulated sugar adjust to apple sweetness
1/4 cup all-purpose flour or cornstarch for a clearer filling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter cut into small pieces

For the Streusel Topping

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold unsalted butter cut into small cubes

Equipment

9-inch pie plate
- Baking Sheet
Wire rack
Pastry Blender

Method

If using a homemade pie crust, prepare it according to your recipe. If using store-bought, allow it to come to room temperature slightly so it’s pliable. Gently press one pie crust into a 9-inch pie plate. Crimp the edges as desired. Set aside.
1 double-crust pie dough
Preheat your oven to 375°F (190°C).
In a large bowl, combine the prepared apple slices, granulated sugar, flour (or cornstarch), cinnamon, nutmeg, and lemon juice. Toss gently to coat all the apple slices evenly. Let this mixture sit for about 10-15 minutes to allow the juices to start releasing.
6-8 medium apples, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon fresh lemon juice
Pour the apple filling into the prepared pie crust, distributing the apples and any accumulated juices evenly. Dot the top of the apple filling with the small pieces of unsalted butter.
2 tablespoons unsalted butter
In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and nutmeg for the streusel topping. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 cup cold unsalted butter
Evenly sprinkle the prepared streusel topping over the apple filling, ensuring it covers the entire surface.
Place the pie on a baking sheet (to catch any potential drips). Bake for 45-60 minutes, or until the crust is golden brown and the filling is bubbling. You can test the apples for tenderness by carefully inserting a knife through a vent in the topping. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This cooling period is crucial for allowing the filling to set properly.

Notes

Cool completely to room temperature before storing. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat slices in a preheated oven at 300°F (150°C) for 10-20 minutes. For freezing, wrap whole pie tightly and freeze for 2-3 months.