Dutch Apple Pie Recipe
If you haven’t made a Dutch apple pie for Thanksgiving yet, then you’re missing out! A buttery pie crust is loaded with cinnamon apple slices and baked with a crumbly cinnamon streusel. Each bite of this dessert brings the holiday spirit and leaves you wanting more!
Ingredients
pie crust
- 1 1/4 cup all-purpose flour measured and then sifted
- ½ tsp salt
- 1 Tbsp granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 3.5 Tbsp water ice-cold
apple filling
- 2.5 pounds of apples 6 medium apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 2 Tbsp all-purpose flour
- 2 tsp lemon juice
- 2 Tbsp water
- 2 Tbsp unsalted butter
streusel topping
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- 6 Tbsp unsalted butter cubed
Instructions
- Preheat the oven to 375°F when rolling out the pie crust.
Make Pie Crust:
- In a large bowl, sift together flour, salt, and sugar.
- Using a pastry cutter, mix in the cold cubed butter until crumbly.
- Add ice water and continue mixing with the pastry cutter. Don’t overmix; it should be crumbly.
- Transfer onto the working surface and shape into a disk. Cover the disks with plastic wrap and refrigerate for at least an hour.
Make Apple Filling:
- In a Dutch oven, add the sugar, cinnamon, flour, lemon juice, water, and butter. Cook over low heat for five minutes, stirring as needed.
- Meanwhile, peel the apples and slice them into ¼-inch-thick slices. Add the sliced apples to the mixture and toss to combine, then cook for another minute. Remove from heat.
Make the Streusel Topping:
- Combine the dry ingredients, work in the butter until the mixture is crumbly.
Assemble:
- Roll out the pie crust on a lightly floured surface, then transfer it to a 9-inch pie plate. Trim the edges and create a decorative pattern around the crust using a form or your fingers.
- Add the pie filling, then top with the streusel.
- Bake another 50-55 minutes, until golden brown on top, the apple filling is bubbling, and the apples are tender.
- Allow the pie to rest before serving.
Notes
- Avoid overworking the dough. Mix the pie crust just until it comes together—over-mixing can activate too much gluten, making the crust tough.
- Handle the dough quickly. When rolling out the crust, try not to fuss with it. A flaky, buttery crust depends on keeping the butter cold, and too much handling warms it up.
- Serve slightly warm. For the best texture, serve the pie warm rather than hot. This allows the filling to set while the crust stays tender and buttery.