Dutch Apple Pie Recipe
There’s something about a dutch apple pie recipe that evokes a sense of warmth and homeliness, a connection to a time when kitchens buzzed with laughter and the comforting aroma of spices filled the air. Whether you’re seeking that perfect balance of tender apples and a rich, crumbly topping, or you’re looking to revel in the dutch apple pie recipe that’s renowned for its perfectly cooked apple filling and streusel topping, this hearty dish never fails to bring smiles to the table. The best Dutch apple pie, much like the perfect fall dessert, carries memories and flavors worth savoring with every bite.
Every time I think of a dutch apple pie recipe, I’m transported back to my grandmother’s kitchen, a little place of magic where time seemed to stretch and slow. I see her worn-out apron, the specks of flour on her cheeks, and hear her humming softly as she peeled a mountain of apples with ease. Those afternoons spent kneading dough, sneaking in gentle pinches of cinnamon, and eagerly awaiting the transformation of simple ingredients into sweet, aromatic perfection are some of my fondest memories. It’s less about the pie, really, and more about those cherished moments spent with loved ones, savoring both the conversation and the pie.
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Dutch Apple Pie Recipe
- Total Time: 3 hours 40 minutes
- Yield: 8 servings 1x
- Diet: Traditional
Description
A Dutch apple pie with a perfectly cooked apple filling and tons of crumble topping. The perfect fall dessert!
Ingredients
- Pie Crust
- 1¼ cups (162 g) all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
- ¼ cup (46 g) vegetable shortening, chilled, cut into 2 pieces
- 2 tablespoons ice water
- 2 tablespoons vodka, chilled
- Apple Filling
- 5 large Granny Smith apples, about 2½ pounds
- 4 large McIntosh apples, about 2 pounds
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter
- ½ cup (120 ml) heavy cream
- Streusel Topping
- 1¼ cups (162 g) all-purpose flour
- ⅓ cup (71 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- 7 tablespoons (99 g) unsalted butter, melted
Instructions
- Make the Pie Crust: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle. Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
- Blind Bake the Pie Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and place the crust on a wire rack while you make the filling. Increase the oven temperature to 425 degrees F.
- Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven over high heat until foaming subsides; add the apples and toss to coat. Reduce the heat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.
- Set a large colander over a bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
- Make the Streusel Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling.
- Bake the Pie: Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
Notes
- Crust: Use the included crust or an all-butter pie crust.
- Make Crust by Hand: If you do not have a food processor, use a pastry blender or your fingers to work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened.
- Equipment: Pie plate, food processor, peeler, colander
- Apples: A mix of sweet and tart apples is recommended; any combination of apples will work!
- Serving Suggestions: Top the pie with cinnamon ice cream, homemade whipped cream, or a drizzle of salted caramel sauce!
- Make-Ahead: The pie crust dough can be refrigerated for up to 4 days or frozen for up to 3 months. The par-baked pie crust can be cooled, wrapped, and refrigerated for 1 day or frozen for up to 3 months. The baked pie can be cooled completely and refrigerated for 1 day before serving.
- Storage: Store leftovers covered in the refrigerator for up to 3 days.
- Freezing Instructions: Freeze the unbaked pie by wrapping it in plastic wrap, then in foil, and placing it in a freezer bag.
- Recipe adapted from Cook’s Illustrated.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 603 kcal
- Sugar: 46 g
- Sodium: 163 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 69 mg
Keywords: Dutch apple pie recipe, apple pie, fall dessert, homemade pie
If you’re dreaming of something cozy to bake, try out this delightful apple pie recipe or explore this amazing apple cider braised pork shoulder for a heartwarming meal that resonates with the comfort and warmth.
Why You’ll Love
- Easy to make: This Dutch apple pie recipe is straightforward, with simple steps and no need for fancy tools, making it perfect for bakers of all skill levels.
- Flexible: You can customize this recipe easily by swapping out ingredients or adjusting the style to suit your taste preferences, ensuring you have a pie that’s just right for you.
- Great for busy days, families, or guests: Whether you’re preparing a quick dessert for a busy weeknight or showcasing a stunning pie for family gatherings or guests, this recipe delivers a delightful dessert without too much time in the kitchen.
- This Dutch apple pie recipe with its perfectly cooked apple filling and tons of crumble topping is an ideal fall dessert!
Step-by-Step Guide to the Best Dutch Apple Pie Recipe
Tools You’ll Need
- Pie plate
- Food processor
- Peeler
- Colander
- Oven
- Mixing bowls
- Spatula
- Knife
Step 1: Preparation for the Dutch Apple Pie
- Pie Crust
- 1¼ cups (162 g) all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
- ¼ cup (46 g) vegetable shortening, chilled, cut into 2 pieces
- 2 tablespoons ice water
- 2 tablespoons vodka, chilled
- Apple Filling
- 5 large Granny Smith apples, about 2½ pounds
- 4 large McIntosh apples, about 2 pounds
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons (28 g) unsalted butter
- ½ cup (120 ml) heavy cream
- Streusel Topping
- 1¼ cups (162 g) all-purpose flour
- ⅓ cup (71 g) light brown sugar
- ⅓ cup (66 g) granulated sugar
- 7 tablespoons (99 g) unsalted butter, melted
Step 2: Cooking the Dutch Apple Pie
Begin by preparing the pie crust. In a food processor, combine ¾ cup of flour, sugar, and salt. Pulse until mixed. Add butter and shortening and process until a dough begins to form into clumps. Add remaining flour and pulse until even. Transfer to a bowl, sprinkle vodka and water, then fold until the dough is tacky and sticks together. Roll out the dough on a floured surface and fit it into a pie plate. Chill in the refrigerator for at least 2 hours.
Preheat the oven to 350 degrees F. Blind bake the crust by lining it with foil and filling it with granulated sugar. Bake for 40 minutes, remove from oven, and increase the temperature to 425 degrees F.
Prepare the apple filling by peeling and slicing the apples, then combine them with sugar, cinnamon, and salt in a large bowl. Melt butter in a Dutch oven over high heat and cook the apples until tender. Strain the apples and reduce the juice with cream in the Dutch oven until thick. Pour over the apples in the pie shell.
For the streusel topping, mix flour and sugars in a bowl, add melted butter, and mix until clumps form. Sprinkle over the apples in the pie plate.
Step 3: Assembling and Finishing
Place the pie plate on a baking sheet and bake in the preheated oven until the streusel topping turns deep golden brown, approximately 10 to 20 minutes. Once baked, allow the pie to cool on a wire rack to room temperature before serving. For a delightful finish, pair it with a scoop of cinnamon ice cream, a dollop of homemade whipped cream, or a drizzle of salted caramel sauce for an extra touch of indulgence.
Tips for the Best Dutch Apple Pie Recipe Every Time
- Use a combination of Granny Smith and McIntosh apples for a balance of tartness and sweetness, ensuring a flavorful filling that holds its shape while offering a tender bite.
- Chill your pie dough sufficiently to prevent shrinking during baking and to achieve a perfectly flaky crust that complements the rich filling.
- Blind baking the crust ensures that the bottom remains crisp and does not get soggy from the apple filling.
Common Mistakes to Avoid
- Avoid overmixing the crust ingredients as it can lead to a tough crust rather than a flaky one.
- Do not rush the chilling step for the crust. Skipping or reducing chill time can lead to shrinking.
- Make sure to adequately reduce the apple juices to concentrate flavors and prevent a soggy pie.
Perfect Sides to Serve with Your Dutch Apple Pie
- Consider serving with vanilla ice cream for a traditional touch or a unique cinnamon ice cream for a delightful match.
- A nice cream cheese or mascarpone cheese spread can be an elegant side for those who love a tart-sweet balance.
- Pair with a light dessert wine or a warm spiced apple cider to complement the pie’s flavors.
Is This Dutch Apple Pie Recipe Healthy?
While this Dutch apple pie recipe is a decadent treat, you can make simple swaps to suit dietary needs, such as using whole wheat flour, reducing sugar, or opting for a butter substitute in the crust and topping for a lighter version.
FAQs about the Dutch Apple Pie Recipe
Q: What makes a Dutch apple pie different from a regular apple pie?
The hallmark of a Dutch apple pie is its luscious crumb or streusel topping, which distinguishes it from the traditional American apple pie that typically uses a double crust. This difference results in a delightful texture contrast between the apples and the golden crunchy topping.
Q: How do I make a Dutch apple pie crust from scratch?
To make a delicious crust from scratch, start by mixing 1¼ cups of all-purpose flour with sugar and salt. Blend in cold unsalted butter and chilled vegetable shortening until the mixture resembles coarse sand. Add ice water and vodka, mix to form a dough, then roll out and chill before blind baking at 350 degrees Fahrenheit.
Q: Can I use other fruits in a Dutch apple pie?
Absolutely! While apples are traditional, you can experiment by adding pears, berries, or even peaches to your pie. Mixing fruits can introduce exciting flavors while still enjoying the signature crumb topping of a Dutch apple pie.
Q: What kind of apples should I use for the best results?
Using a mix of Granny Smith and McIntosh apples provides a balance of tart and sweet flavors that hold their shape yet become wonderfully tender. This combination ensures your pie has the right texture and taste.
Q: How long does a Dutch apple pie last?
A freshly baked Dutch apple pie can be stored in the refrigerator for up to 3 days. If you wish to keep it longer, freezing is an option. Simply wrap it tightly in plastic wrap and foil before placing in the freezer.
Embrace the Joy of Baking with this Dutch Apple Pie Recipe
Out of all fall dessert ideas, a Dutch apple pie recipe stands out as a comforting dish that combines perfectly cooked apple filling with a delightful crumb topping. With a blend of sweet and tart apples, this pie captures the essence of delicious tradition while offering versatility to accommodate your personal touch.
You can make it a staple at family gatherings or a star feature in your holiday menu. Its ease of preparation and rich flavors resonate through its layers, welcoming bakers and dessert lovers alike to perfect their craft and indulge in an all-American treat inspired by Dutch culinary traditions.
If you love this recipe, you’ll enjoy our Apple Cider Braised Pork Shoulder for a savory change of pace, perfect for fall dining.
Feel free to leave a comment with your baking experience, share your photos online, or save this recipe for future cozy baking adventures!
