I’m going to come right out and say it — I think this Dutch Apple Pie might just be my favorite type of apple pie! It gives me a flaky crust AND a buttery streusel topping. Plus I spice the apples just right. That texture is beyond boos. Get into it.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“This is serious apple pie perfection! Loved it.”
—KATHERINE
How to make a Dutch Apple Pie
Make the Pie Dough
Step 1: Whisk the flour, sugar, and salt together until combined. Add the butter cubes to the flour, and use a pastry cutter to cut it into the flour until crumbs appear.
Step 2: Add the cold water until a ball of dough forms. Knead the dough quickly to bring it together then chill.
Step 3: Once rested, remove the dough from the fridge and flour your work surface. Roll out your dough and wrap it around a rolling pin.
Step 4: Transfer it to a greased and floured 9-inch pie plate. Fit the crust to the plate, flute the edges, then add it to the freezer for 20 minutes then blind bake with pie weights.
Make the Crumble and Apple Pie Filling
Step 5: Combine dry ingredients then stir together the butter and vanilla in a separate bowl. Pour wet mixture over dry ingredients and toss until crumbs develop, then cover and refrigerate.
Step 6: Add the apples, both sugars, lemon juice, and spices to a large bowl and toss together. Let it sit at room temp for an hour, then drain the liquid into a large saucepan. Add the cornstarch and toss to coat apples. Over high heat, reduce the liquid in the saucepan to about ⅓ cup. Mix the reduced apple liquid into the apples.
Assemble, Bake and Make Caramel
Step 7: Layer the apples over the pre-baked pie crust, spreading them out evenly.
Step 8: Remove the crumble from the fridge and sprinkle liberally on top of the apples, leaving the baked pie crust bare.
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Step 9: Bake for 40-50 minutes, or until the apples are tender when pierced.
Step 10: Melt butter in a saucepan, then whisk in brown sugar, cream, and cinnamon until the sugar has dissolved. Bring to a boil for a few minutes, then take it off the heat, stir in a pinch of salt. Serve your pie with spiced caramel and ice cream!
Dutch Apple Pie Recipe
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Ingredients
For the Pie Crust
- 1 1/4 cup all-purpose flour
- 1 tsp granulated sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter very cold, cut into cubes
- 1/4 cup very cold water up to 1/3 cup
For the Apple Filling
- 6 medium Honeycrisp apples peeled and thinly sliced, about 8 cups
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1 tsp lemon juice freshly squeezed
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 4 tbsp cornstarch
For the Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp kosher salt
- 6 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
For the Spiced Caramel Sauce
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 6 tbsp heavy whipping cream
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- pinch of salt
Instructions
For the Pie Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your cold butter cubes to the flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Start with ¼ cup of cold water and slowly add the flour until a ball of dough forms. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl and roll into a ball. Cover tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
For the Apples
- Add apple slices along with both sugars, lemon juice, cinnamon, salt and nutmeg to a large bowl toss to mix everything together. Let the pie filling sit out at room temp for about an hour.
For the Crumble
- Add flour, sugar, cinnamon and salt to a medium sized bowl and toss together making sure to break up everything. Stir together the butter and vanilla in a separate small bowl and pour over the dry ingredients. Toss everything together until crumbs develop then cover and refrigerate.
To Finish Apples, Pre-Bake Crust and Assemble
- Once the pie dough has rested, remove the dough from the fridge and lightly flour the surface. Roll out your dough, wrap around a rolling pin and transfer to a greased and floured 9 inch pie plate. Fit to the plate then flute the edges to your liking then add back in the freezer for 20 minutes.
- Preheat the oven to 400 degrees. Remove the crust from the freezer and line with parchment covering the edges and fill with pie weights to just the level. Bake pie for about 15 minutes then remove from the oven and remove the pie weights. Gently prink the bottom and sides of the crust with a fork several times and bake for another 8-10 minutes then remove and cool on a wire rack. Reduce the temperature of the oven to 375.
- Next take the apple filling that’s been sitting and drain the liquid in the filling into a liquid measuring cup up to ½ cup. Make sure to gently press the apples down so you get the liquid. Pour the liquid into a medium saucepan. The apples should be left in the bowl.
- Add the cornstarch to the apples and toss together to coat then set aside.
- Over high heat, reduce the liquid in the saucepan to about a 1/3 cup. Takes about 4-6 minutes. Do light swirling during this then remove.
- Pour the reduced apple liquid over the fruit and stir everything together.
- Layer the apples over the prebaked pie crust, spreading them out and pressing the slices down.
- Finally remove the crumble from the fridge and break up crumbles with a fork. Liberally sprinkle on top of the apples leaving the baked pie crust bare.
- Bake for 40-50 minutes or until the apples are tender when poked and pierced with a fork. To make sure your pie crust doesn’t overbrown, cover with foil or a pie crust shield.
- Let cool to room temperature and then serve warm with caramel below and vanilla ice cream of course.
For the Spiced Caramel
- Melt butter in a saucepan.
- Add brown sugar, heavy cream, vanilla extract and cinnamon and whisk constantly over medium heat until sugar is dissolved.
- Bring to a boil and allow to boil for 3-4 minutes. Don’t go over that time.
- Remove from heat, stir in a pinch of salt and allow to cool. Serve with pie.
Notes
- Don’t have a pastry cutter? You can use 2 forks to cut the butter into the flour.
- Don’t have pie weights? Use 1lb of dry beans instead.
How to Store Dutch Apple Pie
Cover any leftover pie with plastic wrap or add to a pie plate or carrier and store on the counter for up to 3 days. Pop the caramel in the fridge. If you wanna serve leftovers warm, preheat the oven to 350 degrees F, then add the pie to a piece of parchment paper or foil and cover it with foil. Bake it for 12-15 minutes, or until warm all the way through. You can heat the caramel sauce in the microwave in 20 second intervals until it gets to the temperature you like.How long will apple dutch pie last in the refrigerator?
It will keep in the fridge for up to 5 days.Can I freeze ?
Absolutely boos. Transfer the apple pie to a freezer-safe container or wrap in plastic wrap super well. Label with the date and freeze for up to 3 months.Nutrition
Recipe Tips
- Chill Out: Make sure your butter is super chilled before working it into the dry crust ingredients.
- Pre-bake the crust: So it be soggy from the juices soaking in.
- Evenly slice the apples: They will bake evenly and tender this way.
- Refrigerate the streusel: So those crumbs set up and form better.
Ingredient Notes
- Apples: Golden Delicious, Granny Smith, and Braeburn can be swapped in.
- Cornstarch: If you don’t have any, use an equal amount of arrowroot starch or even flour in a pinch.
- Brown Sugar: If you ran out, you can easily learn how to make brown sugar with granulated sugar and molasses boos.
- Heavy Cream: For every cup you need, substitute with ⅞-cup of half-and-half and 2 tablespoons of butter.
Recipe Help
It’s more than likely because you didn’t blind bake the crust. Make sure you pre-bake it so it sets up and those apple juices don’t soak into it making it super wet.
Absolutely boos. You can prep the pie crust, streusel and caramel sauce a day ahead and store in the fridge. I would make the apple filling closer to the time you want to assemble so it doesn’t brown too much. Just assemble the pie and bake when you are ready!
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This pie is delicious. I used dark brown sugar for the crumble. I also added a tad of ginger.
Ooo, I love the idea of adding ginger!
Would it be possible to provide the amount in metric ie grams for the flour, sugars and apples? Was looking for the Metric conversion “button” that many of your recipes has but this recipe is missing it!
Thanks in advance!
oh wow love these flavors and layers of flavor and even more so haven’t had this kind of apple pie in a really long time, so thank you!
Your recipe says “up to half a cup” when referring to draining the liquid from the apples. What do you do with the excess liquid? Does it stay in the apples or do you discard it?
Right you won’t need it.
I’m excited to try this recipe! Could any of these steps be done ahead of time? Could you leave the ball of dough in the fridge overnight? Could you combine the pie filling ingredients or the crumble ingredients the night before? Thanks!
Absolutely! You can make the dough ahead of time and also the crumble too! They store really well.
I usually just buy my pie crust, but no more. This pie crust was so easy to make and was so much better. This pie is fabulous!
Such a gorgeous apple pie! This would be perfect for Thanksgiving!
This is serious apple pie perfection! Loved it.
Fantastic apple pie that is an absolute must-try this holiday season. It looks absolutely delicious, that’s for sure!