Dutch Apple Pie

5 from 5 votes

This Dutch Apple Pie features a flaky crust, spiced apples, and a buttery crumb topping. Served with caramel sauce, your tastebuds will fall in love.

Prep Time2 10

Cook Time1 25

Total Time3 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 740kcal

Author: Jocelyn Delk Adams

Equipment

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.

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