Best Dutch Apple Pie
A flaky, buttery crust cradling sweet, spiced apples, baked to perfection and topped with a crunchy, crumbly streusel—a delightful dessert that warms the heart.
Ingredients
For the Pie Crust
- 2 cups all-purpose flour For the crust
- 1/2 cup unsalted butter, chilled and cubed Keeps the crust flaky
- 1/4 cup granulated sugar For sweetness
- 1/4 teaspoon salt Enhances flavors
- 6 to 8 tablespoons cold water Helps form the dough
For the Filling
- 4 cups tart apples, peeled and sliced (such as Granny Smith or Honeycrisp) Use a mix for depth of flavor
- 1 tablespoon lemon juice Prevents browning
- 1 teaspoon ground cinnamon Adds warmth
- 1/4 teaspoon ground nutmeg For additional spice
- 1/2 cup brown sugar Sweetens the filling
For the Topping
- 1/2 cup rolled oats Adds texture
- 1/2 cup flour For binding
- 1/2 cup brown sugar Sweetens the topping
- 1/4 cup butter, melted Creates a crumbly topping
Instructions
Preparation of Pie Crust
- In a large mixing bowl, combine 2 cups of flour with 1/4 cup of sugar and 1/4 teaspoon of salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough forms a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
Making the Filling
- In another bowl, toss the sliced apples with lemon juice, cinnamon, nutmeg, and 1/2 cup of brown sugar. Let the mixture sit for about 10 minutes.
Prepare the Topping
- In a separate bowl, mix oats, 1/2 cup of flour, and 1/2 cup of brown sugar. Stir in melted butter until crumbly.
Assembling and Baking the Pie
- Preheat the oven to 425°F (220°C).
- On a floured surface, roll out the chilled pie crust to fit a 9-inch pie pan. Transfer the crust to the pie pan, trimming any excess.
- Spoon the apple mixture into the crust, making sure it is evenly distributed.
- Sprinkle the crumbly topping over the apples.
- Bake in preheated oven for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes.
- Allow the pie to cool for at least 15 minutes before cutting.
Notes
Chill your ingredients to ensure a flaky crust. Serve with vanilla ice cream or whipped cream for extra indulgence. Store in an airtight container for up to 3 days or freeze for up to 3 months.