Dutch Apple Pie Recipe
This Dutch apple pie recipe has the perfect, crumbly streusel topping over tender apples in a buttery crust. It's straight from Grandma’s handwritten index card, smudged with butter and confidence.
Servings 8 servings
Calories 482kcal
Ingredients
Pie
Instructions
Pie
- Heat oven to 400°F.
- On a floured surface roll dough into a circle roughly 2 inches bigger than a 9-inch pie plate.
- Place the pastry in the pie plate, pressing down slightly.
- Put the pastry lined pie plate in the freezer while preparing apples.
- Peel and core apples. Cut into ½-inch thick slices.
- In a large bowl toss the apples and everything else that remains except the topping ingredients.
- Remove the pie plate from the freezer. Spoon apple mixture into the pastry lined pie plate, mounding the apples up in the center.
Crumb Topping
- Use your fingers to mix the butter, flour, brown sugar, and salt until it is a mass that holds together then crumbles when you squeeze it.
- Freeze for 5-10 minutes before adding it to the top of the pie.
- Sprinkle it on top of the filled pie.
- Sprinkle with the 2 tablespoons of sugar. Once the crumble topping is on the pie bake it immediately.
- Bake 40 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
- Transfer to cooling rack to cool before serving.
Video
Notes
Storage:
Store covered at room temperature for up to 2 days. Refrigerate for up to 4 days or freeze for up to 3 months.
Tips:
Using a variety of baking apples rather than just one type gives your pie more flavor. Choose a mixture from the following varieties:
- HoneyCrisp
- MacIntosh
- Granny Smith
- Braeburn
- Winesap
- Jonathon
- Jazz
Nutrition
Calories: 482kcal | Carbohydrates: 77g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 199mg | Fiber: 4g | Sugar: 46g | Vitamin A: 420IU | Vitamin C: 5.8mg | Calcium: 33mg | Iron: 1.8mg
