Dutch Apple Pie
User Reviews
5
Dutch Apple Pie
Description
Dutch Apple Pie is made with a tender single crust dough that includes chilled butter cut into flour and salt, then bound with cold water to maintain flakiness. The filling consists of peeled, thinly sliced Honeycrisp apples tossed with brown sugar, flour, cinnamon, salt, and fresh lemon juice to enhance brightness and prevent browning. The crunchy crumble topping blends flour, brown sugar, cinnamon, salt, butter, and pecans for a textured, nutty finish.
The filling bakes soft and aromatic while the crumb topping crisps up on a deep-dish pie plate that holds a generous quantity of apples. The pie’s balance of sweet and tart flavors comes from the combination of apple variety and citrus, while the nutty topping adds contrast in texture and flavor.
This pie pairs well with coffee or vanilla ice cream for a classic dessert experience. Variations such as mixing apple varieties or adding cranberries can modify the flavor slightly. Pie crust requires minimal handling to remain flaky, and the recipe suggests chilling dough before rolling. Accurately measuring flour and using cold ingredients supports a tender crust.
Ingredients
For the dough (single crust):
- 1 ¼ cups all-purpose flour
- ¼ tsp table salt
- ½ cup butter chilled and diced
- ¼ cup water very cold; ice
For crumble topping:
- ¾ cup all-purpose flour
- ¼ cup light brown sugar packed
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ butter cut into 1/2-inch pieces, unsalted, stick
- ½ cup pecans coarsely chopped
For the Filling:
- 2 ½ lbs apple about 7, peeled/thinly sliced, Honeycrisp variety
- ½ cup light brown sugar packed
- 3 tablespoons all-purpose flour
- 1 ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 ½ tablespoons lemon juice fresh
- 4 tablespoons butter cut into 1/2-inch pieces, salted
- Equipment: a 9 1/2-inch deep-dish pie plate 6-cup capacity
Instructions
- In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible. Gently form dough ball and wrap in plastic. Refrigerate at least 1 hour (up to overnight.)
- Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
- Stir together apples, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
- Preheat oven to 425°F with rack in lowest position. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
- Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. If crumble starts to brown too quickly, loosely cover with foil. Allow pie to cool completely before slicing.
Notes
- For a tart variation, use half Granny Smith and half Honeycrisp apples in the filling.
- Fresh cranberries (about 2/3 cup) may be substituted for apples during the holiday season.
- Measure flour precisely using scoop and level for best dough texture.
- For a gluten-free version, substitute with 1:1 gluten-free baking flour.
- Return to rate the recipe if you try it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 93mg | 4% |
| Potassium | 31mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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