Dutch Apple Pie Recipe
User Reviews
5
333 reviews
Excellent
Dutch Apple Pie Recipe
Report
Dutch Apple Pie features a double-apple filling with Granny Smith and McIntosh apples inside a homemade pie crust and topped with a crumbly streusel made from flour, sugars, and butter. The result is a tender, balanced dessert with sweet and tart flavors and a crunchy, buttery topping providing textural contrast.
Description
This pie begins with a crust made by pulsing flour, sugar, salt, cold butter, and shortening in a food processor until coarse crumbs form, then folding in chilled vodka and water to bring the dough together. The crust is shaped and prepared to hold the filling securely during baking.
The filling mixes tart Granny Smith and sweet McIntosh apples, sliced and combined with sugar, cinnamon, and a pinch of salt. Butter is dotted over the apples, and heavy cream serves to enrich the filling. The pie is topped with a streusel comprising flour, light brown and white sugar, and melted butter for a crunchy finish baked to golden perfection.
Serving suggestions include pairing the pie with cinnamon ice cream, whipped cream, or caramel sauce. The pie crust can be made ahead and refrigerated or frozen, as can the assembled pie before baking. Leftovers keep refrigerated for a few days, and the recipe provides storage and freezing instructions to maintain quality.
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Ingredients
Pie Crust
- 1¼ cups all-purpose flour divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons butter cut into ¼-inch slices, cold unsalted
- ¼ cup vegetable shortening chilled, cut into 2 pieces
- 2 tablespoons water ice
- 2 tablespoons vodka chilled
Apple Filling
- 5 apple about 2½ pounds, Granny Smith, large
- 4 apple about 2 pounds, McIntosh variety, large
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 2 tablespoons butter unsalted
- ½ cup heavy cream
Streusel Topping
- 1¼ cups all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 7 tablespoons butter melted, unsalted
Instructions
- Make the Pie Crust: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.
- Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.
- Blind Bake the Pie Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and place the crust on a wire rack while you make the filling.
- Increase the oven temperature to 425 degrees F.
- Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.
- Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
- Make the Streusel Topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling.
- Bake the Pie: Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
Notes
- If no food processor is available, the crust can be made by hand using a bowl and pastry blender to mix dry ingredients and fats, then adding water until dough holds together.
- A combination of tart Granny Smith and sweeter McIntosh apples is recommended for balanced flavor.
- The pie crust dough can be refrigerated up to four days or frozen up to three months before use.
- Par-baked pie crust can be stored wrapped in plastic in the fridge for one day or frozen up to three months.
- Once baked and cooled, the pie can be refrigerated for up to one day before serving.
- Unbaked pies freeze well when wrapped properly with plastic wrap and foil.
- Use pie plate and peeler equipment as noted for best results.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
83g
(28%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Cholesterol
69mg
(23%)
Sodium
163mg
(7%)
Potassium
284mg
(6%)
Fiber
6g
(24%)
Sugar
46g
(92%)
Vitamin A
900IU
(18%)
Vitamin C
9.4mg
(10%)
Calcium
43mg
(4%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 69mg | 23% |
| Sodium | 163mg | 7% |
| Potassium | 284mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 46g | 92% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 43mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
333 reviews
Excellent
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