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Dutch Apple Pie Recipe

A Dutch apple pie with a perfectly cooked apple filling and tons of crumble topping. The perfect fall dessert!

Prep Time
40 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 603 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie Crust
  • 1¼ cups all-purpose flour divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter cut into ¼-inch slices
  • ¼ cup vegetable shortening chilled, cut into 2 pieces
  • 2 tablespoons ice water
  • 2 tablespoons vodka chilled
Apple Filling
  • 5 large granny smith apples about 2½ pounds
  • 4 large McIntosh apples about 2 pounds
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • ½ cup heavy cream
Streusel Topping
  • 1¼ cups all-purpose flour
  • ⅓ cup light brown sugar
  • ⅓ cup granulated sugar
  • 7 tablespoons unsalted butter melted

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Increase the oven temperature to 425 degrees F.
  6. 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.
  7. 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.
  8. 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.
  9. 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 you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
  • Nutritional values are based on one serving
  • Crust: Use the included crust or my all-butter pie crust.
  • Make Crust by Hand: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
  • Equipment: Pie plate / Food processor / Peeler / Colander
  • Apples: A mix of sweet and tart apples is recommended, but any combination of apples will work!
  • Serving Suggestions: Top the pie with Cinnamon Ice Cream, homemade whipped cream, or a drizzle of salted caramel sauce!
  • Make-Ahead: The pie crust dough can be refrigerated for up to 4 days or frozen for up to 3 months. The par-baked pie crust can be cooled, wrapped in plastic, and refrigerated for 1 day or frozen for up to 3 months. The baked pie can be cooled completely, then refrigerated for 1 day prior to serving.
  • Storage: You can store leftovers, covered, in the refrigerator for up to 3 days.
  • Freezing Instructions: You can freeze the unbaked pie by wrapping it in plastic wrap, then in foil, and placing it in a freezer bag.
  • Recipe adapted from Cook's Illustrated.

Nutrition Information

Calories 603kcal (30%) Carbohydrates 83g (28%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 16g (80%) Cholesterol 69mg (23%) Sodium 163mg (7%) Potassium 284mg (8%) 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

% 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.