Dutch Apple Pie Recipe
User Reviews
5
Dutch Apple Pie Recipe
Description
The pie crust is made from flour, salt, and cold grated butter, mixed minimally with buttermilk to create a soft dough that is chilled before rolling. This yields a delicate, flaky crust. The filling is a mixture of melted butter, lemon juice, sugar, flour, and cinnamon, coating thinly sliced tart Granny Smith apples to balance sweetness and prevent sogginess. The streusel topping combines dry ingredients with melted butter for a crumbly finish.
Baking this pie results in a layered dessert with a crisp bottom crust, tender fruit, and a golden brown crunchy topping. The balance of tart apples and sweet spiced crumble provides rich texture and flavor contrasts.
Mixing the buttermilk substitute of milk with vinegar can replicate the acidity if needed. The pie filling can be pre-assembled and refrigerated for a couple of days before baking for convenience. Streusel topping is best kept separate until ready to use.
Ingredients
For the Crust
- 1 cup flour
- ½ teaspoon salt
- ½ cup butter cold
- ¼ cup buttermilk or milk plus a splash of vinegar
For the Filling
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- ½ cup sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 2 pounds apple peeled, cored, and sliced thinly, Granny Smith variety
For the Streusel
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Instructions
To Make the Crust
- In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and mix in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea-sized.
- Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
To Make the Filling
- In a medium bowl whisk together the butter, lemon juice, sugar, flour, and cinnamon. Add the apples to the bowl and toss to coat the apples completely with the mixture.
To Make the Streusel
- Whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
To Assemble and Bake the Pie
- Preheat the oven to 350°F.
- Roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly and pressing down gently with your hands to fit all of the apples. Sprinkle the streusel over the top in an even layer.
- Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Notes
- Substitute buttermilk by combining ¼ cup milk with ¾ teaspoon vinegar and letting it sit briefly.
- You can assemble the pie filling into the crust and refrigerate covered for 1-2 days before baking.
- Keep the streusel topping separate until ready to sprinkle on the pie before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 424kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 315mg | 13% |
| Potassium | 177mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 6mg | 7% |
| 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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