Easy Dutch Apple Pie
User Reviews
4.9
Easy Dutch Apple Pie
Description
The Easy Dutch Apple Pie combines a flaky unbaked pie crust with finely sliced tart Granny Smith apples tossed in lemon juice, granulated and brown sugars, flour, cinnamon, nutmeg, and salt. The filling is layered evenly in the crust, slightly mounded if using a shallower pie pan. On top, a crumb topping made from flour, sugars, cinnamon, and softened salted butter is spread thickly to create a crisp, buttery layer after baking.
The pie is baked at a high temperature (425°F) to crisp and brown the topping while cooking the apples through until tender but still slightly firm. The nutmeg adds a subtle warmth, complementing the cinnamon and sweetness. This pie delivers a mix of soft, tender apple slices and crunchy topping in every bite.
This pie is suitable for holiday desserts or any occasion needing a fruit pie with a crunchy finish. Serve slices warm or at room temperature, optionally with cream or ice cream for added richness.
If using frozen pie crust, allow it to thaw while preparing the fillings. Salt may be added to the topping if using unsalted butter. For deeper pie pans, increase apple quantity but keep filling ratios consistent.
Ingredients
Crust
- 1 pie crust unbaked, 9-inch
Dutch Apple Pie Topping
- 1 cup all-purpose flour 120g
- ½ cup granulated sugar 100g
- ½ cup brown sugar lightly packed, (100g
- 1 teaspoon ground cinnamon
- ½ cup butter softened, 112g, salted
Pie Filling
- 7 cups apple about 2½ pounds whole apples, peeled and finely sliced, Granny Smith variety
- 1 tablespoon lemon juice
- ¼ cup granulated sugar 50g
- ¼ cup brown sugar 50g, lightly packed
- 3 tablespoons all-purpose flour 23g
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch nutmeg ground
Instructions
Dutch Apple Pie Topping
- Preheat oven to 425°F.
- In a large bowl, combine all topping ingredients and use a fork or clean hands to mix ingredients until well-mixed and crumbles form. Place in the refrigerator.
Filling
- In a large bowl, combine apples, lemon juice, both sugars, flour, cinnamon, salt, and pinch of nutmeg. Toss until well-mixed.
- Layer apples in the prepared pie crust. Slices don’t need to lie completely flat, but the more evenly they’re layered, without any air pockets, the nicer your layers will look when cooked and the less likely your pie is to sink in places.
- If using a shallow pie pan, you may have slightly too many apples. Fill crust until gently mounded.
- Top apples with crumble topping, fitting as much of the crumble into the pan as possible.
- Line a baking sheet with foil for easy cleanup. If using a metal pie pan, set your pie on the baking sheet and place on the center rack in the oven. If using a glass, ceramic, or pyrex dish, place your pie on the center rack and the sheet on the bottom rack.
Bake
- Bake at 425°F for 15 minutes. Keep an eye on your crumble and tent the top with a small piece of foil if the sugar begins to burn. Turn heat down to 350°F and bake for 45-55 minutes. Cover the top of the pie with foil if at any time it begins to brown too quickly. The pie is done when you can insert a knife into the center and feel that the apples are cooked through.
- Cool for 30 minutes and enjoy or cool completely and store covered at room temperature. To reheat, bake at 325°F until heated through (20-30 min).
Notes
- Allow frozen pie crust to thaw at room temperature before assembling the pie for easier handling.
- If using unsalted butter in the topping, add ⅛ teaspoon salt to enhance flavor.
- Use extra apples if your pie pan is deeper than 9 inches to avoid a sparse filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 424kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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