Dutch Apple Pie

This Dutch apple pie is the best with a homemade apple pie filling in a flaky crust topped with a buttery crumb topping. With plenty of apple pie spice, this fall dessert is a favorite!

Prep Time: 30

Cook Time: 50

Cool time: 2

Total Time: 3 20

Servings:

Equipment

9-inch pie dish

Ingredients

Crust

1 store-bought or homemade pie crust

Filling

½ cup (100 grams) granulated sugar
¼ cup (32 grams) all-purpose flour
2 teaspoons apple pie spice (see notes)
6 apples , peeled and sliced 1/4-inch thick (about 600 grams cut)

Crumb Topping

½ cup (65 grams) all-purpose flour
4 Tablespoons (57 grams) salted butter , melted
½ cup (100 grams) granulated sugar
½ teaspoon apple pie spice

For serving: Vanilla ice cream

Instructions

Preheat the oven to 400°F. Place a baking sheet on the middle rack.

Crust

Roll out crust. Roll out pie crust on a floured surface to about 12 inches round. Fold in half and then into a quarter and transfer to your pie dish. Flute edges, if desired. Place in the refrigerator until ready to fill.

Filling

Make apple filling. In a large bowl, combine 1/2 cup sugar, 1/4 cup flour, and 2 teaspoons apple pie spice. Add 6 sliced apples and toss lightly with the spice mixture. Let sit for 5 minutes.

Crumb Topping

Combine crumb topping. In a small bowl, mix together 1/2 cup flour, 4 Tablespoons butter, 1/2 cup sugar, and 1/2 teaspoon apple spice with fingers or a fork until crumbly (do not overmix).
Assemble pie. Add the apples in even layers into the pie crust, leaving some of the juice in the bowl. Turn apples and press flat, if needed. Sprinkle the crumb topping evenly over the apples. Refrigerate for 10 minutes to allow the butter to firm up a bit.
Bake pie. Place the pie dish on top of the baking sheet in the oven. Lightly place a piece of foil over the top. Bake for 25 minutes and turn the temperature down to 375°F. Remove the foil. Cook an additional 30 to 35 minutes, or until the apples are fork tender and the topping is golden brown. Cover the crust with foil or a pie shield if the crust is browning too fast before the apples are done.
Cool. Remove pie from oven and let cool completely on a cooling rack to thicken (about 2 to 3 hours). Serve the pie with vanilla ice cream, if desired.

Notes

Apples: I prefer to use Honey Crisp, Granny Smith, Fuji, or Golden Delicious. You can also do a mix to add more flavors. Make sure to slice them all the same thickness (or they won't bake properly). I like to cut them from the shorter edge so the pieces are bite-sized.

Apple pie spice: If you don't have apple pie spice, mix together 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon allspice.

Variation: If you'd like to add nuts, you can add chopped walnuts or pecans in with the crumble topping before baking.

Make-ahead: This pie can be baked 24 to 48 hours in advance.

Nutrition