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Home » Fruit Pies

Dutch Apple Pie Recipe

Nov 19, 2018 · Modified: Sep 11, 2023 by Anna · This post may contain affiliate links · 4 Comments

I hadn't planned on posting another Dutch Apple Pie because Cindy's Mom's recipe has always served me well, but this is one I have to share.

Dutch Apple Pie

It'd s pretty basic Dutch Apple Pie recipe, but it all comes together in a fantastic way and the pie holds together remarkably well. Here's a picture of it unbaked.

Unbaked pie with a crumb topping.

Dutch Apple Pie Sliced

And here's a picture of it sliced. This was taken after it had cooled for several hours at room temperature without any chilling. I was fully expecting it to fall apart and to be honest I didn't care, but this was pleasant surprise.

Dutch Apple Pie

Another Dutch Apple Pie photo.  This one was actually taken on Day 2.

Dutch Apple Pie

If you have a food processor, it's worth using here because you can use the processor for both the crust and the topping. Another tip -- try to get someone else to peel the apples for you. This pie was particularly fun to make because my husband took over that job. Thanks, Todd! This is definitely a pie I'll be making again. For now, I'm wrapping the slices individually and freezing.

Slice of pie with a crumb topping.
  • Double Chocolate Apple Butter Bread
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Recipe

dutch apple pie

Dutch Apple Pie

Cookie Madness
Dutch Apple Pie aka Apple Crumb Pie
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 8

Ingredients
 

All Butter Pie Crust

  • 1 ¼ cups 5.8 oz/160 grams of all-purpose flour (weigh for best results)
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon salt -- use ⅛ if using salted butter.
  • 8 tablespoons 114 grams very cold unsalted butter, cut into chunks
  • 4-6 tablespoons of ice cold water or as needed

Filling

  • ½ cup sugar 98 grams
  • 1 teaspoon cinnamon
  • 2 tablespoon all-purpose flour
  • 5-6 cups sliced apples mix of Granny Smith and Macintosh**
  • 2 T. lemon juice

Crumb topping

  • ¼ cup packed brown sugar 50 grams
  • ¼ cup granulated sugar 50 grams
  • 1 pinch of salt (omit if using salted butter
  • 1 cup all-purpose flour 135 grams
  • 1 stick 114 grams very cold butter, unsalted

Instructions
 

  • Put flour, sugar and salt in the bowl of a food processor and pulse to mix. Add butter and pulse until mixture is coarse.
  • Add ¼ cup of water and pulse just until moistened, then add water 1 T. at a time and pulse just until mixture holds together when pinched.
  • Dump the crumbly mixture onto a pastry mat and bring it all together, pressing it into a flat mass. Roll it over on itself, pressing into a block, then wrap tightly and chill for an hour or until ready to use.
  • Set the chilled pastry on a floured pastry mat. Cover with a sheet of plastic wrap and bang with a rolling pin to flatten it into a circle. Roll into a large (12 inch) circle. Transfer to a 9 inch pie dish.
  • Preheat the oven to 400 degrees. Mix sugar, cinnamon and flour. Toss apples with lemon juice and sugar mixture. Transfer filling to unbaked pie shell and set it on a rimmed baking sheet.
  • Prepare topping. Put both sugars, salt and flour in a food processor. Add chunks of butter and pulse until crumbly. Sprinkle over apples.
  • Set pie on a baking sheet and bake for 45-50 minutes or until golden. Let cool for several hours before serving.

Notes

It'd hard to measure apples by the cup, so I weighed each cup and found that each cup of apples weighed around 3 to 3.3 oz, so I used somewhere around 18 oz and probably thew a few more apple slices in at the end. I cut the apples into thin slices, then cut each thin slice into 2 or 3 chunks.
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. Jaryn

    December 07, 2018 at 11:24 am

    Anna, thank you for an awesome recipe... again! I loved how the pie held together and the crumb topping is scrumptious!
    Merry Christmas to you and yours!
    Jaryn

  2. Anna

    November 19, 2018 at 1:54 pm

    Sue, the crust was fine. Have you tried baking your pie on a hot baking sheet? That sometimes helps prevent a soggy crust.

    Cindy, I agree that it's probably the flour. Next time I might put cinnamon in the topping.

  3. Sue

    November 19, 2018 at 1:45 pm

    How was the crust underneath the filling? I havent had awesome results from all butter pie crusts.

  4. Cindy

    November 19, 2018 at 1:28 pm

    I'm guessing it's the flour that makes the filling stay together on the first day. And butter makes everything better (this recipe has lots more butter in the crumb topping). If I tried this one, I'd add the cinnamon to the topping. But sorry, I think I will stick with my mother's recipe! Thanks for mentioning it.

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