Dutch Apple Pie Recipe

This Dutch Apple Pie is my all-time favorite apple pie! Made with a flaky homemade pie crust, a deliciously flavorful apple pie filling and it’s finished with a sweet and buttery streusel crumb topping. Pie doesn’t get any better than this!

So what’s the difference between a Dutch, French or American style apple pie? The typical American apple pies are all flakey, butter or shortening crust based, with a crust enclosing the apple filling both above and beneath. While Dutch apple pie is typically covered in a sweet crumb topping or covered in a lattice, and a French apple pie comes in several variations made with an egg based cookie-like pastry dough, a puff pastry dough or a crumb topping. French apple pie also commonly contains raisins in the filling.

Did you know the first apple pie dates back to a recipe recorded in England in 1381 (source)? It included apples, pears, raisins, figs and saffron. Looks like this dessert has evolved quite a bit, coming in many variations around the globe. But I think it’s a timeless dessert that will stick around for many more centuries to come. It’s just that good!

And the first authentic Dutch apple pie dates back to a cookbook from the year 1514 (source). It was baked in a Dutch oven pan, made with a standard pie crust, soft apples and lots of spices. It also included what we would now view as an odd method: removing top pie crust partway through baking and pressing the baked pie filling through a sieve, then stirring the pie with a wooden spoon and adding cream and baking to dry. How pie has changed!

My modern Dutch apple pie obviously is not the same as that very first recipe but it is easily one of the best pies I’ve ever tasted! Every time I serve it it gets so many compliments. Perfection in every layer!

Dutch Apple Pie

The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you’ll know when it’s ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs–sprinkled over a tender spiced apple filling.

Prep: 1

Total: 2h45min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 520 , Carbohydrate 75 g, Cholesterol 30 mg, Fat 4 , Fiber 3 g, Protein 4 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 160 mg, Sugar 45 g, Trans Fat 1/2 g

Ingredients:

• 1 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 2 to 3 tablespoons cold water
• 8 cups sliced cored peeled apples
• 1/2 cup granulated sugar
• 1/4 cup Gold Medal™ all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 1 cup Gold Medal™ all-purpose flour
• 2/3 cup packed brown sugar
• 1 tablespoon granulated sugar

Instruction:

1. In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
2. Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
3. In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
4. In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
5. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Dutch Apple Pie

This Dutch Apple Pie is my all-time favorite apple pie! It’s starts with a flaky homemade pie crust, then a deliciously flavorful apple pie filling and it’s finished with an sweet and buttery streusel crumb topping.

Prep: 60min

Total: 265min

Serving Size: 1 serving

Nutrition Facts: calories 508 kcal, Carbohydrate 73.04 g, Protein 4.18 g, Fat 23.52 g, Saturated Fat 14.62 g, Cholesterol 60.74 mg, Sodium 106.05 mg, Fiber 4.39 g, Sugar 41.78 g, servingSize 1 serving

Ingredients:

• 1 cup (142g) unbleached all-purpose flour* ((scoop and level))
• 2 tsp granulated sugar
• 1/4 tsp (heaping) salt
• 8 Tbsp (113g) unsalted butter, (well chilled, diced into small cubes)
• 3 – 5 Tbsp ice water
• 1/2 cup packed (100g) light brown sugar
• 3/4 cup (106g) unbleached all-purpose flour ((scoop and level))
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 6 Tbsp (85g) unsalted butter, (melted)
• 1 tsp vanilla extract
• 1 1/4 lbs (4 small) golden delicious apples, (peeled cored and sliced 1/4-inch thick*)
• 1 1/4 lbs (4 small) granny smith apples, (peeled, cored and thinly sliced 1/6-inch thick)
• 2 Tbsp unsalted butter, (melted)
• 1 Tbsp fresh lemon juice
• 1/2 cup (100g) granulated sugar
• 3 Tbsp (26g) unbleached all-purpose flour
• 1/2 tsp ground cinnamon

Instruction:

1. To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
2. Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
3. Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9 1/2 to 9-inch deep dish pie plate and unwrap. Fit to plate, flute edges if desired.
4. Refrigerate until well chilled about 1 hour (or freeze for 15 minutes). Meanwhile preheat oven to 400 degrees.
5. Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
6. Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it’s starting to dry, about 8 – 12 minutes longer. Remove crust and let cool on a wire rack while you prepare the topping and filling.
7. Move oven rack down one level from center. Reduce oven temperature to 350.
8. For the crumb topping: Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg and salt and whisk.
9. Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture and toss until evenly moistened. Transfer to refrigerator while you prepare filling.
10. For the apple pie filling: In a large mixing bowl toss sliced apples with remaining 2 Tbsp melted butter and lemon juice. Add sugar, 3 Tbsp flour, and cinnamon. Toss mixture to evenly coat.
11. To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat (this will help ensure you’ll fit all of them in).
12. Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
13. Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 45 – 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn’t overly browning, if needed tent with foil. If it’s not browning enough you can move oven rack up one level.
14. Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.

Dutch Apple Pie

Leftover apples from the orchard? Bake our homemade Dutch Apple Pie! Fill a Pillsbury™ Pie Crust with a fresh apple filling, then sprinkle with a sweet crumb topping for a truly decadent dessert. Show your kids how to make this Dutch Apple Pie recipe, and introduce the family to a treat they’ll love all season long.

Prep: 25min

Total: 4h20min

Yield: 8

Serving Size: 1 Slice

Nutrition Facts: calories 390 , Carbohydrate 63 g, Cholesterol 25 mg, Fat 2 1/2 , Fiber 2 g, Protein 2 g, Saturated Fat 7 g, servingSize 1 Slice, Sodium 270 mg, Sugar 37 g, Trans Fat 0 g

Ingredients:

• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 6 cups sliced peeled apples
• 1/3 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/3 cup cold butter
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

Instruction:

1. Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
3. In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
4. Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

How To Make DUTCH APPLE PIE | Apple Crumb Pie Recipe

FAQ

What’s the difference between apple pie and Dutch apple pie?

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What is the difference between French and Dutch apple pie?

Is Dutch apple pie the same as apple crumb pie?