Dutch Apple Pie Recipe
The BEST version of apple apple pie is a dutch apple pie. Traditional pie crust filled with a mound of fresh apples and topped with a generous pile of cinnamon streusel. Don’t forget the caramel sauce and a generous scoop of ice cream!
Ingredients
Pie Crust
- 1/4 cup (60mL) ice cold water
- 1 TBSP (15mL) bourbon or vodka any spirit (you can't taste it)
- 1 1/4 cup (150g) all-purpose flour spooned and leveled
- 1/2 cup (113g) salted butter cold
Apple Filling
- 10 medium-large apples
- 1 large lemon juice
- 2 Tbsp (25g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar, lightly packed can do up to double if you like it sweeter and jammy
- 1/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/3 cup (42g) cornstarch spooned and leveled
Brown Sugar Streusel
- 1/2 cup (113g) salted butter browned and melted
- 1 3/4 cups (210g) all-purpose flour spooned and leveled
- 1/2 cup (100g) dark brown sugar lightly packed
- 1 tsp ground cinnamon
- ice cream for topping
Instructions
Pie Crust
- Measure out cold water and bourbon into a cup and freeze for a few minutes.1/4 cup (60mL) ice cold water, 1 TBSP (15mL) bourbon or vodka
- Place the flour in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.1 1/4 cup (150g) all-purpose flour
- Add the cubed butter to the flour in the freezer, for 5 minutes.1/2 cup (113g) salted butter
- Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
- While the food processor is on, stream in the water just until it starts to come together. Start with only 1/3 cup of water and use up to 1/2 cup if needed. You want the dough to be crumbly and just barely stick together.
- Remove the dough from the food processor, press it together so it all sticks together and wrap it in plastic wrap. Refrigerate for an hour.
Apple Filling
- In a large bowl combine peel and sliced apples with the lemon and granulated and let it macerate for about an hour.10 medium-large apples, 1 large lemon, 2 Tbsp (25g) granulated sugar
- The juice will collect at the bottom of the bowl, strain it and discard the liquid (I use it for homemade caramel sauce or ice cream *see blog post). I do this twice, once at half an hour and then at one hour.
- Before assembling the pie, toss the fruits with the brown sugar, vanilla, cinnamon, nutmeg, salt and cornstarch until they're evenly coated.1/4 tsp fine sea salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla extract, 1/3 cup (42g) cornstarch, 1/2 cup (100g) light or dark brown sugar, lightly packed
Brown Sugar Streusel
- Place the butter in a medium light colored saucepan and cook over low-medium heat for a few minutes until it starts to foam. Once it’s foaming, use a rubber spatula or wooden spoon to stir it, making sure to scrape the bottom so none of it burns. While you’re stirring, look to see if there are browned solids floating around, once they’ve browned to a deep amber color pour the butter into a large heat proof bowl.1/2 cup (113g) salted butter
- Add the flour, brown sugar and cinnamon to the melted butter and use a fork to mix just until pea size chunks start to form. Add another 1-2 Tbsp of flour if it feels too wet.1 3/4 cups (210g) all-purpose flour, 1/2 cup (100g) dark brown sugar, 1 tsp ground cinnamon
Assemble
- When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-inch thick. Place it into a deep pie dish, bringing it all the way to the top edge.
- Dust the bottom of the pie crust with 1-2 tsp of cornstarch.
- Spoon the apple filling over the pie crust, leaving as much of the juice behind.
- Sprinkle the streusel on top and refrigerate or freeze the pie for about 20-30 minutes to an hour.
- Preheat the oven to 350F (177C) conventional (no fan) and place the pie dish on a metal cookie sheet. Bake the pie on the bottom rack of the oven for about 75 minutes. The streusel should be a dark golden brown and the filling should bubble around the edge. If the streusel is getting too dark and the filling is not yet bubbling, feel free to cover the top of the pie with foil for 10-20 minutes of the bake time.
- Allow to cool for a few hours. I like to slice it when it's at room temperature or slightly chilled, so it doesn't leak as much. Top with a scoop of ice cream and a drizzle of caramel and enjoy!ice cream for topping
Notes
*I used the leftover apple juice to make my apple cider caramel sauce. Make sure to strain it well so there are no chunks in the juice and just replace the apple cider in that recipe with this apple juice.
Nutrition
Serving: 1gCalories: 414kcalCarbohydrates: 67gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 178mgPotassium: 228mgFiber: 5gSugar: 34gVitamin A: 556IUVitamin C: 7mgCalcium: 39mgIron: 2mg
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