Dutch Apple Pie
So the first time I ever baked a Dutch Apple Pie, I burned my thumb on the crust (twice, because apparently I don’t learn fast). And still, every autumn like clockwork, I find myself elbow-deep mixing apples and streusel while humming off-key to whatever’s on the radio. There’s just something about the smell of cinnamon and apples wafting out of the oven that makes me feel like I’ve finally got my act together—even if my kitchen looks like a tornado hit the flour jar. Oh, and my neighbor once called dibs on the last piece before it cooled. Cheeky, right?
Why You’ll Love This Pie (Or At Least Not Regret Making It)
I make this Dutch Apple Pie when I’ve got about four apples rolling around, begging to be used (or bruised—either way, in they go). My family goes bonkers for it, especially the crumbly streusel topping, and honestly, sometimes I just want to eat that part straight out of the mixing bowl. The base is buttery but not overly fussy—no blind baking or anything too precious. There’s a bit of sweet and tart going on, which is probably why it never lasts more than, like, half a day here. And if you’re frustrated with soggy pies? (It happens, pie can be a diva sometimes.) I’ve finally figured out how to avoid that mess most of the time.
All the Ingredients (Plus the Shortcuts I Use When I Can’t Be Bothered)
- Pie Crust: 1 unbaked 9-inch pie shell (store-bought is what I use about half the time; my grandma would roll her eyes)
- Apples: 6-ish medium apples, peeled and sliced (Granny Smith if I’m trying to impress, any old apple if I’m not)
- Sugar: 3/4 cup granulated, sometimes I’ll swap in half brown sugar for extra flavor (sure, go all out and use coconut sugar if that’s your thing)
- Flour: 2 tablespoons, plus 3/4 cup for topping (I’ve forgotten the flour before… don’t be me!)
- Cinnamon: A hefty tablespoon (I once tried pumpkin spice, which—let’s just say, not again)
- Lemon Juice: 1 tablespoon, or a squirt from that yellow bottle in the fridge
- Butter: 1/2 cup (1 stick), cold & cubed for the topping, plus a pat for the apples
- Salt: Just a pinch for the topping
If you’re feeling wild, toss in some nutmeg or even a handful of chopped nuts (pecans are great, but my cousin swears walnuts are better—family drama, clearly).
How to Actually Make This Pie (With Honest Commentary)
- Preheat your oven to 375°F (190°C). I always forget this step and blame it on my old oven.
- Make the apple filling: In a unintentionally large bowl, chuck in the apple slices, sugar, 2 tablespoons of flour, cinnamon, and lemon juice. Give it a good mix with your hands (or a spoon, I guess). If it smells like autumn, you’re on the right track.
- Pour that apple mixture into your pie crust. Try to avoid eating too many apples as you go—this is where I fail every time.
- Crumble time! In a separate bowl, combine 3/4 cup flour, 1/2 cup sugar, pinch of salt, and those cold butter cubes. Use your fingertips or a pastry cutter if you’ve got one (and if not, two forks kinda work, or just use your hands like I do). When it’s all shaggy and crumbly, that’s perfect.
- Sprinkle the crumble over the apples—cover them completely, no bald spots!
- Bake for 45–55 minutes until it looks deeply golden and your kitchen smells like you’ve just moved into a bakery. If the topping gets too browned, loosely cover with foil. (Don’t worry if some juices bubble up and make a mess—happens to the best of us!)
Let it cool for at least 30 minutes—on second thought, more like an hour or else it’ll ooze everywhere (not that I’ve ever been that impatient…)
After-Thinking (a.k.a. Notes)
- Freezing the butter really does make the crumble better; I’ve tried skipping it, and the topping gets oddly flat.
- If you’re pie leaks in the oven, it’s not ruined—just evidence you made it homemade. Looks aren’t everything, I say.
- Actually, I find this tastes better the next day after the flavors cozy up together, but realistically, leftovers are rare around here.
Experiments I’ve Tried (And a Few That Bombed)
- Tried adding a splash of bourbon—pretty tasty, but the kids gave me side eye.
- Cardamom instead of cinnamon… adventurous, but honestly, not my cup of tea (or pie?).
- Swapped half the apples for pears once. That worked! Just a heads up: they get mushier, so cut them a bit thicker.
What You’ll Need (But Seriously, Don’t Worry)
- Pie dish: 9-inch is perfect, but I once used a foil pan ‘cause that’s all I had. It survived (mostly).
- Mixing bowls—just two, unless you enjoy washing up.
- A pastry cutter, which I always lose, so hands it is.
- Peeler and knife (sometimes I skip peeling when I’m lazy—don’t tell the pie police).
Stash It (If You’re Lucky Enough to Have Leftovers)
Store leftovers covered at room temp for a day, or in the fridge for a couple days—though honestly, in my house it never lasts more than a day! If you do manage to restrain yourself, it reheats pretty nicely in the oven. Microwave is fine too, but it’ll go a bit soft. Eh, still good with ice cream.
How I Like to Serve It (Other People Have Opinions, Too)
I’m a die-hard for a warm slice with a scoop of vanilla bean ice cream. My brother dumps half a carton of custard over his piece, which is kind of overkill, but to each their own. For holidays, I sometimes get ambitious and make fresh whipped cream—turns out it’s easier than it looks. Handy for other desserts too.
Lessons Learned the Crunchy Way (Or, the Pro Tips Bit)
- I once tried to rush the crumble by melting the butter first—don’t do that. It just turns into a gluey pancake on top (unpleasant, trust me).
- Don’t skimp on the lemon juice, it actually makes a difference. I tried skipping it once ‘cause I ran out, and the pie tasted a bit meh.
Questions I’ve Actually Been Asked (Yes, Really!)
- Can I make this gluten-free? Absolutely! Just use any gluten-free flour blend you’ve got. The topping sometimes gets a tad sandier, but, you get used to it.
- Why is my crumble soggy? Probably the apples had too much juice, or maybe your oven’s running cool (I use an oven thermometer like this one from Serious Eats). It’s a bit fiddly, but helps.
- Can I prep this ahead? Totally! You can even freeze the unbaked pie (minus the crumble) and add the topping just before baking. Or bake the whole thing, cool, and freeze slices. Tastes pretty bang-on reheated.
- Do I have to peel the apples? Nope, but the texture does get more rustic and less silky if you leave the peels on. (My kids used to make faces, but now they just complain quietly.)
- Any good resource for pie crusts? Oh, all the time, I point people to Sally’s Baking Addiction—her butter crust is foolproof, promise.
Alright, if you’ve made it this far, you deserve a cuppa. Or pie. Or both. If you ever end up with leftovers, shout—I’ll be round in a flash. (Just kidding. Sort of.)
Ingredients
- 1 9-inch pie crust, unbaked
- 6 cups apples, peeled, cored and sliced
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 2/3 cup brown sugar
- 2/3 cup all-purpose flour (for topping)
- 1/2 cup unsalted butter, chilled and diced
Instructions
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1Preheat oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish.
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2In a large bowl, toss the sliced apples with granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice until well coated.
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3Transfer the apple mixture into the prepared pie crust and spread into an even layer.
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4In a separate bowl, combine brown sugar and 2/3 cup flour. Cut in the chilled butter until the mixture resembles coarse crumbs.
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5Sprinkle the crumb topping evenly over the apples. Bake for 55–60 minutes, or until the topping is golden and filling is bubbly.
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6Allow the pie to cool for at least 2 hours before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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