The Ultimate Dutch Apple Pie Recipe: A Perfect Fall Dessert

When it comes to classic fall desserts, few treats can rival the comforting warmth and deliciousness of a Dutch Apple Pie. With its perfectly cooked apple filling, buttery crumble topping, and flaky crust, this dessert is a crowd-pleaser that never goes out of style. Whether you’re hosting a holiday gathering or simply craving a slice of homemade goodness, this Dutch Apple Pie recipe is sure to impress. In this post, we’ll walk you through every step of the process, share tips for success, and explore why this pie is a must-try for any baking enthusiast.

---

Why Dutch Apple Pie?

Dutch Apple Pie, also known as Apple Crumble Pie, is a delightful twist on the traditional American apple pie. Instead of a top crust, it features a generous layer of buttery streusel topping that adds a satisfying crunch and sweetness to every bite. The combination of tender, spiced apples and a golden crumble makes this pie a standout dessert. Plus, it’s surprisingly easy to make, even for beginner bakers!

---

Ingredients for Dutch Apple Pie

Before we dive into the instructions, let’s take a closer look at the ingredients you’ll need to make this Dutch Apple Pie recipe. Using high-quality ingredients is key to achieving the best results.

For the Pie Crust:

• 1¼ cups (162 g) all-purpose flour, divided
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 6 tablespoons (85 g) cold unsalted butter, cut into ¼-inch slices
• ¼ cup (46 g) vegetable shortening, chilled, cut into 2 pieces
• 2 tablespoons ice water
• 2 tablespoons vodka, chilled

For the Apple Filling:

• 5 large Granny Smith apples (about 2½ pounds)
• 4 large McIntosh apples (about 2 pounds)
• ¼ cup (50 g) granulated sugar
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons (28 g) unsalted butter
• ½ cup (120 ml) heavy cream

For the Streusel Topping:

• 1¼ cups (162 g) all-purpose flour
• ⅓ cup (71 g) light brown sugar
• ⅓ cup (66 g) granulated sugar
• 7 tablespoons (99 g) unsalted butter, melted

---

Step-by-Step Instructions for Dutch Apple Pie

1. Make the Pie Crust

1. Process the Dry Ingredients: In a food processor, combine ¾ cup of flour, sugar, and salt. Pulse until combined (about 2 one-second pulses).
2. Add Butter and Shortening: Add the cold butter and shortening to the food processor. Process until the dough starts to form clumps (about 7-10 seconds). The mixture should resemble cottage cheese curds.
3. Add Remaining Flour: Scrape down the sides of the bowl, add the remaining ½ cup of flour, and pulse until evenly distributed (4-6 quick pulses).
4. Add Liquids: Transfer the mixture to a medium bowl. Sprinkle the chilled vodka and ice water over the dough. Use a rubber spatula to fold and press the dough until it becomes slightly tacky and sticks together.
5. Roll Out the Dough: Turn the dough onto a floured surface and shape it into a 6-inch round. Roll it out into a 13-inch circle, rotating it occasionally to prevent sticking.
6. Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Press it into the bottom and sides, trim the edges, and tuck them under. Flute the edges or press with a fork. Refrigerate for at least 2 hours.

2. Blind Bake the Pie Crust

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line and Fill: Line the chilled pie crust with aluminum foil and fill it with granulated sugar (this helps the crust hold its shape).
3. Bake: Bake for 40 minutes. Remove the foil and sugar, then let the crust cool on a wire rack.

3. Make the Apple Filling

1. Prepare the Apples: Peel, core, and slice the apples into ¼-inch thick pieces.
2. Cook the Apples: In a large Dutch oven, melt the butter over high heat. Add the apples, sugar, cinnamon, and salt. Cook, covered, for about 10 minutes, stirring occasionally, until the apples are tender.
3. Drain the Apples: Transfer the cooked apples to a colander to drain excess juice. Reserve the juice.
4. Reduce the Juice: In the same Dutch oven, combine the drained juice and heavy cream. Bring to a boil and cook until thickened (about 5 minutes).

4. Make the Streusel Topping

1. Combine Ingredients: In a medium bowl, mix the flour, brown sugar, and granulated sugar.
2. Add Butter: Drizzle the melted butter over the dry ingredients. Toss with a fork until the mixture forms large, crumbly chunks.

5. Assemble and Bake the Pie

1. Fill the Crust: Transfer the drained apples to the prebaked pie crust. Pour the reduced juice mixture over the apples and smooth with a spatula.
2. Add Streusel: Sprinkle the streusel topping evenly over the filling.
3. Bake: Increase the oven temperature to 425°F (220°C). Bake the pie on a baking sheet for 10-20 minutes, or until the streusel is deep golden brown.
4. Cool and Serve: Let the pie cool on a wire rack to room temperature before serving.

---

The History of Dutch Apple Pie

Dutch Apple Pie, also known as Appelkruimeltaart in the Netherlands, has a rich history that dates back centuries. Unlike its American counterpart, which typically features a double crust, Dutch Apple Pie is characterized by its crumbly streusel topping. This unique style of pie is believed to have originated in the Netherlands during the Middle Ages, when apples were a staple fruit and baking was a common household activity. The streusel topping, made from a simple mixture of flour, sugar, and butter, was an economical way to add texture and flavor to the pie without the need for additional pastry.

The Dutch brought their culinary traditions with them when they immigrated to America in the 17th and 18th centuries. Over time, Dutch Apple Pie became a beloved dessert in the United States, particularly in regions with strong Dutch heritage, such as Pennsylvania and New York. Today, it is a popular choice for holiday gatherings, family dinners, and bake sales. The pie’s combination of sweet, spiced apples and buttery crumble topping has made it a timeless classic that continues to delight dessert lovers around the world.

One of the reasons Dutch Apple Pie has endured for so long is its versatility. While the traditional recipe calls for a mix of tart and sweet apples, bakers can experiment with different varieties to suit their taste preferences. Additionally, the streusel topping can be customized with ingredients like oats, nuts, or spices to add extra depth of flavor. Whether enjoyed warm with a scoop of vanilla ice cream or at room temperature with a cup of coffee, Dutch Apple Pie is a dessert that brings people together and evokes a sense of nostalgia.

---

Why Dutch Apple Pie is Perfect for Fall

Fall is the season of cozy sweaters, crisp air, and, of course, delicious desserts. Among the many treats associated with autumn, Dutch Apple Pie stands out as a quintessential fall dessert. The combination of warm spices, tender apples, and a crunchy streusel topping captures the essence of the season in every bite. But what makes this pie so perfect for fall?

First and foremost, apples are at their peak during the fall months. Whether you pick them yourself at an orchard or buy them from a local farmers’ market, fresh apples are the star ingredient in this pie. Using a mix of tart and sweet varieties, such as Granny Smith and McIntosh, ensures a balanced flavor profile that is both refreshing and comforting. The natural sweetness of the apples is enhanced by a touch of cinnamon, creating a filling that is rich, aromatic, and utterly satisfying.

Another reason Dutch Apple Pie is ideal for fall is its versatility. It can be served at a variety of occasions, from Thanksgiving dinner to a casual weekend brunch. The pie’s rustic appearance and homemade feel make it a welcoming addition to any table. Plus, it pairs beautifully with seasonal beverages like apple cider, hot chocolate, or spiced tea. For an extra indulgent treat, top your slice with a dollop of whipped cream or a scoop of cinnamon ice cream.

Finally, baking a Dutch Apple Pie is a wonderful way to celebrate the season. The process of peeling, slicing, and arranging the apples is a labor of love that fills your home with the irresistible aroma of cinnamon and butter. Whether you’re baking solo or involving the whole family, making this pie is a fun and rewarding activity that brings people together. So, as the leaves change color and the air turns crisp, embrace the spirit of fall with a homemade Dutch Apple Pie.

---

 Tips for Baking the Perfect Dutch Apple Pie

Baking a Dutch Apple Pie may seem intimidating, but with the right tips and techniques, you can achieve a flawless result every time. Here are some expert suggestions to help you master this classic dessert:

1. Choose the Right Apples: The key to a great apple pie is using the right variety of apples. A mix of tart and sweet apples, such as Granny Smith and McIntosh, works best. Tart apples hold their shape during baking, while sweet apples break down slightly, creating a luscious filling. Avoid using apples that are too soft or mealy, as they can turn mushy.
2. Keep Your Ingredients Cold: For a flaky, tender crust, it’s essential to keep your ingredients cold. Chill the butter, shortening, and even the flour before making the dough. Cold ingredients prevent the fat from melting too quickly, which helps create layers in the crust. Additionally, using ice water and chilled vodka in the dough inhibits gluten formation, resulting in a more tender texture.
3. Blind Bake the Crust: Blind baking, or pre-baking the crust, is a crucial step to prevent a soggy bottom. Line the chilled crust with aluminum foil and fill it with granulated sugar or pie weights before baking. This technique helps the crust hold its shape and ensures it bakes evenly.
4. Don’t Overmix the Streusel: When making the streusel topping, avoid overmixing the ingredients. The mixture should resemble coarse crumbs with pea-sized pieces. Overmixing can lead to a dense, cookie-like topping instead of the light, crumbly texture you want.
5. Let the Pie Cool Completely: While it’s tempting to dig into the pie right out of the oven, resist the urge! Allowing the pie to cool completely gives the filling time to set, making it easier to slice and serve. Plus, the flavors have a chance to meld, resulting in a more cohesive and delicious dessert.

---

Make-Ahead and Storage Tips

• Make-Ahead: The pie crust dough can be refrigerated for up to 4 days or frozen for 3 months. The par-baked crust can also be frozen.
• Storage: Store leftover pie, covered, in the refrigerator for up to 3 days.
• Freezing: Wrap the unbaked pie in plastic wrap and foil, then freeze for up to 3 months. Bake directly from frozen, adding extra time as needed.

---

Nutritional Information

• Calories: 603kcal
• Carbohydrates: 83g
• Protein: 5g
• Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 69mg
• Sodium: 163mg
• Fiber: 6g
• Sugar: 46g

---

Print

Conclusion

This Dutch Apple Pie recipe is a celebration of fall flavors and textures. From the flaky crust to the tender apple filling and crunchy streusel topping, every bite is a delight. Whether you’re baking for a special occasion or simply treating yourself, this pie is sure to become a favorite in your recipe collection. So, roll up your sleeves, gather your ingredients, and get ready to bake the ultimate Dutch Apple Pie!