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The Best Dutch Apple Pie Recipe

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4.3 from 62 reviews

This Best Dutch Apple Pie recipe features a buttery, flaky crust paired with a tart apple filling made from Granny Smith and McIntosh apples. Topped with a crunchy, sweet streusel, this classic pie offers a perfect blend of textures and flavors, ideal for any dessert occasion.

Ingredients

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

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

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

Instructions

  1. Make the Pie Crust: In a large bowl, combine 1 cup of flour, sugar, and salt. Cut in the cold butter and vegetable shortening using a pastry blender or fingers until the mixture resembles coarse crumbs. Add the ice water and mix just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Prepare the Apple Filling: Peel, core, and slice the Granny Smith and McIntosh apples. In a large bowl, toss the sliced apples with sugar, cinnamon, and a pinch of salt. Let them sit to draw out excess moisture.
  3. Roll Out the Dough: On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle and place it into a 9-inch pie plate. Trim and crimp the edges as desired.
  4. Assemble the Filling: Drain the apples slightly if there is excess liquid, then spoon the filling evenly into the crust. Dot the apples with the unsalted butter.
  5. Make the Streusel Topping: In a medium bowl, combine the remaining ¼ cup flour with brown sugar and granulated sugar. Stir in the melted butter until the mixture is crumbly.
  6. Add the Streusel: Sprinkle the streusel evenly over the apple filling.
  7. Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie on the lower rack for about 50-60 minutes, or until the topping is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  8. Finish and Serve: Remove the pie from the oven and let it cool for at least 2 hours to set. Serve slightly warm or at room temperature with heavy cream or ice cream if desired.

Notes

  • For a flakier crust, keep all ingredients cold and avoid overworking the dough.
  • Using a mix of tart and sweet apples balances the flavor profile perfectly.
  • Cover pie edges with foil midway through baking to prevent excessive browning.
  • Letting the pie cool completely helps the filling set for cleaner slices.
  • Storing leftover pie covered at room temperature is best within 2 days, or refrigerate up to 5 days.

Find it online: https://familydinnercooking.com/the-best-dutch-apple-pie-recipe/