A classic Dutch Apple Pie with a flaky buttery crust, a perfect homemade apple pie filling with a touch of cinnamon, and loads of crumb topping. This pie always gets rave reviews from friends and family. With just a few easy steps and some helpful tips you too can serve this pie at your next holiday celebration, dinner party, or family feast.
We just love fresh homemade pie just like Grandma used to fix. It brings back such wonderful memories of past holidays and festive times. This pie, Blueberry Pie, Sweet Potato Pie, and Easy Southern Pecan Pie are just a few of our favorites.
How to make a Dutch Apple Pie
Start with the piecrust
Start by freezing your butter and chilling the water. Then whisk together the flour and salt in a large bowl. Now shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Next stir the water and cider vinegar together. Now add the water mixture a tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. Use your hands to finish mixing it. Next form into a disk and wrap in plastic. Then chill for at least 2 hours or up to overnight.
After the dough has thoroughly chilled gently roll out the disk to a 12 inch circle on a floured surface. Then fold the piecrust or roll it around your rolling pin to move it to the pie plate. Next gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it. Next carefully and gently tuck an aluminum foil overhang into the piecrust. Fill with sugar, dried beans, or pie weights. Bake for 15 minutes then remove the pie weights and foil. Then prick the bottom of the crust with the tines of a fork and bake for another 15-20 minutes.
Make the crumb topping
In a small bowl whisk together the melted butter, brown sugar, sugar, cinnamon, and nutmeg. Using a fork add the flour stirring just until mixed. Then place the bowl in the fridge for a few minutes while you make the pie filling.
Make the pie filling and finish the pie
Now in a small saucepan combine the butter, water, flour, sugar, brown sugar, and cinnamon. Cook over medium low heat bringing the mixture to a boil while stirring frequently. Then simmer for 3 minutes. Pour over the sliced apples and stir to coat. Now spoon into the pie crust laying the apples flat as you go. Then remove the crumb topping from the fridge and use a fork to break it up. Spoon the crumb mixture evenly over the apples and place the pie on a baking sheet. Bake uncovered in a preheated oven for about 50-55 minutes. Cool for several hours before slicing.
Recipe notes and helpful tips
- Pro-tip – make the piecrust the night before, shape into a disk, wrap in plastic and refrigerate. It gives the gluten strands in the dough time to relax and makes it so much easier to roll out and limits quite a bit of shrinkage. It also helps make pie day a little less stressful with one task already being completed.
- Work on a well yet evenly floured surface so your crust does not stick. You can always use a fine dry pastry brush to remove excess flour.
- Peel, core, and slice the apples about 1/4 inch thick.
- Spritz your sliced apples with a little lemon juice to keep them from turning brown.
- Layer the apple pie filling as best you can into the pie crust with the apple pieces laying down.
- For a change of pace add finely chopped walnuts or pecans to the crumb topping.
- Fruit pies are best baked on a baking sheet since the pie filling needs to bubble for 6-10 minutes in order to set properly.
- If the pie browns too fast cover loosely with a piece of aluminum foil.
- It is best to refrigerate the crumb topping for 15 minutes so the mixture forms into crumbs more easily and spreads over the top with little effort.
- Cover with wrap or foil and store on the counter for 2 days. Then refrigerate for up to 2 more days. Or freeze for up to 3 months.
What can you use for pie weights?
Pie weights keep the crust from puffing, shrinking, and slumping. Granulated sugar makes the best pie weight because it is already in your kitchen, it is heavy, and it fills all those little nooks and crannies. First use aluminum foil to cover the crust. Then gently press the aluminum foil into the corners and let it overhang over both ends of the pie plate. Then simply fill it with sugar and bake according to recipe directions. Once baked let it cool a bit then scoop the sugar out using a measuring cup or large spoon and place the sugar in a large zipper bag. Once there is enough weight removed maneuver the aluminum foil like a funnel and pour the sugar into the bag. Do it over the sink to keep messes to a minimum.
For an added bonus keep the sugar in the pantry for the next pie or use in another baking recipe in which you would enjoy a little more complexity from lightly toasted sugar. Of course you could also used dried beans, popcorn kernels, or rice. However they will be too dry to use in a future recipe but you can use them again as pie weights.
Best apples for baking
My go to apples for baking are crisp apples like Granny Smith or Honeycrisp. Other good choices are Braeburn or Pink Lady (also known as Cripps Pink). You can also do a mixture of all of these or any of these for more texture and flavor. Cut your apples into chunks or slices that are at least 1/4 inch inch thick to help keep a little bit of firmness through the baking process. For best results stir them with a little lemon juice to keep them from browning while you are making your way through the recipe.
Other apple recipes you will love!
- Apple Dump Cake
- Apple Strudel
- Apple Chips
- Apple Cookies
- Homemade Applesauce
- Apple Bread with Cinnamon Pecan Crunch
Dutch Apple Pie
A homemade Dutch Apple Pie with a fresh flaky crust, granny smith and pink lady apples, and oodles of butter crumb topping.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: bake
- Cuisine: American
- 1 ¼ cups all purpose flour
- ½ teaspoon salt
- ½ cup butter frozen
- 4–5 tablespoons chilled water
- ½ teaspoon cider vinegar
- 7 tablespoons butter melted
- ⅔ cup brown sugar
- 1/2 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 cup flour
Apple Pie Filling
- ½ cup butter
- ¼ cup water
- 3 tablespoons flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons cinnamon
- 2 ½ lbs. granny smith and pink lady apples cored, peeled, and cut in 1/4 inch slices
- Whisk together the flour and salt in a large bowl. Shred the frozen butter right into the bowl with the flour and stir to coat as you go so the butter does not clump together. Stir the water and cider vinegar together. Add the water mixture 1 tablespoon at a time mixing with a fork just until the dough starts to clump and pull together. Use your hands to finish mixing it. Form into a disk and wrap in plastic. Chill for at least 2 hours or up to overnight.
- After the dough has thoroughly chilled preheat oven to 375 degrees. Gently roll out the disk to a 12 inch circle on a well floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck it into the pie pan, trim the edge about an an inch over the side, tuck it in along the edge and flute it.
- Carefully and gently tuck an aluminum foil overhang into the piecrust. Fill with pie weights. Bake for 15 minutes then remove the pie weights and foil. Using a fork prick the bottom of the pie crust about 10-15 times. Bake for another 10-15 minutes or until lightly browned.
- In a small bowl whisk together the melted butter, brown sugar, cinnamon, and nutmeg. Using a fork add the flour stirring just until mixed. Cover and place in the fridge for 10-15 minutes.
- In a small saucepan combine the butter, water, flour, sugar, brown sugar, and cinnamon. Cook over medium low heat. Bring the mixture to a boil stirring frequently. Simmer for 3 minutes. Pour over the sliced apples and stir to coat.
- Spoon into the pie crust laying the apples flat as you go. Remove the crumb topping from the fridge and use a fork to break it up. Spoon the mixture evenly over the apples and place the pie on a baking sheet. Bake uncovered in a 375 oven for 50-55 minutes. Cool for several hours before slicing.
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