Oh my goodness is there anything better than warm Dutch apple pie and a scoop of vanilla ice cream? This mouth-watering pie has it all from the golden flakey crust, the amazing apple filling, and topped off with amazing streusel crumble topping!!
Ever since I had my first bite of Dutch apple pie, a regular apple pie will no longer do. For this recipe I will use a premade pie crust to save time, but you can absolutely make your own.
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- Granny Smith apples
- granulated sugar
- all-purpose flour
- lemon juice
- light brown sugar
- all-purpose flour
How to make Dutch Apple Pie
**I prebake my pie crust slightly to ensure a flakey crust that’s not soggy. I place it in an preheated oven at 350 degree for 15 minutes. I place parchment paper over my crust and add dry beans or pie weights to fill it just level to the top and bake for 15 minutes.
Then I remove the dry beans by holding all four corner of the parchment paper. Prick the bottom of the pie crust 8 – 10 times. Place back in the oven for another 8 – 10 minutes. Remove it and let it cool on a wire rack, and prepare the rest of the layers of the pie.
In a mixing bowl, add the brown sugar, flour, nutmeg, cinnamon, and salt. I use a whisk to blend them together to break up any clumps.
Then add the vanilla into the melted butter and pour into the sugar mixture. Stir until it’s evenly distributed and chill while preparing the apple filling.
Apple pie filling
In a large mixing bowl add the apple slices, lemon, and melted butter. Lightly toss to coat all the slices. Add the sugar, flour, nutmeg, and cinnamon. Toss once again to coat them all evenly.
One handful at a time add the apple slices to the crust spreading them out evenly and pressing into place when needed so they all fit into the crust.
Now add on the crumble topping. Remove the crumble from the fridge and break it apart with your hands and sprinkle evenly over the top of the pie.
Put the pie on a cookie sheet in case anything does overflow to protect the inside of the oven.
Bake the pie for 45-50 minutes. Bake until the apples are almost fully tender but not completely as they will continue to cook as the pie is still cooling down. Use a toothpick to test their doneness.
Also keep an eye on the crust and topping to make sure they do not overly brown or burn. If you need to you can create an aluminum tent to prevent burning.
Remove the pie when completed and cool on a wire rack. Serve warm, not hot, pie with a scoop of vanilla ice cream. Don’t serve it hot as the filling will be too runny and not set up enough. You can also wait until its fully cool and just warm each slice when ready to eat then serve up a scoop of ice cream.
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Dutch Apple Pie
- 1 small bowl for the crumble
- 1 large bowl for the pie filling
- 1 pie pan
- 1 apple peeler/corer or knife
- ¾ c all-purpose flour
- ½ c packed light brown sugar
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ⅙ tsp salt
- 6 Tbsp melted, unsalted butter
- 1 tsp vanilla
- 8 small Granny Smith apples
- 2 Tbsp melted, unsalted butter
- 1 Tbsp lemon juice
- ½ c granulated sugar
- 3 Tbsp all-purpose flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- Prebake the pie crust by putting the dough in the pan. Put parchment paper over the crust and fill with dried beans or pie weights.
- Place in the preheated oven at 350 degrees for 15 minutes. Remove the pan and the weights by grabbing all four corners of the parchment paper.
- Prick the bottom crust 8 – 10 times, return to the oven for another 8 – 10 minutes.
- Remove from the oven.
- Brown sugar, 3/4 c. flour, nutmeg, cinnamon, and salt. Whisk to break up any clumps.
- Stir vanilla into 6 Tbsp of melted butter. Pour into the flour mixture and mix. Chill in the refrigerator while preparing the rest.
- In a large bowl toss the sliced apples with the lemon juice and 2 Tbsp of melted butter.
- Then add sugar, 3 Tbsp flour, cinnamon, and nutmeg. Toss again to evenly cover.
- Layer sliced apples into the pie dish a little at a time so you can spread them out and press them into place to make sure they will all fit.
- Remove the crumble from the fridge and break apart and sprinkle on top of the pie evenly.
- Place on a cookie sheet and place in the oven 45-55 minutes until the apples are almost fully tender. Test the apples by poking with a toothpick.
- Keep an eye on the crust and crumble topping to make sure it doesn't burn. If needed you can tent it with aluminum foil.
- Remove from the oven and cool on a wire rack. Serve just warm with vanilla ice cream.