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Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples. Everyone will agree that this is the best apple pie they’ve ever had. Use your own homemade pie crust or save some time and use a pre-made store-bought crust. Either way, this pie will knock your socks off. A few more delicious recipes to try this holiday season are pumpkin pie, cherry pie, and this perfect coconut cream pie! I know you’ll love them all!
Homemade Dutch Apple Pie
Everyone loves to bake this time of year. You just can’t beat the wonderful aroma of apples and cinnamon baking in a warm kitchen. This is the sort of thing memories are made of! As far as holiday desserts go, you really can’t go wrong with an apple pie. Take it one step further with this best-ever Dutch apple pie recipe! This Dutch apple pie is so good for so many reasons. I love the combination of the crust and the crumble topping. The sweet topping really balances out the tartness of the apples. And you simply can’t beat a warm slice topped with a scoop of vanilla ice cream! Add this recipe to your holiday baking menu along with my Best Ever Pecan Pie Bars or some Pumpkin Pie Sheet Cake.
Ingredients Needed
With how simple all of these ingredients are, you’ll wonder why you didn’t make Dutch apple pie from scratch before! As long as you’ve got some fresh apples on hand, you probably have the rest of the ingredients in your pantry right now! Note: see the recipe card at the end of the post for exact measurements.
Pie Crust: I used a 9-inch pie crust. Feel free to make one from scratch (I have a great recipe here!) or instead use a pre-made crust for easy prep.
Apple Filling
Apples: You’ll want these to be peeled, cored, and sliced thin. See my tips below on picking the best apples for your Dutch apple pie!Granulated Sugar: Regular white sugar is great for adding sweetness to the filling.Flour: All-purpose flour thickens the filling. You can also use cornstarch or tapioca.Cinnamon: There’s no better combo than apples and cinnamon! I love adding it to the filling because it gives the pie the perfect fall flavor.Salt: A little goes a long way to enhance the flavor of the filling.Lemon Juice: I like to add lemon juice because it boosts the natural tart flavor of the apples.
Crumb Topping
Brown Sugar: Adds a smoky sweetness to the topping.All-Purpose Flour: Helps to give the topping structure.Butter: For the topping, chill and cut into tiny cubes.Cinnamon: For more tasty fall spice!Salt: You just need a pinch to keep the topping from tasting bland.
How to Make the Best Dutch Apple Pie
It’s really a lot easier than you’d think! This homemade Dutch apple pie is going to be a hit at all of your holiday parties this year. The golden, flaky crust, sweet apple filling, and crumbly streusel topping are going to blow everyone away.
Different textures. Some apples get very soft when they’re cooked and others remain firm. If you use a combination of apples, you end up with a wonderful filling that has both crunchy and soft apples.Control the amount of liquid in your pie. Granny Smith apples don’t release much liquid when they cook, but other apples do. By using a combination of apples, you’ll be able to achieve a nice thick sauce without creating a runny pie.Sweet and sour. Each bite should provide a little of both and that’s what will happen when you use multiple varieties.
Making Your Own Crust: If making your own pie crust, be sure not to overwork the dough, let it rest in the refrigerator for at least one hour before rolling out, and keep all of the ingredients chilled.Bake on the Bottom Rack: Tall pies like these must be baked on the bottom rack of the oven. This will ensure the bottom crust is cooked all the way through.Apple Slice Thickness: The thickness of your apple slices will determine how crunchy they are after being cooked. I prefer my apples to have a bit of bite to them, so I slice them into bite-sized pieces that are a little under a quarter inch thick. If you want your apples to fall apart, be sure to slice them very thin.Add Aluminum Foil: To prevent the top from burning on a pie like this, lay a piece of foil on top of the pie once the top gets as brown as you want it to be. This will allow the pie to continue cooking without the top getting too burnt.
Yes! But It’s best to freeze it before it’s baked. Wrap your unbaked pie in plastic wrap and freeze for up to 2 months. You can bake it directly from the freezer to your oven, no need to thaw.
Apple Tart
Apple Brown Betty
Apple Danish
Caramel Apple Cheesecake
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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