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Dutch Apple Pie

Dutch Apple Pie Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 tsp granulated sugar
  • 1/2 cup cold unsalted butter, cut into cubes
  • 3 to 4 tbsp ice water
  • 6 cups peeled, cored, and sliced apples (about 6 medium, mix of Granny Smith and Honeycrisp)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 3 tbsp cornstarch
  • 3/4 cup all-purpose flour (for topping)
  • 1/3 cup packed light brown sugar (for topping)
  • 1/4 cup old-fashioned rolled oats
  • 1/2 tsp ground cinnamon (for topping)
  • Pinch of fine sea salt
  • 6 tbsp cold unsalted butter, cut into small pieces

Method
 

  1. Whisk 1 1/4 cups flour, 1 tsp sugar, and salt, then cut in 1/2 cup cold butter until pea-sized. Drizzle ice water, toss until dough clumps, shape into a disc, wrap, and chill for at least 1 hour.
  2. Toss sliced apples with sugars, lemon juice, cinnamon, nutmeg, and cornstarch, then let stand 10 to 15 minutes.
  3. Stir 3/4 cup flour, 1/3 cup brown sugar, oats, 1/2 tsp cinnamon, and a pinch of salt together. Rub in 6 tbsp butter until the mixture forms coarse, chunky crumbs.
  4. Roll out dough, fit into a 9-inch pie plate, trim, and crimp edges. Fill with apples and any juices, mounding slightly, then scatter crumb topping evenly over the top.
  5. Preheat oven to 375°F (190°C). Set pie on a foil-lined baking sheet and bake 50 to 60 minutes, until topping is deep golden and filling bubbles thickly. Tent with foil after 40 minutes if browning too fast.
  6. Cool pie on a wire rack at least 2 hours, then slice into 8 wedges and serve warm or at room temperature.

Notes

The dough needs a full hour in the fridge before rolling; you can make it up to 2 days ahead. Cooling the pie completely before slicing keeps the filling from running, so plan for at least 2 hours of cooling time.