Old Fashioned Dutch Apple Pie
You'll love this recipe for Old Fashioned Dutch Apple Pie. I use Fuji apples and brown sugar in the filling for a nostalgic apple pie that's topped with the traditional streusel topping.
Equipment
- Digital Food Scale
- Stand Mixer
- 9-Inch Pie Pan
- Rolling Pin
- Mixing Bowl
Ingredients
Crust
- 113 grams salted butter (cold)
- 127 grams all purpose flour
- ½ teaspoon cane sugar
- ¼ cup cold water
Filling
- 57 grams light brown sugar (packed)
- 57 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 3 large Fuji apples
Topping
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams light brown sugar (packed)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 85 grams salted butter (melted)
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 4 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: Slice the apples, leaving the skins on, add to a large mixing bowl.
- Add the dark brown sugar, cane sugar, flour, cinnamon and cornstarch to the apple slices. Mix together to combine completely.
- To make the topping: In a medium bowl, add the flour, sugar, brown sugar, cinnamon, and ginger and swirl together. Add the melted butter and stir with a spatula until combined. Set aside.
- Grease a 9-inch pie pan with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Add the filling into the pie pan and spread evenly. Crumble the topping on top of the pie.
- Bake for 1 hour, or until golden brown.
- Store at room temperature for up to 3 days.
Video
Notes
Tips
- Always use a digital food scale for the best results.
- If you are new to pie baking, then I highly recommend reading How to Make Pie Crust in a Mixer post as it gives you lots of tips and tricks for making the best butter pie crust. It goes into much more detail when making pie dough than I usually give in each specific recipe post, so it's a great read to learn about making pie dough from scratch and some tips for beginners!
- You can use any kind of apples for this Dutch Apple Pie recipe, however I prefer the sweeter varieties.
- I always leave the skin on my apples when I make apple pie. But, if you prefer them peeled, you can peel them as well.
- I always bake pies on a baking sheet, this will help prevent any juices from leaking into your oven as sometimes with pie you just never know when one may leak.
- Always let the pie cool completely before slicing it. This will ensure you get nice clean cuts and the crumb topping has time to cool too, which makes it easier to cut into.
- You can bake this pie a day in advance of Thanksgiving. If you do that, just be sure to leave it out on the counter at room temperature and do not cover it. Covering pie will usually result in a soggy and soft crust, which is not good!
- You can reheat this apple crumble pie in the oven if you need to warm it up. Heat at 350°F for 10 to 15 minutes or until warm.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 424kcalCarbohydrates: 59gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 165mgPotassium: 110mgFiber: 2gSugar: 33gVitamin A: 644IUVitamin C: 2mgCalcium: 29mgIron: 2mg
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