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Dutch Apple Pie

This Dutch Apple Pie is a classic apple pie topped with a buttery spiced crumble. It's so easy to make and the perfect fall dessert staple!
Prep Time30 minutes
Course: Dessert
Keyword: pie
Servings: 8 slices
Author: Emily - My Messy Kitchen

Ingredients

For the pie shell:

  • 2 ½ cups all purpose flour
  • 2 tsp granulated sugar
  • ½ tsp salt
  • 1 cup cold butter
  • 4-6 tbsp ice cold water

For the crumble topping:

  • ¾ cup all-purpose flour
  • ½ tsp salt
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ⅓ cup cold butter

For the filling:

  • 6 cups Granny Smith apples, peeled and sliced 5-6 XL Granny Smith Apples
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ tsp salt
  • 3 tbsp flour

Instructions

For the pie shell:

  • In a large food processor, combine flour, sugar and salt and pulse until combined, about 30 seconds. Add cold butter, cutting small pieces and pulsing about 1 minute until combined.
  • Pour out onto a floured surface and kneed into a ball, about 1 minute. Wrap tightly in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out the dough into a circle large enough to cover the pie dish, about ¼ inch thick. Gently place the dough over the 9" pie dish and trim and form the crust however you prefer. Lightly cover with saran wrap and return to the fridge until needed.

For the crumble topping:

  • In the food processor (or using a pastry cutter in a large bowl) combine all of the crumble ingredients. Blend until the mixture comes together, looking like wet sand. Pour mixture into a bowl, cover with saran wrap and place in the fridge until needed.

For the filling:

  • Preheat the oven to 350°. While the pie shell and crumble topping are chilling in the refrigerator, start on the apple pie filling. Peel and slice apples. For every piece of apple, hold it cut-side down and slice evenly, about ¼ inch thick. Add to a large bowl.
  • In that bowl add the rest of the pie filling ingredients and use a spatula to mix until the mixture is coating all of the apples.
  • Pour the apple mixture into the prepared crust. Sprinkle the crumble on top and bake for 50-60 minutes. Check after 30 minutes and top with aluminum foil if the topping is browning too quickly. You want the crust to be cooked through, the topping to be golden brown and the filling to be bubbling. Remove from the oven and let cool for 15 minutes before serving. Store in the refrigerator for up to 3 days!