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Slice of dutch apple pie with vanilla ice cream and a thick apple filling

Dutch Apple Pie Recipe

An easy dutch apple pie recipe with tender spiced apples in a flaky crust, topped with a buttery brown sugar crumb topping. A cozy fall and Thanksgiving dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling:
  • 1 unbaked 9 inch pie crust store-bought or homemade
  • 6 to 7 medium apples about 2 1/2 pounds, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the crumb topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed 1 stick

Equipment

  • 9 inch pie dish
  • rimmed baking sheet
  • Large mixing bowl
  • medium mixing bowl
  • Chef's knife
  • apple peeler optional
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C) and put a rimmed baking sheet on the lower rack. In a large bowl, toss the sliced apples with both sugars, the flour, lemon juice, cinnamon, nutmeg, salt, and vanilla until every slice is coated.
  2. Fit the pie crust into a 9 inch pie dish and crimp the edge. Pile the apples into the crust, mounding them in the middle, because they will shrink as they bake. Pour any juices from the bowl over the top.
  3. In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Work the cold butter in with your fingers until you have large, pea-sized crumbs with a few bigger clumps. Do not melt or overwork the butter.
  4. Spread the crumbs evenly over the apples, pressing them gently. Set the pie on the preheated baking sheet and bake for 55 to 65 minutes, until the topping is deep golden and the filling is bubbling at the edges. If the topping or the crust edge browns too fast, cover loosely with foil for the last 20 to 25 minutes.
  5. Let the pie cool for at least 3 hours before slicing. The filling is runny when hot and sets up as it cools, so this wait is what gives you clean, firm slices.

Notes

Use a mix of tart and sweet apples.
Pile the apples high; they shrink as they bake.
Cool at least 3 hours before slicing.
Tent with foil if the topping browns early.
Store at room temperature up to 2 days, refrigerate up to 4 days, freeze up to 3 months.