Dutch Apple Pie
A flaky butter crust filled with cinnamon-spiced apples and topped with a thick brown sugar streusel. The apples are macerated first and the released juices are reduced into a syrup, then drizzled back over the filling for concentrated apple-spice flavor and a pie that's not runny.
Ingredients
For the crust
- 1 single batch flaky butter pie crust half of the linked recipe
For the apple filling
- 900 g apples about 6 medium, or 750g once peeled, cored, and sliced 1/4-inch thick. Use a mix of Granny Smith with Honeycrisp or Pink Lady
- 15 ml lemon juice
- 50 g granulated sugar
- 50 g brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom freshly ground, optional
- 1/4 tsp salt
- 16 g cornstarch
For the streusel topping
- 120 g all-purpose flour
- 100 g light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 g unsalted butter cold, cubed
Instructions
Par-bake the crust
- On a lightly floured surface, roll the chilled pie dough into a 12-inch (30cm) circle, about 1/8 inch thick. Drape it into a 9-inch pie dish, leaving about 1/2 inch of overhang. Tuck the overhang under and crimp the edges. Chill for at least 30 minutes. 1 single batch flaky butter pie crust
- Preheat the oven to 425°F (220°C).
- Prick the bottom and sides of the chilled crust all over with a fork. Line with parchment paper and fill with pie weights, dried beans, or rice (about 1kg). Make sure the weights reach the top of the crust to support the sides.
- Bake for 15 minutes, then carefully remove the parchment and weights. Prick the base again and return to the oven for around 4-5 minutes, until the base looks dry and lightly golden. If you use my flaky pie crust it will puff in the oven even after pricking the base, so you will need to prick it again to deflate it.
- Set aside on a wire rack while you make the filling. Reduce the oven temperature to 350°F (180°C).
Make the streusel
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. Add the cold butter cubes and rub them into the dry ingredients with your fingertips, or use a pastry cutter, until you have a mix of pea-sized clumps and larger, craggy pieces. There should be no visible chunks of pure butter and no dry patches of flour. The streusel should clump together when you squeeze a handful in your hand and hold its shape. Place in the fridge while you prepare the filling. 120 g all-purpose flour, 100 g light brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp salt, 100 g unsalted butter
Macerate and prep the apple filling
- Peel, core, and slice the apples into 1/4-inch slices. Place them in a large bowl. 900 g apples
- Add the granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cardamom (if using), and salt. Toss to coat. Let sit at room temperature for 30 to 60 minutes, stirring once or twice, until the apples have released a good amount of liquid. 15 ml lemon juice, 50 g granulated sugar, 50 g brown sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cardamom, 1/4 tsp salt
- Set a fine mesh sieve over a medium skillet and drain the apples, catching all the juices. You should have around 1/2 cup of liquid. Return the drained apples to their bowl.
- Bring the liquid to a simmer over medium heat. Cook, stirring occasionally, for 3 to 5 minutes, until the liquid has reduced by about half and looks syrupy, but not too thick. Remove from the heat.
- While the syrup reduces, sprinkle the cornstarch over the drained apples and toss until every slice is evenly coated. 16 g cornstarch
Assemble and bake
- Pile the cornstarch-coated apples into the par-baked crust, mounding them slightly in the center. Drizzle the warm syrup evenly over the apples.
- Scatter the streusel evenly over the apples, pressing gently so it sticks. Cover the whole surface. It will feel like a lot of streusel but that's right.
- Place the pie on a baking tray to catch any drips. Bake at 350°F (180°C) for 50 to 55 minutes, until the streusel is deep golden and the filling is bubbling around the edges. If the crust edges are browning too quickly, cover them with foil or a pie shield.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing. This lets the filling set properly. Serve at room temperature or gently rewarmed, with vanilla ice cream or whipped cream.
Notes
Measurements: Both US customary and metric measurements are provided. Use the toggle to switch between the two. For the most consistent results, use scales to measure in grams.
Apples: Use a mix of tart and sweet baking apples. Granny Smith with Honeycrisp or Pink Lady is my favorite combination. Avoid soft eating apples like Gala or Red Delicious as they turn mushy.
Pie crust: A single batch refers to half of my flaky butter pie crust recipe, which makes one 9-inch pie shell. You can make the full batch and freeze the second disc, wrapped tightly, for up to 3 months.
Streusel texture: The streusel should be slightly damp and clumpy, not dry and sandy. There should be no visible chunks of pure butter and no dry patches of flour. Squeezing a handful should hold together as a clump. If the butter is too cold to rub in properly, let it sit at room temperature for 10 minutes until it gives slightly when pressed.
Make ahead: The pie crust can be made up to 3 days ahead (refrigerated) or 3 months ahead (frozen). The streusel can be made up to a day ahead and refrigerated. The apple filling is best macerated and assembled on the day of baking.
Cool completely: The filling needs at least 4 hours to set. If you slice the pie warm, the filling will run.
Storing: Cover loosely and store at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Reheat slices in a 300°F (150°C) oven for around 10 minutes to crisp the streusel.
Nutrition
Serving: 1sliceCalories: 406kcalCarbohydrates: 64gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 27mgSodium: 241mgPotassium: 190mgFiber: 4gSugar: 36gVitamin A: 375IUVitamin C: 6mgCalcium: 36mgIron: 2mg
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