Looking for the perfect apple pie recipe? This Dutch Apple Pie, also known as Apple Crumb Pie, is a must-try. Made with tender Granny Smith apples, a buttery, flaky pie crust, and a sweet cinnamon-spiced filling, this pie is topped with a crunchy and sweet crumb topping with pecans for extra texture and flavor. Perfect for holiday desserts, fall baking, or any time you crave a comforting treat, this recipe guarantees a delightful bite every time.
Ingredients:
For the Dutch Apple Pie:
- 1 pie crust (half of our pie dough recipe)
- 2 1/4 lbs Granny Smith apples (about 6 medium apples)
- 1 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 8 Tbsp unsalted butter (room temperature)
- 1/2 cup chopped pecans
Instructions:
- Prepare the Pie Crust: Preheat your oven to 375˚F, placing racks on the bottom and center of the oven. Roll out your chilled pie dough to form a 12-inch circle. Transfer the dough to a 9-inch pie pan, fold the excess dough under the edge, and crimp to form a border.
- Prepare the Apple Filling: Peel, core, and thinly slice your apples to about 1/4-inch thickness (you should have approximately 7 cups). Stir in 1 tsp of cinnamon to coat the apples. Set aside.
- Cook the Apple Filling: In a medium saucepan, melt 8 Tbsp butter over medium heat. Whisk in 3 Tbsp flour and cook for 1 minute, whisking constantly. Add 1/4 cup water and 1 cup granulated sugar, bringing the mixture to a boil. Reduce the heat and let it simmer for 3 minutes, whisking frequently. Remove from heat and pour the mixture over the sliced apples, stirring to coat the apples. Transfer the apple mixture to the prepared pie crust.
- Make the Crumb Topping: In a separate bowl, combine 1 cup flour, 1/4 cup brown sugar, 2 Tbsp granulated sugar, 1/4 tsp cinnamon, and 1/4 tsp salt. Add the room-temperature butter and mix with your hands until pea-sized crumbs form. Stir in the chopped pecans. Evenly spread the crumb topping over the apple filling.
- Bake the Pie: Bake the pie uncovered at 375˚F for 50-60 minutes (55 minutes is ideal), or until the center registers 175˚F on a thermometer. To prevent drips, place a sheet of foil on the bottom rack. If the topping is browning too much, cover it with foil. Once done, remove from the oven and cool for 1 hour to allow the filling to set.
Why You’ll Love This Recipe
This Dutch Apple Pie is the ultimate comfort dessert, offering a perfectly sweet and tart filling of Granny Smith apples topped with a crunchy, buttery crumb topping. The balance of flavors from the cinnamon-spiced apples and crunchy pecans will satisfy your sweet tooth, making it an irresistible treat for any occasion, from holiday gatherings to weekend indulgences.
Tips
- Use Granny Smith apples for the perfect balance of tartness and texture. They hold up well during baking, providing structure to the pie.
- Let the pie cool completely before slicing to allow the filling to set properly.
- If you prefer a sweeter pie, increase the amount of granulated sugar in the filling by a couple of tablespoons.
Variations and Substitutions
- Pecans: If you don’t have pecans, feel free to substitute with walnuts or omit them for a nut-free version.
- Butter Substitute: You can replace the butter with vegan butter for a dairy-free pie.
- Pie Crust: Use a store-bought pie crust if you’re short on time, or try a gluten-free pie crust for a gluten-free version.
- Apple Variety: Although Granny Smith apples work best for this pie, you can mix in other apple varieties like Honeycrisp or Fuji for added sweetness and texture.
FAQs
- Can I make this pie ahead of time? Yes! You can prepare the pie a day before and store it in the refrigerator. Warm it up before serving for that fresh-baked taste.
- How do I store leftovers? Store leftover pie in an airtight container in the refrigerator for up to 3-4 days.
- Can I freeze Dutch apple pie? Yes! You can freeze the pie before baking for up to 3 months. Just make sure to wrap it tightly in plastic wrap and foil. When ready to bake, add 10-15 extra minutes to the baking time.
Serving Suggestions
This Dutch Apple Pie is perfect when served with a scoop of vanilla ice cream or a dollop of whipped cream. You could also try pairing it with a cup of hot cinnamon tea or a warm caramel sauce for an extra indulgent experience.
Enjoy this delicious apple dessert as the perfect end to a meal, or simply savor it as a comforting snack with a cup of coffee or tea!
Dutch Apple Pie (Apple Crumb Pie) Recipe
10
servings30
minutes1
hourIngredients
For the Dutch Apple Pie:
1 pie crust (half of our pie dough recipe)
2 1/4 lbs Granny Smith apples (about 6 medium apples)
1 tsp cinnamon
8 Tbsp unsalted butter
3 Tbsp all-purpose flour
1/4 cup water
1 cup granulated sugar
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup packed brown sugar
2 Tbsp granulated sugar
1/4 tsp cinnamon
1/4 tsp salt
8 Tbsp unsalted butter (room temperature)
1/2 cup chopped pecans
Directions
- Prepare the Pie Crust: Preheat your oven to 375˚F, placing racks on the bottom and center of the oven. Roll out your chilled pie dough to form a 12-inch circle. Transfer the dough to a 9-inch pie pan, fold the excess dough under the edge, and crimp to form a border.
- Prepare the Apple Filling: Peel, core, and thinly slice your apples to about 1/4-inch thickness (you should have approximately 7 cups). Stir in 1 tsp of cinnamon to coat the apples. Set aside.
- Cook the Apple Filling: In a medium saucepan, melt 8 Tbsp butter over medium heat. Whisk in 3 Tbsp flour and cook for 1 minute, whisking constantly. Add 1/4 cup water and 1 cup granulated sugar, bringing the mixture to a boil. Reduce the heat and let it simmer for 3 minutes, whisking frequently. Remove from heat and pour the mixture over the sliced apples, stirring to coat the apples. Transfer the apple mixture to the prepared pie crust.
- Make the Crumb Topping: In a separate bowl, combine 1 cup flour, 1/4 cup brown sugar, 2 Tbsp granulated sugar, 1/4 tsp cinnamon, and 1/4 tsp salt. Add the room-temperature butter and mix with your hands until pea-sized crumbs form. Stir in the chopped pecans. Evenly spread the crumb topping over the apple filling.
- Bake the Pie: Bake the pie uncovered at 375˚F for 50-60 minutes (55 minutes is ideal), or until the center registers 175˚F on a thermometer. To prevent drips, place a sheet of foil on the bottom rack. If the topping is browning too much, cover it with foil. Once done, remove from the oven and cool for 1 hour to allow the filling to set.
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