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Dutch Apple Pie

Dutch apple pie pairs a flaky homemade crust with cinnamon-spiced apples and a buttery brown sugar crumb topping. Bake until the center bubbles and the topping turns golden, then let the filling set before slicing.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 5 hours
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 1 tsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter cold, cut into cubes
  • 3 tbsp ice water to 5 tablespoons
For the filling
  • 2.5 lb apples firm, such as Granny Smith and Honeycrisp; peeled, cored, and thinly sliced
  • 0.67 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the topping
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.125 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into cubes

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Whisk the flour, sugar, and salt in a large bowl.
  2. Cut in the butter with a pastry blender or your fingertips until the pieces are about pea-size.
  3. Drizzle in 3 tablespoons ice water and toss.
  4. Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
  5. Shape the dough into a disk, wrap it, and refrigerate for 1 hour.
Prepare the filling
  1. Toss the apples with the sugar, flour, lemon juice, cinnamon, and salt in a large bowl until evenly coated.
Make the topping
  1. Stir the flour, brown sugar, cinnamon, and salt in a medium bowl.
  2. Work in the butter with your fingertips until coarse crumbs form.
Assemble and bake
  1. Heat the oven to 400°F with a rack in the lower third.
  2. Roll the chilled dough between two sheets of parchment into a 12-inch round.
  3. Fit the dough into a 9-inch pie plate, then trim and crimp the edges.
  4. Spoon the filling into the crust and scatter the topping evenly over the apples.
  5. Set the pie on a rimmed baking sheet and bake for 20 minutes at 400°F.
  6. Reduce the oven to 350°F and bake for 40 to 50 minutes more, until the topping is golden, the filling bubbles in the center, and a knife slides easily into the apples.
  7. Loosely cover the crust edges with foil if they brown too quickly.
  8. Cool the pie on a rack for at least 4 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for the full 4 hours so the filling can set; loosely cover the crust edges with foil if they brown too quickly. Refrigerate covered for up to 4 days; freezer: yes. For a dairy-free swap, use a dairy-free butter stick in the crust and topping.