Dutch Apple Pie

5 from 5 votes

A classic apple pie with a buttery, flaky pie crust and topped with a brown sugar streusel.

Prep Time1

Cook Time1

Chilling time4

Total Time6

Course: Dessert

Cuisine: American

Servings: servings

Calories: 623kcal

3 pounds apples peeled, cored and sliced into ¼-inch thick slices (about 7 large apples)
1 tablespoon lemon juice
¾ cup (150 g) granulated sugar
¼ cup (40 g) all-purpose flour spooned and leveled
¼ teaspoon salt
1 tablespoon apple pie spice

If making your own pie dough, prepare according to recipe and refrigerate for up to 1 hour before rolling out. 1 single pie crust

In a small bowl, stir together the flour, brown sugar, cinnamon and salt. 1 cup plus 2 tablespoons (135 g) all-purpose flour ½ cup (107 g) light brown sugar ½ cup (100 g) granulated sugar ½ teaspoon ground cinnamon 1/8 teaspoon fine sea salt
Stir in melted butter until a crumbly mixture forms. Set aside. 6 tablespoons (3/4 stick, 85 g) unsalted butter

Stir apple slices and lemon juice together into a large bowl. 3 pounds apples 1 tablespoon lemon juice
In a medium bowl, mix sugar, flour, salt and apple pie spice together. ¾ cup (150 g) granulated sugar ¼ cup (40 g) all-purpose flour ¼ teaspoon salt 1 tablespoon apple pie spice
Toss dry ingredients into apple mixture until evenly coated. Let the filling sit, while you roll out the pie crust.

Prep oven. Adjust oven rack to lowest position, and heat oven to 400°F.
Roll out pie crust. Remove one ball of dough from the fridge, and on a lightly floured counter roll out the dough into a 12-inch circle, turning the dough after a few rolls to ensure the dough isn’t sticking to your surface.
Transfer pie crust to pie plate. Fold the dough in quarters, and then transfer to your 9”x2” pie plate. Carefully unfold the dough, and tuck in with your fingers. Fold the excess dough under and crimp the edges (or you can also use a fork and press the edge down to seal.)
Add filling. Spoon apple filling into the pie crust, leaving behind any juice that has collected at the bottom of your pie (this can make for a runny filling).
Add crumb topping. Sprinkle the crumb topping over the apple filling making sure to cover all of the apples.
Bake pie. Place pie on large baking sheet lined with aluminum foil (this is just for easy clean-up and to catch drips) and bake for 20 minutes at 400°F then reduce the oven temperature to 375°F and bake for an additional 35-40 minutes until juice bubbles and crust edges is deep golden brown. If pie crust edges or topping is browning too much, cover with tinfoil or pie shield. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Make ahead/Storage: You can make this pie ahead of time. Assemble the Dutch Apple pie and wrap it tightly in plastic wrap. Refrigerate the pie for up to 24 hours. When you are ready to bake the Dutch Apple Pie, preheat the oven to 400 degrees Fahrenheit and bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. You can also make the pie dough up to 5 days ahead of time and refrigerate, or freeze for up to 3 months. Thaw overnight in the fridge before using.
Freezing: Yes, you can freeze this Dutch Apple pie. Assemble the Dutch Apple Pie and wrap it tightly in plastic wrap or foil. I like to wrap in several layers of plastic wrap and then once more in foil. Freeze the pie for up to 3 months. When you are ready to bake the Dutch Apple Pie, preheat the oven to 400 degrees Fahrenheit and bake the Dutch Apple pie for 60-70 minutes, or until the crust is golden brown and the filling is bubbling. If freezing and baking in a glass pie plate, do not go directly from freezer to oven. I recommend thawing overnight in a fridge first, otherwise your pie plate may break.