Easy Dutch Apple Pie
Dutch Apple Pie: Sweet and tart apples piled with an absurd amount of crunchy, crumbly brown sugar cinnamon topping and baked into a flaky pie crust. It’s a total show-stopper AND incredibly easy to make.
Servings 8 servings
Calories 424kcal
Ingredients
Crust
- 1 unbaked 9-inch pie crust *
Dutch Apple Pie Topping
- 1 cup (120g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) lightly packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup (112g) salted butter *softened
Pie Filling
- 7 cups peeled and finely sliced Granny Smith apples about 2½ pounds whole apples
- 1 tablespoon lemon juice
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) lightly packed brown sugar
- 3 tablespoons (23g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Pinch of ground nutmeg
Instructions
Dutch Apple Pie Topping
- Preheat oven to 425°F.
- In a large bowl, combine all topping ingredients and use a fork or clean hands to mix ingredients until well-mixed and crumbles form. Place in the refrigerator.
Filling
- In a large bowl, combine apples, lemon juice, both sugars, flour, cinnamon, salt, and pinch of nutmeg. Toss until well-mixed.
- Layer apples in the prepared pie crust. Slices don’t need to lie completely flat, but the more evenly they’re layered, without any air pockets, the nicer your layers will look when cooked and the less likely your pie is to sink in places.
- If using a shallow pie pan, you may have slightly too many apples. Fill crust until gently mounded.
- Top apples with crumble topping, fitting as much of the crumble into the pan as possible.
- Line a baking sheet with foil for easy cleanup. If using a metal pie pan, set your pie on the baking sheet and place on the center rack in the oven. If using a glass, ceramic, or pyrex dish, place your pie on the center rack and the sheet on the bottom rack.
Bake
- Bake at 425°F for 15 minutes. Keep an eye on your crumble and tent the top with a small piece of foil if the sugar begins to burn. Turn heat down to 350°F and bake for 45-55 minutes. Cover the top of the pie with foil if at any time it begins to brown too quickly. The pie is done when you can insert a knife into the center and feel that the apples are cooked through.
- Cool for 30 minutes and enjoy or cool completely and store covered at room temperature. To reheat, bake at 325°F until heated through (20-30 min).
Video
Notes
*If using pre-made frozen pie pie crust, allow the crust to sit at room temperature while you make the rest of your pie so it has time to thaw.
*If using unsalted butter in the crumble, add ⅛ teaspoon of salt.
*If using a very deep 9-inch or a 9½-inch pie pan, use 8½ cups apples (you don't need to increase the rest of the filling ingredients).
Nutrition
Serving: 1slice | Calories: 424kcal