Dutch Apple Pie

Two slices of Dutch apple pie in a pie plate with a spatula

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5 from 5 votes

Packed with tart apples, cinnamon and a little cream, and finished with a buttery, crunchy streusel topping.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: apple, dessert, pie

Servings: slices

Calories: 541kcal

Author: Tricia

Ingredients

1 single Pie Crust Pastry for a 9-inch deep dish pan

For the crumble topping:

1 cup all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
6 tablespoons unsalted butter melted

For the apple filling:

4 pounds Granny Smith apples about 10 large apples
juice of ½ a lemon
⅓ cup granulated sugar
½ teaspoon ground cinnamon
pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Instructions

To make the struesel topping:

Combine the flour and sugars in a medium mixing bowl and drizzle with the melted butter. Toss with a fork to combine. Refrigerate until needed.

To make the pre-baked pie pastry:

Prepare the pie pastry and line a 9-inch pie deep dish pan. Trim the dough and crimp the edges as desired. Place the pie shell in the refrigerator for 60 minutes. This will help control shrinkage during the blind bake.
Adjust the oven rack to the lower-middle position. Preheat oven to 425°F. Line the frozen pastry with a double thickness of heavy duty foil, making sure the fluted edge is covered. Fill the pastry with 2 cups of dried beans or pie weights. Bake for 20 minutes. Carefully remove the foil, beans or weights and return the pastry to the oven. Bake until light golden brown, about 10 minutes longer. Remove from the oven.

To make the apple filling:

While the pie crust is chilling and baking, prepare the apples.
Peel, quarter, and core apples; slice each quarter crosswise into four pieces about ¼-inch thick. Toss the apples with lemon juice in a large bowl. Next add the sugar, cinnamon, and salt and toss to combine.
Heat butter in large Dutch oven over high heat until melted and the foaming stops. Add apples and stir to coat in the butter. Reduce heat to medium-high, cover and cook, stirring occasionally, until the apples are softened and starting to break down, about 10-15 minutes.
Set a large colander over the now empty large bowl. Spoon the cooked apples into the colander. Shake colander and gently toss the apples to drain off as much juice as possible.
Return the juice to the Dutch oven and add the cream. Bring to a boil over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves trail on the bottom of the pan, about 5 minutes. Transfer the cooked apples to pre-baked pie shell; pour reduced juice mixture over and smooth top.
Use a fork to break up any large clumps of the crumble topping. Spread the crumble evenly over the top of the apples. Bake the pie in the preheated oven until the topping is golden brown, about 15 minutes. The apple filling should be bubbling around the edges. Tent with foil if needed to prevent over browning.
Cool on a wire rack and serve topped with ice cream if desired.

Notes

Filling inspired from Cook’s Illustrated
Try our Perfect Pie Crust recipe made in 3 Easy Steps

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition