Dutch Apple Pie
Juicy apples baked into a flaky pie crust and topped with a golden brown crumb topping
Equipment
- 1 9-inch pie plate
Ingredients
The Crust
- 1 1/2 cups all purpose flour
- 1/2 cup unsalted butter cold
- 2 large eggs
- 1 Tbsp. sugar
- 1 tsp. lemon juice
- 1/2 tsp. salt
The Filling
- 6 large apples Gala, Macoun, Fiji, Honeycrisp
- 1/2 cup sugar
- 1 Tbsp. cinnamon
- 2 tsp. cornstarch
- 1 tsp. lemon juice
The Crumb Topping
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp. salt
Instructions
- Make the pie crust: In a large bowl, whisk the flour, sugar and salt together. Cut the cold butter into cubes. Use a pastry blender, a fork or your fingers to work the butter into the flour until the mixture resembles coarse sand.
- Stir in the eggs and lemon juice. Use a wooden spoon or your hands to mix the dough together. Then, form it into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Make the filling: Peel, core and slice the apples. Toss them with the sugar, cinnamon, cornstarch and lemon juice. Set aside.
- Make the crumb topping: Melt the butter in a microwave safe bowl. Use a fork to stir in the flour, sugars and salt. Crumble the mixture with your fingers. Set aside.
- Preheat oven to 375F degrees.
- Assemble the pie: Roll the chilled dough out onto a floured surface until it is 10-11 inches in diameter. Coat a 9-inch pie plate with nonstick cooking spray. Transfer the dough into the pie plate, trimming the overhang if necessary.
- Use a slotted spoon to transfer the apple filling into the crust. Sprinkle the streusel topping evenly over the apples. Cover with aluminum foil.
- Bake 25 minutes. Remove the foil and bake an additional 20 minutes, until the top is golden brown. Cool completely in the pan before slicing.
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