What are the best apples to use for Dutch Apple Pie?

The ideal apples should hold their shape when baked and offer a balance of sweetness and tartness. Granny Smith is the gold standard, but Honeycrisp, Braeburn, Jonagold, and Pink Lady all work wonderfully. For the most complex flavor, try using a mix of at least two varieties.

Can I make this pie without pre-baking the crust?

While you could skip the pre-baking step, it really does help prevent a soggy bottom crust. The five minutes of pre-baking creates a barrier that keeps the juicy filling from making your crust mushy. If you're in a rush, you can skip it, but the texture won't be quite as perfect.

Why is my filling too runny?

Runny filling usually happens for three reasons: the apples released too much juice, the pie didn't bake long enough, or it was cut before cooling properly. Make sure you're using the right apples, bake until you see bubbling around the edges, and allow a full 2 hours of cooling time.

Can I prepare this pie in advance and bake it later?

You can assemble the entire pie up to 24 hours in advance and keep it refrigerated until baking time. If doing this, hold off on making the crumb topping until just before baking for the best texture. Alternatively, you can freeze the unbaked pie for up to 3 months, then bake from frozen, adding about 15-20 minutes to the baking time.

Dutch Apple Pie Recipe

Name: Dutch Apple Pie Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 unbaked pie shell; 1 egg white, beaten; 5 1/2 cups apples, peeled and sliced; 1 tablespoon lemon juice; 1/2 cup sugar; 3 tablespoons all-purpose flour; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 3/4 cup all-purpose flour; 1/4 cup sugar; 1/4 cup brown sugar; 1/3 cup butter

Description

Dutch Apple Pie features a tender, flaky pie crust filled with a spiced apple mixture and a buttery, sweet crumb topping. This classic dessert combines tart apples, aromatic spices, and a golden streusel, making it an irresistible and comforting treat perfect for any occasion.

Ingredients

Units Scale

Pie

1 unbaked pie shell
1 egg white, beaten
5 1/2 cups apples, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Crumb Topping

3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup butter

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Instructions

Prepare the Oven and Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie shell on a baking sheet for easier handling. Brush the bottom and sides of the pie shell evenly with the beaten egg white to help prevent a soggy crust. Bake the crust on the baking sheet for about 5 minutes, until it just begins to turn light brown. Remove from the oven and set aside.
Mix the Apple Filling: In a large bowl, combine the peeled and sliced apples, lemon juice, sugar, 3 tablespoons flour, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir well until the apples are evenly coated with the mixture. Spoon the apple mixture evenly into the pre-baked pie shell.
Prepare the Crumb Topping: In another bowl, combine 3/4 cup flour, 1/4 cup sugar, and 1/4 cup brown sugar. Cut in the 1/3 cup butter with a pastry blender or fork until the mixture becomes crumbly. Sprinkle the crumb topping evenly over the apple filling in the pie shell.
Bake the Pie: Return the pie to the baking sheet and bake in the preheated oven for about 50 minutes, or until the crumb topping is golden brown and the apple filling is bubbling. If the topping browns too quickly, loosely cover with foil in the last 10–15 minutes.
Cool and Serve: Remove the pie from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use a mix of tart and sweet apples for the best flavor and texture.
Chill the pie crust before baking to ensure a flakier texture.
The pie can be stored at room temperature, covered, for up to 2 days, or refrigerated for up to 4 days.
For extra crunch, add a handful of chopped nuts to the crumb topping.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 390
Sugar: 33g
Sodium: 200mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg