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Dutch Apple Pie

A classic Dutch apple pie featuring a flaky single-crust pastry filled with warmly spiced apples and finished with a generous buttery brown sugar crumble. Precooking and thoroughly cooling the apple mixture helps the filling maintain its structure, while the staged baking process produces a crisp, golden topping.
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Course: Dessert
Cuisine: American
Keyword: Dutch Apple Pie
Prep Time: 45 minutes
Cook Time: 50 minutes
Cooling time: 4 hours
Total Time: 5 hours 35 minutes

Ingredients

Pie Crust

  • 1 homemade single-crust pie dough thawed if previously frozen

Apple Filling

  • 5 pounds apples preferably a combination of Granny Smith and Honeycrisp, peeled, cored, and cut into 1/4-inch slices
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons fresh lemon juice approximately the juice from 1/2 lemon
  • 1 1/2 teaspoons ground cinnamon preferably freshly ground
  • 1/3 cup all-purpose flour such as King Arthur
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/4 teaspoon finely grated fresh lemon zest
  • 1/2 teaspoon ground cardamom optional

Crumble Topping

  • 3/4 cup unsalted butter melted; Kerrygold may be used for a particularly rich flavor
  • 1 1/2 cups all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar

Instructions

  • Prepare the dough and crumble.
  • If the pie dough is frozen, remove it from the freezer and allow it to thaw as needed.
  • Combine the 1 1/2 cups flour, 1/3 cup granulated sugar, 3/4 cup packed brown sugar, and 1/2 teaspoon kosher salt in a mixing bowl. Pour the melted butter over the dry ingredients and blend with a fork until coarse crumbs form, leaving some pieces approximately the size of peas.
  • Refrigerate the prepared crumble while completing the remaining components.
  • Prepare and cook the apple filling.
  • Place the lemon zest and lemon juice in a large skillet over medium heat and warm them for approximately 30 seconds.
  • Meanwhile, peel, core, and slice the apples to roughly 1/4-inch thickness, working efficiently to limit browning. Transfer the prepared apples to the skillet and toss them with the warmed lemon mixture.
  • Add the packed brown sugar, granulated sugar, 1/3 cup flour, kosher salt, cinnamon, nutmeg, and optional cardamom. Stir gently until the apples are evenly coated.
  • Cover the skillet and cook over medium heat for about 20 minutes, stirring frequently. The apples should become tender while retaining their shape.
  • Take the skillet off the heat and stir in the vanilla extract.
  • Spread the cooked apple mixture over a sheet pan. Refrigerate it for a minimum of 2 hours, or place it in the freezer for 30 minutes, until completely cooled.
  • Shape and chill the crust.
  • On a lightly floured work surface, roll the thawed pie dough to approximately 1/8-inch thickness. Make the round large enough to line a 9-inch pie plate with a small amount of dough extending beyond the rim.
  • Carefully position the pastry in the pie dish and press it lightly against the bottom and sides without stretching it. Trim away unnecessary excess and crimp the perimeter decoratively if desired.
  • Refrigerate the pastry-lined pie dish for 30 minutes. This resting period allows the dough to chill and the gluten to relax, helping minimize shrinkage during baking.
  • Assemble the pie and begin baking.
  • Preheat the oven to 425°F. Position a baking sheet on the lowest oven rack to collect any possible drips.
  • Remove the chilled crust from the refrigerator and spoon the fully cooled apple filling into it, distributing the apples evenly.
  • Take the crumble from the refrigerator and scatter approximately 1 to 2 cups over the apples, reserving about 1 cup for a later stage. At this point, some of the filling should remain visible.
  • Place the pie on the middle oven rack and bake at 425°F for 15 minutes, allowing the crust to begin setting.
  • Lower the baking temperature.
  • After the first 15 minutes, reduce the oven temperature to 350°F without removing the pie. Continue baking for another 10 minutes. The lower temperature allows the filling to continue cooking without causing the crumble to brown excessively.
  • Add the remaining crumble and finish baking.
  • Remove the pie from the oven. Carefully distribute the reserved crumble over any exposed sections of apple filling so the surface is completely and evenly covered.
  • Protect the outer crust with foil, then return the pie to the 350°F oven. Bake for an additional 25 to 35 minutes, or until the crumble is golden brown and the apple filling shows slight bubbling around the edges.
  • For a deeper golden finish, the protective foil may be removed during the final 5 to 10 minutes, while monitoring the crust carefully to prevent excessive browning.
  • Cool before serving.
  • Transfer the finished pie to a wire cooling rack and allow it to stand for at least 4 hours before cutting. This extended cooling period gives the filling sufficient time to set and helps produce clean slices.
  • Serve the pie at room temperature or slightly warmed. Vanilla ice cream or whipped cream may accompany each serving.
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Notes

Cardamom is optional but contributes an additional layer of warm spice to the apple filling.
A cultured unsalted butter such as Kerrygold may be used in the crumble for a richer butter flavor.
The apple filling must be completely cooled before the pie is assembled.
Allowing the finished pie to cool for at least 4 hours is important for achieving a firm, sliceable filling.