Dutch Apple Pie

Dutch Apple Pie

I can’t think of a better way to welcome fall with open arms than with a piled-high-to-the-sky apple pie. When it comes to apple pie, I’ve always fallen sort of in the middle when choosing between double-crust and Dutch crumb. It’s no secret that I love crust, so the more crust the better (which was my goal with the Peach Pie Tartlets – huge crust to filling ratio!). Sort of akin to the “go big or go home” mantra. BUT… I also looooove crumb and streusel toppings. It’s the reason that New York-style crumb cake is one of my favorite things, ever. So far the best Dutch apple pie I have tried comes from a small Italian grocery store in the Pittsburgh suburbs, and I love it, but this one blows it out of the water. The flaky, buttery crust, all of the apples, the creamy filling, and all of those crumbs! It’s a pie-lovers dream, and I’m happy to give you an awesome new pie to tuck away into your arsenal of fall recipes. If you make a trip to a local orchard, you’ll definitely want to keep this in the back of your mind while you’re picking apples!

Dutch Apple Pie

Now, this is an amazing recipe, but quick it is not. Buckle up for some kitchen time when you decide to make this. There is quite a bit of inactive and baking time, but if you plan to make it start-to-finish all at once then plan on at least 4 hours of time. But I promise, for any pie lover, it is well worth the effort and love you’ll put into it.

My personal serving suggestion: Have it with a big scoop of Cinnamon Ice Cream on top!

Dutch Apple Pie

One year ago: Chewy, Fudgy Triple-Chocolate Brownies
Two years ago: Chocolate Biscotti

Dutch Apple Pie

Yield: 8 servings

Prep Time: 1 hour (active), 2 hours (inactive)

Cook Time: 1 hour

Total Time: 2 hours


Pie Crust
1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening, chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water

Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream

Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted


1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.

3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.

4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.

5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.

6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

(Recipe adapted from Baking Illustrated)

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130 Responses to “Dutch Apple Pie”

Comment Pages 1 2
  1. Lisa on September 15, 2010 at 2:53 am

    What beautiful pictures. Dutch apple pie is one of my favorites.


  2. notyet100 on September 15, 2010 at 3:31 am

    looks so yum with the icecream,..


  3. Liz @ Blog is the New Black on September 15, 2010 at 6:06 am

    Must make these immediately! :)


  4. Lori on September 15, 2010 at 7:08 am

    This is going on the absolutely must try list. I love this blog…I visit every morning with my cup of coffee. Thanks so much for all your hardwork.


  5. Rodzilla on September 15, 2010 at 7:52 am

    I ‘ve been through foodgawker and all of those sites, but that is by far the most appetizing apple pie I’ve seen.


  6. Katrina on September 15, 2010 at 8:15 am

    This pie looks amazing. It’s perfect for fall. YUM!


  7. Aidan on September 15, 2010 at 8:24 am

    I can’t tell you how much I love your recipes. Thank you so much.

    btw — you probably meant for people to “Bring the drained juice and the cream to a boil”, and not “the cram”! When I first read it, I thought “Cram? Is that some new, exotic ingredient I’ve never heard of? Oh, happy day!” I had already thought of preparing an entire menu of dishes containing cram…then came bitter realization!

    Have a great day.


    • Mary on April 29th, 2014 at 12:18 am

      Lol, that’s hilarious!


  8. Lila Ferraro on September 15, 2010 at 9:19 am

    I love my mom’s apple pie. This is exactly how she makes it, with the crust on the bottom and a streusel on top. Delicious!
    Lila Ferraro


  9. Maria63303 on September 15, 2010 at 9:48 am

    This pie looks absolutely incredible! Love apple pie


  10. Heather @ The Single Dish on September 15, 2010 at 9:56 am

    This pie is getting me so ready for fall baked goods! They are my favorite. I can smell that baking through my computer! Yum.


  11. Jenny Flake on September 15, 2010 at 9:58 am

    Oh baby this is so calling my name! Gorgeous!


  12. amanda @ fake ginger on September 15, 2010 at 10:32 am

    That looks delicious! I’m so excited that it’s finally time for pies filled with cinnamon! YUM!


  13. DessertForTwo on September 15, 2010 at 10:37 am

    I need a piece of this right now for breakfast! It looks divine! :)


  14. Michelle on September 15, 2010 at 10:38 am

    Dutch Apple Pie is one of our favorites! Wonderful Photo!!


  15. Paula on September 15, 2010 at 10:53 am

    Absolutely beautiful pie. I always like a nice chunk of cheddar cheese with my pie and your post has got me craving for both :)


  16. Heather (Heather's Dish) on September 15, 2010 at 10:54 am


    i need this now.


  17. Lauren at KeepItSweet on September 15, 2010 at 11:14 am

    i wish i had that waiting for me in my kitchen right now!


  18. Erin on September 15, 2010 at 11:21 am

    Dutch apple pie has always been my favorite! Can’t wait to try this.


  19. Georgia @ The Comfort of Cooking on September 15, 2010 at 11:52 am

    I’ve never made apple pie like this before, but there’s no better time than fall to try! Awesome recipe and beautiful photos, Michelle. Thanks for sharing!


  20. Emily (The Culinary Couple) on September 15, 2010 at 12:26 pm

    Oh, wow. This looks divine. Seems like it’s well worth the extra time in the kitchen. I may just have to give it a go during an upcoming October weekend!


  21. joudie's Mood Food on September 15, 2010 at 12:27 pm

    This looks dangerous… I think i owuld eat the whole thing on my own. WOW! I wish you lived near me!!!!


  22. Mollie on September 15, 2010 at 12:30 pm

    That looks awesome! I just made something very similar, but in tart form!


    Great minds think alike, huh?


    • Michelle on September 15th, 2010 at 10:12 pm

      Mollie – That looks fabulous! Your crust looks perfect!


  23. Barbara | VinoLuciStyle on September 15, 2010 at 12:46 pm

    I have an apple tree that I threaten to remove EVERY fall. The squirrels ruin most of the applies; one bite and then thrown to the ground. But I get enough for a couple of good dishes (OK, desserts) and this sounds right up my alley; I love an crumb topping on my apple pie!


  24. Jen on September 15, 2010 at 12:54 pm

    I want to make this pie!! But making pie crust gives me the willies! I’ve never had luck in the past. Any chance you can provide a pie crust post?
    LOVE your site!


    • Michelle on September 15th, 2010 at 10:17 pm

      Hi Jen, Yes, absolutely! I will put that on the list for next week or the week after! Great idea!


  25. Cherine on September 15, 2010 at 1:11 pm

    Looks mouthwatering!!!


  26. torviewtoronto on September 15, 2010 at 1:42 pm

    delicious we make similar


  27. Kim (Liv Life) on September 15, 2010 at 2:01 pm

    Mmmm! You’ve hit upon my all time favorite pie! I used to ask my mom to make this for my July Birthday when I was little and she always did. Gorgeous shots! Gorgeous pie! I don’t usually add cream to mine, but I’m really liking that idea…


  28. Keeley on September 15, 2010 at 2:42 pm

    Sounds like a weekend project to me! I want that pie… NOW!


  29. Julie Sparks on September 15, 2010 at 2:52 pm

    That pie is gorgeous. My husband asked for apple pie on Labor Day, so I made him an apple-almond tart that tasted great, but I’m pretty sure this is more like what he had in mind. :)


  30. Liz @ LBBakes on September 15, 2010 at 3:56 pm

    Do you deliver? 😉


  31. Emily on September 15, 2010 at 4:07 pm

    Any tips on how to make pie crust without a food processor? I only have a mini one and really want to try one this week with a pie crust from scratch. :)


    • Michelle on September 15th, 2010 at 10:23 pm

      Hi Emily, To make crust without a food processor follow this method: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.

      I will add this to the recipe above!


      • Emily on September 16th, 2010 at 4:08 pm

        Thanks Michelle! I am making another version of an apple pie tonight for my boss’ bday tomorrow. He found me his favorite crust recipe that has been adapted from his mom so hope it turns out ok. Somehow I smell a pie disaster on my hands…


  32. Aidan on September 15, 2010 at 4:12 pm

    For those bemoaning pastry crusts, America’s Test Kitchen developed a recipe for Never Fail Pie Crust that substitutes water and vodka in equal amounts and in a greater volume than normal. The vodka doesn’t activate the gluten protiens like water, so you can add more liquid without it resulting in a tough crust; the vodka evaporates when baking, so the crust is flaky. I’ve always felt my pastry crusts were the worst things I made. This recipe changed that.


  33. Jillyann on September 15, 2010 at 4:42 pm

    That is a beautiful apple pie. The crumb top looks so crunchy and good too!


  34. Eliana on September 15, 2010 at 4:45 pm

    Hmmmm – awesome recipe Michelle. This looks like the perfect Fall apple pie. (and I love the pic with ice cream on top)


  35. Alisa on September 15, 2010 at 4:47 pm

    I was just searching for Dutch apple pie recipes last night – it’s like you read my mind! I’m actually not a crust fan, but love crumble toppings. My husband loves crust, so I was thinking of compromising :)


  36. erinsgobragh on September 15, 2010 at 5:12 pm

    That looks awesome! I love fall. All the apples and pumpkins and fall spices! It’s my favorite time of the year!


  37. Katy@BlueEyedBakers on September 15, 2010 at 8:35 pm

    Um, hi. Can I have two pieces? For dinner? I think this pie will go smashingly with my red wine…Yum! These pics are divine too!!!


  38. Skylar on September 15, 2010 at 9:13 pm

    I’m so excited for apple season! This looks fantastic


  39. Evan @swEEts on September 15, 2010 at 9:42 pm

    Now this is my kind of pie! I love the dutch crumb variety of apple pies.. there’s just something about that crumb topping that gets me every time! Yours looks to die for!


  40. Betty @ scrambled hen fruit on September 15, 2010 at 10:45 pm

    I’d really like a slice of that with my coffee please. Please?


  41. Becky on September 16, 2010 at 9:07 am

    I’ve always made Apple Crisp at my Son’s request, but I’ll have to make this one for him.


  42. Jen @ How To: Simplify on September 16, 2010 at 12:13 pm

    It is because of things like this that fall is my absolute favorite season! This looks amazing!


  43. Tracy on September 16, 2010 at 12:35 pm

    Dutch apple pie is mine and hubby’s favorite kind of apple pie! I definitely want to give your recipe a try…I’ll keep it in mind when I go apple picking next week! :-)


  44. Ginger on September 16, 2010 at 2:31 pm

    My husband loves this type of pie, so I am in process as we speak! Just put the crust in the refrigerator.

    I do have a quick question though… is it going to be okay to stick the cold pie plate (mine is glass) into the heated oven? Doesn’t glass crack when you do that?


    • Michelle on September 16th, 2010 at 2:39 pm

      Hi Ginger, I have always done the cold pie dish (also use glass Pyrex) into the hot oven thing (it helps make it super flaky!), and have never had one crack on me. If you’re nervous about it though, then I would just leave it in the refrigerator for a full hour and skip the freezer. It will still be delicious :)


      • Ginger on September 16th, 2010 at 3:19 pm

        Okay, I’ll try it. Thanks!


  45. Brooke on September 16, 2010 at 10:06 pm

    The more streusel topping the better!! Apple Pie is my all time favorite.


  46. Jen @ My Kitchen Addiction on September 17, 2010 at 7:53 pm

    Ooh… This apple pie looks amazing. I almost always make a double crust apple pie, but now I’m craving one with a streusel topping. Yours looks absolutely beautiful!


  47. Sevgi on September 19, 2010 at 7:48 pm

    Dutch apple pie is one of my favorite pies of all time. Your version looks so delicious. I hope mine will come out just as good as yours. Thanks for sharing this wonderful recipe!


  48. Lavonne on September 20, 2010 at 10:22 am

    I made this last night for our Sunday family dinner. The crust was crispy – even this morning. We all agreed that it was the best apple pie/crisp ever. I didn’t use brown sugar in the topping, and I used Gravenstein Apples. Yum, yum, yum!


    • Michelle on September 20th, 2010 at 10:25 am

      Hi Lavonne, Yay! So happy you loved this as much as I did!


  49. Liz on September 20, 2010 at 12:08 pm

    I’ve always had a hard time with pie crusts. They always turn out too tough or they fall apart or both. In fact, the day before this recipe was posted, I had another disaster! Then I saw this recipe and I knew I had to try it again. It was a success! In fact, it was by far the best pie I’ve ever made. The only changes I would make in the future would be to add more spices to the apple mixture; more cinnamon, nutmeg, maybe clove. But that’s just because I love spices. Thanks for the amazing recipe!


    • Michelle on September 20th, 2010 at 12:11 pm

      Liz, so happy you finally had pie crust success! It’s such a great feeling! So glad you loved this recipe.


  50. Avanika (Yumsilicious Bakes) on September 21, 2010 at 3:02 pm

    That crumb looks gorgeous, Michelle. Lovely pie :)


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