Dutch Apple Pie Recipe – A Crowd-Favorite Pie Recipe

When it comes to apple pie recipes, it is hard to beat a crowd-pleasing Dutch Apple Pie. Soft, tender seasoned slices of apples nestled on a traditional pie crust and then topped with a crunchy, crumb topping.

It is a recipe that will please the traditional apple pie lovers. However, it also makes those individuals who prefer a serving of apple crisp over pie just as happy.

And that is exactly why this pie recipe has become my favorite dessert to make for holiday dinners with family and friends. I now make this for Thanksgiving, Christmas, Easter and even at our Independence Day backyard barbecue.

What Type of Apples Make The Best Dutch Apple Pie

Just like when making Traditional Apple Pie or any baking recipe the most common variety of apple to use is Granny Smith. The apples provide the perfect level of tart flavor that pairs nicely with the sweet dessert and they also hold their shape during the baking process.

They are easily found at the grocery store and many Farmer’s markets in the Autumn months. Just look for their iconic green color and pick out 6 medium size apples that are nice and firm.

Other Apples That Make Great Pie

However, if you prefer you can use a combination of apples to give the pie more of a complex flavor. Here are some other varieties that you can add into the apple pie filling:

• Honeycrisp: Honeycrisp apples are known for its sweet, juicy flavor and crisp texture. They also hold their shape well when baked.
• Golden Delicious: Golden Delicious apples are a sweet, mild variety with a soft texture. They break down more easily when baked than other varieties, adding a softer texture to the Dutch apple pie,
• Braeburn: Braeburn apples are a tart-sweet variety with a firm texture. They are a good all-purpose apple for pies, and they add a nice balance of sweetness and tartness to the filling.
• Cortland: Cortland apples are a sweet, tart variety with a crisp texture. They are similar to Granny Smith apples, but they are slightly less tart.
• Northern Spy: Northern Spy apples have a sweet-tart flavor. They are known for their high acidity and crisp texture and have flavor undertones of pear, spice, and cherry.

Although I have listed only Granny Smith apples in the recipe below, you can use a combination of any of the apple varieties listed above. Just be sure that you have 7 cups of cored, peeled and sliced apples to fill the pie crust.

Best Way To Core, Peel & Slice Apples

Although it would be nice to open a can or two of apple pie filling and pour it in the crust, it is best to use fresh apples to make Dutch apple pie. Although it may seem like a daunting process to prepare the apples, it really is quite simple.

This is especially true if you have the right equipment. Although you could core your apple with an apple corer, then peel it with a standard vegetable peeler and slice it with a sharp knife, there are a couple of easier ways to get the apples ready to be turned into pie.

Apple Peeler/Corer/Slicer – This convenient kitchen appliance will have the apples peeled, cored and sliced in a matter of just a couple of minutes. Simply place the apple on the center post and turn the handle.

Once the apple goes through the peeler and slicer you will have the perfectly peeled and sliced apples for your Dutch apple pie filling.

Apple Wedger – If you want a little smaller kitchen gadget that will make your life easier when it comes to making apple pie, consider purchasing an apple wedger. Not only will you be able to cut your apple in slices, it will also core it for you.

It is best to purchase a apple wedger that cuts the apple into 16 slices when making pie, rather than 8 larger sections. Just be sure to peel the apple before cutting it, as it will be much easier.

Homemade Pie Crust vs. Store-Bought Crust

Whether you use a homemade pie crust or store-bought crust is totally up to you. I have made this Pie Crust Recipe hundreds of time and although it is easy to make, sometimes it is simply more convenient to use store bought pie crust.

However, if you purchase the box of refrigerator pie crust, you will only need to use one. Therefore save the other one to make Pumpkin Pie or place it in the freezer for later use.

You can also use a frozen pie crust that is already formed. Just be sure to thaw it before adding the apples.

And just in case you were wondering, you don’t need to par-bake the pie crust prior to making the Dutch apple pie. Simply add the ingredients to the raw pie crust and add the crumb topping.

Apple Pie Spice Substitute

To help flavor the apple filling and the crumb topping apple pie spice is used. This is a blend of spices that is common to find this time of the year.

However, if you don’t have the spice in your pantry, you can make your own with two common spices. Simply combine 3/4 teaspoon of ground cinnamon with 1/4 teaspoon ground nutmeg to replace 1 teaspoon of apple pie spice.

Now that you have the ingredients, it is time to make this crowd-favorite Dutch Apple pie!

Dutch Apple Pie Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

• 1 pie crust, unbaked
• 2 1/4 lbs Granny Smith apples, approximately 6 medium apples (7 cups of peeled and sliced apples)
• 1 tsp apple pie spice
• 8 Tbsp. butter, unsalted
• 3 Tbsp all-purpose flour
• 1/4 cup apple cider, apple juice or water
• 2/3 cup granulated sugar

Crumb Topping

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 Tbsp granulated white sugar
• 1/4 tsp apple pie spice
• 1/4 tsp salt
• 8 Tbsp unsalted butter, room temperature

INSTRUCTIONS

Preheat oven to 375˚F with a rack on the bottom and a rack in the center of the oven. Line a large baking sheet with aluminum foil and place it on the bottom rack to catch any drippings that might spill over as the pie bakes.

Roll out your pie dough on a lightly floured surface to a 11-12 inches in diameter. Then transfer the pie dough into a 9 inch pie pan. Tuck the top edges under the rim and crimp the edges. Set aside.

Core, peel and slice the apples into 1/4” thickness. Place the sliced apples in a large mixing bowl and sprinkle 1 teaspoon of apple pie spice over the top. Gently toss to coat. Set aside.

In a medium saucepan placed over medium heat melt the butter. Whisk in 3 tablespoons of flour and whisk constantly for 1 minute.

Whisk in 1/4 cup apple cider, and 2/3 cup sugar and bring the mixture to boil. Reduce heat to medium low and continue to let the mixture simmer for 3 minutes, whisking frequently.

Remove the sauce from the heat and pour it over the apples. Gently toss the apples so that they all are coated in the sauce.

Pour the apples into the prepared pie crust. Set aside.

Make the Dutch Apple Pie Crumb Topping:

In a medium bowl add the flour, brown sugar, granulated white sugar, apple pie spice and salt and whisk.

Cut the butter into small sections and put them in the bowl with the dry ingredients. Work the mixture with your hands until pea size crumbles form.

Spread the crumb topping over the entire top surface of the pie, being sure that the apples are covered.

Bake Time

Bake uncovered at 375˚F for 55-60 minutes or until the center of the pie registers 175˚F when checked with an instant read digital thermometer.

If the crust or topping begins to brown too much cover the top of the pie loosely with foil.

Remove the pie pan from oven and place it on a metal cooling rack and let cool to near room temperature so that the apple filling can firm up.

Store at room temperature for up to 2 days or covered in the refrigerator for up to 5 days.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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