Rustic Homemade Dutch Apple Pie Recipe (Print Version)

Learn to bake a comforting, rustic Homemade Dutch Apple Pie Recipe. My family's favorite, with a buttery crumble and tender apples.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Crust (my little secret, sometimes)

01 - 1 ½ cups (180g) all-purpose flour
02 - ½ cup (113g) cold unsalted butter, cubed
03 - ¼ cup (60ml) ice water, plus more if needed
04 - 1 tablespoon granulated sugar
05 - ½ teaspoon salt

→ For the Apple Filling (the heart of the pie)

06 - 3 large Granny Smith apples, peeled, cored, and sliced
07 - 3 large Honeycrisp apples, peeled, cored, and sliced
08 - ½ cup (100g) granulated sugar
09 - ¼ cup (30g) all-purpose flour
10 - 1 teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 1 tablespoon fresh lemon juice

→ For the Streusel Topping (the crown jewel)

13 - 1 cup (120g) all-purpose flour
14 - ½ cup (100g) light brown sugar, packed
15 - ½ cup (113g) cold unsalted butter, cubed
16 - ½ cup (45g) rolled oats
17 - Pinch of salt

# Instructions:

01 - My first step to any Homemade Dutch Apple Pie is getting that crust ready. If you're making your own, combine flour, sugar, and salt. Cut in the cold butter until it's pea-sized, then gradually add ice water, just until it comes together. Don't overmix, or it'll be tough! I often just use a good quality store-bought crust, honestly, because life happens, and it still tastes amazing. Roll it out and fit it into your pie plate, letting it drape over the edges.
02 - Now for the good stuff! Peel, core, and slice your apples. I aim for about 1/4-inch slices; too thin, and they turn to mush; too thick, and they don't soften enough. In a big bowl, toss the apples with both sugars, flour, cinnamon, nutmeg, and that essential lemon juice. Give it a good mix until every apple slice looks coated. This step always smells incredible, like autumn in a bowl.
03 - Pour your beautifully spiced apple mixture into your prepared pie crust. Pile those apples high, because they'll cook down a bit. Don't be shy! I usually mound them in the center. Trim the pie crust edges, leaving about an inch of overhang, then fold it under and crimp it however you like. Sometimes I do a fancy braid, other times it's just a simple fork press. It all tastes the same, right?
04 - In a separate bowl, whisk together the flour, brown sugar, oats, and a pinch of salt for your streusel. Add the cold, cubed butter. Now, with your fingers, a pastry blender, or even a fork, work that butter into the dry ingredients until you have coarse crumbs. It should look like wet sand, with some larger pea-sized bits. This is where the magic happens for that signature Homemade Dutch Apple Pie crumble.
05 - Sprinkle that glorious streusel topping evenly over the apple filling for your Homemade Dutch Apple Pie. Press it down gently so it adheres. Place your pie on a baking sheet to catch any drips – trust me, you want to avoid a smoky oven! Bake at 425°F (220°C) for about 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 45-60 minutes. The crust should be golden, and the filling bubbly.
06 - This is the hardest part, honestly. You *have* to let your Homemade Dutch Apple Pie cool completely, or at least for a few hours, before slicing. If you cut into it too soon, the filling will just ooze out, and it's a hot, soupy mess. I've learned this the hard way more times than I care to admit! Patience, my friend, patience. It'll be worth it, I promise.

# Notes:

01 - Don't skip the lemon juice; it balances the sweetness and keeps apples from browning.
02 - Always use cold butter for the crust and streusel for flakiness and crumbliness.
03 - Let the pie cool completely, or the filling will be runny when sliced.
04 - If your streusel starts to get too dark, tent the pie loosely with foil.

# Equipment Needed:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - baking sheet

# Nutrition (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 55g
Protein: 4g

Back