Dutch Apple Pie

Written by
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Kristina Vanni
Updated 10/11/19
Dutch Apple Pie

 Kristina Vanni
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
404 Calories
18g Fat
61g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 404
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 51%
Cholesterol 75mg 25%
Sodium 166mg 7%
Total Carbohydrate 61g 22%
Dietary Fiber 7g 24%
Protein 5g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In the United States the title of "Dutch apple pie" refers to the single-crust style of apple pie topped with a streusel topping. This classic version of the autumn dessert favorite is prepared with a perfectly flaky homemade crust and filled with cinnamon scented apples. An easy crumb topping made with flour, brown sugar, butter and cinnamon gives a Dutch apple pie the signature appearance and texture.

Ingredients

  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 4 tablespoons cold unsalted butter (cut into small pieces)
  • 4 tablespoons vegetable shortening (chilled)
  • 1/4 teaspoon salt
  • 2 tablespoons ice-cold water
  • For the Streusel Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter (slightly softened)
  • For the Filling:
  • 3 tablespoons butter (melted)
  • 4 to 5 tart apples (such as Granny Smith)
  • 3/4 cup granulated sugar
  • Optional: ice cream or whipped cream (for topping)

Steps to Make It

  1. Gather the ingredients.

    Dutch Apple Pie
    Kristina Vanni

  2. In the bowl of a food processor, combine the flour, cold butter, vegetable shortening, and salt. Pulse several times until the mixture resembles coarse meal. With motor running, add two tablespoons of ice-cold water and process just until dough forms a ball. Add more water, 1 teaspoon at a time, if dough is too dry. 

    Dutch Apple Pie
     Kristina Vanni

  3. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

    Dutch Apple Pie
     Kristina Vanni

  4. When ready to prepare the pie, heat the oven to 425 F. On a lightly-floured surface, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Ease the pastry into the plate, pressing firmly against bottom and side while being careful not to stretch pastry. (This will cause it to shrink when baked.) Fold and roll the pastry under, making it even with the edge of the pie plate. Flute the edges as desired. Refrigerate while prepare the streusel topping and filling. 

    Dutch Apple Pie
     Kristina Vanni

  5. For the streusel topping, blend the flour, brown sugar, and 1/2 teaspoon of the cinnamon together in a bowl. Work in the 1/3 cup slightly softened butter until well blended. Set aside.

    Dutch Apple Pie
     Kristina Vanni

  6. Peel and slice the apples into a large bowl. Stir the melted butter into the apples. Toss until the apples are well coated.

    Dutch Apple Pie
     Kristina Vanni

  7. Add the granulated sugar and remaining 1/2 teaspoon of the cinnamon. Toss to combine. Set aside. 

    Dutch Apple Pie
     Kristina Vanni

  8. Remove the prepared pie shell from the refrigerator and fill with the apples.

    Dutch Apple Pie
     Kristina Vanni

  9. Spoon the streusel over the apples. Bake for 20 minutes, covering lightly with foil if the crust browns too quickly. Lower the heat to 350 F and bake for an additional 35 to 40 minutes until the apples are tender and topping is brown. 

    Dutch Apple Pie
     Kristina Vanni

  10. Cool on a wire rack.

    Dutch Apple Pie
     Kristina Vanni

  11. Serve with a scoop of ice cream or a dollop of whipped cream, if desired.

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