DUTCH APPLE PIE
This Dutch Apple Pie is a classic dessert featuring a flaky crust, a spiced apple filling, and a crumbly streusel topping. It's a perfect treat for any occasion and a wonderful way to showcase the flavors of fall.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup ice water
Filling:
- 6-8 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon lemon juice
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup (½ stick) cold unsalted butter, cut into cubes
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until just combined. Do not overmix.
- Chill the crust: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, cloves, and lemon juice. Toss gently to coat the apples.
- Make the streusel topping: In a medium bowl, combine the flour and brown sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped nuts (if using).
- Assemble the pie: On a lightly floured surface, roll out the chilled pie crust dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges of the crust.
- Fill the pie: Pour the apple filling into the pie crust, mounding it slightly in the center.
- Add streusel topping: Sprinkle the streusel topping evenly over the apple filling.
- Bake: Bake the pie in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with strips of aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving.
Notes
- Apple Variations: Using a mix of apple varieties adds complexity to the flavor and texture of the pie.
- Crust Handling: Be careful not to overwork the pie crust dough, as this will result in a tough crust.
- Streusel Texture: The streusel topping should be crumbly, not pasty.
- Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the pie and check for doneness with a toothpick inserted into the filling.
- Serving Suggestions: Serve the Dutch Apple Pie warm or at room temperature. You can top it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.