A perfect balance of sweet and tangy flavors topped with an irresistible crumble topping, this Dutch apple pie recipe is simply scrumptious. Serve it on its own or with a scoop of vanilla ice cream.
Prep Time: 40 minutesmins
Cook Time: 50 minutesmins
Total Time: 2 hourshrs15 minutesmins
Servings: 8
Ingredients
For the dough (single crust):
1 ¼cupsall purpose flour
¼tsptable salt
½cupbutter, chilled and diced
¼cupvery cold ice water
For crumble topping:
¾cupall-purpose flour
¼cuppacked light brown sugar
½teaspooncinnamon
⅛teaspoonsalt
½stick unsalted butter, cut into 1/2-inch pieces
½cuppecans, coarsely chopped
For the Filling:
2 ½lbshoneycrisp apples*, about 7, peeled/thinly sliced
½cuppacked light brown sugar
3tablespoonsall-purpose flour
1 ½teaspooncinnamon
¼teaspoonsalt
2 ½tablespoonsfresh lemon juice
4tablespoonssalted butter, cut into 1/2-inch pieces
In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either pastry cutter or cold fingers. The key is not to overwork the dough (avoid using food processor.) The little chunks of butter should still be visible. Gently form dough ball and wrap in plastic. Refrigerate at least 1 hour (up to overnight.)
Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
Stir together apples, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Preheat oven to 425°F with rack in lowest position. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. If crumble starts to brown too quickly, loosely cover with foil. Allow pie to cool completely before slicing.
*You can also use half granny smith apples and half honeycrisp apples for a bit of tartness.*If desired, substitute 2/3 cup apples for fresh cranberries during holiday season. * See this brown sugar cookies recipe for how to accurately measure flour using the scoop/level method. Accurate flour measurement is important for dough.*For Gluten-Free: Use 1:1 gluten free baking flour in place of regular flourIf you enjoyed this recipe, please come back and give it a rating ♡