Description
This classic Dutch Apple Pie recipe features a buttery, flaky crust topped with tender cinnamon-spiced apples and a sweet, crumbly streusel topping. Perfectly balanced with a hint of lemon juice to brighten the apple filling, this pie is a comforting dessert ideal for fall or any time you crave a homemade apple treat.
Ingredients
Scale
For the Pie Crust
- 1¼ cups all-purpose flour (150 grams)
- 1 teaspoon granulated sugar (4 grams)
- ½ teaspoon kosher salt
- ¼ cup unsalted butter (57 grams, cold and cut into small cubes, ½ stick)
- ¼ cup vegetable shortening (46 grams, cold and cut into cubes, ¼ stick)
- ¼ cup ice water (57 grams)
For the Streusel Topping
- 1 cup all-purpose flour (120 grams)
- â…” cup packed brown sugar (138 grams)
- ½ teaspoon ground cinnamon
- â…› teaspoon kosher salt
- ½ cup unsalted butter (113 grams, cold and cut into small cubes, 1 stick)
For the Apple Filling
- 6 large apples (sliced, cored, and peeled, about 8 cups)
- ½ cup granulated sugar (100 grams)
- ¼ cup all-purpose flour (30 grams)
- 1 tablespoon lemon juice (14 grams)
Instructions
- Prepare the Pie Crust: In a large bowl, combine 1¼ cups flour, 1 teaspoon sugar, and ½ teaspoon kosher salt. Cut in the cold butter and vegetable shortening using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add the ice water, tossing with a fork until the dough holds together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Streusel Topping: In another bowl, mix 1 cup flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture becomes crumbly and pea-sized. Set aside in the refrigerator to maintain its cold temperature.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, ¼ cup flour, and lemon juice until well coated. This mixture will add sweetness and help thicken the filling during baking.
- Assemble and Bake the Pie: Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface into a 12-inch circle and fit it into a 9-inch pie dish. Pour the apple filling into the crust, spreading evenly. Sprinkle the streusel topping over the apples. Bake the pie for about 60 minutes, or until the topping is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning. Let the pie cool before serving to allow the filling to set.
Notes
- Use tart apples like Granny Smith or a mix with sweeter varieties for balanced flavor.
- Keeping the butter and shortening cold is critical for a flaky crust and crumbly topping.
- Chilling the dough before baking prevents shrinkage and makes handling easier.
- If the topping browns too fast, cover with foil halfway through baking.
- Allow the pie to cool completely for about 2 hours before slicing to ensure the filling is set.
