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Dutch Apple Pie

An apple pie with a buttery streusel top instead of a second crust. Easier than a lattice and just as good warm with ice cream.

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Dutch Apple Pie

What it's made of

CrustAll-Butter Flaky Pie Dough FillingApple Pie Filling TopClassic Butter Streusel
Makes 8 servings Active 2 hr 5 minChill or rest 3 hr 0 minParts 3
Contains milk, wheat, egg (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this pie and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

All-Butter Flaky Pie DoughCrust · makes 8 slices

  • 1.25 cupsall-purpose flour (160.0 g)
  • 1.0 tbspgranulated sugar (12.0 g)
  • 0.5 tspfine sea salt (3.0 g)
  • 0.5 cupcold unsalted butter, cut in 1/2-inch cubes (113.0 g)
  • 4.0 tbspice water, as needed (60.0 ml)
  • 1.0 tsppure vanilla extract (5.0 ml)

Apple Pie FillingFilling · makes 8 servings

  • 7.0 cupssliced apples, 1/4 inch thick, from about 2 1/2 pounds peeled and cored apples (770.0 g)
  • 0.667 cupgranulated sugar (133.0 g)
  • 2.0 tbspcornstarch (16.0 g)
  • 0.25 tspfine sea salt
  • 1.0 tbspfresh lemon juice (15.0 ml)
  • 1.0 tspground cinnamon
  • 1.0 tbspunsalted butter, cut into small pieces (14.0 g)
  • 1.0 large egg, beaten with 1 tablespoon milk, for brushing (50.0 g)
  • 1.0 pastry for a double-crust 9-inch pie, homemade or store-bought, chilled

Classic Butter StreuselTop · makes 8 servings

  • 0.75 cupall-purpose flour (90.0 g)
  • 0.5 cuplight brown sugar, packed (106.0 g)
  • 6.0 tbspunsalted butter, melted (85.0 g)
  • 0.125 tspfine sea salt
  • 0.5 tspVanillaGoods pure vanilla extract (2.5 ml)

Method

1. All-Butter Flaky Pie Doughfull recipe

  1. Whisk the flour, sugar and salt in a wide bowl. Add the cold fat and cut it in with a pastry blender or your fingertips until the largest pieces are the size of peas, with some smaller flakes.
  2. Stir the vanilla into the ice water. Sprinkle most of it over the flour and toss with a fork until the dough holds together when squeezed; add the rest a teaspoon at a time only if it stays dry.
  3. Press the dough into a disk, wrap and refrigerate at least 1 hour so the flour hydrates and the fat firms.
  4. Roll on a floured surface into a 12-inch circle, turning it a quarter turn after every pass. Fit it into a 9-inch pie plate without stretching, fold the overhang under and crimp the edge.
  5. Chill the shaped crust 20 minutes before filling; cold dough holds its edge in the oven.

2. Apple Pie Fillingfull recipe

  1. Place a rack in the lowest position of the oven, set a rimmed baking sheet on it, and heat the oven to 425°F.
  2. In a small bowl, whisk the sugar, cornstarch, ground cinnamon, and salt so the cornstarch doesn't clump.
  3. In a large bowl, toss the apples with the lemon juice, then add the sugar mixture and toss until evenly coated. Let stand for 15 minutes, until juicy.
  4. Roll out half of the pastry and fit it into a 9-inch pie plate. Spoon in the filling and its juices, mounding it slightly in the center, and dot with the butter.
  5. Roll out the remaining pastry and lay it over the filling (or weave a lattice). Trim, seal, and crimp the edges. Cut 4 or 5 vents in a solid top crust. Brush the top with the egg wash.
  6. Bake on the hot baking sheet for 20 minutes. Reduce the oven to 375°F and bake until the crust is deep golden and the juices bubble thickly through the vents in the center of the pie, 35 to 50 minutes more. Cover the edges with foil if they brown too fast.
  7. Cool on a wire rack for at least 3 hours before slicing; the filling thickens as it cools.

3. Classic Butter Streuselfull recipe

  1. In a bowl, stir together the flour, light brown sugar, and salt.
  2. Drizzle in the melted butter and vanilla and toss with a fork, then squeeze into small clumps with your fingertips.
  3. Chill for 15 minutes so the clumps hold their shape.
  4. Scatter over an unbaked fruit pie in place of a top crust and bake with the pie until the topping is deep golden and the filling bubbles in the center. Tent loosely with foil if it browns before the filling is done.

4. Put it together

  1. Make the All-Butter Flaky Pie Dough and chill it in the pie plate while you make the filling.
  2. Make the Apple Pie Filling.
  3. Fill the crust, add the Classic Butter Streusel, and bake as the filling directs; cover the crust edge with foil if it browns too fast.
  4. Cool on a rack until set, at least 3 hours for fruit pies and overnight in the fridge for cream pies.