Marie Saba

From My Kitchen To Yours

This recipe for Dutch Apple Pie is my new favorite pie recipe! And I can’t wait for you to try it! Here are 3 tips to help ensure a beautiful and delicious result:

Freeze the pie crust once it’s in the pie plate. Freezing the crust will help the crust hold its shape while baking. Freezing the crust also allows you to pre-make the crust. Store the crust in the pie plate, wrapped in plastic wrap, in the freezer for up to one month.

Cook the pie until the filling is thick and bubbling. When you see the filling bubbling, slide a toothpick into the center of the pie and confirm that the apples are soft, too. Then you’ll know the pie is done.

Protect the crust if needed. If the crust starts to get too dark, lay a large piece of aluminum foil over top of the pie. This will protect the crust from burning while the filling continues to cook.

Hope these tips help with your Dutch Apple Pie! And please do comment or email if you have questions — I’d love to troubleshoot with ya! For other pie options, check out our Bourbon Pecan, Key Lime, Peach & Blueberry, or Dulce de Leche pies. They’re all so delicious!

Dutch Apple Pie

Ingredients

1 pie crust

7-8 cups sliced, peeled and cored Granny Smith apples

3/4 cup light brown sugar, packed

1/4 cup flour

1/2 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

For Crumb Topping:

1 cup flour

1/4 cup light brown sugar

1/4 cup sugar

Pinch of salt

8 Tablespoons unsalted butter, cold

For Serving: vanilla ice cream, salted caramel sauce

Instructions

Fit pie crust into a 9 to 10-inch pie plate. Wrap in plastic wrap and place in the freezer until ready to bake.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
For the apple filling, place sliced apples in a large bowl. In a small bowl, mix together brown sugar, flour, cinnamon and nutmeg. Pour sugar and flour mixture over apples and, using your hands, toss to coat.
For the crumb topping, add flour, brown sugar, sugar and salt to the bowl of a food processor. Pulse to combine. Add slices of cold butter to processor and pulse again until mixture resembles coarse sand.
Pour apples along with any accumulated juice into frozen pie crust. Sprinkle crumb topping evenly over apples. Place pie on parchment-lined baking sheet and bake at 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 40 to 50 minutes more, until the filling is thick and bubbling (you’ll see the filling bubble up from under the crumb topping in some places).
Cool for at least 2 hours. Serve with a scoop of vanilla ice cream and drizzle of salted caramel sauce on top. Enjoy!

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!