Dutch Apple Pie with Brown Sugar Crumb Topping
A buttery crumb topped apple pie with a flaky homemade crust and a tender apple filling.
Equipment
- 9-inch pie dish
- Rolling Pin
- Pastry cutter or fork
- Plastic wrap
- Large mixing bowl
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour for the crust
- 1 tsp granulated sugar for the crust
- ½ tsp kosher salt for the crust
- ¼ cup cold unsalted butter cut into small cubes, about 1/2 stick
- ¼ cup cold vegetable shortening cut into cubes
- ¼ cup ice water add a spoonful at a time
- 1 cup all purpose flour for the topping
- ⅔ cup packed brown sugar for the topping
- ½ tsp ground cinnamon for the topping
- ¼ tsp kosher salt for the topping
- ½ cup cold unsalted butter cut into small cubes, about 1 stick
- 6 large apples peeled, cored, and sliced, about 8 cups
- ½ cup granulated sugar for the filling
- ¼ cup all purpose flour for the filling
- 1 tbsp fresh lemon juice
Instructions
Cooking
- Make the dough. Mix 1 1/4 cups flour, 1 teaspoon sugar, and 1/2 teaspoon salt, cut in the butter and shortening until crumbly, then stir in the ice water until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
- Make the topping. Whisk the flour, brown sugar, cinnamon, and salt, then rub in the cold butter until large clumps form. Chill until needed.
- Fill the crust. Heat the oven to 425 degrees F. Roll out the dough, fit it into a 9 inch dish, toss the apples with the sugar, flour, and lemon juice, and pile them in.
- Add the crumbs. Sprinkle the topping evenly over the apples, pressing lightly so it stays in place.
- Bake in two stages. Bake at 425 degrees F for 15 minutes, then lower to 350 degrees F and bake 30 to 35 minutes until the topping is golden and the filling bubbles. Tent with foil if it browns too fast.
- Cool. Cool for at least 2 hours before slicing so the filling sets.
Notes
Substitutions: Use all butter in the crust if you prefer, and add 1 teaspoon cinnamon to the filling for extra spice.
Tips: Keep the fats cold and bake on a rimmed sheet to catch drips.
Storage: Refrigerate for up to 4 days or freeze the fully cooled pie for up to 3 months.