Dutch Apple Pie
A classic dessert that combines the warmth of baked apples with a crispy, crumbly topping, perfect for fall gatherings or special occasions.
Ingredients
For the Crust
- 1.25 cups all-purpose flour
- 1 teaspoon granulated sugar
- 0.5 teaspoon kosher salt
- 0.25 cups unsalted butter (cold and cut into small cubes) about ½ stick
- 0.25 cups vegetable shortening (cold and cut into cubes) about ¼ stick
- 0.25 cups ice water
For the Filling
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon kosher salt
- 0.5 cup unsalted butter (cold and cut into small cubes) about 1 stick
- 6 large apples (sliced, cored, and peeled) about 8 cups
- 0.5 cup granulated sugar
- 0.25 cup all-purpose flour
- 1 tablespoon lemon juice
Instructions
For the Crust
- In a bowl, mix 1¼ cups flour, 1 teaspoon sugar, and ½ teaspoon salt.
- Add the cold butter and shortening, mixing until crumbly.
- Stir in the ice water until the dough comes together.
- Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
For the Topping
- In another bowl, combine 1 cup flour, ⅔ cup brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt.
- Cut in the cold butter until the mixture turns crumbly.
For the Filling
- In a large bowl, toss the sliced apples with ½ cup granulated sugar, ¼ cup flour, and lemon juice until well coated.
For Assembly
- Preheat the oven to 425°F (220°C).
- Roll out the chilled dough and fit it into a pie dish.
- Pour the apple filling into the crust, then sprinkle the topping evenly over the apples.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30-35 minutes, until golden brown.
Notes
Serve warm or at room temperature. Great with vanilla ice cream or whipped cream. Store completely cooled pie wrapped in plastic or foil in the refrigerator for up to four days or freeze for up to three months.