Dutch Apple Pie
This delicious dutch apple pie is loaded with juicy sweet apples, and topped with an irresistible buttery streusel!
Do you have a favorite pie that is a must-make every year for Thanksgiving? I know pumpkin pie is traditional, but I’m not the biggest fan of pumpkin in general and pumpkin pie in particular. (Although I do really love this pumpkin coconut soup and these pumpkin chocolate chip cookies.) My husband loves pumpkin pie, so our compromise is that every year he can buy a gigantic pumpkin pie at Costco and eat it all by himself over the course of a week or so, and I don’t have to make any pumpkin pies for Thanksgiving. 🙂 Since pumpkin pie is off the table, I usually make some kind of fruit pie, but from there it’s really hard to choose a favorite! I love peach pie, I love berry pie, and I love apple pie! This Dutch apple pie is one of our family favorites, and I’m excited to make it again for this year’s Thanksgiving feast!
Just like the blackberry streusel pie I shared earlier this week, this pie has a single crust on the bottom, and is topped with a crisp and sweet streusel. The combination of buttery streusel, juicy and tart apples, and flaky pie crust is absolutely delicious! I shared my favorite easy homemade pie crust recipe below, but if you’re short on time (or just don’t want to make your own) you could definitely use a store-bought crust.
I used Granny Smith apples because they’ve got that classic combination of tart and sweet that works great for pies, but this pie will also work well with a sweeter apple or a combination of different apples. However, I would recommend against using an apple like Red Delicious, because they don’t have a lot of flavor. Otherwise, feel free to use whatever you like!
This dutch apple pie is one of my favorites for celebrating Thanksgiving (or just enjoying whenever I have apples on hand!). It’s totally delicious and decadent without being overwhelmingly sweet. It is pie perfection!
Dutch Apple PiePrint Recipe
for the crust:
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/4 cup buttermilk or milk plus a splash of vinegar
for the filling:
- 2 pounds Granny Smith apples peeled, cored, and sliced thinly
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
for the streusel:
- 1/2 cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
- To make the crust, In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
- To make the filling, in a medium bowl whisk together the butter, lemon juice, sugar, flour, and cinnamon. Add the apples to the bowl and toss to coat the apples completely with the mixture.
- To make the streusel, whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- To assemble the pie, roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly and pressing down gently with your hands to fit all of the apples. Sprinkle the streusel over the top in an even layer. Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.