Classic Homemade Dutch Apple Pie with Crumb (Print Version)

Homemade Dutch Apple Pie: Bake my comforting recipe with sweet apples, warm spices, and a buttery crumb topping. A slice of pure homemade joy!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pie Crust Essentials

01 - 1 ¼ cups all-purpose flour
02 - ½ cup (1 stick) unsalted butter, very cold and cubed
03 - ¼ teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 3-5 tablespoons ice water

→ Apple Filling Stars

06 - 3 large Granny Smith apples, peeled, cored, and sliced (about 4 cups)
07 - 3 large Honeycrisp apples, peeled, cored, and sliced (about 4 cups)
08 - ½ cup granulated sugar
09 - ¼ cup packed light brown sugar
10 - ¼ cup all-purpose flour (or 2 tablespoons cornstarch)
11 - 1 tablespoon lemon juice

→ Crumb Topping Magic

12 - 1 cup all-purpose flour
13 - ½ cup granulated sugar
14 - ¼ cup packed light brown sugar
15 - ½ cup (1 stick) unsalted butter, melted
16 - ½ cup rolled oats (optional)

→ Warm Spices

17 - 1 ½ teaspoons ground cinnamon
18 - ½ teaspoon ground nutmeg
19 - Pinch of allspice (optional)

# Instructions:

01 - First things first, let's tackle the pie crust. I usually make mine from scratch, but no judgment if you use store-bought, honestly! In a big bowl, whisk together your flour, a pinch of sugar, and salt. Now, cut in that super cold butter – I use a pastry blender, but your fingers work too. You want pea-sized crumbles. Then, slowly drizzle in the ice water, a tablespoon at a time, mixing until just combined. Don't overwork it, or it gets tough. Form it into a disc, wrap it up, and pop it in the fridge while you do the rest. It needs to chill, just like me after a long day!
02 - Okay, apple time! This is where my kitchen gets a little chaotic, honestly. Peel, core, and slice your Granny Smith and Honeycrisp apples. I aim for about 1/4-inch slices, not too thin, not too thick. You want them to hold up but still get tender. Toss them into a large bowl. I usually have apple peels everywhere by now, oops. This part always makes the kitchen smell faintly of fresh apples, which is just lovely, don't you think? It’s truly the heart of your Homemade Dutch Apple Pie.
03 - Now, let's get those apples cozy. To the bowl of sliced apples, add both granulated and brown sugar, the flour (or cornstarch), lemon juice, cinnamon, and nutmeg. Give it a good, gentle toss to coat everything evenly. You want every apple slice to be glistening with those spices. I sometimes add an extra pinch of cinnamon here, just because I love it so much. Taste a tiny bit of the mixture – does it need more spice? More tartness? Adjust to your liking, this is your pie! This step is key for a flavorful Homemade Dutch Apple Pie.
04 - Time to get that chilled dough. On a lightly floured surface, roll out your pie crust into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Trim the edges, leaving about an inch overhang, then fold it under and crimp it however you like – I usually just do a simple fluted edge, nothing too fancy. Pour your apple filling into the crust, mounding it up slightly in the center. Don't be shy, pile those apples high! It'll settle down as it bakes, I promise. This forms the delicious base of your Homemade Dutch Apple Pie.
05 - Now for the star of the show, that glorious crumb topping! In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter and mix it with a fork until you have lovely, coarse crumbs. If you're adding oats, toss them in now too. This is where it starts smelling really good, like warm butter and sugar. Sprinkle this crumb mixture generously and evenly over the apples. Get every nook and cranny covered! This crumb is what makes a Homemade Dutch Apple Pie so special.
06 - Preheat your oven to 375°F (190°C). Place the pie on a baking sheet (trust me, sometimes it bubbles over, and you don't want a messy oven!). Bake for 50-65 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, just loosely tent it with foil. I always peek through the oven door, hoping for that perfect golden hue. Once it’s done, let it cool completely on a wire rack. This is the hardest part, honestly, waiting for it to set up. But it's worth it, I swear!

# Notes:

01 - A little secret I learned: if your pie crust tears, just patch it up with a bit of extra dough and a damp finger. No one will know, honestly!
02 - Storage advice that actually works from my kitchen trials: This pie is even better the next day! Store any leftovers loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. It freezes well too, pre-baked!
03 - Substitution I've tried that worked surprisingly well: No Granny Smiths? A mix of Braeburn and Fuji works pretty well, too, though the tartness won't be quite the same.
04 - Serving suggestion that makes this dish extra special: Serve this warm, with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. That warm pie, cold ice cream combo? Pure bliss, hon.

# Tools You'll Need:

01 - 9-inch pie plate
02 - large mixing bowls
03 - pastry blender (optional)
04 - rolling pin
05 - baking sheet

# Nutrition Facts (Per Serving):

Calories: 400-500
Total Fat: 20-25g
Total Carbohydrate: 50-60g
Protein: 4-6g

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