Dutch Apple Pie With Brown Sugar Crumb Topping
This homemade Dutch apple pie combines a flaky bottom crust, tender cinnamon-spiced apples, and a thick brown sugar crumb topping. Precooking the apples helps prevent a watery filling and keeps the topping from separating as the fruit shrinks.
Equipment
- Pie baking dish
Ingredients
Pie
- 1 unbaked pie crust
Apple Filling
- 3 pounds firm baking apples about 7 to 8 medium apples
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Brown Sugar Crumb Topping
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter melted and slightly cooled
Instructions
- Fit the pie dough into a 9-inch pie plate. Trim and crimp the edge, then refrigerate it while preparing the filling.
- Peel, core, and cut the apples into slices about 1/4 inch thick. Toss them with the lemon juice.
- Add the apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and 2 tablespoons of butter to a large skillet.
- Cook over medium heat for 6 to 8 minutes, stirring gently, until the apples begin to soften and release their juice. Remove from the heat and stir in the vanilla.
- Transfer the filling to a wide bowl or rimmed pan. Let it cool for about 20 minutes.
- To make the topping, whisk the flour, brown sugar, cinnamon, and salt in a medium bowl.
- Stir in the melted butter until the dry ingredients are evenly moistened. Let the mixture rest for 5 to 10 minutes.
- Place a rimmed metal sheet pan in the oven. Preheat the oven to 400°F.
- Spoon the cooled filling into the chilled crust. Mound the apples slightly in the center.
- Squeeze and break the streusel into crumbs. Scatter the crumbs evenly over the apples without pressing them down.
- Place the pie on the hot sheet pan and bake at 400°F for 20 minutes.
- Reduce the oven temperature to 375°F and bake for another 35 to 45 minutes.
- Cover the top or crust edge loosely with foil if either begins to brown too quickly.
- Remove the pie when the topping is golden, the apples are tender, and the filling bubbles around the edges and near the center.
- Cool the pie on a wire rack for at least 3 hours before slicing.
Notes
Recipe Notes
- Granny Smith, Honeycrisp, Pink Lady, Braeburn, and Golden Delicious are good options.
- A 50-50 blend of tart and sweet apples gives the pie a balanced flavor.
- If the cooked apples release an unusually large pool of watery liquid, leave a few tablespoons of the thinnest juice in the pan.
- Do not slice the pie while it is piping hot. The filling continues to set as it cools.
- Store covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Estimated Nutrition Information
Serving size: 1 slice, based on 8 servings- Calories: 515
- Total fat: 24 g
- Saturated fat: 13 g
- Cholesterol: 48 mg
- Sodium: 265 mg
- Total carbohydrates: 75 g
- Dietary fiber: 5 g
- Total sugars: 47 g
- Protein: 4 g
Nutrition information is an estimate and will vary based on the pie crust, apple varieties, brands, and serving size.