Dutch Apple Pie

This classic deep-dish apple pie is flavored with warm spices and finished with a sweet crumb topping.

Prep Time 30

Cook Time 1 25

Cooling Time 2

Total Time 3 55

Servings

Equipment

Ingredients

For the pie:

4 pounds baking apples see notes
5 tablespoons all-purpose flour divided use
6 tablespoons granulated sugar divided use
¼ cup lightly packed light brown sugar
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
1 pie crust for a 9-inch single crust pie

For the crumb topping:

¾ cup all-purpose flour
½ cup lightly packed light brown sugar
½ teaspoon ground cinnamon
1 Pinch fine sea salt
5 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Preheat oven to 350°F. Place a rack in the center of the oven.
Peel, core, and slice the apples. In a large bowl, gently stir the apple slices with 4 tablespoons of the flour, 4 tablespoons of the granulated sugar, all of the brown sugar, lemon juice, cinnamon, ginger, and allspice. Set aside.
4 pounds baking apples, 4 tablespoons all-purpose flour, 4 tablespoons granulated sugar, ¼ cup lightly packed light brown sugar, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground allspice
In a small bowl, stir together the remaining 1 tablespoon flour and 2 tablespoons granulated sugar. Set aside.
1 tablespoons all-purpose flour, 2 tablespoons granulated sugar
Place the pie crust in a 9-inch deep-dish pie plate. Trim and crimp the edges. Place the pie plate on a rimmed baking sheet.
1 pie crust for a 9-inch single crust pie
Evenly sprinkle the sugar and flour mixture over the bottom of the pie crust. Add the apples and any accumulated juices, carefully mounding the apples up in the center of the pie plate. Set aside.
Make the crumb topping: In a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Use a fork to stir in the melted butter until crumbs form and no dry ingredients remain.
¾ cup all-purpose flour, ½ cup lightly packed light brown sugar, ½ teaspoon ground cinnamon, 1 Pinch fine sea salt, 5 tablespoons unsalted butter
Carefully add the crumb topping to the pie. You will need to gently press the crumbs to help them stick to the sides of the mounded apples.
Bake on the center rack for 75 to 90 minutes, or until the crust and crumble topping are golden, the juices are bubbly, and the apples in the center of the pie are tender (use a cake tester or a paring knife to check this).
Let cool completely before slicing.

Notes

Ingredients

For the best flavor, I prefer to use a mix of apples in this pie. I typically use a combination of Granny Smith, Golden Delicious, and Honeycrisp or McIntosh apples, depending on what is available. For a more tart pie, use 2 pounds of Granny Smith along with 1-2 other varieties. For a sweeter pie, reduce the Granny Smith to 1 pound or use another variety altogether.
If you have apple pie spice on hand, you can replace the spices in the filling with 3 teaspoons (1 tablespoon) apple pie spice.
If you do not wish to make a homemade pie crust or a refrigerated crust, you could also use a frozen deep-dish pie crust.

Assembly

There will likely be a moment when you are adding the filling to the pie where you will think it is too much filling for the pie plate. Don't panic; simply mound the apples up in the center and press the topping on. The long bake time will cook the apples down while still giving you a perfect mile-high slice of pie in the end.

Baking time

If the edges or top of the pie start to brown too much before the pie is done, cover the edges of the pie with a pie shield or gently tent a piece of foil over the top of the pie to prevent further browning while the pie finishes baking.

Nutrition