Dutch Apple Pie Recipe with Classic Crust and Sweet Cinnamon Filling

Why You’ll Love This Dutch Apple Pie

Picture this: a flaky classic crust hugging tender apples spiced with cinnamon, all topped with a buttery streusel that crunches just right. This Dutch apple pie recipe with classic crust brings that dream to your table without fuss. Home bakers rave about its straightforward steps that yield bakery-quality results every time.

You will appreciate the ease of preparation right away. With about 40 minutes of prep, 1 hour of cooking, and a couple hours to cool, it fits into busy schedules perfectly. Novice cooks find success thanks to clear directions, while pros enjoy tweaking it for fun.

Fresh apples pack fiber, vitamins, and antioxidants into each slice, making this treat a smart indulgence. One serving delivers 603 calories, 6 grams of fiber, and boosts like vitamin C and potassium. It satisfies sweet cravings while nodding to wellness.

• Balanced nutrition: 83g carbs for energy, 29g fat for richness, and low sodium at 163mg.
• Family-friendly: Kids love the sweet cinnamon filling, parents value the wholesomeness.

Versatility shines here too. Swap for dietary needs like vegan or gluten-free versions effortlessly. It suits busy parents, students, baking enthusiasts, and party hosts alike.

The standout flavor comes from tart Granny Smith and sweet McIntosh apples mingling with cinnamon. Pre-cooking the filling keeps everything crisp, unlike soggier traditional pies. That vodka trick in the crust? It limits gluten for extra flakiness. Serve it warm with ice cream for pure joy.

This pie turns ordinary apples into something special, perfect for fall gatherings or cozy nights in.

Whether you follow our homemade cinnamon roll recipe for breakfast or this Dutch apple pie for dessert, your kitchen will smell amazing.

Essential Ingredients for Dutch Apple Pie

Gathering the right ingredients sets you up for the best Dutch apple pie with cinnamon filling. This lineup creates layers of texture and taste: flaky bottom crust, juicy spiced apples, and crumbly topping. Stick to these measures for spot-on results every bake.

Pie Crust

• 1¼ cups all-purpose flour, divided
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into ¼-inch slices
• ¼ cup vegetable shortening, chilled, cut into 2 pieces
• 2 tablespoons ice water
• 2 tablespoons vodka, chilled

Apple Filling

• 5 large Granny Smith apples (about 2½ pounds)
• 4 large McIntosh apples (about 2 pounds)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons unsalted butter
• ½ cup heavy cream

Streusel Topping

• 1¼ cups all-purpose flour
• ⅓ cup light brown sugar
• ⅓ cup granulated sugar
• 7 tablespoons unsalted butter, melted

These build the sweet cinnamon filling and classic crust you crave. For tweaks, consider special dietary options.

Special Dietary Options

• Vegan: Swap unsalted butter and heavy cream with plant-based alternatives like coconut oil or vegan butter and full-fat coconut milk.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour for crust and topping.
• Low-calorie: Cut sugar slightly and use light cream; opt for less butter in streusel.

Tart apples provide structure, while sugars and spices warm up the flavor profile.

How to Prepare the Perfect Dutch Apple Pie: Step-by-Step Guide

Ready to make this Dutch apple pie recipe with classic crust? Follow these steps for a pie that wows. Total time runs about 1 hour 40 minutes plus resting, but the payoff is worth it. Preheat your oven early and keep tools handy.

Step 1: Make the Pie Crust

Combine ¾ cup flour, 1 tablespoon sugar, and ½ teaspoon salt in a food processor. Pulse in 6 tablespoons cold butter slices and ¼ cup chilled shortening until clumps form. Add remaining ½ cup flour and pulse briefly. Drizzle in 2 tablespoons chilled vodka and 2 tablespoons ice water, folding until dough sticks together without overworking.

Roll into a 13-inch circle on floured surface. Fit into a 9-inch pie plate, trim overhang to ½-inch, flute edges. Refrigerate at least 2 hours for flakiness. Vodka keeps it tender by evaporating quickly.

Step 2: Blind Bake the Crust

Preheat oven to 350°F. Line crust with foil, fill with 1-2 cups granulated sugar as weights. Bake 40 minutes. Remove foil and sugar carefully; bake until golden if needed. Cool on rack. Bump oven to 425°F. This step ensures a crisp bottom, key for the best Dutch apple pie.

Step 3: Prepare the Apple Filling

Peel, core, quarter, and slice 5 Granny Smith and 4 McIntosh apples into ¼-inch pieces. Toss with ¼ cup sugar, ½ teaspoon cinnamon, pinch salt. Melt 2 tablespoons butter in large pot over medium-high. Add apples, cover, cook 10 minutes until tender, stirring occasionally. Drain in colander over bowl to catch juices. Why pre-cook? It removes moisture for no-soggy results.

Step 4: Thicken the Sauces

Boil reserved juices with ½ cup heavy cream in pot for 5 minutes until syrupy. Pour over drained apples in cooled crust. This sweet cinnamon filling glazes everything beautifully.

Step 5: Mix the Streusel Topping

Whisk 1¼ cups flour, ⅓ cup brown sugar, ⅓ cup granulated sugar in bowl. Stir in 7 tablespoons melted butter until crumbly clumps form. Scatter evenly over filling. Add nuts here if you like extra crunch.

Step 6: Bake the Pie

Place pie on baking sheet to catch drips. Bake at 425°F for 10-20 minutes until streusel turns golden. Watch closely to avoid burning. The high heat sets the topping fast.

Step 7: Cool and Serve

Cool on rack at least 2 hours. Slices hold shape better warm or room temp. Pair with vanilla ice cream or whipped cream for that indulgent touch.

For gluten-free, use blends throughout. Vegan bakers, test plant butters for melt. This how to make Dutch apple pie guide covers it all.

this …

Dietary Substitutions to Customize Your Dutch Apple Pie

Tailor this Dutch apple pie with cinnamon filling to fit any table. Start with the classic crust and filling, then swap smartly. These changes keep texture and taste intact.

Protein and Main Component Alternatives

• Replace unsalted butter with coconut oil or vegan margarine throughout crust, filling, and streusel for dairy-free delight.
• Use shortening alternatives like palm oil shortening for vegan crust flakiness.
• Swap heavy cream with coconut cream for rich, non-dairy sauce.

Vegetable, Sauce, and Seasoning Modifications

• Mix pears or Honeycrisp apples instead of all Granny Smith and McIntosh for varied sweetness.
• Use maple syrup or coconut sugar in place of granulated sugars for natural vibes.
• Bump spices with ginger, clove, or nutmeg alongside cinnamon for deeper warmth.

Gluten-free? A quality blend works in crust and topping; add xanthan gum if needed for binding. Low-sugar fans, try erythritol but adjust liquids. These tweaks make it perfect for diet-conscious folks, seniors, or newlyweds hosting mixed groups. Test small batches first to nail ratios.

Small swaps open big possibilities, letting everyone enjoy your homemade Dutch apple pie.

Busy professionals love how these keep prep simple.

Mastering Dutch Apple Pie: Advanced Tips and Variations

Take your how to make Dutch apple pie skills up a notch with these pointers. They build on basics for pro-level pies.

Pro Cooking Techniques

• Chill butter and tools for flaky crust; vodka limits gluten for tenderness.
• Blind bake with sugar weights for crisp bottom, avoiding sogginess.
• Pre-cook filling to evaporate moisture, ensuring tender apples without excess liquid.

Flavor Variations

Add toasted pecans or walnuts to streusel. Drizzle caramel post-bake. Try cardamom in filling for twist. Pair with blueberry muffin bread for brunch spread.

Presentation and Make-Ahead

Serve warm with ice cream, whipped cream, or caramel sauce. Garnish mint leaves. Prep crust and topping days ahead: refrigerate dough, store streusel airtight. Assemble when ready. Great for party hosts.

Combine sweet and tart apples always for balance. Reheat briefly to revive crispness. These tips make baking foolproof and fun.

How to Store Dutch Apple Pie: Best Practices

Keep your Dutch apple pie fresh longer with smart storage. Proper handling preserves the streusel crunch and apple tenderness.

• Room Temperature: Cover loosely; good for 1-2 days. Ideal for quick access.
• Refrigeration: Wrap tightly; lasts up to 4 days. Reheat slices at 300°F for 10-15 minutes.
• Freezing: Cool fully, wrap in plastic and foil; freeze up to 3 months. Thaw overnight, reheat gently.

Meal prep pros: Bake extras, slice, freeze individually. Unbaked pies freeze well too; bake from frozen, adding time. Avoid fridge for topping crispness when possible. Warm servings bring back that fresh-baked magic.

FAQs: Frequently Asked Questions About Dutch Apple Pie

Dutch Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🍏 Enjoy the classic combination of a flaky crust and sweet cinnamon apple filling in this Dutch Apple Pie.
🥧 This recipe offers a perfect balance of tart and sweet apples with a crumbly streusel topping, ideal for any dessert or special occasion.

• Total Time: 3 hours 40 minutes
• Yield: 8 servings

Ingredients

– 1¼ cups all-purpose flour, divided

– 1 tablespoon granulated sugar

– ½ teaspoon salt

– 6 tablespoons cold unsalted butter, cut into ¼-inch slices

– ¼ cup vegetable shortening, chilled, cut into 2 pieces

– 2 tablespoons ice water

– 2 tablespoons vodka, chilled

– 5 large Granny Smith apples (about 2½ pounds)

– 4 large McIntosh apples (about 2 pounds)

– ¼ cup granulated sugar

– ½ teaspoon ground cinnamon

– Pinch of salt

– 2 tablespoons unsalted butter

– ½ cup heavy cream

– 1¼ cups all-purpose flour

– ⅓ cup light brown sugar

– ⅓ cup granulated sugar

– 7 tablespoons unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

1-Step 1: Make the Pie Crust Combine ¾ cup flour, 1 tablespoon sugar, and ½ teaspoon salt in a food processor. Pulse in 6 tablespoons cold butter slices and ¼ cup chilled shortening until clumps form. Add remaining ½ cup flour and pulse briefly. Drizzle in 2 tablespoons chilled vodka and 2 tablespoons ice water, folding until dough sticks together without overworking.

Roll into a 13-inch circle on floured surface. Fit into a 9-inch pie plate, trim overhang to ½-inch, flute edges. Refrigerate at least 2 hours for flakiness. Vodka keeps it tender by evaporating quickly.

2-Step 2: Blind Bake the Crust Preheat oven to 350°F. Line crust with foil, fill with 1-2 cups granulated sugar as weights. Bake 40 minutes. Remove foil and sugar carefully; bake until golden if needed. Cool on rack. Bump oven to 425°F. This step ensures a crisp bottom, key for the best Dutch apple pie.

3-Step 3: Prepare the Apple Filling Peel, core, quarter, and slice 5 Granny Smith and 4 McIntosh apples into ¼-inch pieces. Toss with ¼ cup sugar, ½ teaspoon cinnamon, pinch salt. Melt 2 tablespoons butter in large pot over medium-high. Add apples, cover, cook 10 minutes until tender, stirring occasionally. Drain in colander over bowl to catch juices. Why pre-cook? It removes moisture for no-soggy results.

4-Step 4: Thicken the Sauces Boil reserved juices with ½ cup heavy cream in pot for 5 minutes until syrupy. Pour over drained apples in cooled crust. This sweet cinnamon filling glazes everything beautifully.

5-Step 5: Mix the Streusel Topping Whisk 1¼ cups flour, ⅓ cup brown sugar, ⅓ cup granulated sugar in bowl. Stir in 7 tablespoons melted butter until crumbly clumps form. Scatter evenly over filling. Add nuts here if you like extra crunch.

6-Step 6: Bake the Pie Place pie on baking sheet to catch drips. Bake at 425°F for 10-20 minutes until streusel turns golden. Watch closely to avoid burning. The high heat sets the topping fast.

7-Step 7: Cool and Serve Cool on rack at least 2 hours. Slices hold shape better warm or room temp. Pair with vanilla ice cream or whipped cream for that indulgent touch.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍎 Use a mix of sweet and tart apples for best flavor balance.
🔥 Cooking the filling beforehand prevents soggy crust.
🍸 Vodka in crust promotes flakiness by limiting gluten formation.

• Author: Brandi Oshea
• Prep Time: 40 minutes
• Cooling/Resting Time: 2 hours
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 603
• Sugar: 46 g
• Sodium: 163 mg
• Fat: 29 g
• Saturated Fat: 16 g
• Carbohydrates: 83 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 69 mg