Homemade Dutch Apple Pie
Servings: 8 Servings
Ingredients
Pie Crust:
- 1 pie crust homemade or store bought (9-inch crust)
Crumb Topping:
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup light brown sugar
Filling:
- 3 pounds apples peeled, cored, and sliced ¼ -inch thick
- 1 tablespoon freshly squeezed lemon juice
- ½ cup granulated sugar
- ½ cup light brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Fit the unbaked pie crust into a 9-inch pie dish. Refrigerate it for 1 hour while you prepare the crumb topping and filling.1 pie crust
- Add the flour, softened butter, and brown sugar to a food processor. Pulse just until small clumps and balls of dough form. Refrigerate the crumb topping until ready to use.1 cup all-purpose flour, ½ cup unsalted butter, ½ cup light brown sugar
- Preheat the oven to 400°F. Line a large baking sheet with aluminum foil.
- Place the apple slices in a large bowl and toss them with the lemon juice. Add the granulated sugar, brown sugar, flour, cinnamon, salt, and nutmeg, and toss until the apples are evenly coated.3 pounds apples, 1 tablespoon freshly squeezed lemon juice, ½ cup granulated sugar, ½ cup light brown sugar, 3 tablespoons all-purpose flour, 1 tablespoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg
- Pour the apples and any juices in the bowl into the chilled pie crust.
- Form the crumb topping into clusters of different sizes. Arrange them over the apples all the way to the edges of the crust.
- Place the pie on the prepared baking sheet. Bake for 45 to 55 minutes, until the filling is bubbling and the crumb topping is golden brown. Loosely tent the pie with foil if the crust or topping browns too quickly.
- Let the pie cool at room temperature for at least 2 hours before slicing.
- Serve cold, at room temperature, or slightly warmed with vanilla ice cream or caramel sauce.
Notes
- Firm apples such as Granny Smith, Fuji, or Gala work well. Slice them evenly so they soften at about the same rate.
- The uncooked pie will look very full. The apples shrink as they bake, and the top of the pie may settle unevenly.
- Cover the cooled pie and keep it at room temperature for up to 24 hours or refrigerate it for up to 5 days. To freeze, wrap the cooled pie tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months and thaw overnight in the refrigerator.
- The pie is easiest to slice when it's cold.
- The calories listed are an approximation based on the ingredients and a serving size of one slice. Actual calories will vary.
Nutrition Facts
Homemade Dutch Apple Pie
Serving Size
1 slice
Amount per Serving
Calories
510
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
45
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
31
mg
10
%
Sodium
334
mg
14
%
Potassium
269
mg
8
%
Carbohydrates
88
g
29
%
Fiber
6
g
24
%
Sugar
57
g
63
%
Protein
4
g
8
%
Vitamin A
450
IU
9
%
Vitamin C
9
mg
11
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
