Description
This classic Dutch Apple Pie features a tender, buttery crust filled with tender Granny Smith apples coated in a cinnamon-spiced sugar glaze, topped with a crunchy streusel crumb topping. The pie is baked to golden perfection, making it a perfect dessert for any occasion or season.
Ingredients
Filling Ingredients
- 8 Granny Smith apples, peeled and thinly sliced (about 2½ pounds)
- ½ cup salted butter
- ¼ cup all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar (divided as ¼ cup and ¼ cup)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon cinnamon (divided as 1 teaspoon and 1 teaspoon)
- 1 teaspoon ground nutmeg (divided as ½ teaspoon and ½ teaspoon)
- ¼ cup water
Pie Dough
- 1 pie dough round, store-bought or homemade (for 9-inch deep dish pie plate)
- All-purpose flour, for dusting
Streusel Topping
- ½ cup (1 stick) salted butter, cut into 8 pieces
- 1 cup all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F and place a rack in the center position to ensure even baking.
- Prepare Apple Filling: Melt ½ cup of butter in a large pot over medium heat. Add ¼ cup of flour, stirring until it forms a paste, about 1 to 2 minutes. Stir in white sugar, lemon juice, ¼ cup water, half the brown sugar (¼ cup), 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Increase heat to high, bring to a boil while stirring frequently, then reduce heat to low and simmer for 3-5 minutes until sugars dissolve. Remove from heat and toss in the sliced apples to coat them evenly with the mixture.
- Prepare Pie Crust: On a lightly floured surface, roll out the pie dough into a 14-inch round. Transfer carefully to a 9-inch deep-dish pie plate, pressing gently into bottom and sides without stretching. Trim edges as needed and crimp edges by pressing with fork tines for a decorative finish.
- Make Streusel Topping: Place remaining butter, 1 cup flour, remaining ¾ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and vanilla extract into a food processor. Pulse about 8-10 times until pea-sized crumbs form.
- Assemble the Pie: Spoon the apple filling with its liquid into the prepared pie crust, mounding slightly in the center. Evenly scatter the streusel topping over the apples.
- Bake the Pie: Place the pie plate on a rimmed baking sheet and bake at 425°F for 15 minutes. Reduce oven temperature to 350°F and bake an additional 45 minutes, or until crust and streusel are golden brown and the filling is bubbling. If the crust or streusel browns too quickly, tent loosely with foil.
- Cool Before Serving: Remove the pie from the oven and cool on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.
Notes
- Using Granny Smith apples provides the perfect balance of tartness and sweetness.
- Chilling the pie dough before rolling can help prevent shrinking during baking.
- Ensure apples are sliced uniformly for even cooking.
- You can make your own pie dough or use store-bought for convenience.
- Store leftovers in the refrigerator and consume within 3-4 days.
- Allow the pie to cool completely to achieve clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert Pie
- Method: Baking
- Cuisine: American
