Dutch Apple Pie
Tender apples baked under a buttery, cinnamon-sugar crumb topping in a simple pie crust. A classic American dessert ready in under an hour with minimal prep.
- Total time
- 55 min
- Servings
- 8
- Calories
- 312
- Protein
- 2g
Ingredients
- 1 crust refrigerated pie crust (one 9-inch crust)
- 6 medium apples apples (Granny Smith or Honeycrisp), divided
- ¾ cup all-purpose flour
- ½ cup butter, cold and cut into 1/4-inch cubes
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Set the oven to 400°F and wait until the indicator light tells you it has finished preheating, about 10 minutes.
- 2
Remove the pie crust from the refrigerator and let it soften at room temperature for 2 minutes so it is pliable but still cool.
- 3
Unroll the crust and gently press it into a 9-inch pie dish, letting the edges hang over the rim slightly.
- 4
Pick up one apple and place it on the cutting board stem-side up; slice straight down from the stem to the board through one side of the apple to remove a flat side, then rotate and repeat three more times to remove four flat slices, leaving the core behind.
- 5
Place each flat slice skin-side down and slice crosswise into 1/4-inch-thick slices; repeat with remaining apples.
- 6
Pour the apple slices into the pie crust and spread them into an even layer, slightly mounding them in the center.
- 7
In a medium bowl, pour 0.75 cup flour, then add 0.5 cup cold butter cubes, 0.5 cup brown sugar, and 1 tablespoon cinnamon.
- 8
Use your fingertips to pinch and rub the butter into the flour and sugar until the mixture looks like coarse breadcrumbs with pea-sized chunks of butter still visible.
- 9
Sprinkle the crumb mixture evenly over the apples in the pie, pressing gently so it adheres but stays loose and crumbly.
- 10
Place the pie on the center rack of the oven and bake for 35–40 minutes until the crumb topping is golden brown and the apple juices bubbling at the edges look syrupy.
- 11
Remove the pie from the oven and set it on a wire rack or clean countertop; let it cool for at least 15 minutes before slicing so the filling can set.
Tools you’ll need
- 9-inch pie dish
- cutting board
- chef's knife
- medium mixing bowl
- oven
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