Dutch Apple Pie

Name: Dutch Apple Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: The Netherlands
Ingredients: 1 cup + 1 tablespoon all-purpose flour; 1/2 teaspoon kosher salt; 1/3 cup cold shortening or lard; 2 to 3 tablespoons cold water; 1/4 cup granulated sugar; 2 tablespoons all-purpose flour; 3/4 teaspoon cinnamon; Dash of salt; 8 cups, peeled, cored and sliced apples; 1/4 cup butter; 3/4 cup light brown sugar; 1/2 cup unsifted all-purpose flour

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Dutch apple pie, also known as “Dutch apple tart,” originated in the Netherlands. It features a sweet apple filling topped with a crumbly streusel topping. This pie emphasizes the crunchy, buttery crumble made from flour, sugar, butter, and sometimes oats or nuts. The filling consists of sliced apples seasoned with cinnamon and sugar.

See our Secrets for Making the Perfect Pie Crust

What are the best apple varieties for making Dutch Apple Pie?

Granny Smith – tart and firm, holds shape well (our favorite)
Honeycrisp – sweet, juicy, and firm
Fuji – sweet and crisp
Gala – sweet and slightly softer but still holds shape
Braeburn – balanced sweet-tart flavor, good texture
Jonathan – tart and firm

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Dutch Apple Pie

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Dutch Apple Pie features a sweet apple filling topped with a crumbly streusel topping.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Oven
Cuisine: The Netherlands

Ingredients

Scale

Pastry

1 cup + 1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/3 cup cold shortening or lard
2 to 3 tablespoons cold water

Filling

1/4 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon cinnamon
Dash of salt
8 cups, peeled, cored and sliced apples
1/4 cup butter
3/4 cup light brown sugar
1/2 cup unsifted all-purpose flour

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Instructions

Pastry

In a medium bowl, mix the flour and the salt.
Cut in shortening or lard, using a pastry blender until particles are the size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into a flattened round on a lightly floured surface. Wrap pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
On a floured surface, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired or press lightly with the tines of a fork.

Filling

Heat oven to 425 degrees F.
Blend together sugar, flour, cinnamon and salt. Toss lightly with apples. Pour into a pastry lined 9-inch pie pan.
Combine butter, brown sugar and 1/2 cup flour. Sprinkle over pie filling.
Cover with a lattice top or leave open faced.as shown.
Bake for 35 to 40 minutes or until done.