Description
A classic Dutch Apple Pie featuring tender, cinnamon-spiced apple slices with a luscious buttery crumb topping baked in a flaky pie crust. Perfectly balanced with tart lemon juice and warm spices, this dessert is a comforting crowd-pleaser for any occasion.
Ingredients
Scale
For the Apple Filling
- 5 to 6 apples (2½ to 2¾ pounds), peeled, cored, and thinly sliced
- 1 lemon, juiced
- ¼ cup all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
For the Pie Crust
- 1 9-inch pie crust pastry (chilled, homemade or store-bought)
For the Crumble Topping
- ½ cup butter, softened
- 1 cup all-purpose flour
- â…” cup packed brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Prepare the Apple Filling: In a large bowl, toss the peeled, cored, and sliced apples with the lemon juice to prevent browning. Add the ¼ cup flour, granulated sugar, cinnamon, ground cloves, and ground nutmeg to the apples. Mix thoroughly ensuring all slices are evenly coated with the spice mixture. Set aside to allow the flavors to meld.
- Prepare the Pie Crust: Roll out your chilled 9-inch pie crust and fit it into a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough and crimp the edges for a decorative finish. Preheat your oven to 375°F (190°C).
- Make the Crumble Topping: In a medium bowl, combine the softened butter, 1 cup flour, brown sugar, cinnamon, baking powder, and a pinch of salt. Use a fork or your fingers to mix until the mixture forms a crumbly texture with small pea-sized pieces.
- Assemble the Pie: Pour the prepared apple filling into the pie crust, spreading evenly. Sprinkle the crumble topping generously over the apples, ensuring good coverage to create a crunchy layer once baked.
- Bake the Pie: Place the pie on the middle rack of the preheated oven and bake for 50 to 55 minutes or until the topping is golden brown and the apple filling is bubbling. If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This resting time helps the filling to set properly for easier slicing and better flavor.
Notes
- Use tart apples like Granny Smith or a mix of tart and sweet apples for the best flavor and texture.
- Thinly slicing the apples ensures they cook evenly and become tender without turning mushy.
- If desired, add a splash of vanilla extract or a tablespoon of brandy to the apple filling for extra depth.
- For a crispier bottom crust, bake the pie on a preheated baking sheet.
- Pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
