The Best Dutch Apple Pie Recipe
Total Time
1 hr 40 mins
Prep Time
40 mins
Cook Time
1 hr
Rating
4.95 out of 5 stars
(108)
Ingredients
8 servings
- Pie Crust
- 1¼ cups all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ¼-inch slices
- ¼ cup vegetable shortening, chilled, cut into 2 pieces
- 2 tablespoons ice water
- 2 tablespoons vodka, chilled
- Apple Filling
- 5 large Granny Smith apples, about 2½ pounds
- 4 large McIntosh apples, about 2 pounds
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- Streusel Topping
- 1¼ cups all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
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Preparation
Step 1
Make the Pie Crust: Process ¾ cups of the flour, the sugar, and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds. Empty the mixture into a medium bowl.
Step 2
Sprinkle the vodka and water over the mixture. Use a folding motion to mix until it sticks together. Roll it out to a 13-inch circle. Transfer to a 9-inch pie plate and refrigerate for at least 2 hours.
Step 3
Blind Bake the Pie Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and fill with granulated sugar. Bake for 40 minutes; remove the foil and sugar.
Step 4
Increase the oven temperature to 425 degrees F.
Step 5
Make the Apple Filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt to combine. Cook in butter until tender. Transfer the cooked apples to a colander to drain.
Step 6
Boil drained juice and cream until thickened. Transfer apples to the prebaked pie shell; pour the reduced juice mixture over and smooth.
Step 7
Make the Streusel Topping: Combine the flour and sugars; drizzle with melted butter until moistened and forms chunks. Sprinkle over the pie filling.
Step 8
Bake the Pie: Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
Step 9
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Chef's notes
Crust:
Use the included crust or an all-butter pie crust.
Make Crust by Hand:
If no food processor, whisk flour, sugar, and salt. Work shortening and butter into the flour until it looks like coarse sand. Sprinkle water over the mixture and use a fork to incorporate.
Apples:
A mix of sweet and tart apples is recommended, but any combination of apples will work!
Serving Suggestions:
Top the pie with Cinnamon Ice Cream, homemade whipped cream, or salted caramel sauce!
Make-Ahead:
The pie crust dough can be refrigerated for up to 4 days or frozen for up to 3 months. The par-baked pie crust can be cooled, wrapped in plastic, and refrigerated for 1 day or frozen for up to 3 months. The baked pie can be cooled completely, then refrigerated for 1 day prior to serving.
Storage:
Store leftovers, covered, in the refrigerator for up to 3 days.
Freezing Instructions:
You can freeze the unbaked pie by wrapping it in plastic wrap, then in foil, and placing it in a freezer bag.
