Dutch Apple Pie

An apple a day…. a cozy slice of pie counts 😉 A classic, delicious apple pie with a sweet streusel crumb topping!

Apple filling smells so good — I used gala and Granny Smith apples. A flaky crust & delicious apple filling! Who likes pie & ice cream? I love a warm slice of apple pie with vanilla ice cream ~ hello pie a la mode 😉 🍎😊

I hope you {family & kids} stay safe & well! Praying this ends sooner than later 🙏💛

Recipe by Garnish and Glaze


For the Filling: 

  • 7 cups apples, sliced
  • 2 tablespoons lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • dash ground nutmeg

For the Crust: 

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 4-5 tablespoons ice cold water

For the Topping: 

  • 3/4 cup all-purpose flour
  • 1/2 cup butter, softened, cubed
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


For the dough:

  • Mix the flour and salt together. Use a pastry cutter or forks to cut in the butter and shortening until mixture resembles pea-sized crumbs. Add the water one tablespoon at a time, stirring between each until dough starts to come together. 
  • Press dough together, divide in two and then shape into a thick disks and wrap in plastic wrap. Refrigerate 30-60 minutes or up to 3 days.

For the Filling:

  • In a large bowl, mix the apple slices with the sugar, flour, and spices. Place in the fridge for 30 minutes.
  • Preheat the oven to 400 degrees with a rack in the lower third of the oven.

For the Topping: 

  • Mix the flour, sugars, and cinnamon together in a mixing bowl.
  • Cut the butter into the mixture using a pastry blender, two fork, or your hands until it forms pea size crumbs.

For Assembling:

  • Roll out the dough on a lightly floured surface into a 12-inch circle and transfer to a pie plate. Tuck the dough under itself and flute the edges.
  • Place the apples in the dough, discarding the liquid in the bowl. Mound them up in the middle.
  • Sprinkle the crumb topping over the apples.
  • Bake for 45-55 minutes until golden. Place a pie shield on the pie after 25 minutes to prevent edges from getting too dark.
  • Cool on a wire rack. For a fully set up filling, allow to cool for 2-4 hours.

2 thoughts on “Dutch Apple Pie

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