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Carla’s Traditional Dutch Apple Pie with Flaky Crust

Close-up of a delicious slice of Traditional Dutch apple pie showing thick, spiced apple filling and a golden crumb topping.
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Make a classic, comforting Dutch apple pie with a buttery, flaky homemade pie crust and a sweet, spiced cinnamon apple filling. This is the best apple pie recipe for a taste of home.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water
  • 6 large Granny Smith apples, peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1/4 cup rolled oats (for topping)

Instructions

  1. Prepare the pie crust: In a large bowl, whisk together the 2 1/2 cups flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.
  4. Preheat your oven to 425 degrees Fahrenheit.
  5. On a lightly floured surface, roll out one disk of dough to an 11-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
  6. Pour the apple mixture into the bottom crust.
  7. Roll out the second disk of dough for the top crust. You can cut vents or create a lattice top. Place the top crust over the filling. Crimp the edges of the top and bottom crusts together to seal.
  8. Mix the beaten egg and milk to create an egg wash. Brush the top crust lightly with the wash and sprinkle with rolled oats.
  9. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees Fahrenheit.
  10. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  11. Let the pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the flakiest crust, keep your butter and water as cold as possible when mixing the dough.
  • If you prefer a Dutch apple pie with crumble topping instead of a full top crust, skip rolling the second disk of dough and instead prepare a streusel topping using flour, butter, sugar, and oats.
  • This pie tastes best when served slightly warm, making it a perfect patriotic dessert idea.

Nutrition

Find it online: https://cookingbycarla.com/traditional-dutch-apple-pie-recipe/