Best Dutch Apple Pie Recipe From The Food Charlatan.

I’m sharing one smart trick in my Dutch Apple Pie Recipe that changes how the filling behaves in the crust, so read on to see it.

I’ve taken the Best Dutch Apple Pie Recipe from The Food Charlatan and pushed it until the apple flavor really pops. The contrast of flaky bottom crust with cold unsalted butter and a filling made from a mix of Granny Smith and Honeycrisp apples gives each bite a bright, layered punch.

Then there’s that golden crisp crumb that somehow tastes both rich and airy, like dessert sorcery. I dont make pies like this often, but when I do, this Dutch Apple Pie Recipe is the one I keep returning to.

Curious? Good, you should be.

Ingredients

• Apples: juicy, full of fiber and natural sugars, adds sweet tartness and keeps filling moist
• Butter: rich in fat and flavor, gives flaky crust and buttery streusel, not exactly healthy
• All purpose flour: mostly carbs, builds structure in crust, makes pie a bit dense sometimes
• Brown sugar: adds moisture, caramel notes and sweetness, some minerals from molasses
• Rolled oats: add chew and fiber, a bit of protein, makes streusel heartier
• Pecans or walnuts: crunchy, theyre full of healthy fats and protein, add toasty flavor
• Lemon juice: brightens flavors, adds acidity to balance sweetness, tiny vitamin C
• Cinnamon and nutmeg: warm spices, almost no calories, big flavor without sugar

Ingredient Quantities

• 1 1/4 cups all purpose flour (about 155 g)
• 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 cup (1 stick, 113 g) cold unsalted butter, cubed
• 3 to 4 tbsp ice water
• 6 medium apples (about 3 lb) a mix like Granny Smith + Honeycrisp, peeled, cored and thinly sliced
• 2 tbsp fresh lemon juice
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cut into small pieces
• 1 cup (120 g) all purpose flour for streusel
• 1/2 cup (100 g) granulated sugar for streusel
• 1/2 cup (110 g) packed light brown sugar for streusel
• 1 tsp ground cinnamon for streusel
• 1/4 tsp fine sea salt for streusel
• 8 tbsp (1 stick, 113 g) cold unsalted butter, cubed for streusel
• 1/2 cup old fashioned rolled oats (optional)
• 1/2 cup chopped pecans or walnuts (optional)
• 1 large egg (optional, for egg wash)

How to Make this

1. Make the crust: whisk 1 1/4 cups flour, 1/2 tsp kosher salt and 1 tbsp sugar in a bowl, cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits, sprinkle 3 to 4 tbsp ice water over and stir until it just comes together, form a disk, wrap and chill at least 1 hour.

2. Preheat oven to 400°F (200°C). On a lightly floured surface roll the chilled dough into a 12 inch circle, fit into a 9 inch pie plate, trim and crimp the edges, chill the shell 15 minutes so it firms up again.

3. Blind bake the shell: line crust with parchment and pie weights or dried beans, bake 12 to 15 minutes until the edge is set, remove parchment and weights and bake 3 to 5 more minutes so the bottom dries out a bit, set crust aside while you make the filling.

4. Make the apple filling: toss 6 medium peeled, cored and thinly sliced apples with 2 tbsp lemon juice. In a large skillet combine 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp fine sea salt and 1 tsp vanilla, add apples and cook over medium heat 5 to 8 minutes, stirring, until apples just start to soften and the mixture thickens, remove from heat and let cool slightly.

5. Make the streusel: mix 1 cup flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp cinnamon and 1/4 tsp fine sea salt in a bowl, stir in optional 1/2 cup oats and 1/2 cup chopped pecans or walnuts if using, cut in 8 tbsp cold cubed butter with a pastry cutter or fingers until you have coarse crumbs and some clumps, keep the streusel cold in the fridge if your kitchen is warm.

6. Assemble: pile the cooked apple filling into the par-baked crust, dot the top with 2 tbsp small pieces of unsalted butter, spread the streusel evenly over the apples making sure to cover the edges so it wont dry out.

7. Optional egg wash and edge protection: whisk 1 large egg with a splash of water and brush the exposed pie rim for extra color, wrap foil or a pie shield around the edges if they start to brown too fast.

8. Bake at 375°F (190°C) for 40 to 50 minutes on a baking sheet until the streusel is deep golden and the filling is bubbling in the center, if streusel browns too quickly tent the pie loosely with foil.

9. Cool and serve: cool the pie at least 2 hours so the filling sets before slicing, serve warm or room temp with ice cream or whipped cream, store loosely covered at room temp up to 2 days or refrigerated up to 4 days.

Equipment Needed

1. Mixing bowls (2 or 3) you’ll want one for dough, one for streusel and a big one for the apples
2. Measuring cups and spoons for dry and wet ingredients
3. Pastry cutter or 2 forks to cut the cold butter into the flour
4. Rolling pin and a lightly floured surface to roll the crust
5. 9-inch pie plate for baking the pie
6. Parchment paper plus pie weights or dried beans for blind baking
7. Baking sheet to catch drips and make it easy to slide in and out of the oven
8. Large skillet or sauté pan to cook the apple filling
9. Spatula or wooden spoon and a pastry brush (for egg wash)

FAQ

Best Dutch Apple Pie Recipe From The Food Charlatan. Substitutions and Variations

• All purpose flour (crust): try pastry flour for a more tender, flaky crust or a 1-to-1 gluten free baking blend if you need GF. Pastry flour needs about the same measure but you may need a touch less ice water, GF blends often benefit from a 20-30 minute rest so they hydrate.
• Cold unsalted butter: swap half the butter for vegetable shortening for extra flake but a bit less butter flavor, or use cold solid coconut oil to make it dairy free. Whatever you use keep it very cold and cubed.
• Cornstarch: replace with equal parts tapioca starch or arrowroot. Arrowroot gives a clearer glossy filling, tapioca holds up better if you freeze leftovers.
• Large egg (egg wash): brush with milk or heavy cream for a nice golden top, or use aquafaba (chickpea brine) for an egg free glossy finish. Milk is easiest, aquafaba sometimes needs a second coat for extra shine.

Pro Tips

– Keep stuff cold and move fast. Cold butter in the crust and streusel gives you those flaky pockets and clumps, so chill the dough and keep the streusel in the fridge until it goes on, otherwise you’ll end up with greasy crumbs not crunch.

– Stop a soggy bottom before it starts, not after. After the crust is par-baked, brush the base lightly with beaten egg white or melted butter and sprinkle a thin layer of finely ground breadcrumbs or almond meal to soak up extra apple juice, it helps the filling not turn the bottom into mush.

– Use a mix of apples and slice them a bit thicker than you think, that way you get bite not applesauce, and cook the filling only until they just start to soften, cool it a little before piling in so the oven doesn’t overcook them once more.

– Keep an eye on the streusel and the oven temp, bake the pie on a rimmed sheet to catch drips and move the rack lower in the oven if the bottom needs more color, tent the top with foil if the streusel is browning too fast, but don’t cover too tightly or it’ll steam and lose crunch.