Dutch Apple Pie From Scratch DIY

Hey y'all! I've been looking forward to make Dutch Apple Pie in my kitchen for a long time now! I love Dutch Apple Pie and I love making it around the holidays for my family. I'm excited to share this recipe with you, it's sweet and the apples are perfectly baked. There is a hint of tartness from the lemon juice and the topping is the best (cut it in half if its too much to handle), buttery sweet goodness! I know there is a bunch of sugar and butter in here but hey, you only have this once or twice a year and a small slice with vanilla ice cream is very satisfying. If you want to make your own dutch apple pie follow the step by step instructable below or watch the video tutorial here:

Filling

• 1 9-inch Pie Crust (my recipe)
• 8 sliced regular sized Granny Smith apples (peeled and sliced)
• ¾ cup granulated Sugar
• ¼ Cup light Brown Sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 Tablespoons fresh lemon juice
• 3 Tablespoons cornstarch + 2 teaspoons
• ¼ teaspoon Salt
• 1 Tablespoon unsalted butter, diced
• Ice Cream

Crumble Topping

• 1 ½ Cups all-purpose flour
• ½ Cup granulated Sugar
• ½ Cup Light Brown sugar, packed
• 2/3 Cup unsalted Butter (room temperature)
• ¼ teaspoon of salt

Tools

• Rolling Pin
• Oven Mitts
• Pastry Cutter
• Apple Peeler and Apple Cutter
• Glass Pie Dish
• Cookie Sheets
• Food Processor (for the crust)
• Pyrex Bowl 3 set mixing bowls
• Misc. kitchen utensils

Start off by peeling and slicing all the apples. This can be done conventionally with just a knife but I use both a peeler and an apple core slicer to help the job go easier (having these saves a lot of time).

I use a knife to remove any excess core or (hard) parts of the apple just because I prefer not to have these in my pie, you can however leave it.

Preheat oven to 375-degree F. In a large bowl, add in all the apples, both of the sugars for the filling, cinnamon, nutmeg, lemon juice, and 3 Tablespoons of cornstarch, and salt.

Gently combine everything together. I began by using a spatula, but ended up just using my hands.

Flour work area and roll out pie crust to fit pie pan. Roll the dough until it's about an inch or two bigger than the pie dish, I place the dish on top of the rolled out crust for reference.

Add pie crust to 9.5 in pie pan, do this gently by rolling the crust onto the rolling pin then unwinding it onto the pie dish.

fit into bottom and prick pie crust with a fork. Trim and crimp pie crust around the edges and add crust to a cookies sheet to prevent a mess in the oven.

Sprinkle 2 teaspoons of cornstarch to the bottom of the pie crust and spread it out along the bottom of the crust then add the entire pie dish onto a cookie sheet to prevent a mess in the oven (sometimes things happen).

Add the filling to your pie dish on top of pie crust and even it out the best you can. Add diced butter on top for some extra creaminess (optional).

In a medium bowl, add in flour, both of the sugars for the topping and butter. Using a fork or pastry blender cut into mixture until it resembles coarsely crumbled.

Sprinkle topping on top of apples as evenly as you can.

Bake for a 1 and 20 minutes or until topping and crust is golden brown (after about 45-50 mins, if your crust is getting too brown add foil to the crust so it won’t burn for the remainder of time baking).

Allow pie to cool completely before serving (I allowed mine to cool a whole day). This is an important step because it can be hard to resist digging in, but allowing the pie to cool allows the filling to set, and slicing into the pie will be a lot less messy! It also will settle a lot more and not be so "inflated" as it was prior to cooling.

Enjoy with vanilla ice cream!

If you prefer a video tutorial you can watch it here!