If you’re on the lookout for a truly show-stopping dessert that will have everyone asking for seconds, let me introduce you to my very favorite Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe. This pie is a delightful marriage of sweet and tart apples nestled beneath a buttery, crumbly topping that delivers just the right balance of crispness and melt-in-your-mouth texture. The combination of Honeycrisp apples’ natural sweetness and Granny Smith’s refreshing tang, paired with warming spices, creates a flavor symphony that’s irresistible. This recipe is a comforting classic that feels like a warm embrace on a plate, perfect for sharing with family or friends any time the craving strikes.
Ingredients You’ll Need
To whip up this Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe, you only need a handful of essential ingredients that come together effortlessly. Each element plays a special role, from creating the perfect flaky crust to adding the right blend of spices for a cozy, inviting aroma.
- 2 ½ cups white all-purpose flour: The foundation for a tender, flaky pie crust that holds the filling beautifully.
- 1 cup unsalted butter (cold, cut into small pieces): Adds richness and flakiness to the crust.
- ½ teaspoon salt: Balances and enhances the flavors in both crust and filling.
- ¼ cup ice water: Keeps the dough cool and easy to handle while binding it together.
- 2 Tablespoons vodka: Helps create a flakier crust by preventing gluten formation.
- 5 large Honeycrisp apples (cored, peeled, and sliced): Naturally sweet and juicy, they add vibrant flavor and color.
- 4 large Granny Smith apples (cored, peeled, and sliced): Offers crisp tartness that balances out the sweetness.
- ½ cup white granulated sugar: Sweetens the apple filling just right without overpowering.
- 1½ teaspoons ground cinnamon: The warm spice that brings traditional apple pie comfort.
- ¼ teaspoon ground cloves: Adds a subtle depth and earthiness.
- ¼ teaspoon nutmeg: Enhances the pie’s complexity and warmth.
- ¼ cup flour: Thickens the filling to prevent it from becoming watery.
- 1 Tablespoon lemon juice: Brightens the apple flavors and prevents browning.
- 1 cup caramel sauce (optional): Drizzle it on for an extra indulgent touch.
- 1 ½ cups all-purpose flour: For the crumb topping that adds buttery crunch.
- ½ cup white granulated sugar: Sweetens the crumb topping perfectly.
- 2/3 cup brown sugar (light or dark): Adds moisture and a mellow molasses flavor to the topping.
- ½ teaspoon salt: Balances the sweetness and highlights the buttery elements.
- ¾ cup unsalted butter (melted): Binds the crumb topping and gives it a golden finish.
How to Make Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe
Step 1: Prepare the Pie Crust
Start by whisking together the 2 ½ cups of flour and ½ teaspoon salt in a large bowl. Next, work in the cold butter pieces using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This step is crucial for achieving the perfect texture — those little butter pockets bake into flaky layers. Stir in the ice water and vodka gradually until the dough just comes together. Avoid overworking it to keep that tenderness intact. Shape the dough into two disks, wrap them in plastic wrap, and chill for at least 30 minutes.
Step 2: Make the Apple Filling
While the dough chills, peel, core, and slice your apples into ¼ inch thick pieces. Toss the Honeycrisp and Granny Smith apples in a large bowl with sugar, cinnamon, cloves, nutmeg, flour, and lemon juice. This mixture not only flavors the filling but also ensures the apples soften just right and hold together without leaking too much juice when baked.
Step 3: Prepare the Crumb Topping
Combine the 1 ½ cups flour, white sugar, brown sugar, and salt in a separate bowl. Pour in the melted butter and mix until the mixture becomes crumbly but sticks together when pressed. This topping will create that signature golden, crunchy layer that makes Dutch apple pie so special.
Step 4: Assemble and Bake
Roll out one disk of dough on a floured surface and fit it into your pie pan, gently pressing to line the bottom and sides. Fill it evenly with the spiced apple mixture. If you love caramel, drizzle some sauce over the apples for an irresistible gooey layer. Roll out the second disk of dough if you prefer a covered pie or save it for another use; this recipe traditionally uses just the crumb topping instead. Finally, sprinkle the crumb topping generously over the apples. Bake at 350°F (175°C) for about 80 minutes, or until the topping is golden and the apples are bubbling tender.
How to Serve Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe
Garnishes
A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream adds an indulgent contrast to the warm pie. For an adult twist, a sprinkle of chopped toasted pecans or a drizzle of extra caramel sauce over the slice is pure heaven and amplifies the flavors wonderfully.
Side Dishes
This Dutch Apple Pie stands beautifully on its own but pairs wonderfully with hot beverages like spiced chai tea, rich coffee, or even a glass of sweet dessert wine like Riesling or late harvest Gewürztraminer. A simple side of fresh fruit can also be a refreshing complement.
Creative Ways to Present
For a rustic yet elegant touch, serve the pie in individual ramekins topped with the crumb mixture and baked until bubbly. You can also create mini Dutch apple hand pies using the same filling and crumb topping folded into small pastry rounds—perfect for parties or on-the-go treats.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe keep well when covered loosely with foil or plastic wrap in the fridge for up to 4 days. This allows the flavors to meld even more, making it taste just as delightful the next day.
Freezing
If you want to save some for later, you can freeze the unbaked pie fully assembled or individual baked slices. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn, then store for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, place slices on a baking sheet and warm in a 325°F oven for 10-15 minutes until heated through and the topping regains its crunch. You could also microwave gently, though it won’t keep that perfect crisp texture.
FAQs
Can I use other types of apples in this recipe?
Absolutely! While Honeycrisp and Granny Smith apples provide the ideal sweet and tart balance, you can substitute with Fuji, Braeburn, or Jonagold apples. Just be mindful of the sweetness and adjust sugar amounts accordingly.
Why is vodka added to the pie crust dough?
Great question! Vodka helps inhibit gluten formation in the dough while adding moisture, which means you get a crust that’s flaky and tender rather than tough. It generally evaporates during baking, so you won’t taste it.
Can I make the crumb topping ahead of time?
You sure can! Mix the crumb topping ingredients and store it in an airtight container in the fridge for up to 3 days before using. This makes pie assembly quicker on baking day.
Is it better to peel the apples or leave the skins on?
This recipe calls for peeled apples to keep the filling smooth and tender, but if you prefer extra texture and nutrients, you can leave the skins on. Just be sure to wash them thoroughly.
What if my pie topping browns too quickly while baking?
If your crumb topping starts to get too dark before the pie is done, tent a sheet of foil loosely over the pie to protect it and continue baking until the filling is bubbly and cooked through.
Final Thoughts
Now that you’ve got this Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe in your culinary arsenal, I hope you feel inspired to create a slice of pure comfort and joy at home. It’s truly one of those desserts that brings everyone together around the table, sharing smiles and stories over every sweet, crumbly bite. Trust me, once you try this recipe, it will become a beloved classic you return to again and again.
Print
Dutch Apple Pie with Honeycrisp and Granny Smith Apples Recipe
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dutch Apple Pie features a crisp, buttery crust filled with a mix of tart and sweet apples, spiced with cinnamon, cloves, and nutmeg, and topped with a generous crumbly streusel topping. The combination of Honeycrisp and Granny Smith apples provides a perfect balance of sweetness and tartness, while the hint of lemon juice brightens the flavors. Optional caramel sauce adds a rich, decadent finish. Ideal for a cozy dessert or festive gathering.
Ingredients
Pie Crust
- 2 ½ cups white all-purpose flour (measured and leveled)
- 1 cup unsalted butter (cold and cut into small pieces)
- ½ teaspoon salt
- ¼ cup ice water
- 2 Tablespoons vodka
Apple Filling
- 5 large Honeycrisp apples (cored, peeled, and sliced into ¼ inch thick pieces)
- 4 large Granny Smith apples (cored, peeled, and sliced into ¼ inch thick pieces; approx. 10 cups sliced apples)
- ½ cup white granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ cup all-purpose flour
- 1 Tablespoon lemon juice
- 1 cup caramel sauce (optional)
Streusel Topping
- 1 ½ cups all-purpose flour (measured and leveled)
- ½ cup white granulated sugar
- 2/3 cup brown sugar (light or dark)
- ½ teaspoon salt
- ¾ cup unsalted butter (melted, about 1 ½ sticks)
Instructions
- Prepare Pie Crust: In a large mixing bowl, combine 2 ½ cups flour and ½ teaspoon salt. Cut in the cold butter pieces until the mixture resembles coarse crumbs. Gradually add ice water and the vodka, mixing lightly until the dough comes together. Divide dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Apple Filling: In a large bowl, toss the sliced Honeycrisp and Granny Smith apples with ½ cup sugar, 1½ teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¼ cup flour, and 1 tablespoon lemon juice until evenly coated.
- Roll Out and Assemble Pie: Roll one half of the chilled dough on a floured surface into a circle to fit a 9-inch pie plate. Transfer crust to pie plate and trim edges. Pour the apple filling evenly into the crust. Drizzle caramel sauce over apples if using.
- Make Streusel Topping: In a medium bowl, mix 1 ½ cups flour, ½ cup white sugar, 2/3 cup brown sugar, and ½ teaspoon salt. Pour melted butter over dry ingredients and stir until crumbly but moist.
- Apply Streusel Topping: Sprinkle the streusel mixture evenly over the apple filling in the pie crust.
- Bake the Pie: Preheat oven to 350°F (175°C). Place pie on a baking sheet to catch any drips and bake for about 80 minutes, or until the topping is golden brown and apples are tender. If the crust edges brown too quickly, cover them with foil.
- Cool and Serve: Allow pie to cool on a wire rack for at least 2 hours to let the filling set before slicing. Serve as is or with a scoop of vanilla ice cream or extra caramel sauce if desired.
Notes
- Use a mix of Honeycrisp and Granny Smith apples for balanced flavor and texture.
- Adding vodka to the dough helps create a flakier crust by preventing gluten formation.
- Caramel sauce is optional but enhances the pie with a rich, sweet layer.
- Chill the crust dough well before rolling to prevent shrinking during baking.
- If the crust edges brown too fast, cover with foil halfway through baking.
- Let the pie cool fully to ensure the filling thickens for clean slices.
