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
Scale
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.
