Description
This traditional Dutch apple pie features a perfectly flaky, buttery bottom crust filled with a mound of spiced, zesty Granny Smith apples. It is topped with a generous, golden-brown streusel layer that creates a superior texture compared to standard double-crust pies. Easy to assemble and visually impressive, it is the ultimate dessert for any occasion, balancing the tartness of fresh fruit with a sweet, crunchy crumble finish.
Ingredients
1.25 cups all-purpose flour (for crust)
0.75 cups all-purpose flour (for topping)
1 cup unsalted butter (divided, cold for crust and softened for topping)
6 cups Granny Smith apples, thinly sliced
1 cup granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
2 tbsp all-purpose flour (for filling)
Instructions
Combine 1.25 cups flour with cold butter cubes until crumbly and press into a 9-inch pie dish.
Chill the pie crust in the refrigerator for 30 minutes.
Preheat oven to 375°F (190°C).
Toss sliced apples with lemon juice, sugar, cinnamon, and 2 tbsp of flour.
Layer the apple mixture inside the chilled pie crust.
Combine remaining flour, sugar, and softened butter until a coarse crumble forms.
Sprinkle the streusel topping evenly over the apples.
Bake for 50 minutes until the filling is bubbling and the topping is golden brown.
Notes
Use Honeycrisp apples if you prefer a sweeter filling. Ensure the butter for the crust is very cold to achieve maximum flakiness. Store leftovers in the refrigerator for up to 3 days and reheat in the oven to keep the topping crisp.
- Prep Time: 30
- Cook Time: 50
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg