My Favorite Fall Smell
Nothing says home like a baking apple pie. I love the smell of cinnamon and butter. It fills the whole house with warmth. It makes everyone gather in the kitchen. They ask, “Is it ready yet?”
This recipe is a Dutch apple pie. That means it has a crumbly streusel top. No top crust to roll out. I find that much easier. The filling is soft and sweet. The topping is crunchy and rich. It is the best of both worlds.
A Little Kitchen Story
I learned this from my friend, Marta. She grew up in the Netherlands. She showed me her family’s way. We cooked the apples first. I was surprised! I always put them in raw. Cooking them first makes the pie perfect. No big gaps under the topping.
Why does this matter? Pre-cooking the apples controls the juice. Your crust won’t get soggy. And the flavors blend beautifully in the pot. It makes all the difference. Trust me on this one.
The Secret is in the Apples
We use two kinds of apples here. Granny Smith and McIntosh. The Granny Smiths stay a little firm. The McIntosh get nice and soft. Together, they make a wonderful texture. Doesn’t that smell amazing when they cook?
Fun fact: The streusel topping has cornmeal in it. Just a little! It gives the topping a lovely, sandy crunch. You won’t taste corn. You’ll just taste delicious.
What’s your favorite apple for baking? Is it a tart one or a sweet one? I’d love to know.
Patience Makes Perfect
The dough needs a good, long chill. This is the hardest part for me. I just want to get baking! But chilled butter makes the crust flaky. So I put the dough in the fridge. I use that time to peel my apples.
We also pre-bake the crust. This is called blind baking. It keeps the bottom crisp. Then we bake the streusel alone for a bit. This keeps it crunchy on the pie. These steps matter. They give you texture in every single bite.
Making It Your Own
This pie is a wonderful blank canvas. My grandson likes it with dried cranberries, not raisins. I still laugh at that. He calls raisins “wrinkly grapes.” Sometimes I add a pinch of nutmeg to the streusel. It smells like the holidays.
Do you have a special add-in for apple pie? A different spice or a different fruit? Share your idea with me.
The Joy of Sharing
Let the pie cool before you cut it. I know, it’s hard to wait. The filling needs to set. This makes for a neat slice. Serve it with a dollop of whipped cream. Or a small scoop of vanilla ice cream. The cold cream with the warm pie is heaven.
Food tastes better when shared. This pie is meant for a table full of people. It is meant for stories and laughter. Who will you share your first slice with? Tell me about them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all-purpose flour | 1 ½ cups (7 ½ oz / 213g) | For the pie dough |
| Granulated sugar | 1 tablespoon | For the pie dough |
| Table salt | ½ teaspoon | For the pie dough |
| Vegetable shortening | 4 tablespoons | Chilled |
| Unsalted butter | 4 tablespoons | Cut & chilled for dough |
| Ice water | 4 – 6 tablespoons | |
| Granny Smith apples | 2 ½ lbs (about 5 medium) | For the filling |
| McIntosh apples | 2 lbs (about 4 medium) | For the filling |
| Granulated sugar | ¼ cup | For the filling |
| Ground cinnamon | ½ teaspoon | |
| Table salt | â…› teaspoon | For the filling |
| Unsalted butter | 2 tablespoons | For the filling |
| Golden raisins | ¾ cup | |
| Heavy cream | ½ cup | |
| Unbleached all-purpose flour | 1 ¼ cups (6 ½ oz / 184g) | For the streusel |
| Light brown sugar | â…“ cup (packed) | For the streusel |
| Granulated sugar | â…“ cup | For the streusel |
| Cornmeal | 1 tablespoon | |
| Unsalted butter | 7 tablespoons | Melted, for streusel |
My Cozy Dutch Apple Pie
Hello, my dear! Pull up a chair. Today, we’re making my classic Dutch apple pie. It’s the one my grandson requests every birthday. The kitchen will smell like cinnamon and happy memories. I still laugh at that time I used all Granny Smith apples. The filling was quite tart! A mix of apples is the secret. Doesn’t that smell amazing?
Let’s start with the crust. It’s the hug that holds everything together. My food processor makes it easy. But you can use a pastry cutter and your hands, too. The key is keeping everything very cold. I even chill my flour sometimes. (Hard-learned tip: Handle the dough as little as possible. Warm hands make a tough crust!).
Step 1: Pulse your flour, sugar, and salt together. Add the cold shortening and butter. Pulse until it looks like coarse crumbs. See those little butter bits? They make the crust flaky. Turn it all out into a medium bowl.
Step 2: Now, sprinkle in the ice water. Do it bit by bit. Use a spatula to fold it in. Stop when the dough holds together in your hand. It should feel a bit wet. If it’s too dry, add a touch more water. Form it into a disk, wrap it, and let it rest in the fridge.
Step 3: Roll the dough out on a floured surface. Be gentle. Lift it into your pie plate. Tuck it in nicely. Trim and flute the edges. I make a simple pinch with my fingers. Chill the shell again until it’s firm. This keeps the shape while baking.
Step 4: We pre-bake the shell. Line it with foil and fill with pie weights. Bake until it’s light and dry. Then remove the weights and bake until golden. This step stops a soggy bottom. What’s your favorite pie weight to use? Dry beans or ceramic beads? Share below!
Step 5: For the filling, peel and slice your apples. I use Granny Smith and McIntosh. Toss them with sugar and cinnamon. Cook them in a big pot with butter. They will soften and smell wonderful. Stir in the plump raisins at the end.
Step 6: Drain the apples well. Save that lovely juice! Boil the juice with heavy cream. It will thicken into a glossy sauce. Pour the apples into your baked shell. Then drizzle that creamy sauce all over. Smooth it out with your spatula.
Step 7: The streusel is the best part. Mix flour, sugars, and cornmeal. Drizzle in melted butter. Toss with a fork until clumpy. Bake the crumbs on a sheet for five minutes. This makes them extra crispy. Sprinkle the warm streusel over the pie. Bake it once more until deep golden. Let it cool before you slice. The wait is the hardest part!
Cook Time: About 1 hour 30 minutes
Total Time: About 4 hours (with chilling)
Yield: 8 generous slices
Category: Dessert, Baking
Three Tasty Twists to Try
This pie is perfect as-is. But sometimes, it’s fun to play. Here are three simple twists my friends love.
Autumn Spice: Add a pinch of nutmeg and cardamom to the apples. It tastes like a crisp fall day.
Nutty Crunch: Stir a handful of chopped pecans into the streusel topping. It adds a lovely texture.
Berry Surprise: Replace half the raisins with dried cranberries. It gives a little tart, chewy pop.
Which one would you try first? Comment below!
Serving It Up Just Right
A warm slice of this pie is a full happiness. But a little extra touch makes it special. I love it with a scoop of vanilla bean ice cream. The cold cream melts into the warm apples. A dollop of softly whipped cream is lovely, too. For a pretty plate, dust the rim with cinnamon sugar.
What to drink? A cup of strong black tea is my afternoon choice. It cuts the sweetness nicely. In the evening, a small glass of sweet dessert wine pairs beautifully. It tastes like honey and apples together. Which would you choose tonight?
Keeping Your Pie Perfect
Let’s talk about keeping your pie lovely. Cool it completely on a rack first. Then, cover it loosely with foil. It will be happy in the fridge for about four days. You can freeze the whole pie for up to three months.
To reheat, warm slices in a 350-degree oven. This brings back the crisp crust. I once reheated a slice in the microwave. The topping got soggy. I learned my lesson that day!
Batch cooking the streusel is a great trick. Make a double batch and freeze the extra. This matters because future-you will thank past-you on a busy day. Have you ever tried storing it this way? Share below!
Common Hiccups and Happy Fixes
First, a soggy bottom crust. Always pre-bake your crust as the recipe says. This creates a barrier against the juicy apples. It matters for that perfect crunch with every bite.
Second, the filling is too runny. Draining the apples well is the key. Cook that juice down until it’s thick like syrup. I remember when my first pie was a soup bowl. Now I never skip this step.
Third, the streusel burns. Bake it separately first, then add it to the pie. This gives you control. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?
Your Pie Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend for the crust and topping.
Q: Can I make parts ahead? A: Absolutely. The dough disk can rest in the fridge for two days.
Q: No cornmeal for the streusel? A: Use an equal amount of flour instead. It will still be delicious.
Q: Can I halve the recipe? A: You can, but I love making a full pie. It’s perfect for sharing.
Q: Any optional add-ins? A: A pinch of nutmeg in the filling is lovely. *Fun fact: Nutmeg is actually the seed of a tropical fruit!* Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a friend in your kitchen. Baking is about the joy you share. The smell of apples and cinnamon is pure happiness. I would love to hear about your baking adventure.
Tell me about the people you shared it with. Have you tried this recipe? Give your experience in the comments. Thank you for letting me share this with you.
Happy cooking!
—Grace Ellington.
Dutch Apple Pie
Description
A classic Dutch Apple Pie featuring a flaky pre-baked crust, a rich and spiced apple-raisin filling, and a buttery, baked streusel topping.
Ingredients
Pie Dough
Apple Filling
Streusel Topping
Instructions
- For the pie dough: Pulse flour, sugar, and salt in a food processor. Add chilled shortening and butter; pulse until mixture resembles coarse crumbs. Turn into a bowl.
- Sprinkle 4 tablespoons ice water over the mixture, folding with a spatula until dough holds together when squeezed. Add more water if needed. Form into a disk, wrap, and refrigerate for at least 1 hour.
- Roll dough into a 12-inch disk and transfer to a 9-inch pie plate. Trim and flute edges. Refrigerate or freeze until firm, about 1 hour or 30 minutes respectively.
- Preheat oven to 425°F. Line chilled pie shell with foil and pie weights. Bake for 20-25 minutes until light in color. Remove weights and bake for another 10-15 minutes until golden brown. Remove from oven.
- For the apple filling: Peel, core, and slice apples. Toss with sugar, cinnamon, and salt. Melt butter in a Dutch oven, add apples, and cook covered for about 5 minutes. Add raisins and cook for another 5 minutes until apples are tender.
- Drain apples in a colander over a bowl. Bring the drained juice and heavy cream to a boil in the Dutch oven and cook until thickened, about 5 minutes. Transfer apples to the pre-baked pie shell and pour the reduced juice over them.
- For the streusel topping: Combine flour, sugars, and cornmeal. Drizzle with melted butter and toss to form chunks. Spread on a parchment-lined sheet and bake at 425°F for about 5 minutes until golden. Cool slightly.
- Sprinkle the baked streusel evenly over the pie filling. Place pie on a baking sheet and bake at 425°F for about 10 minutes until the topping is deep golden brown. Cool completely on a wire rack before serving.
Notes
- For best results, use a mix of tart (Granny Smith) and soft (McIntosh) apples as specified. Ensure all ingredients for the pie dough are well chilled. Let the pie cool completely to allow the filling to set before slicing.