Dutch Apple Pie is a show stopping apple pie that is perfect for all seasons and holidays. A flaky homemade crust piled high with apples, cider, spices and topped with a buttery brown sugar streusel topping.
5lbshoney crisp applespeeled and sliced ⅛ inch thick
3tablespoonlemon juicefresh
½cupbrown sugar
¼cupgranulated sugar
1.5tsp cinnamon
1teaspoonKosher salt
½teaspoonallspice
¼teaspooncardamom
4tbsp cornstarch
Apple Cider Sauce
¾cup apple cider
1tablespoonbrown sugar
2teaspoonvanilla bean paste
1tablespooncornstarch
1tbsp cold water
Streusel Topping
¾cupall purpose flour
½cupbrown sugar
½teaspoonnutmeg
½tsp Kosher salt
6tablespoonunsalted buttermelted
1 teaspoonvanilla extract
Instructions
Making the Pie Crust
Pulse the flour and salt in a food processor 5 times for 1 second each
Add frozen butter cubes and pulse until you have a coarse meal texture
Pour the flour mixture into a bowl then add the apple cider vinegar and ¼ cup ice cold water. Mix with a fork then continue adding water 1 tablespoon at a time until mixture looks "shaggy"
Mixture will look slightly dry but will form into a ball
Wrap the dough ball in plastic wrap then refrigerate for at least 1 hour or up to 48 hours
Continue making filling, sauce and streusel while dough chills
Line cast iron pan with parchment paper
Remove the dough from the fridge and let it sit on the counter for 3-5 minutes. Roll it out on a lightly floured surface to a 12" circle. Fit the dough inside the cast iron pan, trim the edges, dock the bottom and sides with a fork and crimp edges
Making the Apple Filling
Toss the apples and lemon juice in a large mixing bowl
In a separate bowl whisk both sugars, cinnamon, salt, allspice, cardamom and cornstarch then toss the apples in the spice mix
Let the apples sit for 30 minutes
Making the Apple Cider Sauce
Bring the apple cider, brown sugar and vanilla bean paste to a boil over medium heat in a medium sauce pan
Mix the cornstarch and cold water together then add it to the boiling cider while whisking constantly. The mixture will thicken then remove it from the heat
Making the Streusel
Whisk the flour, brown sugar, nutmeg and salt in a medium bowl
Stir in the melted butter and vanilla until fully combined
Assembling the pie
Preheat the oven to 350°F and place a sheet pan on the second shelf of the oven to catch any spill over of the pie
Pour the apple cider sauce over the apples then toss to coat evenly. Pour the apple mixture into the crust, juice and all, piling it slightly higher in the center
Brush the egg wash along the outside edges of the crust. Sprinkle the Demerara sugar over the top of the edges
Top the pie with streusel
Bake for 2 hours. If the streusel or the crust start to brown too much toward the end then cover the pie with foil and continue baking the full 2 hours. Let the pie cool and enjoy!
Notes
Slice the apples thin so they cook well, about ⅛ inch.
Cook the pie for the full 2 hours.
Let your pie fully cool before slicing. This helps the pie set and the slices stay together when served.
Make your pie crust ahead of time! Up to 48 hours in advance if storing in the fridge and up to 1 month in advance if storing in the freezer.
The streusel topping can be made up to 4 days in advance and stored in an airtight container in the fridge until ready to use.
If the streusel or crust begins to brown too quickly then cover the top of the pie with aluminum foil and continue baking.