Hello, y’all! Try our newest kitchen adventure, our classic Dutch Apple Pie. An easy and crowd-pleasing apple pie, flaky, buttery crust, with rich cinnamon apple filling. Who wouldn’t love it? As always, we would love to see and hear from you about how your own delicious creation tag us on our social media or post in the comments below.

Every year for Thanksgiving, I love to make a homemade Dutch apple pie. It's a tradition that I cherish, and my family looks forward to it all year. The sweet aroma of cinnamon, nutmeg, and apples baking in the oven fills the kitchen and brings back so many wonderful memories. The process of peeling and slicing the apples, mixing the perfect amount of spices, and preparing the buttery crust is a labor of love that I truly enjoy. Once the pie is golden brown and the filling is bubbling, I know it's ready to be enjoyed. Served warm with a scoop of vanilla ice cream, this Dutch apple pie always brings joy and warmth to our Thanksgiving celebration.

Dutch Apple Pie

Prep Time: 45 minutes

Cook Time: 1 hour 5 minutes

Cooling Time: 30 minutes

Total Time: 2 hours 20 minutes

Ingredients

• Pie crust, you can buy it at the store or make your own.

Filling

• 7 cups peeled and finely sliced Granny Smith apples about 2½ pounds whole apples

• 1 tablespoon lemon juice

• ¼ cup granulated sugar

• ¼ cup lightly packed brown sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• Pinch of ground nutmeg

Topping

• 1 cup all-purpose flour

• ½ cup granulated sugar

• ½ cup lightly packed brown sugar

• 1 teaspoon ground cinnamon

• ½ cup salted butter softened

Instructions

1. Preheat oven to 425°F. 

2. In a large bowl, combine all topping ingredients and use a fork or clean hands to mix ingredients until well-mixed and crumbles form. Place in the refrigerator.

3. In a large bowl, combine apples, lemon juice, both sugars, flour, cinnamon, salt, and pinch of nutmeg. Toss until well-mixed.

4. Layer apples in the prepared pie crust. Slices don’t need to lie completely flat, but the more evenly they’re layered, without any air pockets, the nicer your layers will look when cooked and the less likely your pie is to sink in places.

5. If using a shallow pie pan, you may have slightly too many apples. Fill crust until gently mounded. 

6. Top apples with crumble topping, fitting as much of the crumble into the pan as possible.

7. Line a baking sheet with foil for easy cleanup. If using a metal pie pan, set your pie on the baking sheet and place on the center rack in the oven. If using a glass, ceramic, or pyrex dish, place your pie on the center rack and the sheet on the bottom rack.

8. Bake at 425°F for 15 minutes. Keep an eye on your crumble and tent the top with a small piece of foil if the sugar begins to burn. Turn heat down to 350°F and bake for 45-55 minutes. Cover the top of the pie with foil if at any time it begins to brown too quickly. The pie is done when you can insert a knife into the center and feel that the apples are cooked through.

9. Cool for 30 minutes and enjoy or cool completely and store covered at room temperature. To reheat, bake at 325°F until heated through (20-30 min).