Dutch Apple Pie

This Dutch Apple Pie recipe has a flaky, buttery crust, spiced apples, and a toffee-studded streusel topping. It’s an indulgent twist on the classic that’s sure to become a fall favorite.

Instructions

Blind bake the crust:

Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
Roll the dough out on a floured work surface. Keep turning the dough after each roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie plate. (Use a deep dish pie pan, safe for freezer-to-oven.)
Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit.
Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the bottom and sides of the crust all over with a fork.
Freeze for 30 minutes, or until very firm.
Meanwhile, preheat oven to 425°F. Adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy.
Make ahead: At this point, you can place the pie tin in a zip-top bag or wrap very well in plastic wrap and store in the freezer until ready to use. Defrost in the fridge overnight.
Remove the pie shell from the freezer. Line the chilled crust in the pan with parchment or foil, pressing gently across the bottom and up the sides of the pie.
Fill the crust with pie weights (or dry beans or sugar) completely flush to the top edge of the crust to prevent shrinking or slumping.
Place on a rimmed, parchment-lined baking sheet. Bake for 18-20 minutes, or until pale and just beginning to brown but not raw.
Carefully remove the foil and weights and continue baking for another 7-10 minutes, or until just turning golden.
Remove pie and reduce oven temperature to 375°F.

Make the filling:

Combine all the ingredients except the butter in a large bowl.
Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes.
Pour the apple mixture into the pie crust.

Make the topping and bake:

In a medium bowl, combine the flour and sugars. Cut the butter into the flour with a fork until coarse crumbs form.
Stir in the toffee bits, then sprinkle over the apple mixture.
Wrap the edges of the pie crust with a crust shield or foil.
Bake the pie on a parchment-lined baking sheet for about 35 to 40 minutes, or until the top and crust are golden brown and the center of the pie is no longer wet.
Let cool until just barely warm, about 1 hour. Serve with vanilla ice cream.
Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.

Ingredients

For the crust:

For the filling:

For the streusel topping:

Instructions

Blind bake the crust:

Make the filling:

Make the topping and bake:

Video

Notes

Recipe Link