Description
This classic Dutch Apple Pie features a tender, flaky pie crust filled with tender cinnamon-spiced granny smith apples coated in a luscious buttery sauce. Topped with a crunchy pecan-studded crumb topping, this dessert perfectly balances tart and sweet flavors for a comforting homemade treat.
Ingredients
Pie Crust
- 1 pie crust (1/2 of our pie dough recipe)
Apple Filling
- 2 1/4 lbs granny smith apples (about 6 medium apples)
- 1 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 8 Tbsp unsalted butter, room temperature
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Set your oven to 375°F and place one rack on the bottom and another in the center of the oven to prepare for even baking.
- Prepare Crust: Roll out the chilled pie dough on a lightly floured surface into a 12-inch diameter circle. Carefully transfer it to a 9-inch pie pan, tucking the excess dough into the edges and crimping to form an attractive crust border.
- Slice Apples: Peel, core, and thinly slice the granny smith apples into approximately 1/4-inch slices. You should end up with about 7 cups of sliced apples. Toss the slices with 1 teaspoon of cinnamon in a mixing bowl to evenly coat.
- Make Apple Filling: In a medium saucepan over medium heat, melt 8 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and simmer for 1 minute, stirring constantly to form a roux. Gradually add 1/4 cup water and 1 cup granulated sugar, bringing the mixture to a boil. Then reduce heat and simmer for 3 minutes, whisking frequently until it thickens. Remove from heat and pour the sauce over the cinnamon-coated apples; stir gently to combine.
- Assemble Filling: Pour the sauced apple mixture evenly into the prepared pie crust, spreading it out to form a uniform layer.
- Make Crumb Topping: In a bowl, combine 1 cup flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add 8 tablespoons of room-temperature unsalted butter and use your hands to work it into the dry ingredients until pea-sized crumbs form. Stir in 1/2 cup chopped pecans for added texture and flavor.
- Top the Pie: Evenly spread the crumb topping over the apple filling, covering the entire surface.
- Bake: Place the pie on the center rack and put a sheet of foil on the lower rack to catch any drips. Bake uncovered at 375°F for 50-60 minutes, ideally about 55 minutes, until the center of the pie reaches 175°F and the topping is golden brown. If the topping starts to brown too quickly, tent the pie loosely with foil.
- Cool: Remove the pie from the oven and allow it to cool for at least 1 hour. This resting time lets the filling set for easier slicing and enhances flavor melding.
Notes
- Use tart Granny Smith apples for the best balance of sweetness and acidity.
- Ensure the butter for the crumb topping is room temperature for easier mixing.
- If your pie dough recipe is not ready, you can substitute with a store-bought refrigerated pie crust.
- Monitor the pie during baking to avoid over-browning the crumb topping; tent with foil if needed.
- Allow the pie to fully cool to achieve clean slices and avoid runny filling.