Grandma’s Dutch Apple Pie

Ingredients

• 188 g (1½ cups)organic plain flour
• 25 g (2 tablespoons)organic cane sugar
• A pinchground cinnamon
• 2.5 g (½ teaspoon)sea salt
• 113 g (½ cup)unsalted butter, very cold and cubed or grated
• 80 ml (⅓ cup)very cold unsweetened almond milk
• 5 ml (1 teaspoon)apple cider vinegar
• 8–10 apples (about 10 cups or 2.4 litres), peeled and slicedorganic apples
• 200 g (1 cup)organic cane sugar
• 32 g (¼ cup)arrowroot starch
• 2.5 g (1 teaspoon)ground cinnamon
• 1 g (½ teaspoon)ground nutmeg
• 0.5 g (¼ teaspoon)ground cloves
• A pinch (⅛ teaspoon)ground allspice
• A pinchsea salt
• 5 ml (1 teaspoon)vanilla extract
• 28 g (2 tablespoons), cut into small piecesunsalted butter
• 125 g (1 cup)organic plain flour
• 100 g (½ cup)organic brown sugar
• 20 g (¼ cup)organic rolled oats
• 1.3 g (½ teaspoon)ground cinnamon
• 85 g (6 tablespoons), partially meltedunsalted butter

Instructions

1. 1

   Mix the milk

   Stir the almond milk and apple cider vinegar together in a measuring cup, then set aside.

2. 2

   Combine dry ingredients

   In a large bowl, whisk together the flour, sea salt, cinnamon and cane sugar for the crust.

3. 3

   Cut in butter

   Add the cold cubed or grated butter. Use a pastry blender to work it into the dry ingredients until the mixture is crumbly, with pea-sized pieces.

4. 4

   Moisten the dough

   Slowly pour in the cold milk mixture, stirring with one hand until the dry ingredients are moistened. If the mixture seems too dry, add milk 1 tablespoon at a time, stopping when it is moistened but not wet.

5. 5

   Chill the dough

   Form the dough into a ball, wrap it in plastic wrap and refrigerate for at least 1 hour and up to 1½ hours, or overnight.

6. 6

   Prepare the filling

   While the dough chills, combine the sliced apples, cane sugar, arrowroot, cinnamon, nutmeg, allspice, cloves, vanilla and salt in a bowl. Stir until the apples are evenly coated.

7. 7

   Make the crumble

   Mix the flour, oats, brown sugar and cinnamon in a bowl. Add the partially melted butter and stir with a spatula until the mixture is combined and crumbly.

8. 8

   Heat the oven

   Preheat the oven to 190°C (375°F) and lightly grease a standard 23 cm (9-inch) pie dish with butter.

9. 9

   Shape the crust

   Place the chilled dough on a lightly floured surface and roll it out with a rolling pin, keeping it about 1.3 cm (½ inch) thick. Carefully place it in the pie dish and arrange it evenly, folding or tucking any excess pastry.

10. 10

    Blind bake crust

    Prick small holes across the base with a fork. Line the centre with parchment paper, add pie weights and bake the crust for 10–15 minutes. Remove it from the oven.

11. 11

    Fill and bake

    Spoon the coated apples into the crust, rearranging the slices to fill it to the top. Tuck the small pieces of butter between the apples, then cover them with the crumble. Bake for about 40–45 minutes, until the filling begins to bubble out and the crust and topping are golden brown.

12. 12

    Cool and chill

    Remove the pie from the oven and let it cool completely, about 1–2 hours. Refrigerate it for at least 4 hours before serving and slicing; chilling it overnight is best.

13. 13

    Serve the pie

    Serve with whipped cream or your favourite ice cream.

What is Dutch apple pie?

Dutch apple pie is generally distinguished by a crumbly topping in place of a pastry lid. Apple pies have long been made in many European and North American traditions, and this version takes its name from that streusel-style finish.

Here, spiced apples sit inside a pastry crust under a buttery cinnamon crumble, with oats adding extra texture to the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 5g protein, 77g carbs, 21g fat.

The apples, flour, sugar and oats provide most of the carbohydrates, while the butter contributes most of the fat. The flour and oats provide a little protein, but this is primarily a dessert rather than a protein-rich dish. Serve a slice after a meal with a source of protein, or pair it with unsweetened yoghurt instead of a sweet topping.

Choosing the apples

Apple mix: The recipe suggests combining Granny Smith and Gala apples. The first brings a tart note, while the second adds sweetness; use 8–10 peeled, sliced apples, or about 10 cups.

Even slices: Try to cut the apples to a similar thickness so they soften at a similar rate. The filling is ready for the crust once the sugar and spices coat the slices throughout.

Keeping the pastry flaky

Cold butter: Keep the crust butter very cold and work it into the flour until pea-sized pieces remain. Those small pieces help create a flaky texture.

Gentle mixing: Add the cold milk and vinegar gradually, mixing only until the flour is moistened. Extra milk is for a dry dough only; add it a tablespoon at a time so the pastry does not become too wet.

The crumble topping

Crumb texture: Stir the partially melted butter into the flour, brown sugar, oats and cinnamon until the mixture clumps into crumbs. The oats are optional; the recipe suggests replacing them with flour if you leave them out.

Even covering: Spread the crumble across the apple filling so the fruit is covered. The topping should turn golden while the filling bubbles beneath it.

Why blind bake the crust?

Pie weights: Pricking the pastry base and baking it under parchment and pie weights for 10–15 minutes helps it hold its shape before the wet filling goes in.

Careful handling: Keep the parchment centred over the crust and remove the pie weights after baking. The crust is only partially baked at this stage; it finishes in the oven with the apples and topping.

Timing and doneness

Two stages: First bake the empty crust for 10–15 minutes, then bake the assembled pie for about 40–45 minutes at 190°C (375°F). The topping and crust should be golden, and the apple filling should begin to bubble.

Allow time to set: The recipe calls for 1–2 hours of cooling, followed by at least 4 hours in the refrigerator. For the cleanest slices, chill the pie overnight as suggested.

Serving the pie

Creamy contrast: Serve slices with whipped cream or your favourite ice cream. Their cool, soft texture contrasts with the tender apples and crisp crumble.

Make ahead: Since the pie needs a long chill before slicing, it can be prepared in advance. Keep it refrigerated until you are ready to serve.

Recipe notes & tips

• Keep the crust butter and milk very cold before mixing.
• If using Granny Smith and Gala apples together, slice them to a similar thickness.
• Add extra milk to the pastry only if it still seems dry after mixing.
• Use parchment beneath the pie weights when blind baking the crust.
• Let the pie cool fully before refrigerating it to chill.
• For easier slicing, refrigerate the pie overnight before serving.

Variations

• Use dairy milk: Replace the almond milk with dairy milk if preferred.
• Skip the oats: Replace the rolled oats with an equal amount of flour for the crumble.
• Mix the apples: Combine Granny Smith and Gala apples for a balance of tart and sweet flavours.
• Choose a vegan version: Use plant-based alternatives for the butter and serve with dairy-free cream or ice cream.
• Try a gluten-free version: Use suitable gluten-free flour in the crust and crumble.

Common mistakes to avoid

• Warm pastry butter: The crust may lose its flaky texture; start with very cold butter.
• Adding too much milk: The dough can become wet and difficult to handle; add milk a tablespoon at a time only as needed.
• Skipping the chill: The pastry will be harder to roll; refrigerate it for at least 1 hour.
• Overfilling unevenly: Apples may sit too high in some places; rearrange the slices to fill the crust evenly.
• Slicing too soon: The filling may not hold together; cool and refrigerate the pie for the specified time.
• Removing it before it bubbles: The filling may need more baking; wait until it begins to bubble and the crust and topping are golden.

How to store

Cover and refrigerate leftover pie for up to 4 days. Reheat individual slices in a low oven until warmed through, or serve them chilled.

Frequently asked questions