Dutch Apple Pie

Ingredients

• 180 g (1½ cups)plain flour, stirred, spooned into the cup and levelled
• ½ tspsalt
• 113 g (½ cup)butter-flavoured vegetable shortening
• ½ large eggegg
• 7.5 ml (½ tbsp)white vinegar
• at least 37.5 ml (2½ tbsp)cold iced water
• 8 cups (about 1.2 kg)apples, peeled, cored and thinly sliced
• 15 ml (1 tbsp)lemon juice
• 55 g (¼ cup)lightly packed brown sugar
• 50 g (¼ cup)granulated sugar
• 32 g (¼ cup)cornflour
• 1½ tspground cinnamon
• ¼ tspground nutmeg
• ¼ tspsalt
• 28 g (2 tbsp)butter
• 30 g (¼ cup)plain flour
• 100 g (½ cup)lightly packed brown sugar
• 45 g (½ cup)rolled oats, old-fashioned or quick-cooking
• ½ tspground cinnamon
• 57 g (4 tbsp)cold butter

Instructions

1. 1

   Make the pastry

   Stir the flour and salt together in a large bowl. Cut in the shortening with a pastry blender or fork until small crumbs form. Whisk the egg and add half of it to the dough, then mix in the vinegar and water. Stir until the dough begins to come together, adding more iced water 15 ml (1 tbsp) at a time if needed. Turn it onto a clean surface and shape it into a flat disc by hand. Wrap in cling film and refrigerate.

2. 2

   Mix the filling

   Combine the sliced apples, lemon juice, both sugars, cornflour, cinnamon, nutmeg and salt in a large bowl, and stir well. Leave at room temperature for 30 minutes so the apples release their juices.

3. 3

   Prepare the topping

   Combine all the streusel ingredients in a bowl. Cut in the butter with a pastry blender or fork until crumbly; use your hands if needed to work the butter in. Refrigerate until ready to use.

4. 4

   Line the dish

   Take the pastry out of the refrigerator. Flour the work surface and roll the dough from the centre outwards, turning it and adding flour as needed to prevent sticking. Roll it into a large circle about 6 mm (¼ inch) thick. Fold it gently in half, lift it into a deep 23 cm (9-inch) pie dish, then unfold it and fit it to the dish by hand. Trim the excess or tuck it underneath, then crimp the edge.

5. 5

   Heat the oven

   Preheat the oven to 175°C (350°F).

6. 6

   Cook the juices

   Pour the apples into a strainer, catching the liquid; there should be about 120 ml (½ cup). Put the liquid and 28 g (2 tbsp) butter in a saucepan. Stir constantly over medium heat until thickened, then let it cool slightly. Add the apples to the pastry case and pour the sauce over them.

7. 7

   Add the topping

   Sprinkle the prepared streusel evenly over the apples. If you like, pat it gently with your hand to help form a more compact layer.

8. 8

   Bake until bubbling

   Bake at 175°C (350°F) for 60–75 minutes, until the crust is browned and the filling bubbles in the centre. If the crust browns before the centre bubbles, cover it with foil. If the pie is especially full, place a baking sheet on the rack below it to catch any filling that bubbles over.

What is Dutch apple pie?

Despite the name, this version is an American-style pie: pastry holds a spiced apple filling, and a crumbly streusel replaces a pastry lid. Dutch apple pies are often associated with this open-topped, crumb-covered style, while the word “Dutch” can refer to a range of apple-pie traditions.

Here, the apples are allowed to release their juices before baking, and that liquid is thickened into a sauce. The method helps the filling turn syrupy while the oat-and-butter topping bakes into a distinct crumb layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 5g protein, 70g carbs, 20g fat.

Most of the carbohydrates come from the apples, sugars, flour and oats, while the shortening and butter account for much of the fat. The egg and flour contribute some protein, but this is primarily a dessert rather than a protein-rich dish. For a more balanced plate, serve a smaller slice after a meal that includes vegetables and a protein source.

Choose apples that hold their shape

Apple choice: A mix of tart and sweet apples gives the filling a more rounded flavour. Choose firm varieties that are suitable for baking so the slices soften without disappearing completely.

Even slices: Thin, evenly cut pieces cook at a similar rate. Keep them around the same thickness so you do not end up with some slices firm and others very soft.

Keep the pastry cool

Cold ingredients: The recipe uses cold water and shortening to make the crust, and the dough is chilled before rolling. Work efficiently so the shortening stays firm and the pastry remains easier to handle.

Rolling: Start from the centre and turn the dough as you go. A light dusting of flour helps prevent sticking, but too much can make the pastry dry, so add only what you need.

Thicken the apple juices

Maceration: Resting the apples with sugar, spices and cornflour draws out liquid and gives the flavours time to combine. Strain the fruit as directed, catching the liquid rather than pouring it away.

Sauce: Stir the collected liquid with the butter over medium heat until it thickens. Let it cool slightly before pouring it over the apples in the pastry case.

Look for a bubbling centre

Doneness: The pie is ready when the crust is browned and the filling bubbles in the centre, which can take 60–75 minutes at 175°C. Bubbling at the centre is a more useful cue than relying on the crust colour alone.

Protect the edge: If the pastry browns too soon, cover the pie with foil while the centre finishes cooking. A baking sheet on the lower rack can catch any juices that spill over.

Serve it warm or cool

Resting: Give the pie time to settle after baking so the filling is less runny when sliced. The topping will also firm as it cools.

Pairings: Serve a slice on its own or with custard, cream or vanilla ice cream. A spoonful of something cool and creamy complements the warm cinnamon apples.

Recipe notes & tips

• Use a deep 23 cm pie dish to leave room for the generous apple filling.
• Measure the flour by spooning it into the cup before levelling, rather than packing it down.
• Add the iced water gradually so the pastry comes together without becoming wet.
• Keep the streusel chilled while you roll and fill the pie.
• Put a baking sheet on the rack below the pie if the filling reaches close to the top.
• Let the baked pie rest before slicing so the filling can settle.

Variations

• Use mixed apples: Combine tart and sweet baking apples for a more balanced filling.
• Add extra spice: Increase the cinnamon slightly for a stronger warming flavour.
• Include raisins: Stir a handful of raisins into the apple mixture before resting it.
• Serve with custard: Add warm custard alongside each slice for a classic pairing.
• Make it without oats: Leave the oats out of the streusel and use a little extra flour for a finer crumb.

Common mistakes to avoid

• Warm pastry: Chilling the dough before rolling helps it stay manageable and reduces sticking.
• Too much water: Add the iced water gradually and stop once the dough starts to hold together.
• Discarding the juices: Catch the liquid as you strain the apples, since it becomes the sauce for the filling.
• A pale centre: Bake until the filling bubbles in the middle, even if the crust looks done sooner.
• Overbrowned crust: Cover the pie loosely with foil if the pastry darkens before the filling bubbles.
• Slicing too soon: Let the pie rest after baking so the filling is less likely to run.

How to store

Once cool, cover and refrigerate the pie for up to 4 days. Reheat individual slices in the oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions