Classic Dutch Apple Pie – Cinnamon-coated apples in a buttery crust, topped with a crunchy, golden brown, sugary streusel. What’s not to love?
Ugh, I love this pie. I love it so much.
It’s simple, it’s delicious, there’s not too many ingredients, it’s perfect. If you haven’t figured it out by now, I have trouble doing anything normally, especially when it comes to desserts. I love a weird twist. But this is one of those recipes that is so delicious on its own that I can’t in good conscience mess with it too much.
This pie reminds me of the holidays last year. I had a small baking business going for Thanksgiving and Christmas and I made A TON of these pies. It was a lot of fun driving around, delivering orders, meeting new people, and hearing about how their carnivore uncle who “hates vegans and everything they stand for” ate 2/3 of the pie and now wants to order a vegan pie of his own. It was incredibly stressful, time consuming, and hectic, but it was a lot of fun. I’d do it again in a heartbeat.
This Dutch Apple Pie is suuuper tall. It doesn’t seem like all the apples will fit, but they will. Trust me. And it doesn’t seem like all the streusel will fit, but it will. Trust me. The whole thing shrinks down after it cools, so you want all the apples and streusel you can fit.
This pie is ahhhmazing on its own, but warmed up and topped with a scoop of vegan vanilla bean ice cream? There are no words.
Classic Dutch Apple Pie
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/3 cup + 1 Tbsp. cold vegan butter cut into small cubes
- 2-3 Tbsp. ice water
- 8 cups sliced Granny Smith Apples about 7-8 apples
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp. ground cinnamon
- 1 Tbsp. lemon juice
- 1/2 cup vegan butter
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1 Tbsp. granulated sugar
For the crust:
- Sift together the flour and salt. Add the vegan butter and toss to coat (you don't need to break it up, just make sure the butter chunks are covered with the flour).
- Add the ice water and stir gently until the dough is gathering into a ball. You may not need all the water, so start with 2 Tbsp. and add only if your dough is still dry and crumbly.
- Wrap the dough in plastic and chill 1 hour.
- Roll the dough out on a floured surface, then envelope-fold the dough in 3 rotations. To envelope-fold: roll out the dough into a rectangle. Fold the right 1/3 of the dough across, then fold the left 1/3 over that. Rotate the entire rectangle 90º and repeat two times.
- Rewrap the dough and chill an additional 2 hours.
For the pie filling:
- Preheat the oven to 400ºF.
- Toss the apple slices with the sugar, flour, cinnamon, and lemon juice.
- Roll the pie dough out and fit it to a 9" pie tin. Trim and crimp the edges.
- Pour the apple slices into the pie dough.
- For the streusel: mix the flour and brown sugar, then break up the cold butter and mix well until it resembles coarse crumbs. Pour the streusel over the top of the pie, being careful that it doesn't slide off the sides.
- Sprinkle the top of the pie with the remaining Tbsp. of granulated sugar.
- Bake for 45-55 minutes until golden brown and bubbling.
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