Dutch Apple Crumb Pie🍎

Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or fork to cut in 1 stick of diced cold unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

While the crust rests, slice 6 cups of apples into ½‑inch thick wedges. I prefer Granny Smiths because they’re firm and tart, holding up beautifully in pie. Cutting them thicker prevents them from breaking down into mush, giving tender bites with great texture.

In a small bowl, whisk together 1 tablespoon of flour, ½ cup of sugar, ½ teaspoon of ground cinnamon, and ⅛ teaspoon of nutmeg.

Toss the apple slices in the sugar mixture until they’re evenly coated.

Preheat your oven to 375°F. Place the dough disk on a floured surface and roll it into a circle that is 3-4 inches larger than your pie plate.

Place the rolled dough into the pie plate.

Flute or design the edges as desired.

Make the crumb topping: In a large bowl, combine 1¼ cups sugar, 1¼ cups flour, and ¾ cup cold butter or margarine, cut into ¼‑inch cubes. Using a pastry cutter, fork, or your fingers, cut in the butter until the mixture is evenly combined and crumbly.

Pour the apples into the prepared pie crust.

Pour the crumble evenly over the pie, gently patting it into place. Brush any excess flour off the crust edges, then set the pie on a baking sheet lined with aluminum foil to catch any drips during baking.

Bake the pie at 375°F for 45–55 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the crust edges begin to brown before the pie is finished, cover them with strips of foil about 2 inches wide or use a pie crust protector.

Allow the pie to cool on a wire rack for at least 2 hours before slicing. This resting time lets the filling set, ensuring clean slices and the best texture.

Slice and serve.

Enjoy!

For more delicious pie recipes, check out these savory and sweet recipes next:

• Boysenberry Pie
• Turkey Pot Pie
• Fresh Strawberry Pie
• Cherry Crumb Pie
• Butternut Squash Pie
• Steak Pot Pie
• Fresh Cherry Pie
• Applesauce Custard Pie