Dutch Apple Pie with Brown Butter Topping

Featuring an all-butter pastry crust, perfectly cooked apple filling, and brown butter topping, Dutch apple pie is the best homemade apple pie! As a timesaver, prepare the crust and crumble topping up to 2 days in advance or assemble the entire pie and freeze it for up to 2 months before baking. These make-ahead options make this apple pie perfect for Thanksgiving or your next fall gathering.

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Apple pie is my go-to dessert for Thanksgiving and this is my family’s most requested homemade pie recipe! Each sweet and buttery bite is comforting and nostalgic, filled with the cozy flavors of autumn.

In my twist on the classic Dutch apple pie, browning the butter adds an extra layer of flavor to the topping. We love slices served with vanilla ice cream and a generous drizzle of salted caramel sauce!

Craving more apple pie? Try my lattice-topped caramel apple pie next!

Success Tips for Dutch Apple Pie

My scratch made crust is an all-butter pastry that comes together in less than 5 minutes in the food processor. As a timesaver, you can make the crust up to 2 days in advance. I recommend making the crust ahead and chilling it for at least 1 hour before rolling out.

Firm, sweet-tart apples are perfect for this pie (I used a mix of Fuji and Granny Smith apples). Briefly pre-cooking the apples in butter and a splash of maple syrup helps release some of the juices for a more flavorful apple filling.

Once the apples are slightly tender and golden, remove from the heat and let cool slightly before tossing with sugar, brown sugar, arrowroot starch (or cornstarch), spices, and salt.

Make Ahead Tips

The crust and crumble topping can be made 1-2 days in advance. You can also assemble the entire pie in advance. Freeze the assembled pie for 1 hour (uncovered), then wrap with plastic wrap and a layer of foil, and freeze up to 2 months.

When you’re ready to bake, remove the plastic wrap and foil. Transfer the pie directly from the freezer to the oven, no thawing required. Place frozen pie on a preheated baking sheet and bake as directed.

Favorite homemade pie recipes:

• Caramel Pear Crumble Pie
• Apple Cranberry Crumble Pie
• Salted Caramel Apple Pie
• Cranberry Meringue Pie

Dutch Apple Pie with Brown Butter Topping

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• Author: Laura Kasavan
• Prep Time: 2 hours
• Cook Time: 65 minutes
• Total Time: 3 hours 5 minutes (plus cooling time)
• Yield: One 9-inch pie, 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Featuring an all-butter pastry crust, tender apple filling, and brown butter crumble topping, Dutch apple pie is the BEST homemade apple pie! Make the crust and topping in advance, or assemble the entire pie and freeze until ready to bake. Recipe yields one 9-inch pie.

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Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 2 to 4 Tbsp ice water

Crumble Topping

• 1/2 cup unsalted butter, cubed
• 3/4 cup rolled oats
• 1/3 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 tsp cinnamon
• pinch of nutmeg
• 1/4 tsp salt

Filling

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/4 cup plus 2 tsp arrowroot starch
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 2 Tbsp unsalted butter
• 9 cups apples, peeled and diced (1/4″ thick)
• 2 Tbsp maple syrup

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Instructions

1. Prepare pie dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
2. Prepare crumble topping: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter into a shallow bowl and freeze until solidified, about 45 minutes.
3. Combine oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in solidified brown butter butter with a pastry blender until completely incorporated and large crumbs form. Cover the crumble with plastic wrap and chill until ready to use (topping can be made 1-2 days ahead and refrigerated).
4. Roll out dough: Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 30 minutes.
5. Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
6. Prepare filling: Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a small bowl. Melt butter in a large skillet; add apples and cook over medium-high heat until slightly tender, about 5 minutes. Add maple syrup and cook for 1 minute more. Transfer apples to a large bowl, leaving any juices behind. Allow the apples to cool for 15 minutes before sprinkling with sugar mixture. Gently toss together until combined.
7. Spoon filling into chilled bottom crust and sprinkle evenly with crumble topping.
8. Bake: Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden brown and filling is bubbling. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
9. Cool pie on a wire rack for at least 3 hours before slicing and serving (filling thickens as it cools).
10. Store leftover pie covered in the refrigerator; bring to room temperature or warm before serving.

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Notes

Brown butter: Check out my full step-by-step recipe tutorial.

Starch: Arrowroot starch is a flavorless thickener that creates a smooth, shiny sauce. You can also substitute 1/4 cup cornstarch.

Apples: I used a mix of Fuji and Granny Smith apples. You can also use Honeycrisp apples, Pink Lady apples, or your favorite baking apples.

Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.