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Brown Sugar-Walnut Dutch Apple Pie Dessert Recipe

This Brown Sugar-Walnut Dutch Apple Pie is a delightful dessert recipe featuring a buttery, flaky crust, tender spiced apples, and a sweet, nutty streusel topping. Perfect for any dessert table, it offers a balance of warm spices and a crunchy walnut topping that will impress guests.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Chill Time 30 minutes
Course Dessert
Cuisine American, Dutch-Style
Servings 1 9-inch pie

Equipment

  • Food processor (optional)
  • 9-inch pie pan
  • Rolling Pin

Ingredients
  

For the Pie Dough:

  • 1 ¼ cups all-purpose flour plus more for rolling out the dough
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into cubes
  • 2 to 3 tablespoons ice water or chilled vodka for an extra flaky crust

For the Apple Filling:

  • 2 pounds Granny Smith apples about 6 to 7 apples
  • ½ cup packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon freshly squeezed lemon juice from about 1 lemon
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

For the Streusel Topping:

  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • ½ cup finely chopped roasted unsalted walnuts
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted

Instructions
 

Prepare the Pie Dough:

  • In a food processor, combine the flour, granulated sugar, and salt. Pulse to blend.
  • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  • Gradually add 2 tablespoons of ice water, pulsing until the dough begins to come together. If the dough seems dry, add another tablespoon of water.
  • Shape the dough into an oval disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 2 days.

Roll Out the Dough:

  • Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes.
  • Lightly flour a clean surface and roll out the dough into a roughly 12-inch circle.
  • Transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and sides. Trim any excess, leaving a ½-inch overhang.
  • Tuck the overhang under itself to create a thick edge, then crimp as desired. Place the prepared crust in the refrigerator while preparing the filling.

Make the Apple Filling:

  • Preheat the oven to 350°F.
  • Peel, core, and slice the apples into thin slices about ¼ inch thick. For a sturdier filling, slice them in half.
  • In a large bowl, combine the sliced apples, brown sugar, flour, lemon juice, vanilla extract, cinnamon, ginger, nutmeg, and salt. Stir until the apples are evenly coated.

Prepare the Streusel Topping:

  • In a separate bowl, combine the flour, brown sugar, walnuts, and salt.
  • Pour in the melted butter and mix until the topping forms moist, crumbly clumps.

Assemble the Pie:

  • Remove the prepared pie crust from the refrigerator.
  • Pour the apple filling into the crust, gently pressing down to pack it evenly.
  • Sprinkle the streusel topping evenly over the apples, breaking it into large clusters for added texture.

Bake the Pie:

  • Cover the pie loosely with aluminum foil.
  • Bake for 20 minutes with the foil on.
  • Remove the foil and continue baking for another 35 to 40 minutes, until the streusel is golden brown and the filling is bubbly around the edges.
  • Remove from the oven and allow the pie to cool slightly on a cooling rack before serving.

Notes

  • For an extra flaky crust, use chilled vodka instead of water for the dough.
  • Serve with a scoop of vanilla ice cream for a classic touch.
  • This pie can be stored at room temperature for one day or in the refrigerator for up to four days.
Keyword dessert recipes, Dutch Apple Pie, easy apple pie recipe, easy dessert recipe, fall dessert recipes, Walnut Apple Pie
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