Mile-High Dutch Apple Pie

An extra-thick buttery pie crust, mountains of cinnamon apples, and a golden brown sugar streusel topping—all baked in a springform pan for extra height.

The Ultimate Mile-High Dutch Apple Pie

An extra-thick buttery pie crust, mountains of cinnamon apples, and a golden brown sugar streusel topping—all baked in a springform pan.

If there's one dessert that deserves to be a little over the top, it's apple pie.

This isn't your typical Dutch apple pie. We're making a bakery-style, deep-dish version with a generously thick crust that climbs up the sides, layers upon layers of tender cinnamon apples, and a buttery crumble topping that gets golden and crunchy in the oven.

The secret? A 9-inch springform pan and a little extra preparation to keep the apple filling tall, thick, and beautifully sliceable.

Caution: This beast is make-ahead and needs oodles of cooling time. Start this one the week of Thanksgiving and you’ll give thanks to yourself.

Here‘a the rundown:

• Prep time: 1 hour, plus chilling

• Cook time: Approximately 1½–2 hours, including crust prebaking

• Cooling time: 5–6 hours, preferably overnight

• Yield: 10–12 slices

• Pan: 9-inch springform, ideally 3 inches deep

  
  

Ingredients

For the thick, buttery crust

• 3 cups (375 g) all-purpose flour

• 18 tablespoons (255 g) cold unsalted butter, cubed

• 2 tablespoons granulated sugar

• 1½ teaspoons fine salt

• 7–9 tablespoons ice water

• 1 tablespoon apple cider vinegar

  
  

For the cinnamon apple filling

• 5–5½ pounds apples, before peeling (a combination of Granny Smith and Honeycrisp)

• ¾ cup plus 2 tablespoons (180 g) packed light brown sugar

• ⅓ cup (65 g) granulated sugar

• 2½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 2 teaspoons vanilla extract

• ¼ cup (35 g) cornstarch

• 2 tablespoons (28 g) unsalted butter

• ¼ teaspoon fine salt

  
  

For the brown sugar streusel

• 1¾ cups (210 g) all-purpose flour

• 1 cup (200 g) packed light brown sugar

• ¼ cup (50 g) granulated sugar

• 12 tablespoons (170 g) cold unsalted butter, cubed

• 1½ teaspoons ground cinnamon

• ½ teaspoon fine salt

• 1 teaspoon vanilla extract

Step 1: Make the pie dough

In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until you have a mixture of sandy crumbs and larger, pea-sized pieces of butter.

Add the vinegar and 7 tablespoons of ice water. Gently mix until the dough begins to come together, adding more ice water one tablespoon at a time if needed.

The dough should hold together when squeezed without feeling sticky.

Shape into a thick disk, wrap tightly, and refrigerate for at least 1 hour.

Beginner tip: Don't overwork the dough! Visible pieces of butter create those beautiful flaky layers.

Step 2: Prepare the springform pan

Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Roll the chilled dough into a circle about 15–16 inches wide.

Carefully lower it into the pan, pressing gently into the bottom corners and up the sides.

Aim for a crust approximately ⅛–3/16 inch thick, with the pastry climbing around 3 inches up the pan.

Trim excess pastry and gently smooth or decorate the top edge.

Freeze the prepared crust for 20–30 minutes.

Step 3: Prebake the crust

Preheat your oven to 375°F.

Line the frozen crust with aluminum foil and fill it all the way up with pie weights or dried beans. Supporting the sides is important in a tall springform pan.

Bake for 25 minutes. Carefully remove the foil and weights, then bake another 8–12 minutes, until the bottom looks dry and the crust is lightly golden.

Set aside to cool.

This extra step helps prevent a soggy bottom beneath all those apples.

Step 4: Prepare the apple filling

Peel, core, and slice the apples approximately ¼ inch thick.

In a large bowl, toss the apple slices with both sugars, cinnamon, nutmeg, ginger, lemon juice, lemon zest, and salt.

Let the mixture sit for 30–45 minutes. You'll notice liquid collecting at the bottom of the bowl.

Transfer the apples and juices to a large wide pot and cook over medium heat for approximately 8–12 minutes, stirring gently.

The apples should soften slightly but still hold their shape.

Strain the juices into a small saucepan and simmer until reduced by roughly half.

Return the reduced syrup to the apples. Gently stir in the cornstarch, vanilla, and butter.

Spread the apples on a shallow tray and let them cool completely.

Why precook the apples? Apples naturally shrink during baking. Partially cooking them first removes some of that excess moisture, helping the finished pie keep its impressive height.

Step 5: Make the brown sugar streusel

In a medium bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt.

Add the cold butter and vanilla.

Using your fingertips, work the mixture together until it forms large, irregular buttery clumps.

Squeeze a few handfuls together to make larger clusters.

Refrigerate for at least 20 minutes.

You want a combination of smaller crumbs and large, chunky pieces—not a completely fine, sandy topping.

Step 6: Build your mile-high pie

Preheat the oven to 350°F.

Spoon the cooled apple filling into the prebaked springform crust.

Pack the apples firmly, pressing gently with the back of a spoon to remove large air pockets.

Continue adding apples until the filling reaches near the top of the crust. Create a slight mound if you have enough apples.

The exact height depends on how much your apples shrink during precooking.

Use any extra filling in a separate ramekin.

Step 7: Add the beautiful crumble topping

Generously cover the apple filling with the chilled brown sugar streusel.

Scatter the smaller crumbs first, then arrange the larger clumps on top.

Don't press too firmly—you want a rustic, craggy topping with lots of texture.

Place the springform pan on a rimmed baking sheet to catch any bubbling juices.

Step 8: Bake until golden

Bake at 350°F for approximately 65–85 minutes, until the apple filling is bubbling thickly near the center and the streusel is deeply golden.

If the crust or topping begins browning too quickly, cover those areas loosely with aluminum foil.

For the most reliable result, check that the center of the apple filling reaches approximately 200–205°F.

Remove from the oven and place on a cooling rack.

Step 9: Cool and reveal your masterpiece

This is the hardest part: you have to let the pie cool!

Allow it to cool at room temperature for at least 5–6 hours. For the neatest, tallest slices, let it cool completely, then refrigerate overnight.

Run a thin knife around the inside edge of the springform ring, if necessary, and carefully release the clasp.

Lift away the outer ring to reveal the tall golden pastry walls and beautiful crumb topping.

Transfer to a serving platter or cake stand, keeping the springform base underneath if moving the pie would risk cracking the crust.

Slice into generous wedges and serve with vanilla bean ice cream or freshly whipped cream.

Tips for the perfect Dutch apple pie

Use two kinds of apples. Granny Smith adds tartness and structure, while Honeycrisp provides sweetness and wonderful apple flavor.

Keep everything cold. Cold butter is the secret to flaky pastry and a chunky streusel topping.

Don't skip precooking the apples. This makes a noticeable difference in a deep-dish pie.

Let the pie cool before slicing. The filling needs time to set so those beautiful layers stay together.

Make it ahead. This is an excellent dessert to bake the day before serving.

Storage

Store the cooled pie, covered, in the refrigerator for up to 4 days.

For serving, individual slices can be warmed in a 300°F oven until heated through. This helps preserve the crisp topping better than microwaving.

There's something extra special about pulling a towering, golden Dutch apple pie out of the oven.

The buttery crust, warm cinnamon apples, and crunchy brown sugar topping make this one of those desserts that feels both nostalgic and a little extravagant.

And when you remove that springform ring? That's the moment that makes all the extra effort worth it.

Enjoy every buttery, cinnamon-filled bite!