Made with a flaky pie crust, a combination of sweet and tart apples, and a buttery streusel topping, this Dutch Apple Pie is the very best version of apple pie.

What is Dutch Apple Pie?
Dutch Apple Pie is very similar to an American classic apple pie, with one key difference. Instead of the apple pie filling being baked between two pie crusts, the top crust is replaced with a buttery streusel.
And it is the buttery crumble topping that makes a Dutch Apple Pie the BEST apple pie ever, in my opinion.
As the pie bakes, the butter from the streusel slightly melts into the apples, further flavoring the filling. But the texture that comes from that oat crumble is outrageously good. It adds an amazing flavor and texture, very similar to that of an apple crisp.
From the flaky pie crust to the sweet and tart apple pie filling, to the buttery, spiced streusel, this apple pie is truly the best! You need to give it a try.
Notes on Ingredients & Equipment

- Pie Crust: You need one 9-inch pie crust for this recipe. I use my recipe for homemade pie crust. My recipe makes 2 pie crusts, so you can either opt to prepare the full recipe and freeze half the dough to use in the future or cut the recipe in half. Alternatively, you can use a refrigerated pie dough sheet and shape as directed OR use a frozen 9-inch deep pie crust, and allow the crust to thaw for 15 minutes before proceeding with the recipe.
- Apples: I use both granny smith and golden delicious apples. The granny smith apples are tart, while the golden delicious apples are sweet and the combination creates the most delicious, balanced apple pie filling. You really want to use both varieties of apples for the best pie.
- Sugar: This recipe uses both granulated and brown sugar. Granulated sugar is the best choice for the apple pie filling as it will dissolve as the pie bakes. Brown sugar is the best sweetener for the streusel as it gives the crumble a nice caramel flavor.
- Lemon Juice: Lemon juice will help to prevent the apples from browning and add a nice acidic balance to the sweet apple pie filling.
- Flour: Use all-purpose flour for both the filling and streusel topping. The flour will help to thicken up the juices the apples release as they bake and bulk up the crumble topping.
- Spices: Both cinnamon and nutmeg are used in both the filling and streusel. One thing I recommend is to grate a whole nutmeg using a Microplane rather than using ground nutmeg. The flavor is really superior.
- Butter: Use cold unsalted butter for the streusel. The cold butter will slowly melt into the flour and brown sugar as the pie bakes, allowing for a rich, buttery crumbly topping.
- Pie Pan: This apple pie recipe is designed to be baked in a deep-dish 9-inch pie pan. You need that deep pan to give room for both the apple pie filling and streusel topping.
How to Make Dutch Apple Pie
Step One: Prepare Pie Crust
Whether using store-bought or homemade pie dough, be sure it is fully chilled before rolling out the dough. This will help ensure your pie crust is flaky and light.
- Roll out your pie dough into a 12-inch circle. It does not need to be perfect or exact.
- Transfer the pie dough carefully to a deep 9-inch pie plate and fold under the overhanging crust so that the edge is even. Flute the edges if desired, or cut off the excess pie dough.
- Place the prepared pie crust into the freezer for 15 minutes, or refrigerate for an hour, to chill the crust thoroughly. It is crucial to chill the pie crust so that it will hold its shape when baked.

Step Two: Prepare Apple Pie Filling
- Wash and dry the apples.
- Peel the apples, remove the core, and slice into ¼-inch thick slices. Make sure your apples are sliced evenly, so the bake time is consistent.
- Toss the peeled, sliced apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt together in a large bowl until the apples are evenly coated with the sugar and spices.

Step Three: Prepare Streusel
It is best that your butter is cubed and chilled before preparing your streusel topping. That will ensure that the butter won't immediately melt into the other ingredients, causing the streusel to disappear into the pie.
- Combine the brown sugar, flour, cinnamon, and nutmeg together in a separate medium mixing bowl until evenly mixed. Add in the cold butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar.

Step Four: Assemble Pie
- Remove the pie crust from the freezer or the refrigerator and using a slotted spoon, spoon the apple mixture into the pie crust. If there is any excess liquid left in the bowl that the apples released while sitting, discard it. Adding it to the pie crust along with the apples could result in a soggy crust.
- Sprinkle the streusel topping evenly on the apple mixture.

Step Five: Bake
It is best to bake your Dutch Apple Pie on a rimmed baking sheet, which will help keep any juices from spilling into your oven while the dessert is baking.
- Bake the apple pie until the filling is bubbly, the apples are fork-tender, and the crumb topping is golden brown. I highly suggest checking on the pie crust after 35-40 minutes of bake time. If the crust or crumb begins to brown too quickly cover the pie loosely with foil.
- Remove the pie from the oven and allow it to cool to room temperature, as this will allow the apple pie to slice evenly.

Serving Suggestions
This Dutch Apple Pie is so delicious, that it needs no adornment. However, it is never a bad idea to serve with a drizzle of caramel sauce, dollop with whipped cream, or top with a scoop of vanilla ice cream. I recommend serving the pie at room temperature or slightly warmed up rather than cold.
Storage and Reheating Instructions
Once the Dutch Apple Pie has been cooled fully to room temperature, it can be stored in an airtight container for 2 days at room temperature or up to 5 days if stored in the refrigerator.
I highly recommend gently warming individual slices of apple pie before serving. Place a slice of the pie onto a heat-safe plate and microwave for 20-30 seconds before serving.
More Apple Recipes
If you enjoyed this Dutch Apple Pie, please be sure to leave a comment and review.

Dutch Apple Pie
Ingredients
For the Pie:
- 1 9-inch pie crust
For the Apple Filling:
- 4 cups golden delicious apples peeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
- 4 cups granny smith apples peeled, cored, and sliced into ¼ inch thick slices (about 4 small apples)
- 1 tablespoon lemon juice fresh is best
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon salt
For the Crumb Topping:
- ½ cup light brown sugar
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ cup cold butter cubed
Instructions
- Preheat the oven to 375 degrees F and position an oven rack to be in the bottom third of the oven.
- Roll out the pie dough into a 12-inch circle. Transfer to a 9-inch pie plate and fold under the overhanging crust so that the edge is even. Flute the edges if desired.
- Place the pie crust into the freezer for 15 minutes, or refrigerate for an hour, to chill the crust thoroughly.
- In a large bowl, combine the sliced apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt until the flour, spices, and sugar evenly coat the apples. Set aside to prepare the crumb topping.
- In a medium bowl, combine the brown sugar, flour, cinnamon, and nutmeg together until evenly mixed. Add in the cold butter and use your fingers to mix the mixture together, until crumbs form and the butter is well distributed through the flour and sugar.
- Remove the pie crust from the freezer or the refrigerator and spoon the apple mixture into the pie crust. If there is excess liquid the apples released while sitting, discard that liquid. Adding it to the pie crust could result in a soggy crust. Sprinkle the crumb topping evenly on the apple mixture.
- Place the assembled pie on a rimmed baking sheet to catch any liquid that may bubble up while baking. Bake for 50 to 60 minutes, or until the filling is bubbly and the crumb topping is golden. Check on the pie after 35-40 minutes of bake time. If the crust or crumb begins to brown too quickly cover the pie loosely with foil and continue to bake for 10-15 minutes, or until the apples are fork-tender.
- Remove the pie from the oven and allow it to cool to room temperature before slicing and serving.
Melissa
Such a yummy recipe - I use your recipe often it is my sons favorite!
Kristen Chidsey
I love hearing this is your son's favorite 🙂
Jessica
I have never been good at making apple pies but I decided to give it another try because this one just looked so good. I'm so thankful that I did because it was fantastic. Thank you!
Kristen Chidsey
I love hearing this Jessica! For me, the streusel topping makes this pie so much easier to make.
Erin
I'm not a fan of too much crust, so this recipe is perfect for me. Plus, it's tastes incredible!
Kristen Chidsey
Thanks Erin! I am team crumble too! Just enough crust.
Kristyn
Love the cozy, comforting flavors & layers of apples! Such a delicious dessert!
Judy Hazel
Hi Kristen,
I'm questioning the amount of apples called for in your Dutch Apple Pie. 4 small apples doesn't yield 4 cups of sliced apples. If I'm reading the recipe correctly, it's asking for 8 cups of apples total for a 9" pie? Thanks for clarification!
Kristen Chidsey
Hi Judy! The recipe calls for 4 golden delicious apples AND 4 granny smith, so that would be about 8 cups of apples total. And the # of apples is approximate, but ultimately you need 8 cups of sliced apples. I hope that helps. Some apples will yield a full cup of sliced apples.
Carmela Johanson
This pie is AMAZING!!! Can I freeze it? My apple tree is bursting!
Kristen Chidsey
I am so happy you enjoyed the pie. Yes, you can freeze the pie once baked, as long as you use a pan suitable for freezing (some glass pans can break when frozen.) I would place the cooled pie on a baking sheet and freeze until solid. Then wrap in foil and place in airtight freezer bag. Freeze for 3 months. Defrost in the refrigerator overnight before using. Once defrosted warm the pie in the oven at 325 degrees or by the slice in the microwave.
Natasha
Everyone raved about how good this dutch apple pie was.This will certainly be my new go-to-recipe.
Kara
We loved this so much better than apple pie with a double crust! Topped with a scoop of vanilla ice cream, it is simply divine!
Kristen Chidsey
Thanks for sharing Kara! I love the crisp topping myself. Adds so much texture to the pie.
Lisalia
So so yummy! And thank you for the crumble topping idea. I am not so good at making a pretty pie crust on top.. this was easy and SO SO yummy! Thanks for this perfect fall recipe!
Kristen Chidsey
I am RIGHT there with you!!! I don't have the patience for a perfect pie crust. This solves the problem.
Lynda
Oh my goodness!! That was amazing! I used all Granny Smith as the store didn’t have golden delicious and it was yummy! The spices & sweetness was just right. Being British my husband wanted custard with it and it was a real treat!
Thank you Kristen!!
Kristen Chidsey
You are so welcome Lynda! Thank you for sharing!