Dutch Apple Pie

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

• Baked Apples
• Apple Crisp
• Healthy Applesauce Muffins
• Instant Pot Applesauce

If you enjoyed this Dutch Apple Pie, please be sure to leave a comment and review.

Dutch Apple Pie

Made with a flaky pie crust, a perfectly sweet apple pie filling, and a buttery streusel, this Dutch Apple Pie is everything you crave in apple pie.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Chill: 30 minutes

Total Time: 2 hours

Servings: 10

Calories: 338kcal

Author: Kristen Chidsey

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

Cook ModePrevents your screen from going dark while preparing the recipe.

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.

Equipment Needed

• 9-inch pie pan

Notes

Pie Crust: I highly recommend using my recipe for homemade pie crust. If you do opt for a store-bought crust, 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.

Nutmeg: I always recommend using a Microplane and freshly grating nutmeg versus grated nutmeg. The flavor is superior. 

Apples: This pie calls for a total of 8 cups of apples. 4 cups of Granny Smith apples and 4 cups of Golden Delicious. 

Pie Plate: This apple pie recipe is designed to be baked in a deep-dish 9-inch pie dish. That will give room for the apple pie filling and streusel topping.

Storage: Dutch Apple Pie can be stored in an airtight container for 2 days at room temperature or up to 5 days if stored in the refrigerator. 

Nutrition

Calories: 338kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Potassium: 157mg | Fiber: 3g | Sugar: 31g | Vitamin A: 338IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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