Dutch Apple Pie

This is the very best recipe for Apple Pie! Made with a flaky pie crust, a combination of sweet and tart apples for a balanced apple pie filling, and a buttery streusel, this Dutch Apple Pie is everything you crave in apple pie.

What is Dutch Apple Pie?

Dutch Apple Pie is very similar to a 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.

This results in the absolute BEST apple pie ever, in my opinion.

As the pie bakes, the butter from the streusel melts into the apples, further flavoring the filling and gets crispy, adding an amazing texture, 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!

Ingredients for Apple Pie

• 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. Feel free to use a store-bought pie crust as well.
• 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.
• Apple Pie Filling: In addition to the apples, you will need a pinch of salt, granulated sugar, flour, cinnamon, nutmeg, and fresh lemon juice. The flour will help to thicken up the juices the apples release as they bake and the lemon juice will help to prevent the apples from browning.
• Streusel Topping: The crumble topping which makes this apple pie a Dutch style apple pie, is made with butter, flour, brown sugar, cinnamon, and nutmeg.

How to Make Dutch Apple Pie

• To prepare the pie crust, roll out store-bought or homemade pie dough into a 12-inch circle. Transfer to a deep 9-inch pie plate and fold under the overhanging crust so that the edge is even. Flute the edges if desired. At this point, it is crucial to chill the pie crust so that it will hold its shape when baked. Pop it into the freezer for 15 minutes, or refrigerate for an hour, to chill the crust thoroughly.

• To prepare the apples, 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.
• For the apple filling, 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.

• For the streusel, 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.

• 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.
• Sprinle the streusel topping evenly on the apple mixture.

• Place the assembled apple pie onto a 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 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.
• This Dutch Apple Pie is so delicious, it needs no adornment. However, it is never a bad idea to serve with a drizzle of caramel sauce, a scoop of vanilla ice cream, or dollop of whipped cream.

Storing Apple Pie

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.

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.

Recipe FAQs

More Apple Recipes

• Baked Apples
• Apple Crisp
• Apple Cinnamon Bread
• Apple Crisp Bars

If you enjoyed this Dutch Apple Pie, please take the time to leave a comment and review below.

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 6 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.
• Bake for 50 to 60 minutes, or until the filling is bubbly and the crumb topping is golden. 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 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 using jarred grated nutmeg. The flavor is superior. 

Pie Plate: This apple pie recipe is designed to be baked in a deep-dish 9-inch pie plate. 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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