Dutch Apple Pie takes the classic dessert to the next level with a buttery, crumbly streusel topping that perfectly complements the sweet, spiced apples beneath. This pie combines the rustic charm of a traditional apple pie with the irresistible crunch of a crisp topping, creating a dessert that feels like a warm hug on a chilly day.
There’s something magical about the aroma of cinnamon-spiced apples baking in the oven, especially when paired with the rich flavor of brown sugar and buttery streusel. It’s a crowd-pleaser that looks stunning on the table, making it perfect for holidays, family gatherings, or anytime you’re craving a comforting homemade treat.
Kitchen Equipment Needed
- 9-inch pie pan
- Mixing bowls
- Pastry cutter or fork (for the streusel topping)
- Peeler and knife (for apples)
- Rolling pin
Ingredients Overview
- Pie crust: A flaky base for the pie, store-bought or homemade.
- Apples: Sweet and tart apples like Granny Smith or Honeycrisp work best.
- Spices: Cinnamon and nutmeg add warmth and depth to the filling.
- Streusel topping: A mix of flour, sugar, and butter creates a crumbly, golden topping.
Ingredients
Crust
- 1 store-bought or homemade 9-inch pie crust
Filling
- 6–7 medium apples (about 6 cups), peeled, cored, and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cubed
Directions
- Prepare the pie crust
Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Refrigerate the crust while preparing the filling and topping. - Make the apple filling
In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. - Prepare the streusel topping
In a separate bowl, mix the flour and brown sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. - Assemble the pie
Preheat your oven to 375°F (190°C). Pour the apple filling into the prepared pie crust, spreading it out evenly. Sprinkle the streusel topping over the apples, covering them completely. - Bake
Place the pie on a baking sheet to catch any drips and bake for 50–60 minutes, or until the topping is golden brown and the filling is bubbling. Cover the edges of the crust with foil or a pie shield if they brown too quickly. - Cool and serve
Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Prep Time
30 minutes
Cook Time
60 minutes
Total Time
1 hour 30 minutes
Nutrition (per slice, ~8 slices)
- Calories: ~320
- Fat: ~14g
- Carbohydrates: ~48g
- Protein: ~2g
Expert Tips
- Use a mix of apples: Combining sweet and tart apple varieties adds depth to the flavor.
- Prevent soggy crust: Sprinkle a thin layer of flour or breadcrumbs on the crust before adding the filling to absorb excess moisture.
- Make ahead: The pie can be baked a day in advance and reheated gently in the oven before serving.
FAQs
Can I freeze Dutch apple pie?
Yes! Wrap the unbaked pie tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding an extra 15–20 minutes to the bake time.
What’s the difference between Dutch apple pie and classic apple pie?
Dutch apple pie features a crumbly streusel topping, while classic apple pie is topped with a pastry crust.
How do I store leftovers?
Cover the pie with plastic wrap or foil and store at room temperature for 2 days or in the refrigerator for up to 5 days.
Storing & Reheating
- Storing: Store at room temperature for 2 days or in the refrigerator for up to 5 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes or microwave for 20–30 seconds.
Substitutions & Variations
- Nutty topping: Add chopped pecans or walnuts to the streusel for extra crunch.
- Gluten-free: Use a gluten-free pie crust and substitute the flour in the filling and topping with a gluten-free flour blend.
- Spiced-up: Add a pinch of cloves or cardamom for extra warmth.
Homemade Dutch Apple Pie
Dutch Apple Pie takes the classic dessert to the next level with a buttery, crumbly streusel topping that perfectly complements the sweet, spiced apples beneath. This pie combines the rustic charm of a traditional apple pie with the irresistible crunch of a crisp topping, creating a dessert that feels like a warm hug on a chilly day.
Equipment
- - 9-inch pie pan
- Mixing bowls
- - Pastry cutter or fork (for the streusel topping)
- - Peeler and knife (for apples)
- - Rolling pin
Ingredients
- #### Crust
- - 1 store-bought or homemade 9-inch pie crust
- #### Filling
- - 6–7 medium apples about 6 cups, peeled, cored, and thinly sliced
- - 3/4 cup granulated sugar
- - 1/4 cup all-purpose flour
- - 1 teaspoon ground cinnamon
- - 1/4 teaspoon ground nutmeg
- - 1 tablespoon fresh lemon juice
- #### Streusel Topping
- - 1/2 cup all-purpose flour
- - 1/2 cup packed brown sugar
- - 1/4 cup unsalted butter cold and cubed
Instructions
- **Prepare the pie crust**
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Refrigerate the crust while preparing the filling and topping.
- **Make the apple filling**
- In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
- **Prepare the streusel topping**
- In a separate bowl, mix the flour and brown sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- **Assemble the pie**
- Preheat your oven to 375°F (190°C). Pour the apple filling into the prepared pie crust, spreading it out evenly. Sprinkle the streusel topping over the apples, covering them completely.
- **Bake**
- Place the pie on a baking sheet to catch any drips and bake for 50–60 minutes, or until the topping is golden brown and the filling is bubbling. Cover the edges of the crust with foil or a pie shield if they brown too quickly.
- **Cool and serve**
- Let the pie cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
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