This Dutch apple pie recipe combines a flaky single pastry crust, tender cinnamon-spiced apples, and a buttery brown sugar streusel topping. It makes one 9-inch pie, about 8 servings, and takes approximately 4 hours from start to finish when chilling and cooling time are included.
Each slice is richly fragrant, sweet-tart, and wonderfully textured: the apples soften while keeping their shape, the crust turns crisp and buttery, and the crumbly topping bakes into a golden crown. Serve it slightly warm or fully cooled with vanilla ice cream for an easy dessert that tastes special enough for a holiday table.
Jump to RecipeWhy You’ll Love This Recipe
Dutch apple pie is especially appealing because it delivers two favorite pie textures in one dessert. The bottom is a classic pastry crust, while the top is covered with a buttery, cinnamon-scented streusel instead of a second sheet of pastry.
The apple filling is balanced rather than sugary. Lemon juice brightens the fruit, brown sugar adds a gentle caramel note, and a small amount of flour thickens the natural juices as the pie bakes.
This recipe is also practical for a relaxed baking day. The dough can chill while you peel the apples, the streusel takes only a few minutes to mix, and the long cooling period gives you time to prepare coffee, dinner, or another dessert.
If you enjoy making pastry from scratch, our guide to an easy pattycake pie crust is another useful option for pie night.
Ingredients You’ll Need
The crust requires only all-purpose flour, a little sugar and salt, cold unsalted butter, and ice water. Keeping the butter cold is important because small pieces create flaky layers as they melt in the oven.
For the filling, choose 6 to 8 medium apples weighing about 2 1/2 to 3 pounds total. Granny Smith, Honeycrisp, Braeburn, and Pink Lady apples all work well, and a mixture of tart and sweet varieties gives the most interesting flavor.
- Firm apples: They hold their shape instead of becoming soft and watery.
- Fresh lemon juice: It keeps the filling bright and balances the sugars.
- Cinnamon and nutmeg: These spices give the apples their familiar bakery aroma.
- Flour: It thickens the bubbling apple juices without making the filling heavy.
The streusel uses flour, packed light brown sugar, cinnamon, salt, and 1/2 cup of unsalted butter. The mixture should feel moist enough to clump lightly while still breaking into coarse crumbs.
For a different kind of comforting pie dinner, you can also browse this easy chicken pot pie recipe.
How to Make It Step-by-Step
Step 1: Make the pastry by whisking together 1 1/4 cups flour, the granulated sugar, and fine salt in a bowl. Cut in the cold butter until the mixture has pea-sized pieces, then sprinkle in 3 to 4 tablespoons of ice water, one tablespoon at a time, mixing only until the dough holds together.
Step 2: Turn the dough onto a lightly floured surface and shape it into a disk without kneading it excessively. Wrap it and refrigerate for at least 30 minutes so the butter firms and the dough becomes easier to roll.
Step 3: Roll the chilled dough into an approximately 12-inch circle. Fit it into a 9-inch pie plate, gently pressing it into the corners, then crimp the edges and return the crust to the refrigerator while you prepare the apples.
Step 4: Peel, core, and thinly slice 6 to 8 medium apples. Toss them with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons flour, lemon juice, cinnamon, nutmeg, and salt, then let them stand for about 10 minutes.
Step 5: Prepare the streusel by mixing the flour, brown sugar, cinnamon, and salt in a separate bowl. Work in the melted or softened butter until coarse, moist crumbs form; avoid mixing until the topping becomes a smooth paste.
Step 6: Remove the chilled crust from the refrigerator and fill it with the seasoned apples. Mound the fruit slightly in the center, then distribute the streusel evenly so the apples are covered from edge to edge.
Step 7: Bake the pie at 400°F (200°C) for 20 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 35 to 45 minutes, watching for a golden topping and filling that bubbles visibly in the center.
Step 8: Loosely cover the edges or the whole pie with foil if the crust or streusel begins to brown too quickly. Transfer the finished pie to a rack and cool it for at least 2 to 3 hours before cutting so the thickened filling can set.
Pro Tips for a Crisp, Flavorful Pie
Slice the apples evenly, ideally into thin pieces of similar thickness. Uniform slices cook at the same rate, so you are less likely to have a mixture of firm and overly soft fruit.
Do not skip the bubbling test. The flour-thickened juices need to bubble in the center, not merely around the edges, before the pie is ready.
A preheated baking sheet or pizza stone can help the bottom crust become crisper. Place it in the oven before baking, then set the pie on the hot surface, taking care to use oven mitts.
Handle the pastry as little as possible. If the dough cracks while rolling, patch it gently with a small piece of dough; if it becomes soft, chill it briefly rather than adding a great deal of extra flour.
Foil is helpful, but it should be loose rather than pressed onto the streusel. A simple strip around the rim protects the crust while allowing the golden topping to remain exposed.
For another sweet pie idea, keep this easy butterscotch pie on your dessert list.
Serving, Storage & Reheating
Allow the pie to cool fully before slicing, even if the aroma makes it tempting to serve immediately. A 2- to 3-hour cooling period helps the juices settle, giving each slice a neat shape and a rich, jammy texture.
Serve slices at room temperature or warm them gently before serving. Vanilla ice cream, softly whipped cream, or a small drizzle of caramel sauce pairs beautifully with the tart apples and crisp streusel.
Store leftover pie covered in the refrigerator once it has cooled. To restore some of the topping’s texture, reheat individual slices gently in the oven rather than relying on high heat, which can make the crust tough.
If you are planning a savory pie spread alongside dessert, our easy taco pie makes a fun family-style main dish.
Common Questions About Dutch Apple Pie
Can I use only one apple variety? Yes, provided the apples are firm enough for baking. A mixture is recommended because tart and sweet apples contribute different flavors and often provide a more balanced filling.
Why did my filling turn watery? The pie may have needed more baking time, especially if the juices were bubbling only at the outer edges. Cooling is also essential because the filling continues to set as it reaches room temperature.
Can the streusel be made ahead? Yes, you can mix the dry ingredients and butter, then keep the crumb mixture chilled until the pie is ready to assemble. Break apart any large clumps before sprinkling it over the apples.
What should I do if the top browns early? Loosely cover the topping or crust with foil and continue baking until the center filling bubbles. Browning alone does not indicate that the apple juices have finished thickening.
For a savory make-ahead meal that uses the same cozy baking spirit, see this easy turkey casserole.
The Best Dutch Apple Pie Recipe
Ingredients
Method
- Whisk the flour, sugar, and salt for the crust. Cut in the cold cubed butter until pea-sized pieces remain, then add ice water one tablespoon at a time until the dough just comes together.
- Shape the dough into a disk, wrap it, and chill for at least 30 minutes. Roll it into an approximately 12-inch circle, fit it into a 9-inch pie plate, crimp the edges, and refrigerate while preparing the filling.
- Toss the sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Let the mixture stand for about 10 minutes so the juices begin to release.
- Mix the streusel flour, brown sugar, cinnamon, and salt. Work in the melted or softened butter until coarse, moist crumbs form.
- Mound the apples slightly in the chilled crust and sprinkle the streusel evenly over the top. Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 375°F (190°C) and bake for another 35-45 minutes.
- Continue baking until the topping is golden and the filling is visibly bubbling in the center. Loosely cover the crust or pie with foil if it browns too quickly, then cool for at least 2-3 hours before slicing.
Notes
Final Thoughts
The best Dutch apple pie is all about contrast: crisp pastry, tender apples, fragrant spices, and a buttery streusel that cracks gently beneath your fork. With firm mixed apples and a patient cooling period, this straightforward recipe produces a dependable homemade dessert every time.
Plan ahead for the dough chill and the 2- to 3-hour cooling period, then let the oven do the work. Once sliced, each serving is delicious on its own, but a scoop of vanilla ice cream turns this already comforting pie into a memorable finish.
Save this recipe for fall gatherings, Sunday dinners, or any evening when you want the kitchen to smell like cinnamon and baked apples. The simple ingredients and clear steps make it an excellent first homemade pie as well as a trusted favorite for experienced bakers.
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