Valentina Ablaev
A dutch apple pie brings together a buttery pie crust, a cinnamon apple filling, and a crumbly streusel topping. Each bite of pie promises flavors of fall, and you simply won’t be able to get enough of that buttery streusel.
Apple Desserts (box)
Fall is the season to bake all your favorite apple goodies! You can keep it simple with apple turnovers or our braided puff pastry braid! You can never go wrong with an apple-packed dessert.
What is a Dutch Apple Pie?
You might think, what’s the difference between this dutch pie and a regular old pie? A dutch apple pie has that classic flaky crust you know and love, but the top is finished with a buttery crumb topping. This is unlike a classic pie, which has a second layer of crust!
Ingredients for Dutch Apple Pie
- Pie crust – Our easy pie dough recipe makes the perfect buttery and flaky pie crust.
- Apple pie filling – A crisp cinnamon apple filling, made with granny-smith apples.
- Streusel toppings – A crumbly topping made with flavor, brown sugar, cinnamon, and lots of butter for the crumbly texture.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- A pie roller is a must for getting the perfect thin pie crust.
- You can’t make a pie without a 9-inch pie pan!
How to Make a Dutch Apple Pie
- Make the pie dough. In a large bowl, whisk together dry ingredients. Add the butter in using a pastry cutter or a fork until the mixture forms coarse crumbs. Drizzle in the ice water and mix until the dough comes together. Shape into a disc, wrap tightly in plastic wrap, and refrigerate.
2. Prepare the apple filling. In a Dutch oven or pot, add the sugar, cinnamon, flour, lemon juice, water, and butter. Cook over low heat for five minutes, stirring as needed.
3. Apples. Add the sliced apples and toss to combine, then cook for another minute. Remove from heat.
4. Make the streusel. Combine the streusel dry ingredients in a bowl. Add the butter and mix until crumbly.
5. Assemble the pie. Roll out the chilled pie dough and fit it into your pie dish. Spoon the apple filling into the bottom crust.
6. Streusel. Sprinkle the crumbly topping evenly over the top. Bake 50-55 minutes until the topping is golden and the filling is bubbling.
Expert Tips:
- Don’t overmix the pie dough. When combining the pie crust ingredients, don’t overmix the dough; otherwise, it will become too glutinous.
- Work quickly with the pie crust. When rolling out the pie crust, the key is not to overwork it. The key to a buttery crust is the cold butter in the dough, and if the crust is overhandled, the butter will melt.
- Serve warm. When serving the pie, keep it warm, not hot. This will give you a delicious filling and a buttery crust.
How to Serve Dutch Apple Pie
Classic topping: Top every slice of apple pie with vanilla ice cream and a drizzle of caramel sauce. The flavor combination is pure bliss!
Store & Reheat
- Storage. Store leftover pie tightly wrapped in plastic wrap, and in the refrigerator for up to 3 days for peak freshness.
- Reheat. Enjoy the pie cold, or reheat it in the oven for that warm pie goodness.
- Freeze. Let the pie cool completely before wrapping it with plastic wrap. Store in the freezer for up to 3 months. Reheat: Add the frozen pie to the oven at 350° and bake for 20-25 minutes or until bubbling.
More Dessert Recipes
If you enjoyed this dutch apple pie recipe, be sure to try our other holiday dessert recipes; here are some of our favorites:
Roulades & Cake Rolls- Cupcakes & Muffins
- Cookies & Bars
- Cookies & Bars
- Cookies & Bars
- Sweet Bread & Loaves
- Cupcakes & Muffins
- Cookies & Bars
If you tried this dutch apple pie recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Dutch Apple Pie Recipe
Ingredients
pie crust
- 1 1/4 cup all-purpose flour measured and then sifted
- ½ tsp salt
- 1 Tbsp granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 3.5 Tbsp water ice-cold
apple filling
- 2.5 pounds of apples 6 medium apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 2 Tbsp all-purpose flour
- 2 tsp lemon juice
- 2 Tbsp water
- 2 Tbsp unsalted butter
streusel topping
- 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- 6 Tbsp unsalted butter cubed
Instructions
- Preheat the oven to 375°F when rolling out the pie crust.
Make Pie Crust:
- In a large bowl, sift together flour, salt, and sugar.
- Using a pastry cutter, mix in the cold cubed butter until crumbly.
- Add ice water and continue mixing with the pastry cutter. Don’t overmix; it should be crumbly.
- Transfer onto the working surface and shape into a disk. Cover the disks with plastic wrap and refrigerate for at least an hour.
Make Apple Filling:
- In a Dutch oven, add the sugar, cinnamon, flour, lemon juice, water, and butter. Cook over low heat for five minutes, stirring as needed.
- Meanwhile, peel the apples and slice them into ¼-inch-thick slices. Add the sliced apples to the mixture and toss to combine, then cook for another minute. Remove from heat.
Make the Streusel Topping:
- Combine the dry ingredients, work in the butter until the mixture is crumbly.
Assemble:
- Roll out the pie crust on a lightly floured surface, then transfer it to a 9-inch pie plate. Trim the edges and create a decorative pattern around the crust using a form or your fingers.
- Add the pie filling, then top with the streusel.
- Bake another 50-55 minutes, until golden brown on top, the apple filling is bubbling, and the apples are tender.
- Allow the pie to rest before serving.
Notes
- Avoid overworking the dough. Mix the pie crust just until it comes together—over-mixing can activate too much gluten, making the crust tough.
- Handle the dough quickly. When rolling out the crust, try not to fuss with it. A flaky, buttery crust depends on keeping the butter cold, and too much handling warms it up.
- Serve slightly warm. For the best texture, serve the pie warm rather than hot. This allows the filling to set while the crust stays tender and buttery.
Nutrition
FAQs
We love Granny Smith apples, Golden Delicious, Honeycrisp, and Pink Lady are a great variety of apples. Stick to firm apples that are on the tart side.
We don’t like cooking the apple filling, as it becomes too mushy as the pie bakes. We just toss the apples in the warm sugar mixture.
You can absolutely add pecan, walnuts, or any of your other favorite nuts to the top of this pie.
