This Dutch apple pie is loaded with gooey apples, plenty of warming spices, and a buttery crumb topping. It’s the perfect hybrid between a pie and a crisp, taking all the best elements from both. I made this homemade Dutch apple pie with a store-bought crust so I had plenty of time to focus on getting the filling and the crumb topping just right. Made with simple ingredients, this pie comes together quickly and tastes so delicious!
This Dutch apple pie is quite different from my classic homemade apple pie recipe. I substituted the top crust for a delicious buttery spiced crumble. It creates a wonderful third texture to contrast with the gooey filling and the crisp bottom crust. It also adds a touch more sweetness to the pie, so it’s perfect if you have an extra sweet tooth!
What’s in This Dutch Apple Pie Recipe?
- Pie Crust: I used a store-bought refrigerated pie crust to keep things easy, but homemade also works.
- Apples: I like Granny Smith for their tart flavor and firm texture, but feel free to use your favorite apples.
- Sugar: A combination of brown and granulated sugars sweetens both the filling and the streusel topping.
- Flour: All-purpose flour helps thicken the filling and gives structure to the streusel.
- Cinnamon: Ground cinnamon adds warmth to both the filling and the streusel.
- Salt: A touch of kosher salt enhances the flavor of the filling.
- Lemon Juice: Prevents the apples from browning.
- Butter: Unsalted butter binds the streusel topping and keeps it moist.
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How to Store and Reheat
Store leftover Dutch apple pie in an airtight container in the refrigerator for up to 4 days. Enjoy cold, at room temperature, or gently heated in the microwave.
Tips for Success
- Creating that classic crimped/scalloped design around the edges of the crust is easy. Place your index finger on one side of the dough, then use the index finger and thumb of your other hand to “crimp” the dough from the other side. You are basically just using one finger to push the dough while pinching with your other finger/thumb. It takes a little bit of practice to get the motion right, but then it becomes really easy to do quickly.
- Make sure you’re spreading the apple filling evenly over the pie crust before adding your streusel on top.
- You can add as much or as little streusel as you’d like. If you want to cover more of the pie, feel free to prepare extra streusel to add on top.
- Pie crust usually becomes soggy due to too much liquid in the filling. Be sure to drain off any excess runny liquid.
- If your pie crust is still soggy, try blind baking, brushing with egg before filling, or baking on a hot baking sheet.
- Finally, baking on a hot baking sheet allows the crust to set faster than the filling, creating a barrier against moisture.
Top Reader Review
- “This turned out amazing! My family raved. It disappeared really fast so will have to make again… I would note that the butter for the streusel should be “melted and cooled”…yum yum yum” -Stefanie
Dutch Apple Pie Recipe
This Dutch apple pie is loaded with gooey apples, plenty of warming spices, and a buttery crumb topping. So delicious!
Prep: 15 minutes
Cook: 1 hour
Total Time
: 1 hour 15 minutes
Servings: 10 slices
Ingredients
- 1 9-inch refrigerated pie crust 213 grams
- 3 pounds Granny Smith apples 1361 grams, peeled, cored, and chopped
- ¼ cup brown sugar 53 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon all-purpose flour 8 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice 5 grams
For the Streusel Topping
- ⅔ cup brown sugar 142 grams
- ½ tablespoon granulated sugar 6 grams
- 1 cup all-purpose flour 120 grams
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter 113 grams (1 stick)
Equipment
- Kitchen Scale (optional)
- Pie Pan
Instructions
- Preheat oven to 375°F. Position the oven rack to the lowest position.
- Roll out the pie crust into a 12-inch round and place it in the bottom of a 9-inch pie plate, tucking it in and crimping the edges. Place in the refrigerator to chill while preparing apples.1 9-inch refrigerated pie crust
- In a large bowl, combine the apples with the sugars, flour, cinnamon, salt, and lemon juice. Stir to coat and set aside.3 pounds Granny Smith apples, ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1 teaspoon lemon juice
- Prepare the streusel by combining the sugars, flour, cinnamon, and butter in a medium mixing bowl. Use two forks or your fingers to mix everything together until coarse crumbs are formed.1 cup all-purpose flour, ⅔ cup brown sugar, ½ tablespoon granulated sugar, ½ teaspoon ground cinnamon, ½ cup unsalted butter
- Remove the crust from the refrigerator and spread the apples in an even layer, discarding any liquid that has been released. Sprinkle the streusel evenly over the apples. Cover the pie loosely with aluminum foil.
- Bake for 50-60 minutes, removing the foil after 30 minutes, until the apple mixture is bubbly and the streusel and crust are golden.
- Remove the pie from the oven when done and allow it to cool on a cooling rack.
Notes
Storage: Store Dutch apple pie in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Dutch Apple Pie Recipe
Amount Per Serving (1 slice)
Calories 377
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg8%
Sodium 107mg5%
Potassium 208mg6%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 39g43%
Protein 3g6%
Vitamin A 358IU7%
Vitamin C 6mg7%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This turned out amazing! My family raved. It disappeared really fast so will have to make again… I would note that the butter for the streusel should be “melted and cooled”…yum yum yum