Dutch Apple Pie Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 377kcal

Author: Becky Hardin

This easy Dutch apple pie is loaded with gooey apples, plenty of warming spices, and a buttery crumb topping. So delicious!

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.

*Using a pre-made, refrigerated pie crust makes this recipe extra easy. Feel free to use a homemade crust if you prefer.

**I like Granny Smith for their tart flavor and firm texture, but feel free to use your favorite apples.

Tips:

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.
Baking on a hot baking sheet allows the crust to set faster than the filling, creating a barrier against moisture.

Storage: Store Dutch apple pie in an airtight container in the refrigerator for up to 4 days.