Best Dutch Apple Pie
This Dutch Apple Pie recipe layers tender cinnamon-spiced apples under a buttery, crumbly streusel topping for the coziest slice of old fashioned comfort you'll ever bake.
Why This Dutch Apple Pie Recipe Is a Fall Baking Essential
There's a reason this is the Best Dutch Apple Pie recipe in my rotation year after year. Instead of a plain double crust, this Dutch Apple Pie piles tender, spiced apples under a thick, buttery streusel topping that turns golden and crackly in the oven. It's the kind of Old Fashioned Dutch Apple Pie your grandmother might have made, minus any of the guesswork.
If you've ever wondered how to make Dutch Apple Pie that doesn't turn out soggy on the bottom or bland in the middle, you're in the right place. This version leans on a few small but crucial details, like pre-chilling your crust and thickening the filling properly, so every slice holds together beautifully.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pie dish that conducts heat evenly, a good pastry cutter for the streusel, and a reliable oven thermometer will help this Dutch Apple Pie Recipe turn out perfectly golden every single time.
The Secret to a Great Streusel Topping
What sets a Dutch Apple Pie apart from a traditional double crust apple pie is the topping. Instead of a top layer of dough, you get a rustic, crumbly streusel made from flour, brown sugar, cinnamon, and cold butter. The trick is keeping that butter cold right up until it hits the oven. Cold butter means little pockets of fat that melt slowly, creating those irresistible crisp, craggy crumbs.
Work quickly when rubbing the butter into the dry ingredients. If your kitchen is warm, pop the bowl in the fridge for ten minutes before topping the pie.
Chef's Tip: If your streusel starts browning too fast in the oven, loosely tent the pie with foil. This protects the topping while the filling finishes bubbling underneath.
Choosing and Prepping Your Apples
Not all apples behave the same way in the oven, and that matters a lot here. Granny Smith apples are the backbone of this recipe because they're tart, firm, and hold their shape instead of collapsing into mush. If you want a slightly sweeter, more complex filling, blend in a few Honeycrisp or Braeburn apples.
Slice your apples thinly and evenly so they cook at the same rate. Tossing them with a touch of lemon juice not only brightens the flavor but also keeps them from browning while you prep the rest of the pie.
A few things to keep in mind as you build the filling:
- Don't skip the flour in the apple mixture. It thickens the juices as they bubble, so you get a sliceable filling instead of a runny one.
- Mound the apples slightly higher in the center of the crust, since they shrink as they release moisture during baking.
- Give the apples a full toss with the sugar and spices so every slice gets seasoned, not just the top layer.
Ready to make it? Here is the full step-by-step recipe for this Best Dutch Apple Pie:
Best Dutch Apple Pie
This Dutch Apple Pie recipe layers tender cinnamon-spiced apples under a buttery, crumbly streusel topping for the coziest slice of old fashioned comfort you'll ever bake.
Ingredients
- 1 pie crust, store-bought or homemade, unbaked, fitted into a 9-inch pie dish
- 6 cups granny smith apples, peeled, cored, and thinly sliced (about 6 medium apples)
- 1/2 cup granulated sugar, for the apple filling
- 2 tbsp all-purpose flour, for thickening the filling
- 1 1/2 tsp ground cinnamon, divided between filling and topping
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt, fine sea salt, divided
- 1 cup all-purpose flour, for the streusel topping
- 3/4 cup light brown sugar, packed, for the streusel topping
- 1/2 cup unsalted butter, cold, cut into small cubes
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish, crimping the edges, and set aside in the fridge to stay cold.
In a large bowl, toss the sliced apples with granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, lemon juice, and a pinch of salt until evenly coated.
Pour the apple filling into the chilled pie crust, mounding it slightly in the center since the apples will shrink as they bake.
In a separate bowl, whisk together the flour, brown sugar, remaining cinnamon, and remaining salt for the streusel topping.
Add the cold cubed butter to the streusel mixture and use your fingers or a pastry cutter to work it in until the mixture looks like coarse, pea-sized crumbs.
Sprinkle the streusel topping evenly over the apple filling, covering it completely.
Place the pie on a rimmed baking sheet to catch any drips, then bake for 50 to 60 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.
If the topping browns too quickly, loosely tent the pie with foil for the last 15 to 20 minutes of baking.
Let the pie cool on a wire rack for at least 2 hours before slicing, so the filling has time to set.
Equipment
- 9-inch pie dish
- Rimmed baking sheet
- Large mixing bowls
- Pastry cutter or fork
- Wire cooling rack
Notes
Serving and Storing Your Dutch Apple Pie
Patience is the hardest part of this recipe. Let the pie cool for at least two hours before slicing. I know the smell coming from your kitchen will make that feel impossible, but cutting into it too soon means the filling won't have set, and you'll end up with a puddle instead of a clean slice.
Serve this Dutch Apple Pie slightly warm with a scoop of vanilla ice cream, or at room temperature with a drizzle of caramel sauce. It also pairs wonderfully with a hot cup of coffee on a chilly afternoon.
For storage, keep leftover pie loosely covered at room temperature for up to two days, or refrigerate it for up to five. When you're ready for another slice, a quick reheat in the oven brings the streusel topping back to life far better than the microwave ever could.
Frequently Asked Questions
Whether this is your first time making an Old Fashioned Dutch Apple Pie or your fiftieth, a few questions tend to come up. I've answered the most common ones below so your baking day goes smoothly from start to finish.
