This Dutch apple pie is filled with homemade apple pie filling and topped off with an easy brown sugar streusel topping! This tasty dessert is a classic example of what makes cinnamon combined with juicy apples hard to resist! Serve it with a scoop of ice cream and you'll never go back to old-fashioned apple pie again!
Best Dutch Apple Pie Recipe
I love a classic apple pie as much as the next person, but when I am aiming to impress my guests I almost always opt for this Dutch apple pie instead. I get so many complements on the crumbled streusel topping that no one believes me when I tell them how easy it is!
When I make this pie, I prefer to use a homemade butter pie crust or my best pie crust, but you can certainly save some time by using a store-bought crust if you prefer. Either way, it will certainly turn out delicious!
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🥘 Ingredients For Dutch Apple Pie
You don't have to use only Granny Smith apples to make this pie, there are many other varieties that hold up well to baking. Take a look at my page on the best apples for apple pie for more!
Dutch Apple Pie
- Apples - 6 cups of granny smith apples cored, peeled, and sliced . One medium apple will give you about ¾ cup of cubed or sliced apples. A larger apple will usually yield about 1 cup.
- Lemon Juice - 1 tablespoon of lemon juice.
- Light Brown Sugar - ½ cup up to ¾ cup, depending on how sweet you like your pie.
- All-Purpose Flour - ⅓ cup of all-purpose flour.
- Apple Pie Spice 1 teaspoon of apple pie spice. See my recipe, or use your favorite brand - *see note)
- Salt - ⅛ tsp salt
- Butter - 2 tablespoon of butter, melted and cooled.
- Butter Pie Crust - 1 pie crust, unbaked. Try my recipe or use store-bought.
Streusel Topping
- Light Brown Sugar - ¾ cup of packed light brown sugar.
- All-Purpose Flour - ¾ cup of all-purpose flour.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Nutmeg (optional) - ¼ teaspoon of ground nutmeg.
- Salt - ⅛ teaspoon of salt (to taste).
- Butter - 6 tablespoons of cold butter sliced into tablespoon-sized pats or cubes.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dutch Apple Pie
Peeling and coring the apples is the hardest part, the rest is a breeze! To get started, grab a sharp knife, a large mixing bowl, a 9-inche pie pan, and a silicone spatula.
I usually slice my Dutch apple pie into 12 slices. You can always make larger slices!
Assemble Pie
- Peel and core apples. Peel and core 6 cups worth of apples, then slice them into ½-inch cubes or ¼-inch thick slices. Place them into a large mixing bowl and toss them with 1 tablespoon of lemon juice to prevent browning. Set aside.
- Prepare the crust. Preheat your oven to 425°F (220°C). Roll out 1 unbaked pie crust and fit it into a 9-inch pie pan.
- Make the filling. Add ½ a cup of brown sugar for the pie, ⅓ cup of flour, 1 teaspoon of apple pie spice, ⅛ teaspoon of salt, and 2 tablespoons of cooled melted butter to the bowl with the sliced apples and gently toss to combine.
- Add filling to crust. Pour the apple pie filling into the prepared pie crust.
- Bake. Bake in the oven on the middle of the center rack at 425°F (220°C) for 30 minutes. Meanwhile, prepare your topping.
Streusel Topping
- Make streusel. Add ¾ cup of brown sugar for the streusel topping, ¾ cup of all-purpose flour, 1 teaspoon of ground cinnamon, the optional ¼ teaspoon of nutmeg, and ⅛ teaspoon of salt to a medium mixing bowl and stir to combine.
- Cut in the butter. Add 6 tablespoons of sliced cold butter to the crumb mixture and use a fork, pastry cutter, food processor, or a pair of butter knives to cut the butter into the dry ingredients until it forms small pea-sized crumbles. Set in the fridge until needed.6 tablespoon butter
Finish Baking
- Add the topping. Remove the pie from the oven and sprinkle the streusel topping evenly over the top. Return the pie to the oven at 425°F (220°C) for 10-15 more minutes to finish baking.
- Cool. Once the pie has finished cooking, remove it from the oven and allow it to set and cool for at least 2 hours before slicing and serving.
The only addition this pie ever needs is a scoop of vanilla ice cream. If you love this pie, be sure to take a look at my favorite holiday pie recipes for more tasty recipes. Enjoy!
💭 Angela's Tips & Recipe Notes
- One medium apple will give you about ¾ cup of cubed or sliced apples. A larger apple will usually yield about 1 cup.
- For a more complex flavor profile, you can try a combination of apple types. For suggestions, take a look at my page on the best apples for apple pie!
- In place of apple pie spice, you may also use a blend of ¼ teaspoon of nutmeg and ¾ teaspoon of cinnamon in a pinch.
- Store-bought pie crusts are convenient and will work just fine for this recipe. However, for a true made-from-scratch pie, my all-butter pie crust or best pie dough are my go-to choices!
- A warm pie fresh out of the oven may be hard to resist, but to keep it from falling apart it is best to let your pie cool and set for at least 2 hours before you dig in.
🥡 Storing & Reheating
Once your pie has cooled completely, you may cover it with plastic wrap and refrigerate it for up to 4 days.
Freezing Dutch Apple Pie
There are 3 ways you can freeze this pie:
First, place the crust, apple pie filling, and topping in individual freezer bags with any extra air removed. Freeze for up to 2 months, thaw in the fridge before assembling and baking as directed. *Plan on adding an additional 15-20 minutes of baking time due to cold ingredients.
Second, you may assemble the pie in the pie pan. Wrap it with a double layer of plastic wrap followed by a double layer of foil to prevent it from drying out. Freeze for up to 2 months and thaw in the fridge overnight before baking as directed. *Plan on adding an additional 15-20 minutes of baking time due to cold ingredients. Plan on adding an additional 15-20 minutes of baking time due to the pie being cold.
Third, you may freeze the baked pie. Once it is 100% cool, you can double wrap it in plastic wrap then double wrap it in foil and freeze it for up to 2 months. Thaw in the fridge before reheating
Reheating Dutch Apple Pie
Leftover slices of pie can be quickly reheated in the microwave for 30 seconds to 1 minute. To reheat a whole pie that has already been baked, first cover it with foil so the topping and crust do not burn and pop it in the oven at 350°F (175°C) for 30 minutes or until warmed through
>>>>See all of my recipes HERE<<<<
❓ FAQ
The difference is all in the topping. A traditional pie has a double crust while a Dutch apple pie has no crust on top, but a brown sugar streusel instead!
You can assemble the pie and wrap it tightly with plastic wrap up to 24 hours in advance. Add 10-15 minutes to the total bake time due to starting with a cold pie.
The crust on top should be nicely golden-brown and the apples inside should be tender enough to pierce with a toothpick.
🥧 More Tasty Pies
- No Bake Pumpkin Pie - A creamy pumpkin pie you can whip up in 15 minutes then just chill over night!
- Chocolate Pumpkin Pie -
- Pecan Pie - A classic pecan pie recipe you can make with storebought or homemade crust!
- Blueberry Pie - My homemade blueberry pie filling in a delicious butter pie crust.
- Sweet Potato Pie - This pie is filled with a creamy spiced sweet potato filling.
- Blackberry Apple Pie - Apples and blackberries come together in one tasty fruit pie!
📋 Recipe
Dutch Apple Pie
Ingredients
Dutch Apple Pie
- 6 cups granny smith apples (cored, peeled, and sliced - approximately 8 medium or 6 large apples - *see note)
- 1 tablespoon lemon juice
- ½ cup light brown sugar (up to ¾ cup, adjusted to taste)
- ⅓ cup all-purpose flour
- 1 teaspoon apple pie spice (see recipe, or use your favorite brand - *see note)
- ⅛ teaspoon salt
- 2 tablespoon butter (melted and cooled)
- 1 butter pie crust (unbaked, try my recipe or use store-bought - *see note)
Streusel Topping
- ¾ cup light brown sugar (packed)
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ⅛ teaspoon salt (to taste)
- 6 tablespoon butter (cold, sliced into tablespoon-sized pats or cubes)
Instructions
Assemble Pie
- Peel and core your apples, then slice them into ½-inch cubes or ¼-inch thick slices. Place them into a large mixing bowl and toss them with the lemon juice to prevent browning. Set aside.6 cups granny smith apples, 1 tablespoon lemon juice
- Preheat your oven to 425°F (220°C). Roll out your unbaked pie crust and fit it into a 9-inch pie pan.1 butter pie crust
- Add the brown sugar for the pie, flour, apple pie spice, salt, and melted butter to the bowl with the sliced apples and gently toss to combine.½ cup light brown sugar, ⅓ cup all-purpose flour, 1 teaspoon apple pie spice, ⅛ teaspoon salt, 2 tablespoon butter
- Pour the apple pie filling into the prepared pie crust.
- Bake in the oven on the middle of the center rack at 425°F (220°C) for 30 minutes. Meanwhile, prepare your topping.
Streusel Topping
- Add the brown sugar for the streusel topping, flour, cinnamon, optional nutmeg, and salt to a medium mixing bowl and stir to combine.¾ cup light brown sugar, ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon salt
- Add the cold butter to the crumb mixture and use a fork, pastry cutter, food processor, or a pair of butter knives to cut the butter into the dry ingredients until it forms small pea-sized crumbles. Set in the fridge until needed.6 tablespoon butter
Finish Baking
- Remove the pie from the oven and sprinkle the streusel topping evenly over the top. Return the pie to the oven at 425°F (220°C) for 10-15 more minutes to finish baking.
- Once the pie has finished cooking, remove it from the oven and allow it to set and cool for at least 2 hours before slicing and serving.
Equipment You May Need
Notes
- One medium apple will give you about ¾ cup of cubed or sliced apples. A larger apple will usually yield about 1 cup.
- For a more complex flavor profile, you can try a combination of apple types. For suggestions, take a look at my page on the best apples for apple pie!
- In place of apple pie spice, you may also use a blend of ¼ teaspoon of nutmeg and ¾ teaspoon of cinnamon in a pinch.
- Storebought pie crusts are convenient and will work just fine for this recipe. However, for a true made-from-scratch pie, my all-butter pie crust or best pie dough are my go-to choices!
- A warm pie fresh out of the oven may be hard to resist, but to keep it from falling apart it is best to let your pie cool and set for at least 2 hours before you dig in.
- To store: Once your pie has cooled completely, you may cover it with plastic wrap and refrigerate it for up to 4 days.
- There are 3 ways you can freeze this pie:
First, place the crust, apple pie filling, and topping in individual freezer bags with any extra air removed. Freeze for up to 2 months, thaw in the fridge before assembling and baking as directed. *Plan on adding an additional 15-20 minutes of baking time due to cold ingredients.
Second, you may assemble the pie in the pie pan. Wrap it with a double layer of plastic wrap followed by a double layer of foil to prevent it from drying out. Freeze for up to 2 months and thaw in the fridge overnight before baking as directed. *Plan on adding an additional 15-20 minutes of baking time due to cold ingredients. Plan on adding an additional 15-20 minutes of baking time due to the pie being cold.
Third, you may freeze the baked pie. Once it is 100% cool, you can double wrap it in plastic wrap then double wrap it in foil and freeze it for up to 2 months. Thaw in the fridge before reheating. - To reheat: Leftover slices of pie can be quickly reheated in the microwave for 30 seconds to 1 minute. To reheat a whole pie that has already been baked, first cover it with foil so the topping and crust do not burn and pop it in the oven at 350°F (175°C) for 30 minutes or until warmed through.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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