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!
6tablespoonbutter(cold, sliced into tablespoon-sized pats or cubes)
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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.
Preheat your oven to 425°F (220°C). Roll out your unbaked pie crust and fit it into a 9-inch pie pan.
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.
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.
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.
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.
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 doughare 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.
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Course Dessert, Fruit Desserts, Pastries, Pie Recipes