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Topped with a buttery sweet streusel topping, this dutch apple pie is a flavorful twist on a classic apple pie!
With a flaky Pie Crust, this dutch apple pie is a favorite apple dessert – just as good as classic Apple Pie. It’s as buttery and delicious as our Apple Cake!
We Love Dutch Apple Pie!
The distinct feature of Dutch apple pies is their streusel toppings, whereas classic apple pies have a pie crust topping of some type. Very similar – different topping.
Either way, we love a good fruit pie, and there is nothing so classic as an apple pie.
We love it because:
- Flavor. It’s a variation of classic pie recipe everyone already knows and loves!
- Topping. The crumble on top takes this pie to a whole new level.
- Easy to Change up. There are so many variations of this recipe. Scroll down for more ideas.
- Can be Made Ahead. It’s a popular holiday recipe and we love that it can be made up to 2 days ahead of time.
- Freezer Friendly. No wasting leftovers here.
Serve this Dutch version up with a scoop of Vanilla Ice Cream as a classic pairing. It’s a favorite fall dessert!
The Best Ingredients
You can make a Homemade Pie Crust or store bought, but the filling is where the most flavor is added!
FILLING INGREDIENTS: Use canned apple pie filling in place of homemade apple filling if you want to an easier version of this pie.
Otherwise, you’ll need: melted butter, lemon juice, sugar, flour, cinnamon, and of course – the apples!
Best apples to use? We prefer Granny Smith. They’re tart and perfect for this pie.
- Other apples that could work include: Cortland, Pink Lady, Empire, Honeycrisp, Jonagold, Braeburn apples
- You can also choose to use an apple mixture of two different kinds.
- Thinly sliced would equate to ¼ inch thick. If you make them much thinner, the apples can be mushy. If you like to have a bit of a crunch, then slice them a bit thicker.
STREUSEL INGREDIENTS: Include flour, sugar, brown sugar, cinnamon and melted butter.
TO MAKE THE CRUST
- DRY INGREDIENTS. In a large bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and mix in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea-sized.
- WET INGREDIENTS. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs.
- CHILL. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
To make things easier, you can also use a store bought crust.
How to Make Dutch Apple Pie
- APPLES. In a medium bowl whisk together the butter, lemon juice, sugar, flour, and cinnamon. Add the sliced apples to the bowl and toss to coat the apples completely with the mixture.
- TOPPING. Whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
- PREP. Preheat the oven to 350°F.
- ASSEMBLE. Roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie dish and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly and pressing down gently with your hands to fit all of the apples. Sprinkle the streusel over the top in an even layer.
- BAKE. Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Recipe Tips + Variations
Get the perfect apple texture and crispiest topping for your Dutch apple pie recipe with the following tips:
- Doneness. Baking the pie in the lower part can help the bottom of the crust bake through. If the pie hasn’t finished baking, but the edges and top are browning, then tent a piece of aluminum foil over the top for the remainder of the baking time.
- Easy clean-up. Place a baking sheet covered with foil on the oven rack when you reheat it. This will help catch any filling that bubbles over.
VARIATIONS
Whether you wish to make an even easier Dutch apple pie crumble or change up some of the flavors, here are a few simple ideas:
- Nuts. Mix some chopped nuts like pecans or walnuts in with the streusel topping.
- Crumble. Adjust the flavor of the crumble topping with other spices like adding nutmeg or using a Pumpkin Pie Spice.
- Serving suggestions. Add a topping of Whipped Cream or a scoop of vanilla ice cream. Drizzle with Caramel Sauce.
Storing Dutch Apple Pie
- Make ahead of time. Add the pie filling to the crust and keep it covered in the fridge for 1-2 days before baking. Store the Dutch apple pie topping in a separate container.
- Freeze before baking. Assemble the Dutch apple crumb pie but do not bake it. Make sure it has cooled before wrapping it tightly with plastic wrap and again with foil store it in the freezer for 2-3 months. You can thaw the pie or bake it frozen.
- Baking a frozen pie: Remove the plastic and tent the foil over the top. Bake for 50 minutes. Remove foil and bake for another 40 minutes or until hot, bubbly, and browned.
- A baked pie can be kept, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for 4-6 weeks.
For more Pies:
Dutch Apple Pie Recipe
Topped with a buttery sweet streusel topping, this dutch apple pie is a flavorful twist on a classic apple pie!
Ingredients
For the Crust
- 1 cup flour
- ½ teaspoon salt
- ½ cup cold butter
- ¼ cup buttermilk or milk plus a splash of vinegar
For the Filling
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- ½ cup sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 2 pounds Granny Smith apples peeled, cored, and sliced thinly
For the Streusel
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons melted butter
Instructions
To Make the Crust
- In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and mix in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea-sized.
- Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use.
To Make the Filling
- In a medium bowl whisk together the butter, lemon juice, sugar, flour, and cinnamon. Add the apples to the bowl and toss to coat the apples completely with the mixture.
To Make the Streusel
- Whisk the flour, sugar, brown sugar, and cinnamon together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly. Refrigerate until ready to use.
To Assemble and Bake the Pie
- Preheat the oven to 350°F.
- Roll the dough out on a lightly floured surface to fit your pie pan. Gently press the dough into the pie pan and roll or pinch the edges to form the crust. Pour the filling into the pie crust, spreading evenly and pressing down gently with your hands to fit all of the apples. Sprinkle the streusel over the top in an even layer.
- Bake 55-60 minutes, or until the crust is golden brown, the streusel is browned, and the filling is bubbling and thick. Let cool completely before slicing and serving.
Video
Notes
Buttermilk substitute: Combine ¼ cup of milk with ¾ teaspoon of vinegar. Allow it to sit for a few minutes.
Make ahead of time. Add the pie filling to the crust and keep it covered in the fridge for 1-2 days before baking. Store the Dutch apple pie topping in a separate container.
Nutrition
Serving: 1slice, Calories: 424kcal, Carbohydrates: 59g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 315mg, Potassium: 177mg, Fiber: 4g, Sugar: 34g, Vitamin A: 692IU, Vitamin C: 6mg, Calcium: 35mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious! Such a classic recipe that reminded me of my Grandma’s apple pie! Thanks!
Everyone at my house enjoyed it! Thanks so much for the recipe!
This pie was absolutey phenomenal and I loved that sweet streusel that was on top! thank you so much for sharing this amazing recipe!