If you’ve ever wondered what makes a Dutch Apple Pie different from a regular apple pie, you’re about to find out.
This Dutch Apple Pie Recipe skips the top crust and trades it for a thick, buttery, crumble-style streusel topping that bakes up golden and crisp while the spiced apple filling bubbles underneath.
It’s the kind of pie that makes your kitchen smell incredible and disappears fast at every table.
I first made this pie on a chilly fall afternoon, and it’s been on repeat ever since.
The combination of tender, cinnamon-spiced apples and that irresistible crumbly topping is just impossible to beat.
You might also enjoy: Apple Pie with Cinnamon Crust
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Dutch Apple Pie
This pie is a guaranteed crowd-pleaser, and it doesn’t require any advanced baking skills.
The streusel topping is one of the easiest things to make in baking. You just mix, crumble, and bake.
No fussy top crust to roll out, no lattice to weave. Just a generous layer of buttery oat-and-brown-sugar crumble that gets perfectly golden in the oven.
The apple filling is perfectly balanced. It’s sweet but not cloying, warm with cinnamon, and just thick enough to slice cleanly once cooled.
This is also a wonderfully forgiving recipe. Even if you overstuff the filling or make the crumble a little thicker, it still comes out absolutely delicious.
Here’s why you’ll keep coming back to it:
- No top crust stress. The streusel is incredibly easy and always looks impressive.
- Perfect texture contrast. Soft, jammy apples meet crunchy, buttery topping in every bite.
- Make-ahead friendly. The pie keeps beautifully in the fridge for several days.
- Customizable apples. Use Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both.
- Crowd-approved. From casual weeknight dinners to Thanksgiving tables, this pie always gets rave reviews.
- Pairs with everything. A scoop of vanilla ice cream, a dollop of whipped cream, or just on its own. All excellent choices.
If you love cozy fall baking, you’ll also want to check out this Apple Cobbler Recipe for another easy apple dessert with a similar crumble vibe.
Ingredients
This Dutch Apple Pie comes together with simple pantry staples and fresh apples. The magic is all in the proportions and the layering.
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Apple Filling:
- 6 cups peeled, cored, and thinly sliced Granny Smith apples (about 5-6 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/2 cup old-fashioned rolled oats
Read Also: Caramel Apple Crisp Recipe
Kitchen Equipment Needed
You don’t need anything fancy to make this pie. A few reliable tools will get you through the whole recipe without a hitch.
- 9-inch deep-dish pie pan (ceramic or glass recommended)
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fork (for the crust and streusel)
- Rolling pin
- Vegetable peeler and apple corer
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Plastic wrap or parchment paper (for chilling dough)
- Baking sheet (to catch any drips under the pie)
- Aluminum foil or pie crust shield (to prevent over-browning)
- Cooling rack
Recommended Products for This Recipe
These are my personal go-to picks for making this pie turn out perfectly every single time.
1. Emile Henry Ceramic Deep Dish Pie Dish
Ceramic bakeware distributes heat so evenly that your apple filling cooks through without the bottom crust going soggy.
This dish holds the deep-dish volume this recipe calls for, and it goes straight from oven to table looking beautiful. It’s a piece you’ll use for every pie you ever make.
2. OXO Good Grips Apple Corer
Peeling and coring six apples with a flimsy corer is genuinely frustrating.
The OXO Good Grips version has a sturdy handle and sharp blade that cuts cleanly through even firm Granny Smiths. It makes the prep stage so much faster.
3. Bob’s Red Mill Old-Fashioned Rolled Oats
The oats in the streusel topping are what give it that irresistible chewy-crunchy texture.
Bob’s Red Mill rolled oats are thick and wholesome, and they toast beautifully in the oven without burning or turning too hard. Definitely worth reaching for the quality bag here.
4. KitchenAid Stainless Steel Pastry Cutter
If you make pie crust by hand regularly, a good pastry cutter is non-negotiable.
This KitchenAid version cuts cold butter into flour in seconds, giving you those perfect pea-sized butter pockets that create a flaky crust. It also works brilliantly for the streusel topping.
5. Nordic Ware Pie Crust Shield
Nothing is more frustrating than pulling a pie out of the oven to find the edges burnt and the center still pale.
A pie crust shield is a simple silicone or aluminum ring that sits over the crust edges, protecting them while the filling and topping finish baking. Totally worth it.
I love pairing this pie with a warm mug of Spiced Apple Cider for the ultimate fall dessert experience.
Step-by-Step Instructions: How to Make Dutch Apple Pie
1. Make the Pie Crust Dough
- Combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl. Whisk them together briefly so the salt is evenly distributed throughout the flour.
- Add 1/2 cup cold unsalted butter (cut into small cubes) to the flour mixture. The butter must be very cold. If it has softened at all, pop it back in the freezer for 10 minutes before using.
- Use a pastry cutter or your fingertips to work the butter into the flour. You’re looking for a texture that resembles coarse crumbs with some pea-sized butter pieces still visible throughout. Those chunky butter bits are what create a flaky crust.
- Drizzle in ice water one tablespoon at a time, gently stirring with a fork after each addition. Stop adding water once the dough just barely comes together when you squeeze a small handful. It should look shaggy and not completely smooth. Use 3 tablespoons first and only add the 4th if needed.
- Turn the dough out onto a lightly floured surface and gently press it into a flat disc shape. Do not knead or overwork it. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
2. Prepare the Apple Filling
- Peel, core, and thinly slice your apples to about 1/4-inch thickness. Thin, even slices ensure the apples cook through completely and lay nicely in the pie shell. Aim for 6 cups of sliced apples.
- Place the apple slices in a large bowl. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
- Drizzle in 1 tablespoon fresh lemon juice and 1 teaspoon pure vanilla extract. The lemon juice brightens the flavor and helps prevent browning. The vanilla adds a subtle warmth that rounds out the spices.
- Toss everything together until the apple slices are evenly coated. Let the filling sit at room temperature while you prepare the crust and topping. This resting time draws out some of the apple juices, which will help the filling thicken as it bakes.
3. Make the Streusel Topping
- In a medium bowl, whisk together 1 cup all-purpose flour, 2/3 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until well combined.
- Add 1/2 cup cold unsalted butter (cut into small cubes) to the flour-sugar mixture. Again, keep the butter cold. This is essential for a crumbly streusel, not a greasy or pasty one.
- Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs. Some pea-sized chunks are great here. They will crisp up in the oven.
- Add 1/2 cup old-fashioned rolled oats and stir them in with a fork until distributed throughout the topping. The oats add texture and a subtle nuttiness that takes the streusel to the next level.
- Place the streusel in the refrigerator to chill while you roll out the crust. Cold streusel holds its shape better and bakes up crispier.
4. Roll Out and Shape the Crust
- Preheat your oven to 375 degrees F (190 degrees C). Place a rimmed baking sheet on the lowest rack of the oven to catch any drips.
- Remove the chilled dough disc from the refrigerator and let it sit on the counter for about 5 minutes. Slightly softened dough is easier to roll without cracking, but you don’t want it warm.
- Lightly flour your work surface and rolling pin. Place the dough disc in the center and begin rolling from the center outward, turning the dough 90 degrees after each roll to keep a circular shape. Roll it out to about 12 inches in diameter for a 9-inch pie pan.
- Carefully fold the rolled-out dough in half, then in half again to form a quarter. Lift it and place it in the pie pan with the corner point at the center. Gently unfold it and press it into the bottom and sides of the pan. Take care not to stretch the dough.
- Trim any overhanging dough to about 1/2 inch beyond the rim of the pie pan. Fold that excess dough under itself so it sits on the rim, then crimp the edges decoratively by pinching with your fingers or pressing with a fork. This creates the sealed edge.
- Place the prepared crust in the refrigerator for 10 minutes to firm up while you assemble the pie.
5. Assemble the Pie
- Remove the chilled pie crust from the refrigerator. Give your apple filling one more gentle toss to redistribute any liquid that has settled at the bottom.
- Spoon the apple filling into the unbaked pie crust. Pile the apples generously since they will shrink slightly during baking. Arrange the top layer of apples as neatly as you like, or simply mound them.
- Pour any liquid that has accumulated in the filling bowl over the apples in the crust. That liquid contains dissolved sugar and spices that will thicken into a luscious sauce as the pie bakes.
- Remove the streusel topping from the refrigerator. Sprinkle it evenly over the top of the apple filling, covering it completely. Use your fingertips to gently press some of the larger clumps together. The streusel should form a thick, even layer from edge to edge.
6. Bake the Pie
- Loosely tent a piece of aluminum foil or place a pie crust shield over the outer edges of the crust. This prevents the edges from browning too quickly before the filling is fully cooked. You’ll remove it partway through baking.
- Place the pie on the preheated baking sheet in the oven. Bake at 375 degrees F for 25 minutes with the foil shield on.
- After 25 minutes, remove the foil shield or tent from the edges. Continue baking for an additional 25-30 minutes, until the streusel topping is deep golden brown and the apple filling is visibly bubbling through the edges and around the streusel. Bubbling filling is your sign that the internal temperature is hot enough for the flour in the filling to have thickened properly.
- If the streusel topping begins to look very dark before the filling is fully bubbling, loosely lay a piece of foil over the entire top of the pie for the remaining baking time.
- Total baking time is 50-55 minutes.
7. Cool and Serve
- Remove the pie from the oven and transfer it to a cooling rack. This is arguably the hardest part: let the pie cool for at least 2 hours before slicing. The filling continues to thicken as it cools. If you slice into a hot pie, the filling will be runny and messy.
- For the cleanest slices, let the pie cool to room temperature completely, or even chill it in the refrigerator for 1-2 hours before cutting.
- Slice with a sharp knife and serve warm or at room temperature with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream.
Read Also: Apple Crumble Pie Recipe
Tips for The Best Dutch Apple Pie
Getting the details right makes all the difference between a good pie and an unforgettable one.
Here are my most important tips after making this recipe more times than I can count.
Keep these in mind from start to finish:
- Use a mix of apples. Combining a tart apple like Granny Smith with a sweeter one like Honeycrisp or Braeburn creates a more complex, balanced filling.
- Keep everything cold. Cold butter in both the crust and streusel is the single most important factor for achieving flakiness and crunch. If your kitchen is warm, chill your mixing bowls too.
- Don’t skip the lemon juice. It prevents browning and adds brightness that keeps the filling from tasting one-dimensionally sweet.
- Slice apples thin and evenly. Thick slices can leave crunchy spots in the filling. Aim for 1/4 inch consistently.
- Let the dough rest. Chilling the dough allows the gluten to relax, making it easier to roll and preventing shrinkage during baking.
- Press the streusel into clumps. Loose, powdery streusel disperses in the oven. Clumping it slightly ensures those satisfying crunchy clusters in the finished pie.
- Wait for the filling to bubble. This is your visual cue that the thickeners have activated and the filling is fully cooked.
- Cool completely before cutting. Patience here pays off enormously in clean, beautiful slices.
This pie is the perfect companion to a warm bowl of Apple and Parsnip Soup for a full autumn dinner spread.
Serving Suggestions
Dutch Apple Pie is wonderful on its own, but the right accompaniments take it from great to truly memorable.
Warm your pie slices gently in the oven at 300 degrees F for 10 minutes before serving if they’ve been refrigerated.
- Vanilla ice cream. The classic pairing. The cold, creamy ice cream melts slightly against the warm pie in the best possible way.
- Freshly whipped cream. Lightly sweetened whipped cream is a lighter alternative to ice cream, and it doesn’t compete with the pie’s flavors.
- A drizzle of salted caramel sauce. A thin drizzle of homemade or store-bought caramel over each slice is an indulgent finishing touch.
- A sprinkle of flaky sea salt. Just a pinch over the top of the streusel right before serving amplifies all the sweet and buttery notes.
- Cheddar cheese. A niche but beloved pairing in certain regions. Sharp cheddar alongside warm apple pie is a genuinely wonderful combination if you’re curious.
- A warm mug of spiced cider or coffee. Dutch Apple Pie is a cozy dessert, and it deserves an equally cozy drink alongside it.
This pie makes an incredible finale to a holiday dinner. For more ideas, check out these Thanksgiving Recipes to build a full spread around it.
Variations of Dutch Apple Pie
The classic version is perfection, but it’s also a great base to experiment with. Here are some well-loved variations that stay true to the spirit of this pie.
Try these the next time you want to mix it up:
- Cranberry Apple Dutch Pie. Add 1/2 cup of fresh or dried cranberries to the apple filling for a tart, festive twist that’s especially beautiful at the holidays.
- Caramel Apple Dutch Pie. Drizzle 3-4 tablespoons of caramel sauce over the apple filling before adding the streusel. The caramel bakes into the filling and adds a rich, almost toffee-like depth.
- Pear Dutch Pie. Substitute half or all of the apples with ripe Bosc or Anjou pears. Pears have a softer texture and a floral sweetness that pairs beautifully with the cinnamon streusel.
- Maple Spice Dutch Pie. Replace the granulated sugar in the filling with pure maple syrup for a subtle maple flavor. Reduce the amount slightly to 1/3 cup to account for the liquid.
- Nutty Streusel Topping. Add 1/2 cup of chopped walnuts or pecans to the streusel topping for added crunch and a toasty nut flavor.
- Ginger Dutch Apple Pie. Add 1 teaspoon of freshly grated ginger to the apple filling alongside the cinnamon. The warmth of fresh ginger takes the spice profile to a whole new level.
- Store-bought crust shortcut. If you’re pressed for time, a refrigerated store-bought pie crust works perfectly well here. There’s no shame in it.
Read Also: Cranberry Apple Crumb Pie Recipe
Storage and Reheating
Dutch Apple Pie stores very well, making it a great make-ahead dessert option for gatherings or weeknight treats.
Follow these guidelines to keep your pie tasting its best:
- Room temperature (same day): Cover the cooled pie loosely with foil or plastic wrap. It can sit at room temperature for up to 2 days.
- Refrigerator: Store leftover pie covered in the refrigerator for up to 5 days. The filling actually thickens and the flavors deepen beautifully after the first day.
- Freezer (whole pie, unbaked): Assemble the pie completely but do not bake it. Wrap it tightly in two layers of plastic wrap and one layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding 20-25 extra minutes to the bake time.
- Freezer (baked slices): Wrap individual slices in plastic wrap, then place them in a zip-top freezer bag. Freeze for up to 2 months.
- Reheating individual slices: Place a slice on a baking sheet and warm in a 300 degree F oven for 10-15 minutes. This refreshes the streusel’s crunch, which can soften in the fridge.
- Microwave reheating: If you’re in a hurry, microwave a slice for 30-45 seconds. The streusel won’t be crispy, but the filling will be warm and delicious.
Nutritional Facts
The following is an approximate nutritional breakdown per slice, based on 8 servings per pie.
| Nutrient | Per Serving (1 slice) | ||| | Calories | 420 kcal | | Total Fat | 20g | | Saturated Fat | 12g | | Cholesterol | 50mg | | Sodium | 180mg | | Total Carbohydrates | 58g | | Dietary Fiber | 3g | | Total Sugars | 32g | | Protein | 4g |
Nutritional values are estimates and will vary based on specific ingredients and brands used.
I learned a lot of these pie-baking fundamentals while exploring Holiday Pie Recipes, which is a great roundup if you want to expand your pie repertoire.
Health Benefits of Key Ingredients
This pie is certainly a treat, but several of its star ingredients do bring some genuine nutritional value to the table.
Here’s a closer look at what’s working in your favor:
- Apples. Apples are a rich source of quercetin, catechin, and chlorogenic acid, powerful antioxidants that support heart health and immune function. They’re also high in dietary fiber, particularly pectin, which feeds beneficial gut bacteria and supports digestive health.
- Cinnamon. This warm spice has been extensively studied for its anti-inflammatory properties. Research suggests that regular consumption of cinnamon may help regulate blood sugar levels and improve insulin sensitivity.
- Rolled oats. Oats contain beta-glucan, a type of soluble fiber linked to reduced LDL cholesterol levels and improved heart health. They also provide sustained energy due to their complex carbohydrate content.
- Lemon juice. Beyond preventing browning, the vitamin C in fresh lemon juice supports collagen production, immune health, and iron absorption.
- Nutmeg and allspice. Both spices contain small but notable amounts of manganese, which supports bone health and metabolic function. They also have mild antimicrobial properties.
FAQs About Dutch Apple Pie
1. What is the difference between Dutch Apple Pie and regular apple pie?
The main difference is the topping. Regular apple pie has a traditional pastry top crust, sometimes with cutouts or a lattice pattern.
Dutch Apple Pie replaces that pastry lid with a crumbly streusel topping made from butter, flour, sugar, and often oats.
The streusel creates a more textural contrast against the soft filling below.
2. What are the best apples to use for Dutch Apple Pie?
Granny Smith apples are the most popular choice because their firm texture holds up during baking and their natural tartness balances the sweetness of the sugar and topping.
Honeycrisp, Braeburn, Pink Lady, and Golden Delicious are all excellent alternatives or additions.
A mix of two varieties, one tart and one sweet, often produces the most complex and interesting filling.
3. Why is my streusel topping soggy or not crispy?
Soggy streusel is almost always caused by warm butter. When the butter softens before baking, it melts completely into the flour and sugar instead of creating distinct crumbs.
Make sure your butter is cold when you mix the streusel. Chilling the finished streusel mixture in the refrigerator before adding it to the pie also helps significantly.
Another culprit can be a very wet filling. If your apples released a lot of liquid, some of it can steam up and soften the topping.
4. Can I make Dutch Apple Pie ahead of time?
Absolutely. You can make the unbaked pie up to 24 hours in advance and store it covered in the refrigerator until you’re ready to bake.
You can also bake the pie a day before serving. In fact, the filling is often better on day two as it has had time to set and the flavors have deepened.
Just store it covered at room temperature or in the refrigerator and reheat slices in the oven before serving.
5. Can I use a store-bought crust?
Yes, and many excellent pies are made with store-bought refrigerated pie crusts. There’s absolutely no reason not to use one, especially on a busy day.
Unroll it gently into your pie pan, press it into place, crimp the edges, and carry on with the recipe exactly as written. Your pie will still taste fantastic.
For more cozy fall desserts, take a look at my Pumpkin Cheesecake Recipe.
Dutch Apple Pie
Ingredients
- 1 1/4 cups all-purpose flour about 155g
- 1/2 tsp salt
- 1/2 cup unsalted butter 113g, 1 stick, cold, cut into small cubes
- 3-4 tbsp ice water add one tablespoon at a time until dough just comes together
- 6 cups Granny Smith apples about 5-6 medium apples, peeled, cored, and thinly sliced to 1/4-inch thickness; Honeycrisp or Braeburn can be substituted or mixed in
- 1/2 cup granulated sugar 100g
- 1/4 cup light brown sugar 55g, packed
- 2 tbsp all-purpose flour 16g; acts as a thickener for the filling
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 tbsp fresh lemon juice from about half a lemon; prevents browning and brightens flavor
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour 125g
- 2/3 cup light brown sugar 145g, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, 1 stick, cold, cut into small cubes
- 1/2 cup old-fashioned rolled oats 45g; do not use quick oats
Equipment
- 9-inch deep-dish pie pan Ceramic or glass recommended for even heat distribution
- Large mixing bowl For the apple filling and pie crust dough
- Medium mixing bowl For the streusel topping
- Pastry cutter or fork For cutting cold butter into the crust and streusel
- Rolling Pin For rolling out the pie crust dough
- Vegetable peeler For peeling the apples
- Apple corer For coring the apples quickly and evenly
- Sharp chef’s knife and cutting board For slicing apples to 1/4-inch thickness
- Measuring cups and spoons
- Plastic wrap or parchment paper For wrapping and chilling the pie dough
- Rimmed baking sheet Placed on the lowest oven rack to catch any drips during baking
- Aluminum foil or pie crust shield To prevent the crust edges from over-browning during baking
- Cooling rack For cooling the pie after baking
Method
- Whisk together 1 1/4 cups flour and 1/2 tsp salt in a large bowl, then cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, stirring gently with a fork, until the dough just barely comes together when squeezed.
- Turn the dough out onto a lightly floured surface, press it into a flat disc, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days.
- Peel, core, and slice apples to 1/4-inch thickness and place in a large bowl. Add both sugars, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract, then toss until all apple slices are evenly coated. Set aside to rest while you prepare the streusel and crust.
- Whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl, then cut in the cold cubed butter until the mixture forms coarse, clumpy crumbs. Stir in the rolled oats, then refrigerate the streusel until ready to use.
- Preheat the oven to 375 degrees F (190 degrees C) and place a rimmed baking sheet on the lowest rack to catch drips. Let the chilled dough sit at room temperature for 5 minutes before rolling.
- Roll the dough on a lightly floured surface into a 12-inch circle, then carefully transfer it into the 9-inch pie pan and press it into the bottom and sides. Trim the overhang to 1/2 inch, fold it under itself along the rim, and crimp the edges decoratively. Refrigerate for 10 minutes.
- Spoon the apple filling into the chilled unbaked crust, piling it generously, and pour any accumulated liquid from the bowl over the top. Sprinkle the chilled streusel evenly over the entire filling, pressing it into loose clumps for better texture.
- Cover the crust edges with foil or a pie shield and bake for 25 minutes, then remove the shield and continue baking for 25-30 more minutes, until the streusel is deep golden brown and the filling is visibly bubbling. Total bake time is 50-55 minutes.
- Transfer the pie to a cooling rack and let it cool for at least 2 hours before slicing, allowing the filling to set completely. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Nutrition
Notes
- Best apples: Granny Smith apples are ideal for their firm texture and tartness. For extra complexity, use a 50/50 mix of Granny Smith and Honeycrisp or Braeburn.
- Keep butter cold: Cold butter is essential for both a flaky crust and a crumbly streusel. If your kitchen is warm, chill your mixing bowls in the freezer for 10 minutes before starting.
- Don’t skip the rest time: Chilling the crust dough for at least 30 minutes relaxes the gluten, making it much easier to roll and preventing shrinkage in the oven.
- Streusel clumping tip: After mixing the streusel, squeeze it into larger clumps before spreading over the filling. This creates those satisfying crunchy clusters once baked.
- Watch for bubbling filling: The pie is done when the filling is actively bubbling through the edges of the streusel. This indicates the starch thickeners have fully activated.
- Cool before slicing: Let the pie cool for a minimum of 2 hours. Slicing too early results in a runny filling. For the cleanest slices, refrigerate for 1-2 hours after cooling to room temperature.
- Make-ahead option: The fully assembled, unbaked pie can be covered and refrigerated for up to 24 hours before baking. The baked pie can also be made a day ahead; the filling thickens and flavors deepen overnight.
- Freezing: Freeze the unbaked assembled pie tightly wrapped in two layers of plastic wrap and foil for up to 3 months. Bake directly from frozen, adding 20-25 extra minutes to the total bake time.
- Store-bought crust shortcut: A refrigerated store-bought pie crust works perfectly in this recipe. Simply unroll, press into the pan, crimp the edges, and proceed as directed.
- Storage: Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in a 300 degree F oven for 10-15 minutes to restore the streusel’s crunch.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Dutch Apple Pie is one of those desserts that genuinely never gets old.
The combination of sweet, spiced apples and that golden, buttery streusel topping is timeless. It’s the kind of thing you make once and immediately want to make again.
If you’re someone who finds pie crust intimidating, this recipe is a great place to start.
The streusel topping is forgiving, the filling is hard to mess up, and the result looks and tastes like you really know what you’re doing in the kitchen.
Give this Dutch Apple Pie Recipe a try this season, and I promise it’ll earn a permanent spot in your dessert rotation.
If you make it, I’d love to hear how it went! Drop a comment below, leave a star rating, or share a photo. Nothing makes my day more than seeing your versions of my recipes.
Recommended:
- Apple Pie Bread Recipe
- Apple Cider Cinnamon Rolls Recipe
- Caramel Apple Crisp
- Apple Butternut Squash Soup
- Quick and Easy Thanksgiving Desserts
