This delicious Dutch Apple Pie recipe is filled with a sweet and tangy apple filling then topped with a buttery crumb topping.
If you love the classic flavors of a Homemade Apple Pie, you’re going to fall hard for this amazing dutch apple pie recipe!
This isn’t your regular apple pie (although I love those!). This recipe is slightly different and adds variety to any Thanksgiving holiday table!
Dutch Apple Pie Recipe
What is Dutch Apple Pie?
While traditional apple pie and Dutch apple pie both have a flaky crust on the bottom and a sweet and sugary apple layer in the middle, this version has a Dutch apple pie topping which is a buttery, crumbly Dutch-style streusel for the top of the pie instead of traditional pie crust.
Here’s the basic list of ingredients you’ll need in order to make Dutch apple pie. As always, you can find the full list of ingredients located in the printable recipe card below.
- Pie Crust – Homemade Pie Crust or store-bought
- Apples – sliced and peeled
- Lemon Juice
- Sugar- white granulated
- Apple Pie Spice – see recipe notes for substitute
- Flour – all purpose
- Brown Sugar
How To Make Dutch Apple Pie
This recipe uses raw Granny Smith apples as opposed to cooked apple pie filling, and the buttery crumb topping is what really sets the pie on center stage.
Prepare Pie Crust
Place the pie crust into a 9″ pie pan and crimp or flute the edges of the crust to your liking. Set the pie crust aside and preheat the oven.
Make The Filling
Combine the sliced and peeled apples, lemon juice, sugar, cornstarch, apple pie spice (see recipe notes for substitute), and salt in a large bowl. Mix together so that the apples are evenly coated.
Fill The Pie Crust
Spoon the mixture into the raw pie crust, and mound the apples toward the center in a dome shape. The apples will cook down quite a bit in the oven.
Make the Crumb Topping
Combine the butter, flour, brown sugar (packed), and ground cinnamon in a medium-sized bowl and use a pastry cutter or sturdy fork to mix until crumbs form. Sprinkle this mixture over the apples.
PRO TIP: Using COLD butter will help ensure your crumbly topping is just the right texture and not chewy.
Bake The Pie
Once the streusel crumb topping has been sprinkled over the apple filling, transfer the pie to the oven and bake for 45-55 minutes, or until the pie crust and crumb topping are a deep golden brown, and the filling begins to bubble. After 20 minutes, cover the top of the pie and crust loosely with foil to prevent over-browning of the top of the pie.
Cool The Pie
Let the pie cool on a wire rack for at least 3 hours before slicing and serving to allow the juices inside the pie to settle.
Best Apples For Dutch Apple Pie
Some apples are better than others for baking. Some are sweet and lovely for snacking on, but when combined with sugar in a pie can be too sweet or become mushy when baked. Here are a few varieties that work well for this recipe. Using more than one variety will make the pie taste more interesting as well!
- Granny Smith – a fail-safe apple that is tart, available year-round, doesn’t release too much juice and holds its shape well when baked.
- Gala or Honeycrisp – sweeter apples with lovely flavors that are great for snacking and also work well baking.
- Pink Lady – crisp and more tart than sweet, and a texture that holds when baked.
How To Store Apple Pie
You can store baked dutch apple pie once it’s cooled, at room temperature, covered for 1-2 days.
Freezing Apple Pie
Once this pie is baked and cooled, you can wrap it tightly in tin foil and freeze it for up to 3 months. This recipe is made with sugar which acts as a preservative, ensuring that the pie freezes and reheats well.
PRO TIP: Freezing apple pie as soon as it’s cooled will help preserve the flavor of the pie!
More Amazing Pie Recipes
Here are a few of our favorite creative pie recipes to try!
This Dutch Apple Pie Recipe is classically simple and perfect for the holidays. I know you’ll love it!
Dutch Apple Pie Recipe
- 1 pie crusts, homemade or store bought (for 9" pie pan)
For The Filling
- Place the pie crust into a deep 9" pie pan and flute the edges of the pie crust as desired. Set pie crust aside. Preheat the oven to 400 degrees F.
For The Filling
- Combine the filling ingredients in a large bowl and toss together until evenly coated. Spoon the mixture into the crust-lined pie pan, mounding the apples towards the center.
For The Crumb Topping
- Combine the topping ingredients in a medium bowl and use a pastry blender or sturdy fork to mix until crumbs form. Sprinkle this mixture over the apples.
- Bake for 45 to 55 minutes or until the pie crust and crumb topping are a deep golden brown and the filling begins to bubble. After 20 minutes of baking, cover the top of the pie and crust loosely with foil to prevent over browning.
- Let pie cool on wire rack. Cool for at least 3 hours before slicing and serving to allow juices inside pie to settle.