Dutch Apple Pie Recipe

Imagine sinking your fork through a golden, buttery crust into a perfectly spiced apple filling, topped with a crumbly, sweet streusel that provides the perfect textural contrast. That’s the magic of a classic Dutch Apple Pie, a dessert that fills your kitchen with the comforting aroma of cinnamon, nutmeg, and baked apples. Unlike traditional apple pies, the Dutch Apple Pie features a distinctive crumble topping that sets it apart and makes it a favorite at family gatherings and holiday celebrations. You’ll learn how to create this bakery-quality dessert at home, from making the perfect flaky crust to achieving that signature crumbly topping that makes Dutch Apple Pie so irresistible.

Why You’ll Love This Recipe

This Dutch Apple Pie recipe strikes the perfect balance between simplicity and show-stopping results. The contrast between the tender, juicy apple filling and the crisp, buttery crumble topping creates a dessert that’s texturally fascinating with every bite. Unlike standard apple pies that can become soggy, the streusel topping here stays delightfully crunchy, providing a beautiful contrast to the soft, cinnamon-spiced apples beneath.

What makes this Dutch Apple Pie truly special is its adaptability to your preferences. You can adjust the sweetness, play with the spice blend, or even mix apple varieties for a more complex flavor profile. Even novice bakers will appreciate how forgiving this recipe is—the rustic crumble topping doesn’t require the precision of a traditional lattice crust, yet still yields impressive results.

The warm aroma of baking apples, butter, and cinnamon will transform your home into the coziest bakery imaginable. This pie doesn’t just taste incredible; it creates an experience that engages all your senses and brings people together around the table.

Ingredients

For the Crust:

• 1 ¼ cups (156g) all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (113g) unsalted butter, very cold and cubed
• ¼ cup (60ml) ice water, plus more as needed

For the Apple Filling:

• 6-7 medium apples (about 3 pounds/1.4kg), preferably a mix of Granny Smith and Honeycrisp
• ¾ cup (150g) granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ⅛ teaspoon salt

For the Streusel Topping:

• 1 cup (125g) all-purpose flour
• ½ cup (100g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup (113g) unsalted butter, cold and cubed

Pro Tips

Creating the perfect Dutch Apple Pie comes down to a few critical techniques that elevate it from good to exceptional. First, keep all your crust ingredients extremely cold—this is the secret to achieving that perfectly flaky texture. I even recommend chilling your mixing bowl and utensils before starting. When you incorporate the butter into the flour, aim for pea-sized pieces rather than completely blending it; these butter pockets create the desirable flaky layers as they melt during baking.

For the filling, mix up your apple varieties for a more complex flavor profile. Granny Smith provides tartness and structure, while Honeycrisp or Jonagold contribute sweetness and a softer texture. Slice your apples uniformly (about ¼-inch thick) so they cook evenly, and don’t skip the pre-cooking step—this prevents the dreaded gap between your filling and crust that can occur as raw apples shrink during baking.

When applying the streusel topping, don’t press it down too firmly. A gentle hand ensures the crumble maintains its delightful texture. If you notice the edges browning too quickly during baking, shield them with aluminum foil while allowing the center to continue cooking to perfection.

Instructions

Step 1: Prepare the Crust
In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until you have pea-sized pieces. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together (you may not need all the water). Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Step 2: Prepare the Filling
Peel, core, and slice the apples into ¼-inch slices. In a large bowl, toss the apple slices with sugar, flour, lemon juice, cinnamon, nutmeg, allspice, and salt until thoroughly coated. Let the mixture sit for 15-20 minutes, allowing the apples to release some of their juices.

Step 3: Make the Streusel Topping
In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the topping. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Refrigerate until ready to use.

Step 4: Assemble the Pie
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough, leaving about 1 inch overhang, then fold and crimp the edges decoratively.

Step 5: Bake to Perfection
Pour the apple mixture (including any accumulated juices) into the prepared crust, arranging the slices somewhat flat to eliminate large gaps. Sprinkle the streusel topping evenly over the apples, covering them completely. Place the pie on a baking sheet to catch any drips, and bake for 50-60 minutes, until the filling is bubbling and the topping is golden brown. If the edges start browning too quickly, cover them with a pie shield or aluminum foil.

Step 6: Cool and Serve
Allow the Dutch Apple Pie to cool on a wire rack for at least 3 hours before slicing to let the filling set properly. This waiting period might test your patience, but it ensures perfect slices that hold their shape!

Variations

Caramel Dutch Apple Pie: Transform this classic Dutch Apple Pie into a caramel lover’s dream by drizzling ½ cup of caramel sauce over the apples before adding the crumble topping. After baking, drizzle additional warm caramel over each slice when serving. The rich, buttery caramel perfectly complements the tartness of the apples, creating an indulgent dessert experience.

Gluten-Free Dutch Apple Pie: This recipe adapts beautifully for those with gluten sensitivities. Simply substitute the all-purpose flour with your favorite cup-for-cup gluten-free flour blend in all components. Add ½ teaspoon of xanthan gum to the crust if your blend doesn’t already include it. The streusel topping works particularly well with gluten-free flour, maintaining its delightful crumbly texture.

Cranberry-Apple Dutch Pie: For a festive holiday twist, fold 1 cup of fresh or frozen cranberries into the apple mixture. The cranberries add a beautiful pop of color and a pleasant tartness that balances the sweetness of the traditional Dutch Apple Pie. Consider increasing the sugar by 2 tablespoons to offset the cranberries’ natural tartness.

Storage and Serving

Your Dutch Apple Pie will stay fresh at room temperature, loosely covered with foil or plastic wrap, for up to 2 days. For longer storage, refrigerate it for up to 5 days. While some pie purists enjoy it at room temperature, gently reheating individual slices in a 300°F oven for 10 minutes restores that fresh-baked quality. This pie also freezes beautifully—simply wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

For the ultimate dessert experience, serve warm slices of Dutch Apple Pie with a scoop of vanilla bean ice cream, allowing it to melt slightly into the filling and streusel. The contrast between the warm pie and cold ice cream is simply divine. Alternatively, try a dollop of lightly sweetened whipped cream or a drizzle of caramel sauce.

For a special breakfast treat, enjoy a slice with a cup of coffee or alongside a sharp cheddar cheese—a traditional pairing in many parts of the United States that balances the sweetness with a savory element.

FAQs

What are the best apples to use for Dutch Apple Pie?
For the perfect Dutch Apple Pie, use a combination of firm, tart apples (like Granny Smith) and sweeter varieties (like Honeycrisp, Jonagold, or Braeburn). This blend provides both structure and complex flavor. Avoid softer apples like McIntosh or Red Delicious, which can turn mushy during baking.

Can I make this pie in advance?
Absolutely! You can prepare the components separately up to 2 days ahead. Store the pie dough and streusel topping in the refrigerator, and keep the prepared apple filling in an airtight container. Alternatively, assemble and bake the entire pie a day ahead, then reheat before serving for that fresh-baked experience.

Why is there a gap between my filling and crust?
This common issue occurs when raw apples shrink during baking. To prevent this, try pre-cooking your filling slightly or slicing your apples thinner. Also, don’t be afraid to really pile those apples high in the crust—they’ll cook down significantly.

Is Dutch Apple Pie actually from the Netherlands?
While it bears the name “Dutch,” this style of apple pie with streusel topping likely originated with German and Dutch immigrants in America. Traditional Dutch apple pies from the Netherlands (appelkruimeltaart) do feature a crumble but have different preparation methods and sometimes include ingredients like raisins and almond paste.

Can I use a store-bought crust for this recipe?
Yes, a high-quality store-bought crust works fine if you’re short on time. Focus your energy on the filling and that signature crumble topping that makes this Dutch Apple Pie special. Just be sure to follow the package instructions for pre-baking if required.

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