Dutch apple pie made with a combination of sweet & tart apples then finished with a buttery crumble topping is the perfect end to a meal.
This Dutch apple pie recipe is easy to make and tastes fantastic. Perfect for fall holidays, or a special weeknight treat. Serve it alongside other holiday favorites like crock pot ham or prime rib!
Dutch Apple Pie
Dutch Apple Pie
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Dutch Apple Pie Ingredients
- Apples – Peeled, cored, and sliced thinly. We used half honey crisp and half granny smith.
- Sugar – White granulated and light brown.
- Flour – All purpose flour.
- Lemon juice – For acidity.
- Cinnamon – Dried/ground.
- Pie dough– You can make your own with our homemade pie crust recipe, or use a refrigerated pie crust from the market.
- Topping – Butter, flour, brown sugar, nutmeg, and walnuts.
Pie crust, apples, lemon juice, sugar, cinnamon, flour.
How do you make Dutch apple pie recipe? (step-by-step)
⭐ First, stir together apples, sugar, brown sugar, flour, lemon juice, and cinnamon until apples are evenly coated.
⭐ Next, spread pie crust dough into pie plate. Scoop apples into pie crust, spreading them out evenly. It’s OK to overfill it a little bit, as they will cook down some in the oven.
⭐ Then, using a food processor or pastry cutter, mix together the ingredients for the topping until it looks like small peas or pebbles. Spoon the mixture evenly over the apples.
⭐ Finally, bake until topping is golden brown and pie is bubbly. Allow to cool for several hours before serving.
Mix together the filling ingredients, then place them in the pie dough. Make crumble topping and add to pie.
Preparation
Can you make Dutch apple pie ahead of time?
Yes! I like to make this pie a day or two ahead of time and then warm it in the oven before serving. After the main course is done cooking, I will turn off the oven and put the pie in to warm with the residual heat.
You can also serve it at room temp or chilled.
What kind of apples for Dutch apple pie?
We like a mix of tart and sweet flavors so we used the combination of half honey crisp and half granny smith.
That said, any type of apple will work in this recipe, so use what you have or experiment with different flavors!
What kind of topping for Dutch apple pie?
Dutch apple pie has a crumble or streusel topping made with butter, flour, brown sugar, nutmeg, and walnuts.
Should I blind bake my crust?
I do not typically blind bake, but f you prefer a drier crust, you can absolutely blind bake it before filling.
Because the pie crust will already be partially cooked, you will want to pay close attention during the full bake and cover the edges with foil if they start to get too browned.
If the edges start to brown too early, cover them with foil.
Leftovers and storage
Does Dutch apple pie need to be refrigerated?
The baked pie can be kept at room temperature for 2 – 3 days if the environment is cool and dry and pie is covered. Any longer than that (or if in a hot and humid/unairconditioned environment), and the pie should be refrigerated.
How long does homemade Dutch apple pie last?
Leftovers will keep 2 – 3 days at room temperature, up to a week if refrigerated, or indefinitely if frozen.
Can you freeze Dutch apple pie?
Yes, you can freeze it. Allow the pie to cool to room temperature after baking, then cover tightly with a double layer of foil and plastic wrap, then freeze. For best results enjoy within 3 – 6 months, but it will be safe to eat indefinitely if constantly stored below freezing.
Thaw in the refrigerator, at room temperature, or in a warm oven.
Don’t worry if your pie is a bit overfilled, the apples will cook down. Also, yum!
Tips, tricks, and frequently asked questions
What is Dutch apple pie?
Dutch apple pie is an apple pie with a traditional crust on the bottom, but topped with a streusel crumb topping made primarily of butter, sugar, and flour.
What is the difference between Dutch apple pie and American classic apple pie?
Dutch apple pie is topped with a streusel crumble topping while American apple pie is topped with a sheet of pie crust (or sometimes a woven pie crust).
Is Dutch apple pie really Dutch?
It’s not! Much like the Dutch baby (which is of German origin) this pie isn’t from Holland or the Netherlands at all! A Dutch apple dessert is typically more of a cake base.
We used a single deep dish pie plate, but you could also use two standard size pie plates.
What to each with homemade Dutch apple pie (serving suggestions)
This is a holiday favorite in our home. Serve it alongside homemade cake balls after a full meal of butternut squash salad, apricot glazed ham, creamy mashed potatoes, and green bean casserole!
I like mine warm with a big scoop of vanilla ice cream!
Other delicious apple recipes
- Apple bundt cake
- Snickers apple salad
- Apple butter recipe
- Apple bread
- Apple pie bites
- See all our apple recipes!
Allowing the pie to cool completely will keep the filling from running out when you slice it.
More awesome pie recipes
Cinnamon apple goodness 🍎
Tools we love
- Pyrex glass pie plates – These are my favorite and I love giving them to friends learning how to bake!
- Baking beans pie weights – Use these to help the crust keep its shape.
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How to Make Dutch Apple Pie
Dutch Apple Pie
Ingredients
CRUST
- 1 - 2 sheets pie crust dough 1 for deep dish or 2 for regular sized pies, homemade or store bought is fine
FILLING
- 8 apples about 4 pounds, cored, peeled & thinly sliced
- ¼ cup white granulated sugar
- ¼ cup light brown sugar
- 3 tablespoons all purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
TOPPING
- ½ cup butter salted
- 1 cup all purpose flour
- ⅔ cup light brown sugar
- ⅛ teaspoon ground nutmeg
- ¼ cup walnuts finely chopped
Instructions
- NOTE: Recipe makes enough for 1 deep dish pie or two standard pies. Pictured is a single 9" deep dish.
- Press dough into pie dish(es) making sure to work dough all the way to the outer edge of the dish's lip. Crimp, pinch, or stamp, as desired.
- In a large bowl, stir together apples, sugar, brown sugar, flour, lemon juice, and cinnamon until apples are evenly coated.
- Scoop apples into pie crust, spreading them out evenly. It's okay to overfill it a little bit, as they will cook down some in the oven.
- Using a food processor or pastry cutter, pulse or cut together the ingredients for the topping until it looks like small peas or pebbles. Spoon the mixture evenly over the apples.
- Bake at 400F for 45 to 55 minutes, until topping is golden brown and pie is bubbly. If edges begin to brown too quickly, cover them with foil.
- For best results, allow to cool for several hours before serving.
Notes
- We used a 9" deep dish pie plate for this.
- This recipe will make enough for two shallow pies, or one deep dish (there may be some apple filling and topping leftover if you do a single pie).
- If the crust starts to get too brown, you can cover it with foil.
- I used a mixture of tart & sweet apples for this (4 granny smith, 4 honey crisp). Any combination would be good, but note that softer apples such as Red Delicious aren't as suitable for pies.
- To prep your apples ahead of time, once sliced you can soak them in a salt water bath for a few minutes, then drain. They will keep in the fridge for a couple of days. You can rinse before using, but it's not necessary.
Nutrition
Dutch Apple Pie
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Krystle says
The topping is so good. I keep going back for one more bite!
Beth says
Wow! My hubby and I loved this, so delicious and very yummy warm too! In my hubby’s words “I need another piece.” Such a hit and I’ll definitely make this again!
Kristen says
All I can say is wow! This was so good I had to make a second since I just ate the whole thing when I made it.