Best Old Fashioned Dutch Apple Pie
This Dutch Apple Pie recipe layers cinnamon-spiced apples in a flaky crust under a buttery streusel topping for the coziest slice of fall in every bite.
Why This Dutch Apple Pie Is Worth The Oven Time
There is old fashioned pie, and then there is Dutch Apple Pie, the version that swaps a top crust for a blanket of buttery, cinnamon-kissed streusel. If you have ever wondered how to make Dutch Apple Pie that actually rivals the bakery down the street, this is the recipe. Tender, juicy apples baked under a crumbly golden topping, no fussy lattice weaving required.
What makes this the best Dutch Apple Pie you will bake this season is the balance. The filling stays juicy but never soupy, the streusel turns deeply golden and just a little crisp, and every slice holds its shape when you cut into it. It is the kind of pie that disappears fast at a holiday table.
Before we get cooking, the right tools and ingredients make a real difference here. A sturdy pie plate helps the crust bake evenly instead of getting soggy in the middle, and a good pastry cutter makes quick work of that streusel so you are not melting the butter with your hands. These are the products that genuinely help this recipe shine:
Choosing And Prepping Your Apples
The apple you choose matters more than almost anything else in this Dutch Apple Pie recipe. Granny Smith apples are the classic choice because they hold their structure in the oven and their tartness balances the sweet streusel topping perfectly. Slice them thin and even, about a quarter inch thick, so they cook through at the same rate.
- Peel and core the apples first, then slice thinly
- Toss immediately with lemon juice to prevent browning
- Mix in the sugars, flour, and spices right before filling the crust so the apples do not sit and release too much liquid
Chef's Tip: Let the sliced apples sit in the sugar and spice mixture for about 10 minutes before filling the crust. This softens them slightly and helps the flavors soak in, without making the filling watery.
The Secret To A Perfect Streusel Topping
A great streusel is all about temperature and texture. Keep your butter cold, straight from the fridge, and work it into the flour and brown sugar just until you get coarse, pea-sized crumbs. Overworking the mixture melts the butter too soon and leaves you with a flat, greasy topping instead of those craggy golden crumbs everyone loves.
Once the streusel is scattered over the apples, press down gently so it clings together in clusters rather than sitting as loose sand. That is what gives this old fashioned Dutch Apple Pie its signature crunchy, craggy top.
Ready to make it? Here is the full step-by-step recipe:
Best Old Fashioned Dutch Apple Pie
This Dutch Apple Pie recipe layers cinnamon-spiced apples in a flaky crust under a buttery streusel topping for the coziest slice of fall in every bite.
Ingredients
- 1 pie crust, store-bought or homemade, fitted into a 9-inch pie plate, unbaked
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced (about 6 large apples)
- 3/8 cup granulated sugar
- 1/4 cup light brown sugar, packed, for the filling
- 3 tbsp all-purpose flour, for the filling, to thicken the juices
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice, freshly squeezed
- 1/4 tsp salt, for the filling
- 1 cup all-purpose flour, for the streusel topping
- 1/2 cup light brown sugar, packed, for the streusel topping
- 1/2 cup unsalted butter, cold, cubed, for the streusel topping
- 1/8 tsp salt, for the streusel topping
Instruction
Preheat the oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and place it in the fridge while you prep the filling.
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
Pour the apple mixture into the chilled pie crust, mounding it slightly in the center since the apples will shrink as they bake.
For the streusel, whisk together the flour, brown sugar, and salt in a medium bowl. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture forms coarse, pea-sized crumbs.
Sprinkle the streusel evenly over the apple filling, covering it completely and pressing lightly so it holds together.
Place the pie on a baking sheet to catch any drips, then bake for 50 to 60 minutes, tenting the edges with foil after 30 minutes if they start browning too quickly.
The pie is done when the topping is deep golden brown and the filling is bubbling thickly around the edges.
Cool the pie on a wire rack for at least 3 hours before slicing to allow the filling to set.
Equipment
- 9-inch pie plate
- Large mixing bowl
- Pastry cutter or fork
- Baking sheet
- Wire cooling rack
- Aluminum foil
Notes
Serving, Storing, And Make Ahead Tips
Let the pie cool for at least three hours before slicing. I know that is hard when it smells this good, but the filling needs time to set, or you will end up with a beautiful but soupy slice. Serve it slightly warm or at room temperature, ideally with a scoop of vanilla ice cream melting into the crevices of the streusel.
If you are baking ahead for a holiday or gathering, this pie holds up beautifully. You can bake it a full day in advance and simply cover it loosely once it is completely cool. It also freezes well, either baked and cooled or fully assembled and unbaked, so you can always have a Dutch Apple Pie ready to go for the next craving.
However you serve it, this is the kind of pie that turns a regular afternoon into something worth savoring.
