Why You’ll Love Dutch Apple Pie Recipe

The streusel topping adds a satisfying crunch and sweet richness that complements the soft spiced apples underneath.
The apple filling is simple yet flavorful: thinly‑sliced apples coated in sugar, flour, cinnamon and nutmeg, allowing the fruit’s natural texture and taste to shine through.
It uses accessible, everyday ingredients and gives you the freedom to use a store‑bought crust or make one from scratch.
It’s versatile: serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Because of its layered texture — crisp topping, soft filling, flaky base — it offers a more dynamic experience than a plain apple pie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:
• Store‑bought pie crust (or your favorite homemade version)

Filling:
• 8 cups Granny Smith apples, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• ¾ cup white sugar
• ¼ cup brown sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Topping (streusel):
• 1 cup flour
• ½ cup brown sugar
• ½ cup white sugar
• 1 tablespoon cinnamon
• ½ cup cold butter

Directions

Preheat your oven to 375°F (190°C).
Prepare your pie crust by placing it into a standard 9‑inch pie pan.
In a large bowl, toss the sliced apples with lemon juice, white sugar, brown sugar, flour, cinnamon, and nutmeg until evenly coated.
Let the apple mixture rest for at least 5 minutes to allow moisture to release.
Meanwhile, prepare the streusel topping by mixing the flour, brown sugar, white sugar, and cinnamon. Add the cold butter and cut it in with a fork or your hands until the mixture forms coarse crumbs.
Spoon the apple filling into the pie crust, draining excess liquid.
Evenly distribute the streusel topping over the apple layer.
Place the pie on a baking sheet and bake for 50–55 minutes, or until the topping is golden and the filling is bubbly.
Remove from the oven and let rest for 10–20 minutes before slicing.
Serve warm with whipped cream or vanilla ice cream.

Servings and timing

Serves: 8 slices
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Caramel version: Drizzle caramel sauce over the apple filling before topping with streusel.
Mixed apples: Use a combination of sweet and tart apples like Honeycrisp and Fuji along with Granny Smith.
Nutty topping: Mix chopped walnuts or pecans into the streusel.
Gluten-free: Use gluten-free flour in the filling and topping, and a gluten-free crust.
Mini pies: Use the filling and streusel in individual ramekins or tart pans for personal-sized servings.

Storage/Reheating

Refrigerator: Store leftovers covered in the fridge for 5–7 days.
Freezer: Wrap the cooled pie tightly and freeze for up to 3 months.
Reheating: Warm slices in a 325°F oven for 10–15 minutes or microwave for 30–45 seconds. For frozen pies, thaw overnight before reheating.

FAQs

What kind of apples should I use for this pie?

Granny Smith apples are ideal because they hold their shape and have a tart flavor that balances the sweetness.

Why do I need to let the apple mixture sit before baking?

This helps release extra moisture, which prevents the crust from becoming soggy during baking.

Can I use a pre‑made crust?

Yes, a store-bought crust works well and saves time.

What if I don’t have nutmeg on hand?

You can leave it out or substitute it with a pinch of ground cloves or allspice.

Can I prepare the pie in advance and bake later?

Yes, you can assemble the pie and refrigerate it for a few hours before baking.

Why is the butter in the streusel called “cold butter”?

Cold butter helps create a crumbly topping by melting slowly during baking, forming a crisp texture.

How do I know when the pie is done baking?

The streusel should be golden brown and the filling should be bubbling at the edges.

Can I double the recipe for a crowd?

Yes, double the ingredients and bake in two pies or one large deep-dish pan.

Is it okay if the topping looks sandy instead of chunky?

Yes, this streusel is meant to have a finer, crumbly texture that crisps nicely when baked.

How should I store leftover pie?

Keep it covered in the fridge for up to a week, or freeze for longer storage.

Conclusion

This Dutch Apple Pie is a must-try if you enjoy the comforting blend of spiced fruit and buttery crunch. Whether you stick to the classic or experiment with variations, it’s sure to become a favorite dessert. Serve it warm and savor the rich, nostalgic flavors in every bite.

Dutch Apple Pie