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Classic Dutch Apple Pie

A close-up of a slice of Dutch apple pie with a crumb topping and tender apple filling.
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A classic Dutch apple pie recipe featuring a cinnamon-spiced apple filling and a buttery streusel topping, perfect for holidays and fall gatherings. Learn tips for the best crumble texture and how to make it ahead.

Ingredients

Scale
  • 1 recipe for homemade pie crust
  • 6 medium apples (about 3 pounds), such as Granny Smith, Honeycrisp, or a mix
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup butter, melted
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Prepare your pie crust and line a 9-inch pie plate. Chill while you prepare the filling.
  2. Preheat your oven to 375°F (190°C).
  3. Peel, core, and slice the apples about 1/4-inch thick.
  4. In a large bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and melted butter. Ensure the apples are evenly coated.
  5. Pour the apple mixture into the prepared pie crust.
  6. To make the streusel topping, combine flour, brown sugar, cinnamon, and salt in a medium bowl.
  7. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Sprinkle the streusel topping evenly over the apples.
  9. Place the pie on a baking sheet to catch any drips.
  10. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges start to brown too quickly, cover them with foil.
  11. Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.

Notes

  • For a crispier bottom crust, bake the pie on the lowest oven rack.
  • To prevent a soggy bottom, you can blind bake the pie crust for 10-15 minutes before adding the filling.
  • You can make the streusel topping and store it in the refrigerator for up to 2 days.
  • This pie can be assembled up to 1 day in advance and refrigerated. Add the streusel topping just before baking.

Nutrition

Find it online: https://gourmetgaze.com/dutch-apple-pie-classic-streusel-topping/