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Dutch Apple Pie Recipe

Dutch Apple Pie Recipe

Learn how to make the best homemade Dutch apple pie with this easy baking recipe! Featuring a buttery homemade crust, tender cinnamon-spiced apples, and that signature crumbly streusel topping that sets Dutch apple pie apart from traditional versions. Perfect for holidays or weekend baking projects!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
60 mins
Serves:
1 pie (8 slices)
An overhead shot of a Dutch apple pie with a deep golden-brown streusel topping that glistens slightly from the caramelized sugar. The pie is cut to reveal a perfect slice being lifted away, showcasing the tender, layered apple filling nestled within a flaky, butter-rich crust. Soft natural light streams across the scene, highlighting the different textures – the crumbly streusel, the tender apple slices, and the crisp pastry edge. The pie rests on a rustic wooden board with scattered cinnamon sticks, whole apples, and a delicate dusting of powdered sugar around the edges. A scoop of vanilla ice cream slowly melts against the warm slice, creating an inviting pool of cream against the amber filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Apple Filling:</li><li class="ingredients-single-item">1 kg tart apples (Granny Smith or Braeburn), peeled, cored and sliced</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Streusel Topping:</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g rolled oats</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (to catch drips)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam while baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this will make your crust tough rather than tender. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your apple filling. In a large bowl, toss the sliced apples with lemon juice to prevent browning. Add both sugars, flour, cinnamon, nutmeg, and salt, gently mixing until all slices are evenly coated. The flour will help thicken the juices released by the apples during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the streusel topping, combine flour, brown sugar, and cinnamon in a medium bowl. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until crumbly. Stir in the rolled oats. The mixture should hold together when squeezed but break apart easily. Refrigerate until ready to use.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and place a rack in the lower third of the oven. On a lightly floured surface, roll out your chilled dough to about 3mm thickness and a diameter of 30cm. Transfer carefully to your pie dish, gently pressing it into the corners without stretching. Trim any excess dough, leaving about 2cm overhang, then tuck this under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange your spiced apple slices in the pie crust, slightly mounding them in the center. Pour any remaining juices from the bowl over the apples. Pack the apples tightly as they will shrink during baking – this helps prevent gaps between the filling and crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the streusel topping evenly over the apples, covering the entire surface and pressing down lightly to adhere. Place the pie on a baking sheet to catch any drips during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 20 minutes at 190°C, then reduce the temperature to 180°C (350°F) and continue baking for about 40 minutes more. The pie is done when the streusel is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This crucial cooling period allows the filling to set properly – cutting too soon will result in a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dutch Apple Pie?

Dutch Apple Pie requires ingredients for three components: a buttery crust (flour, butter, salt, sugar, water), apple filling (tart apples, sugars, lemon juice, spices), and streusel topping (flour, brown sugar, butter, cinnamon, rolled oats).

How to cook Dutch Apple Pie at home?

Learn how to cook Dutch Apple Pie by making a flaky pastry crust, filling it with cinnamon-spiced sliced apples, and topping with a crumbly streusel mixture instead of a second crust. Bake at 190°C for 20 minutes, then reduce to 180°C for 40 minutes until golden and bubbling. Allow to cool completely before slicing for the perfect texture.

What makes a Dutch apple pie different from a regular apple pie?

The key difference is the topping - Dutch apple pie features a crumbly streusel topping made with flour, butter, sugar and often oats, rather than a second layer of pastry crust used in traditional American apple pies. This creates a delightful textural contrast with the soft apple filling.

Which apple varieties work best for a crumble-topped pie?

Firm, tart varieties like Granny Smith, Braeburn, or Bramley apples work best as they hold their shape during baking and provide a pleasing contrast to the sweet streusel. Combining different apple varieties (some tart, some sweet) creates a more complex, balanced flavour.

How do I prevent a soggy bottom crust when making fruit pies?

Prevent soggy bottoms by adding flour or cornstarch to the filling to absorb excess moisture, blind-baking the crust for 10 minutes before adding filling, using a metal or glass pie dish for better heat conductivity, or baking on a preheated baking sheet in the lower third of your oven.

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If the topping browns too quickly, tent loosely with aluminum foil." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Allow the pie to cool on a wire rack for at least 2-3 hours before slicing. This crucial cooling period allows the filling to set properly – cutting too soon will result in a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "174" }, "review": [ { "@type": "Review", "author": "Marta Rodriguez", "datePublished": "2024-06-01", "reviewBody": "This Dutch apple pie recipe has the perfect balance of sweet and tart flavors! The streusel topping adds such a wonderful texture. I've made it twice now and it's become our family's favorite dessert for Sunday dinners.", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-28", "reviewBody": "The streusel topping is truly what makes this pie special. I'll never go back to regular double-crust apple pies again! The detailed instructions made it easy to achieve the perfect crumbly texture on top.", "name": "Streusel Makes It Special", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Svensson", "datePublished": "2024-06-05", "reviewBody": "Made this for a family gathering and it disappeared within minutes! Everyone was fighting for the last slice. The tip about letting it cool completely before slicing was so important - the filling set perfectly.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-22", "reviewBody": "Finally, an apple pie where the apples stay firm and don't turn to mush! I used Granny Smith as suggested and the texture was perfect. The combination of cinnamon and nutmeg gave it such a wonderful aroma while baking.", "name": "Perfect Apple Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claire Dubois", "datePublished": "2024-06-08", "reviewBody": "This recipe is definitely worth the extra effort! The homemade crust is so much better than store-bought, and I love how detailed the instructions are. My kitchen smelled amazing with the cinnamon-apple perfume while it was baking.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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