Dutch Apple Pie Recipe Ultimate Comfort, Crispy Streusel

If you’re craving a classic comfort dessert that feels like a warm hug, this Dutch Apple Pie Recipe delivers in the best way. Imagine a flaky pie crust filled with a spiced apple filling and finished with a crispy streusel topping that shatters just slightly with every bite.

Have you ever wanted an apple pie that’s both cozy and a little bakery-worthy without extra fuss? This one is your answer. With sweet-tart apples, a buttery crumb topping, and straightforward steps, it’s perfect for weekend baking, holiday tables, or any day you want your kitchen to smell like pure comfort.

Key Benefits

This Dutch Apple Pie Recipe is the kind of dessert you make once and immediately want to put on repeat. It’s cozy, reliable, and delivers that ideal contrast of a flaky pie crust, tender apples, and a crispy streusel topping that feels bakery-worthy without being fussy.

Here’s why you’ll love it:

Ultimate comfort, every time: Warm spices and sweet-tart apples create a classic, homey flavor that never goes out of style.

Crisp-meets-juicy texture: The buttery crumb topping bakes into golden, crunchy perfection while the spiced apple filling stays soft and lush.

Beginner-friendly but impressive: The method is straightforward, but the results look and taste like you put in serious effort.

Flexible for real life: Make it with homemade crust or a store-bought option—both work beautifully.

Great for gatherings: This is a dependable crowd-pleaser for holidays, weekends, or any time you want a dessert that disappears fast.

If you’ve ever wanted an apple pie that’s both classic and a little extra in the best way, this Dutch-style version is your go-to.

Ingredients

This Dutch Apple Pie Recipe keeps things classic and straightforward, with just enough thoughtful touches to guarantee a crispy streusel topping and a well-balanced, spiced apple filling. I’ve grouped everything so you can prep efficiently and avoid extra back-and-forth.

Crust

You can absolutely use your favorite homemade dough, but for ease and consistency, this is all you need:

1 unbaked 9-inch pie crust (homemade or store-bought)

If you’re making your own, prioritize a flaky pie crust with well-chilled fat for the best texture.

Apple Filling

Aim for sweet-tart apples that hold their shape as they bake.

6–7 cups peeled, cored, sliced apples (about 6 medium)

Great options:

Granny Smith (tart, sturdy)

Honeycrisp (sweet-tart, juicy)

Braeburn or Jonagold (excellent balance)

1/2 cup granulated sugar

1/3 cup brown sugar

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg (optional but lovely)

1 tbsp lemon juice

1 tsp vanilla extract

2 tbsp cornstarch (or 3 tbsp flour)

1/4 tsp salt

This combination helps create a filling that’s flavorful and thickened, so you get clean slices without losing that tender, cinnamon-forward apple texture.

Crispy Streusel Topping

This is where the magic happens—the buttery crumb topping that bakes into golden crunch.

1 cup all-purpose flour

2/3 cup brown sugar (light or dark)

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup unsalted butter, cold and cubed

Optional add-ins for extra texture:

1/3 cup rolled oats (for a heartier crunch)

1/3 cup chopped pecans or walnuts

Cold butter is the key to that crunchy crumble topping you want—it melts slowly in the oven, creating crisp, defined clusters instead of a soft, sandy layer.

Quick Ingredient Notes

Apple choice matters: Mixing two varieties often gives the most layered flavor and texture.

Don’t skip salt: A small amount sharpens the sweetness and makes the spices taste more vivid.

Cornstarch vs. flour: Cornstarch yields a clearer, slightly silkier set; flour gives a more traditional, home-style thickness.

With these ingredients ready to go, you’re set up for a Dutch apple pie that’s cozy, confident, and genuinely worth the hype.

Instructions

This Dutch Apple Pie Recipe comes together in a few simple stages: prep the crust, build a warmly spiced apple filling, and finish with a crispy streusel topping that bakes into golden, crunchy perfection. I’ll walk you through it like we’re baking side by side.

Prep your oven and pan

Preheat your oven to 375°F (190°C).

Place a baking sheet on a lower rack to catch any drips.

Ready the crust

Fit your unbaked 9-inch pie crust into a pie dish.

Crimp the edges if you like.

Pop it in the fridge while you prep everything else.

This quick chill helps the flaky pie crust hold its shape.

Make the apple filling

In a large bowl, combine:

sliced sweet-tart apples

granulated sugar

brown sugar

cinnamon

nutmeg (optional)

lemon juice

vanilla

cornstarch (or flour)

salt

Toss until evenly coated, then let it sit for 10 minutes.

This helps the apples release a little juice before baking so the thickener can do its job properly.

Mix the streusel

In another bowl, stir together:

flour

brown sugar

cinnamon

salt

Add the cold, cubed butter and:

cut it in with a pastry cutter or fork

or rub gently with fingertips

Stop when you have a mix of small crumbs and a few pea-size clumps.

That uneven texture is what creates a truly buttery crumb topping.

Assemble

Spoon the apple mixture into the chilled crust, layering the slices to minimize gaps.

Sprinkle the streusel evenly over the top, gently pressing just enough so it adheres.

Bake

Bake for 50–60 minutes, or until:

the topping is deep golden-brown

the filling is bubbling near the center

If the crust edges brown too quickly:

tent the edges with foil around the 30–35 minute mark.

Cool for clean slices

Let the pie cool on a rack for at least 2 hours.

This is the secret to a set, sliceable filling and a topping that stays crisp.

When you’re ready to serve, you’ll have that perfect Dutch-style payoff: tender, cinnamon-kissed apples under a crunchy crumble topping that tastes like pure comfort.

Pro Tips and Variations

This is where your Dutch Apple Pie Recipe goes from great to consistently excellent. These small adjustments help you lock in a crispy streusel topping, a flavorful spiced apple filling, and a crust that stays beautifully structured.

Pro Tips for the Best Results

1. Choose apples that hold their shape

For a filling that’s tender but not mushy, use sweet-tart apples with good structure.

Try:

Granny Smith for firmness and tang

Honeycrisp for juicy balance

Braeburn or Jonagold for classic pie flavor

A mix of two varieties often gives the best depth.

2. Prevent a soggy bottom

If your kitchen is warm or your apples are extra juicy, these simple steps help:

Keep the crust chilled while you prep.

Add the apples to the crust just before baking.

Bake on a preheated sheet pan to boost bottom heat.

Optional: lightly dust the crust with 1 tsp flour or cornstarch before filling.

3. Build a truly crunchy crumble topping

For an extra-crispy streusel:

Use cold butter and work quickly.

Aim for mixed crumb sizes (fine + pea-size clusters).

Avoid overmixing into a paste-like texture.

4. Watch the doneness cues

Your best indicators aren’t just time:

The streusel should be deep golden.

The filling should be bubbling near the center, not only at the edges.

5. Cool fully for clean slices

Let the pie rest at least 2 hours.

This gives the thickened filling time to set and keeps the topping crisp.

Easy Variations You’ll Actually Use

Streusel upgrades

Add rolled oats for a heartier crunch.

Stir in chopped pecans or walnuts for nutty depth.

Use dark brown sugar for a richer, caramel note.

Spice adjustments

Add a pinch of cloves or allspice for a warmer profile.

Prefer a brighter finish? Add a touch of orange zest.

Filling twists

Add 1–2 tbsp maple syrup for a subtle accent.

Want a more dessert-forward vibe? Fold in a small handful of raisins or dried cranberries.

Crust shortcuts

If time is tight, a quality store-bought crust still delivers a confident, crowd-pleasing result—especially with a bold streusel layer.

Make-Ahead and Storage Tips

This pie is surprisingly flexible for busy schedules:

Make-ahead:

Bake the day before serving. Once cooled, cover and keep at room temperature for up to 1 day.

Refrigeration:

Store for up to 4 days. Re-crisp slices in the oven to revive the streusel.

Freezer-friendly option:

Freeze the fully baked, cooled pie (wrapped well) for up to 2 months.

Thaw overnight in the fridge, then warm in the oven for best texture.

With these tips, you’ll get a buttery crumb topping that stays crisp, apples that taste deeply spiced and balanced, and a pie that feels both nostalgic and reliably impressive.

Serving Suggestions

This Dutch Apple Pie Recipe is at its best when the apples are gently warm and the crispy streusel topping still has that fresh-from-the-oven crunch. Whether you’re serving it for a holiday dessert or a cozy weekend treat, these simple pairings make each slice feel extra special.

Best Way to Serve It

Serve warm for the ultimate comfort experience.

Let the pie cool fully first, then warm slices just before serving to keep the filling set and the topping crisp.

Classic Pairings That Never Fail

Vanilla ice cream for that dreamy hot-and-cold contrast.

Whipped cream for a lighter, airy finish.

Caramel sauce for a richer, dessert-forward vibe.

Elevated Ideas for Guests

If you want a little “wow” with minimal effort:

Add a pinch of cinnamon to whipped cream.

Sprinkle toasted pecans over the slice for extra crunch.

Serve with a small scoop of salted caramel ice cream.

Cozy Drink Matches

This pie pairs beautifully with:

coffee or espresso

black tea or chai

warm apple cider

Quick Reheat Tip

To revive that buttery crumb topping:

Warm slices in a 350°F (175°C) oven for 8–10 minutes.

The streusel re-crisps better than it does in the microwave.

Whether you keep it simple or dress it up, this is the kind of pie that fits any occasion—and makes your kitchen feel like the coziest place in the house.

Conclusion

If you’re looking for a dessert that feels both nostalgic and reliably impressive, this Dutch Apple Pie Recipe checks every box. You get a flaky pie crust, a warmly spiced apple filling, and that signature crispy streusel topping that adds irresistible crunch to every slice.

It’s the kind of pie that works just as well for a relaxed weekend bake as it does for a holiday table. Keep it classic, add your favorite variations, or make it ahead for stress-free serving—either way, you’ll end up with a cozy, crowd-pleasing favorite that tastes like pure comfort.

Explore more irresistible pie recipes you won’t want to miss:

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Dutch Apple Pie Recipe Ultimate Comfort, Crispy Streusel

Craving cozy dessert? This Dutch Apple Pie Recipe delivers tender spiced apples and a crispy streusel topping, easy, comforting, unforgettable.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 480 kcal

Ingredients

  

• This Dutch Apple Pie Recipe keeps things classic and straightforward with just enough thoughtful touches to guarantee a crispy streusel topping and a well-balanced, spiced apple filling. I’ve grouped everything so you can prep efficiently and avoid extra back-and-forth.

Crust

• You can absolutely use your favorite homemade dough but for ease and consistency, this is all you need:
• 1 unbaked 9-inch pie crust homemade or store-bought
• If you’re making your own prioritize a flaky pie crust with well-chilled fat for the best texture.

Apple Filling

• Aim for sweet-tart apples that hold their shape as they bake.
• 6 –7 cups peeled cored, sliced apples (about 6 medium)
• Great options:
• Granny Smith tart, sturdy
• Honeycrisp sweet-tart, juicy
• Braeburn or Jonagold excellent balance
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg optional but lovely
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp cornstarch or 3 tbsp flour
• 1/4 tsp salt
• This combination helps create a filling that’s flavorful and thickened so you get clean slices without losing that tender, cinnamon-forward apple texture.

Crispy Streusel Topping

• This is where the magic happens—the buttery crumb topping that bakes into golden crunch.
• 1 cup all-purpose flour
• 2/3 cup brown sugar light or dark
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter cold and cubed
• Optional add-ins for extra texture:
• 1/3 cup rolled oats for a heartier crunch
• 1/3 cup chopped pecans or walnuts
• Cold butter is the key to that crunchy crumble topping you want—it melts slowly in the oven creating crisp, defined clusters instead of a soft, sandy layer.

Quick Ingredient Notes

• Apple choice matters: Mixing two varieties often gives the most layered flavor and texture.
• Don’t skip salt: A small amount sharpens the sweetness and makes the spices taste more vivid.
• Cornstarch vs. flour: Cornstarch yields a clearer slightly silkier set; flour gives a more traditional, home-style thickness.
• With these ingredients ready to go you’re set up for a Dutch apple pie that’s cozy, confident, and genuinely worth the hype.

Instructions

 

• This Dutch Apple Pie Recipe comes together in a few simple stages: prep the crust, build a warmly spiced apple filling, and finish with a crispy streusel topping that bakes into golden, crunchy perfection. I’ll walk you through it like we’re baking side by side.

Prep your oven and pan

• Preheat your oven to 375°F (190°C).
• Place a baking sheet on a lower rack to catch any drips.

Ready the crust

• Fit your unbaked 9-inch pie crust into a pie dish.
• Crimp the edges if you like.
• Pop it in the fridge while you prep everything else.
• This quick chill helps the flaky pie crust hold its shape.

Make the apple filling

• In a large bowl, combine:
• sliced sweet-tart apples
• granulated sugar
• brown sugar
• cinnamon
• nutmeg (optional)
• lemon juice
• vanilla
• cornstarch (or flour)
• salt
• Toss until evenly coated, then let it sit for 10 minutes.
• This helps the apples release a little juice before baking so the thickener can do its job properly.

Mix the streusel

• In another bowl, stir together:
• flour
• brown sugar
• cinnamon
• salt
• Add the cold, cubed butter and:
• cut it in with a pastry cutter or fork
• or rub gently with fingertips
• Stop when you have a mix of small crumbs and a few pea-size clumps.
• That uneven texture is what creates a truly buttery crumb topping.

Assemble

• Spoon the apple mixture into the chilled crust, layering the slices to minimize gaps.
• Sprinkle the streusel evenly over the top, gently pressing just enough so it adheres.

Bake

• Bake for 50–60 minutes, or until:
• the topping is deep golden-brown
• the filling is bubbling near the center
• If the crust edges brown too quickly:
• tent the edges with foil around the 30–35 minute mark.

Cool for clean slices

• Let the pie cool on a rack for at least 2 hours.
• This is the secret to a set, sliceable filling and a topping that stays crisp.
• When you’re ready to serve, you’ll have that perfect Dutch-style payoff: tender, cinnamon-kissed apples under a crunchy crumble topping that tastes like pure comfort.

Notes

Nutrition Information (Per Serving, Approx.)

Estimates will vary based on crust choice and apple variety.

• Calories: ~480

• Total Fat: ~22–26 g

• Saturated Fat: ~10–13 g

• Carbohydrates: ~65–75 g

• Sugar: ~35–45 g

• Fiber: ~3–5 g

• Protein: ~3–5 g

• Sodium: ~180–260 mg

 

Keyword Dutch Apple Pie Recipe

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