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.
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