Dutch Apple Pie
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I learned this Dutch apple pie from a neighbor who swore by a crunchy streusel and a flaky bottom crust — it quickly became my go-to for holidays and weekend baking. This version balances tart Granny Smiths with sweet Honeycrisps, a buttery, flaky crust, and a brown-sugar crumble that caramelizes on top. If you want a straight-up classic take to compare, you can read a similar approach here: classic Dutch apple pie.
Why you’ll love this dish
This pie hits comforting nostalgia and dependable technique at the same time. The crust stays flaky because we keep the butter cold; the apples stay tender but not mushy because they’re tossed with a little flour and lemon; and the streusel topping gives every slice a crisp, caramelized finish.
"A single bite takes you back — warm apples, buttered crumbs, and that perfect crust." — a long-time family fan of this pie
Make it when you want:
- A cozy dessert for holiday dinners.
- A showstopper for potlucks (it stores and travels well).
- A weekend baking project that yields leftovers everyone fights over.
Step-by-step overview
Before we dive into ingredients and steps, here’s what to expect:
- Make a quick, flaky double crust (or single bottom crust if you prefer).
- Prepare the apple filling: peel, core, slice, and toss with sugar, cinnamon, lemon, and a little flour.
- Assemble the pie in a 9-inch pan: crust, filling, then a crumb streusel.
- Bake until the filling bubbles and the topping is golden.
- Cool at least 2 hours so the filling sets for cleaner slices.
This overview helps you plan timing: dough chilling, apple prep, and a 50–60 minute bake plus cooling.
What you’ll need
- 2 1/2 cups all-purpose flour (This is the foundation of our flaky pie crust. Don’t skimp on quality!)
- 1 cup unsalted butter, cold and diced (For that rich, buttery flavor, cold butter makes a world of difference.)
- 1/4 cup granulated sugar (Just the right amount to sweeten the crust without overpowering it.)
- 1/2 teaspoon salt (Salt enhances the flavors and balances the sweetness.)
- 6 to 8 tablespoons ice water (This helps bind the dough together and keeps our crust flaky.)
- 6 to 8 pieces apples (e.g., Granny Smith and Honeycrisp), peeled, cored, and sliced
- 3/4 cup granulated sugar (Perfect to sweeten the apples beautifully.)
- 1 teaspoon cinnamon (This aromatic spice is a must-have for that warm, homey flavor.)
- 1 tablespoon lemon juice (Brightens the filling and prevents the apples from browning.)
- 3/4 cup flour (Adds a delightful crunch to every slice — this is for the crumb topping.)
- 1/2 cup brown sugar (For that lovely caramelized flavor.)
- 1/2 cup butter, melted (It’s easy to mix into the crumb topping when melted.)
- 1/2 teaspoon salt (Again, we need that balance!)
- Pinch nutmeg (Adds an extra layer of warmth.)
Notes and substitutions inline:
- For a whole-wheat boost, swap up to 1 cup of the all-purpose flour for white whole wheat (expect a slightly nuttier crust).
- If you want an oatmeal streusel, try the variation here: oatmeal streusel version.
Step-by-step instructions
Preparation
- Make the crust: In a large bowl, whisk 2 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt. Work in 1 cup cold, diced butter with a pastry cutter or fingers (or pulse in a food processor) until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Add 6 tablespoons ice water, a tablespoon at a time, tossing until dough holds when pressed. Do not overwork.
- Form into a disk, wrap, and chill 30–60 minutes.
Assembly
4. Preheat oven to 375°F (190°C).
5. Roll dough on a lightly floured surface into a circle large enough for a 9-inch pie dish. Transfer to dish, trim edges leaving a slight overhang, and crimp.
6. Prepare the filling: In a bowl, toss sliced apples with 3/4 cup granulated sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and a tablespoon or two of flour if apples are especially juicy. Taste and adjust cinnamon/sugar to preference.
7. Fill the crust with apples, mounding slightly in the center.
Streusel topping and baking
8. Make crumb topping: In a bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, and a pinch of nutmeg. Stir in 1/2 cup melted butter until mixture is crumbly with small clumps.
9. Sprinkle evenly over the apple filling.
10. Bake at 375°F for 50–60 minutes until topping is deep golden and juices bubble through. If the topping browns too quickly, tent loosely with foil.
11. Cool on a rack at least 2 hours before slicing so the filling sets.
Best ways to enjoy it
- Serve warm with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
- For brunch, pair a slice with strong coffee or hot apple cider.
- Plate a wedge with a drizzle of caramel sauce and toasted pecans for an elevated finish.
Storage and reheating tips
- Room temperature: Covered loosely with foil, the pie keeps well for up to 2 days.
- Refrigerator: Store in an airtight container or wrapped in foil for up to 5 days. The crust will be slightly less crisp.
- Freeze: Wrap cooled pie tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20–30 minutes to revive crispness.
- Reheating: Warm slices at 325°F for 10–15 minutes, or microwave single slices for 20–30 seconds (not ideal for maintaining crisp topping).
Food safety note: If you plan to leave slices out, avoid leaving at room temperature more than 2 hours.
Pro chef tips
- Keep the butter cold and work quickly. Little chunks of butter create steam pockets in the oven and the flakiest crust.
- Use a mix of tart and sweet apples (Granny Smith + Honeycrisp) for depth. If your apples are super sweet, cut back sugar slightly.
- Par-baking the crust for 7–8 minutes helps prevent soggy bottoms with very juicy apples.
- Toss apple slices with lemon juice as soon as they’re cut to prevent browning and brighten the flavor.
- For uniform baking, slice apples to similar thickness (about 1/4-inch).
- If you’re short on time, use a store-bought pie crust and still make the streusel — it’s the finishing touch everyone notices.
- Want bar-style servings? Try this shortcut idea and technique: Dutch apple pie bars.
Creative twists
- Oatmeal streusel: Swap half the streusel flour for rolled oats and add a tablespoon of maple syrup.
- Nutty crunch: Fold 1/2 cup chopped pecans or walnuts into the crumb topping.
- Boozy boost: Add 1–2 tablespoons bourbon to the apple mix for warmth and depth.
- Gluten-free: Use a 1:1 gluten-free flour blend and press the crust into the pan rather than rolling.
- Mini pies: Make individual hand pies or mini tarts for portable servings.
Helpful answers
Q: How long does the whole process take?
A: Active time about 45–60 minutes (mixing, rolling, slicing apples). Bake time 50–60 minutes plus at least 2 hours cooling. Plan for 4 hours total if you want perfectly set slices.
Q: Can I make this ahead?
A: Yes — you can prepare the crust and crumble up to a day ahead (keep chilled). Assemble and bake the next day. Fully baked pie also freezes well for future use.
Q: My topping gets soggy. What did I do wrong?
A: Common causes: very juicy apples without enough thickener, not cooling long enough, or topping applied too thinly. Toss apples with a tablespoon of flour or cornstarch, and let the pie cool completely.
Q: Can I use only one type of apple?
A: Yes — Granny Smith alone will be tarter and hold shape better; Honeycrisp will be sweeter and softer. Mixing is my recommended approach.
Q: Is it okay to substitute butter with margarine or oil?
A: For best flavor and texture, use unsalted butter. Margarine or oil will change the flakiness and taste.
Conclusion
If you want more tested takes or inspiration, compare techniques and tweaks from other bakers: Food Charlatan’s Dutch apple pie is a straightforward version with helpful notes, Smitten Kitchen’s dutch apple pie offers beautiful photos and technique tips, and for a regional spin check the Serious Eats Pennsylvania Dutch Apple Pie write-up for hearty, old-fashioned variations.
Happy baking — and remember: cold butter, even apple slices, and patience while cooling are the secrets to great slices.
Dutch Apple Pie
Ingredients
Method
- In a large bowl, whisk flour, sugar, and salt. Work in cold, diced butter until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, until the dough holds when pressed. Wrap and chill for 30-60 minutes.
- Preheat oven to 375°F (190°C).
- Roll dough into a circle for a 9-inch pie dish, trim edges, and crimp.
- Toss apple slices with sugar, cinnamon, lemon juice, and flour before filling the crust.
- Mound the apple filling in the crust.
- Combine flour, brown sugar, salt, and nutmeg for the crumb topping. Stir in melted butter.
- Sprinkle the crumb topping over the apple filling.
- Bake for 50-60 minutes until golden and bubbling.
- Let cool for at least 2 hours before slicing.
