Best Dutch Apple Pie Recipe

Introduction

Best Dutch Apple Pie Recipe features a tender, flaky pie crust filled with warmly spiced apples and topped with a buttery, cinnamon-sugar crumb instead of a traditional top crust. This classic pie strikes the perfect balance between juicy fruit filling and crisp streusel topping, delivering deep apple flavor and irresistible texture in every slice. Perfect for holidays, family gatherings, or anytime you crave old-fashioned comfort.

Why you’ll love this recipe

• Buttery crumb topping with crisp texture
• Juicy, spiced apple filling
• Classic bakery-style flavor
• Perfect make-ahead dessert

• Crowd-pleasing favorite

Ingredients (serves 8)

Pie Crust

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

Apple Filling

• 6–7 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp lemon juice

• 1 tsp vanilla extract

Crumb Topping

• ¾ cup all-purpose flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp salt

• ½ cup unsalted butter, cold and cubed

Essential Tools and Equipment

• 9-inch pie dish
• Mixing bowls
• Pastry cutter or fork
• Rolling pin (if making crust)
• Baking sheet

Step-by-step process (detailed)

1. Preheat and prep

Preheat oven to 375°F (190°C). Place the pie dish on a baking sheet to catch any drips during baking.

2. Prepare the apple filling

In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Toss until apples are evenly coated and no dry spots remain.

3. Fill the crust

Transfer the apple mixture into the unbaked pie crust, packing the apples gently so they fit snugly without crushing. Slightly mound the filling in the center.

4. Make the crumb topping

In a bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or fork until the mixture forms coarse, pea-sized crumbs.

5. Top the pie

Sprinkle the crumb topping evenly over the apples, covering the entire surface without pressing it down. Loose crumbs bake up crisp and golden.

6. Bake the pie

Bake uncovered for 45–55 minutes, until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, loosely tent with foil.

7. Cool before slicing

Remove pie from oven and let cool at least 2 hours. Cooling allows the filling to set and prevents a runny slice.

Mistakes to avoid

• Skipping cornstarch — runny filling
• Warm butter in the topping — greasy crumble
• Overfilling the crust — spillover
• Cutting too soon — loose slices

• Underbaking — crunchy apples

Variations of the Best Dutch Apple Pie Recipe

• Oat Crumble — replace ¼ cup flour with rolled oats
• Caramel Apple — drizzle caramel over filling before topping
• Spiced-Up — add allspice or cloves
• Gluten-Free — use gluten-free crust and flour
• Deep Dish — increase filling and bake slightly longer

Tips for storage & make-ahead

• Store covered at room temperature up to 2 days
• Refrigerate up to 4 days
• Freeze-baked pie up to 2 months

• Reheat slices in the oven for the best texture

Frequently Asked Questions

What apples work best?
Firm, tart apples like Granny Smith or Honeycrisp.

Why is it called Dutch apple pie?
European streusel-style desserts inspire the crumb topping.

Can I make it ahead?
Yes—bake a day ahead and reheat gently.

Do I need to blind bake the crust?
No—the long bake cooks the crust thoroughly.

Conclusion

Best Dutch Apple Pie Recipe delivers everything you want from a classic dessert—flaky crust, tender spiced apples, and a crisp, buttery crumb topping. Comforting, familiar, and deeply satisfying, it’s the kind of pie that earns a permanent place at the table and disappears slice by slice.