Dutch Apple Pie is a classic dessert that’s all about tender apples and a crumbly, buttery topping that’s just a little bit crunchy. The apples get soft and sweet as they bake, mingling with cinnamon and sugar for that cozy, familiar flavor everyone loves. What really makes it special is that crispy, crumbly layer on top—it’s like a little surprise that keeps each bite interesting.
I love how easy this pie comes together. Instead of a heavy crust on top, you get this golden, crumbly streusel that’s so simple but adds amazing texture. Whenever I make it, the whole kitchen smells like fall, even if it’s warm outside. A tip I find helpful is to toss the apples in a bit of cinnamon and lemon juice before baking to keep them fresh and flavorful.
My favorite way to enjoy Dutch Apple Pie is warm from the oven with a scoop of vanilla ice cream melting over the top. It’s such a comforting treat and always brings smiles when I share it with family or friends. This pie reminds me of cozy afternoons and good times spent around the table, and I’m always happy when it’s in the house.
Key Ingredients & Substitutions
Apples: Tart apples like Granny Smith are best because they hold their shape and add a nice tang. If you prefer sweeter pies, try Fuji or Honeycrisp. Mixing apple types also adds great texture.
Pie Crust: Store-bought crusts make this easier, but homemade crust gives a flakier, more buttery result. For a gluten-free option, try a gluten-free crust or a nut-based crust.
Spices: Cinnamon and nutmeg build warm flavor here. If you like, add a pinch of ground cloves or ginger to deepen the spice notes.
Lemon Juice: Adding lemon juice brightens the apples and slows browning. You can swap it with a splash of apple cider vinegar if needed.
Butter: Small pieces on top of the apples create pockets of richness as it melts. Use salted or unsalted butter; just reduce salt in the recipe if using salted.
How Do You Get a Perfect, Flaky Pie Crust?
The crust is key to a great apple pie. Here’s how to make it tender and flaky:
- Keep your butter cold: Use chilled butter or shortening and cut it into the flour quickly before it melts.
- Don’t overwork the dough: Mix ingredients just until combined so the crust stays tender.
- Chill the dough: Refrigerate before rolling out to make it easier to handle and help it keep shape in the oven.
- Roll evenly: Roll the dough evenly to avoid thin spots that burn or thick spots that won’t cook fully.
- Egg wash: Brush the top crust with beaten egg to get a shiny golden brown color.
When baking, starting at a higher temperature for the first 15 minutes helps set the crust and keeps it from getting soggy. Then lowering the heat finishes baking the filling without burning the crust.
Equipment You’ll Need
- 9-inch pie plate – I prefer this size because it fits the filling well and allows even baking.
- Mixing bowls – useful for combining apples and spices easily.
- Rolling pin – makes it simple to roll out the pie crust evenly.
- Pastry brush – helps to brush the crust with egg wash for a shiny, golden finish.
- Baking sheet – place the pie on this to catch drips and prevent mess in the oven.
- Oven – essential for baking the pie to perfection.
Flavor Variations & Add-Ins
- Swap apples for pears or swap half the apples with berries for a different twist on the filling.
- Mix nuts—walnuts or pecans—into the streusel topping for extra crunch and flavor.
- Add a teaspoon of vanilla extract or almond extract to the apple filling to enhance the aroma.
- For a richer topping, sprinkle some brown sugar mixed with oats and cinnamon before baking.
How to Make Dutch Apple Pie
Ingredients You’ll Need:
For The Pie:
- 2 pie crusts (store-bought or homemade)
- 6 to 7 medium tart apples (such as Granny Smith), peeled, cored, and sliced
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, lightly beaten (for egg wash)
- Optional: vanilla ice cream, for serving
How Much Time Will You Need?
This Dutch Apple Pie takes about 20 minutes to prepare and around 55 to 65 minutes to bake. After baking, allow the pie to cool for at least 30 minutes before serving to let the filling set. Overall, plan for about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pie Crust and Oven:
Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate, gently pressing it in and trimming any extra dough from the edges.
2. Make the Apple Filling:
In a large bowl, mix together the sliced apples, sugar, cinnamon, nutmeg, flour, lemon juice, and salt. Toss everything gently until the apples are coated evenly with the spices and sugar.
3. Assemble the Pie:
Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter for added richness. Cover the apples with the second pie crust. Trim the excess dough from the edges and press the edges together to seal.
4. Prepare the Crust for Baking:
Cut a few slits in the top crust to let steam escape while baking. Lightly brush the crust with the beaten egg to help it become beautifully golden brown.
5. Bake the Pie:
Place your pie on a baking sheet to catch any drips. Bake in the preheated oven for 15 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 40 to 50 minutes, until the crust is golden and the filling bubbles up.
6. Cool and Serve:
Once baked, remove the pie from the oven and set it on a wire rack to cool for at least 30 minutes. This helps the filling to set and makes slicing easier. Serve warm or at room temperature, with vanilla ice cream if you like.
Can I Use Frozen Apples for This Pie?
Yes, you can! Just make sure to thaw them completely and drain any extra liquid before mixing with the other ingredients to prevent a soggy crust.
How Do I Store Leftover Dutch Apple Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices gently in the microwave or oven before serving.
Can I Substitute the Pie Crust?
Absolutely! You can use gluten-free crusts or even graham cracker crusts for a different twist. Just adjust baking times as needed, since crust thickness can vary.
How Can I Prevent a Soggy Bottom Crust?
To keep the bottom crust crisp, bake the pie on a lower oven rack and use a preheated baking sheet beneath the pie. Also, ensure the apples are well coated with flour to absorb excess moisture.