The perfect Dutch Apple Pie is made with a gorgeous flakey pie crust, filled with a luscious apple filling, and topped with a streusel crumb topping. This extra-special apple pie combines the best of a crumble and pie together. Step-by-step photos help you make this apple dessert.
One more pie recipe couldn't hurt, could it? The beauty of this Dutch Apple Pie is that its a pie and a crumble in one. Crumbles are my favorite, you can't beat the crunchy, crumbly texture. So combining a crumble with a buttery, flakey pie crust is heaven.
Or for more apple try my Apple layer cake, heaven in a bite!!
What Is Dutch Apple Pie?
A Dutch Apple Pie is a pie made with a streusel topping instead of a double-crust as in a regular apple pie. Dutch Apple pies also often have a mixture of raisins in with the apples, while raisins are not my thing I added them to the recipe if you feel so inclined to throw them in!
A lot of Dutch Apple Pie recipes call for cooking the apples ahead of time, I wanted to create a recipe that was made without separate cooking processes.
What Are The Ingredients For Dutch Apple Pie?
Being a pie you'll need a pie crust. Since there is a streusel top you only need one 9- Inch Pie Crust, homemade or store-bought. For the apple filling you'll need:
- Apples, Granny Smith or cooking apples
- Lemon Zest and Lemon Juice
- Heavy Cream
- All-Purpose/ Plain Flour
- Brown Sugar
- Ground Cinnamon, Ground Cloves, and Allspice. You could throw in some nutmeg too but for me Nutmeg
- Golden Raisins, optional
For the streusel/ crumb topping you'll need:
- Brown Sugar
- All-Purpose /Plain Flour
- Quick Cooking Oats
- Unsalted Butter
Once the pie is baked it's delicious as is but I love to serve it alongside some of these toppings.
How To Make Dutch Apple Pie?
First thing you'll need is one 9-inch pie crust, you can use store-bought or make a nice flaky homemade one. I have a step-by-step photo recipe here for a brown butter pie crust, you can sub regular butter. The pie crust can be made up to 3 days in advance and stored in the fridge or up to 2 months and stored in the freezer.
Once you have the crust line a 9-inch deep-dish with the crust. Crimp a design or use fork to press the crust down. Luckily the streusel topping covers the pie so don't stress if it doesn't look perfect, mine never does!! LOLPlace in the fridge to chill while you prepare the rest of the recipe. Keeping the pie dough chilled helps ensure that it will not shrink when baking.
Now let's peel and core all the apples. Slice the apples into ¼" size pieces, I use an apple slicer and corer for even slices.
Next, mix the apple slices, lemon zest, lemon juice, and heavy cream until evenly combined.
Sprinkle the flour, brown sugar, cinnamon, cloves, allspice, and golden raisins on top of apples and mix until fully combined.
Place the apples evenly in the prepared pie dish then set in the fridge while you prepare the crumb topping.
The streusel topping is very easy to make.
In a bowl combine brown sugar, flour, oats, and salt. Using your hands or a pastry blender to cut/rub the butter into the mixture to form crumbs.
Sprinkle evenly on top of the apples.
Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.
How Long Do you Cook a Dutch Apple Pie?
Preheat oven your to 375F/191C and place pie on a cookie sheet, this just ensures if the filling bubbles over it doesn't end up on your oven. Bake pie for 55-65 minutes, check pie at 35 minutes if the crust/ crumble is darkening too much cover gently with foil for remaining baking time.
I like to use an instant-read thermometer to check the internal temperature is 175F/79C to ensure the pie is baked to perfection.
Now the hard part. Let the pie cool on a wire rack for at least 3 hours, to allow the juices to set. Serve with ice cream.
Store any leftovers in the fridge for up to 5 days.
You just can't beat warm pie with a scoop of vanilla ice cream.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 1- 9- Inch Pie Crusts, homemade or store-bought
- 8 Medium Apples, Granny Smith or cooking apples
- 2 Tablespoons of Lemon Zest and 2 Tablespoons Lemon Juice
- 2 Tablespoons Heavy Cream
- 63 grams (½ Cup) All-Purpose/ Plain Flour
- 150 grams (¾ Cup) Brown Sugar
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cloves
- ½ Teaspoon Allspice
- ½ cup Golden Raisins, optional
- 150 grams (¾ Cup) Brown Sugar
- 157 grams (1 ¼ Cup) All-Purpose /Plain Flour
- 50 grams (½ Cup) Quick Cooking Oats
- 10 Tablespoons Unsalted Butter, softened to room temperature
Apple Pie Filling
- Line a 9-inch deep-dish pie plate pie crust. Crimp design or use fork to press the crust down. Place in the fridge to chill whill you prepare the rest of the recipe
- Peel and core the apples then slice the apples into ¼" size pieces. Mix the apple slices, lemon zest, lemon juice, and heavy cream until evenly combined. Sprinkle flour, brown sugar, cinnamon, cloves, allspice and golden raisins on top and mix until fully combined. Place the apples evenly in the prepared pie dish then set in the fridge while you prepare the crumb topping.
- In a medium-sized bowl combine brown sugar, flour, oats and salt. Using your hands or a pastry cutter rub butter into the mixture to form crumbs. Sprinkle evenly on top of the apples.
- Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.
- Preheat oven to 375F/191C and place pie on a cookie sheet. Bake dutch pie for 55-65 minutes, check pie at 35 minutes if the crust/ crumble is darking too much cover with foil for remaining baking time. Use an instant read thermometer to check the internal temperature is 175F/79C.*
- Let pie cool on wire rack for at least 3 hours, to allow the juices to set. Serve with ice cream. Store any leftovers in the fridge for up to 5 days.
- Total time includes pie crust chill time.
- I use a Thermapen MK4 for checking the internal temperature
- Prep Time: 20
- Cook Time: 1 Hour
- Category: Dessert
- Method: Bake
- Cuisine: Dutch
Keywords: dutch apple pie, apple pie recipe, apple crumble pie