Whenever I think of cozy family gatherings or holiday dinners, this Dutch Apple Pie Recipe comes straight to mind. I first learned to make it on a crisp fall afternoon with my grandma, who insisted on using her secret streusel topping that always made the pie unforgettable. The warmth of cinnamon-spiced apples combined with that crisp, crumbly topping fills the kitchen with a comforting aroma that never fails to bring everyone to the table—whether it’s a casual Sunday or a festive celebration.

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Why This Recipe Shines

Flavor Harmony: Warm cinnamon apples paired with a buttery, sweet streusel topping create perfect balance.
Easy Assembly: No lattice crust needed—just spread the filling and crumb topping for a fuss-free build.
Texture Play: Crisp crumbly topping contrasts soft, juicy apple filling for ultimate mouthfeel.
Showstopper Finish: Deep golden crust and topping make this pie look as good as it tastes.

This Dutch Apple Pie Recipe stands out with its flaky pie crust and that unforgettable streusel topping that adds a bit of crunch and extra buttery sweetness on every bite. The apples get tender but stay pleasantly spiced and slightly tart, and combined with the rich crumbs, the color and texture invite you to dig right in. It’s got that classic homey feel, but with an elegant twist that makes it perfect for both weekday treats and special occasions.

Don’t worry if you haven’t made Dutch apple pie before—I’ll walk you through the process step by step, keeping it simple and approachable. By the end, you’ll have a pie that looks impressive but feels super manageable, even if this is your first pie attempt. Plus, I’ll share handy tips to avoid common pitfalls so your pie turns out perfectly each time.

The image shows a close-up view of a white pan with a red handle filled with sliced apple wedges covered in a thick, shiny caramel-like sauce that has a warm golden brown color with visible specks, giving it a spiced appearance. The apples are arranged in a single layer, fully submerged and glistening in the smooth sauce. The pan is set on a white marbled surface, highlighting the warm tones of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before you start, gather your ingredients and measure carefully—accuracy helps the texture and flavor shine. Exact quantities and details are included in the printable recipe card below.

Pie crust: Homemade or store-bought—either works; just ensure it’s well chilled for a flaky base.
Apple pie filling: Usually tart-sweet apples with cinnamon; homemade is best but canned works too.
Butter: Cold and cubed to create crumbly topping; don’t substitute melted butter here.
All-Purpose flour: For the streusel topping; spoon and level it for best crumb texture.
Brown sugar: Packed brown sugar adds caramel notes to the topping.

If you want, swap brown sugar with coconut sugar for a deeper molasses flavor or use gluten-free flour to make it gluten-friendly—just watch the topping texture.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

9-inch pie plate: The classic pan size for even baking and perfect crust shape.
Baking sheet: Placing your pie on a sheet pan catches drips and helps with oven heat circulation.
Pastry blender or two forks: Essential for cutting cold butter into dry ingredients to form streusel.
Mixing bowls: For prepping your filling and topping separately and then combining.
Measuring cups and spoons: Accurate measuring means your pie turns out perfectly every time.
Oven thermometer (optional): Helps ensure your oven is at the right 400°F for the best crust and filling texture.

How to Make Dutch Apple Pie Recipe

Let’s get your oven hot and ingredients ready before we build this beauty—all the prep makes the baking flow smoothly and keeps the topping crisp.

Prepare the filling: Follow your favorite apple pie filling recipe or use a trusted pre-made mix. The apples should be tender but not mushy; this is the heart of your Dutch Apple Pie Recipe.
Preheat the oven: Set to 400°F (204°C). Use an oven thermometer if you’re unsure about your oven’s accuracy; baking at the right temp is key to crisp crust and browned topping.
Prepare the crust: Fit your chilled pie crust into a 9-inch pie plate, fluting the edges to look pretty and hold the filling securely. If using a frozen crust in a pan, just place it on a baking sheet—no need to thaw.
Add the filling: Pour the apple pie filling evenly into the crust. Spread nice and flat but don’t press down—we want juicy apples, not compacted mush.
Make the streusel topping: In a bowl, combine cold cubed butter, flour, and brown sugar. Use two forks or a pastry blender to cut the butter into flour and sugar until the mixture looks like coarse crumbs. Cold butter helps the topping stay crumbly, so don’t skip chilling it.
Top the pie: Sprinkle the crumb mixture evenly over the apple filling, making sure all filling is covered so the top crisps beautifully.
Bake the pie: Place your pie (on the baking sheet) in the oven and bake for 45 to 50 minutes, or until the crust and streusel are deep golden brown and the filling is bubbly around the edges. If you notice the top browning too quickly, tent loosely with foil halfway through baking.
Cool before serving: Let the pie cool at least 20 minutes to let the filling set; this makes slicing clean and keeps the filling from oozing everywhere.

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Kitchen Wisdom

Tip 1: Cold butter is the secret to crumbly, golden streusel—resist the urge to soften it before mixing.
Tip 2: Using a baking sheet under your pie prevents oven spills from sticky filling and keeps your oven clean.
Tip 3: If your apples are very juicy, dot the filling with a little flour or cornstarch before adding topping to prevent sogginess.
Tip 4: Letting the pie cool fully before slicing helps the filling thicken and slices hold their shape perfectly.

How to Serve

A round apple crumble pie sits on a dark wood surface with a crumbly, golden-brown topping that shows uneven clusters of baked dough and sugar, creating a crunchy texture; the pie’s edges are crimped and appear slightly lighter in color, indicating a baked crust that holds the pie together. Behind the pie, two whole apples—one bright green and one deep red—add color contrast, along with a white cloth with navy stripes casually folded nearby. There are a few cinnamon sticks placed on the lower left side of the image, hinting at the spice flavor inside the pie. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Fancy an upgrade? A scoop of vanilla ice cream on warm Dutch Apple Pie Recipe adds creamy coolness that’s simply irresistible. Drizzle some caramel sauce or a dusting of powdered sugar to elevate sweetness and presentation. For a little tang, a dollop of whipped cream or crème fraîche provides a subtly rich contrast.

Perfect Pairings

This pie pairs wonderfully with a hot cup of coffee or chai tea, balancing spices and sweetness. If you prefer something chilled, a crisp apple cider or light white wine like Riesling complements the apple notes beautifully and refreshes the palate.

Presentation Touches

For gatherings, cut the pie into neat wedges, serve on vintage plates, and garnish each slice with a sprig of fresh mint or cinnamon stick. Dutch Apple Pie Recipe also makes a thoughtful gift—wrap it in parchment paper with a handwritten note for a charming homemade present.

Variations & Easy Swaps

Add chopped nuts like pecans or walnuts into the streusel topping for extra crunch.
Use gluten-free flour blends in the topping to accommodate dietary needs.
Try mixing in a dash of nutmeg or allspice with cinnamon in the filling to deepen the spice profile.
Swap brown sugar for coconut sugar or maple sugar to give a subtle flavor twist.
For a dairy-free option, use vegan butter in the topping and coconut milk in the filling if homemade.
Mix fresh cranberries into the apple filling for a pop of tartness and festive color.

Make-Ahead, Storage & Reheating

You can bake the pie up to 2 days ahead; store it tightly covered at room temperature.
Reheat slices in a 350°F oven for 10-15 minutes to revive crisp topping and warm filling.
For longer storage, freeze the fully baked pie wrapped well in plastic and foil for up to 3 months.
Thaw frozen pie overnight in the fridge and reheat as above for best texture.

FAQs

Can I use a store-bought pie crust? Absolutely! A good-quality store-bought crust saves time and works perfectly for this recipe.
What kind of apples are best? Tart apples like Granny Smith or a mix with sweeter apples create the best sweet-tart balance.
How do I prevent a soggy bottom crust? Placing a baking sheet under the pie and letting the pie cool completely before slicing helps; also, sprinkle a tablespoon of flour on the filling if very juicy.
Can I make the streusel topping ahead? Yes, you can prepare it and keep it refrigerated for up to a day—just sprinkle on before baking.
Why is cold butter important? Cold butter creates the crumbly topping texture that bakes into crispy clusters rather than melting into the flour.