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    November 9, 2023

    Dutch Apple Pie

    Spiced with cinnamon and nutmeg, and topped with a brown sugar and butter crumble topping, our Dutch apple pie is just screaming for a scoop of vanilla ice cream.

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    a slice of homemade Dutch apple pie topped with a dollop of whipped cream on a plate
    Photography by Gayle McLeod

    Looking For More Apple Desserts?

    Homemade Dutch Apple Pie – Yes You Can!!

    If you can make pie crust and slice apples, you’re halfway to Dutch apple pie. The best part is that this delicious pie is finished with a toasty crumble topping, so you don’t have to fiddle with a double crust. Make our best Dutch apple pie recipe, and you’ll find yourself in the dessert hall of fame.

    a homemade dutch apple pie being sliced and served on plates

    What is Dutch Apple Pie?

    Dutch apple pie is the best of all pie worlds. It’s a perfectly set apple pie filling atop a flaky butter pie crust, and topped with the best brown sugar and cinnamon streusel topping. The crust of an American style Dutch apple pie is different from traditional Dutch style appelkruimeltaart in texture and form. A Dutch apple pie has a more cakelike base, and the shell is deeper, compared to American style flaky pie shells.

    sliced apples, butter, flour, brown sugar, sugar, lemon juice, cinnamon, nutmeg and vanilla in bowls to make Dutch apple pie

    Ingredients You’ll Need For Traditional Dutch Apple Pie

    • Spices – Cinnamon and nutmeg

    • Apples – We like tart Granny Smith apples to contrast the sweet crumble topping.

    • Lemon juice

    • Brown sugar and white sugar

    • Salted butter

    • Flour

    • Vanilla extract

    • Pie dough – store-bought or homemade

    flour being added to a skillet with melted butter
    melted butter and flour being stirred in a skillet
    butter, flour, sugar, brown sugar, lemon juice, water, cinnamon and nutmeg being combined in a skillet
    apples being added a skillet with butter, flour, sugar, brown sugar, lemon juice, water, cinnamon and nutmeg

    How to Make Easy Dutch Apple Pie

    1. Warm the oven. Preheat the oven to 425°F.

    2. Make the apple filling. Melt butter in a large pot, and add ¼ cup flour, white sugar, lemon juice, water, brown sugar, cinnamon, and nutmeg. Cook until the ingredients form a thick slurry. Toss to coat the apples in the cinnamon-sugar mixture.

    3. Roll out the pie dough. Press the dough into a 9-inch, deep dish pie plate.

    4. Make the crumble topping. Combine butter, flour, brown sugar, cinnamon, nutmeg and vanilla in a food processor and pulse until pea-sized crumbles form.

    5. Fill and top the pie. Spoon the apple filling, including the liquid, into the prepared dough, forming a slight mound in the center. Evenly top the apple filling with the streusel.

    6. Bake. After 15 minutes at 425°F, lower the temperature to 350°F and continue baking for 45 more minutes.

    7. Cool. Let cool for at least 2 hours before serving.

    butter, flour, brown sugar, cinnamon, nutmeg and vanilla in a food processor
    Dutch apple pie filling being poured into a pie crust
    a dutch apple pie in a pie plate on top of a baking sheet ready to go in the oven
    a dutch apple pie fresh from the oven cooling on a baking sheet

    How To Store Leftover Pie + Tips

    • If you don’t have a food processor, use a large bowl and a pastry cutter to cut the remaining stick of butter into the flour, brown sugar, cinnamon, nutmeg and vanilla until pea size crumbles form.

    • Serve with ice cream, whipped cream, or custard. Or, if you’re feeling particularly zesty, a slice of sharp cheddar cheese on top!

    • Apple pie leftovers are good in the fridge for 2-3 days, or in the freezer for 3-4 months.

    • Warm leftovers in the oven, or serve cold.

    a homemade Dutch apple pie being sliced and served on plates
    slices of homemade Dutch apple pie toped with dollops of whipped cream on plates

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    Dutch Apple Pie

    November 9, 2023

    • Serves: 8
    • Prep Time:  40 min
    • Cook Time:  1 hr
    • Calories: 619
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    Ingredients

    • 1 cup (2 sticks) salted butter
    • 1¼ cups all-purpose flour, plus more for dusting
    • ½ cup white sugar
    • 1 cup sugar packed brown
    • 2 tablespoons fresh lemon juice (from 1 lemon)
    • 2 teaspoons cinnamon
    • 1 teaspoon ground nutmeg
    • 8 Granny Smith apples, peeled and thinly sliced (about 2½ pounds)
    • 1 pie dough round, store-bought or homemade
    • 1 teaspoon vanilla extract

    Method

    1. Preheat the oven to 425°F with a rack in the center position.

    2. Melt ½ cup of the butter in a large pot over medium heat. Add ¼ cup of the flour and stir until a paste forms, 1 to 2 minutes. Stir in the white sugar, lemon juice, ¼ cup water, ¼ cup of the brown sugar, 1 teaspoon of the cinnamon, and ½ teaspoon of nutmeg. Increase the heat to high and bring to a boil, stirring often. Reduce the heat to low and simmer until the sugars begin to dissolve, 3-5 minutes. Remove the pot from the heat. Add the sliced apples and toss to coat.

    3. On a lightly floured surface, roll out the pie dough into a 14-inch round. Carefully transfer the round to a 9-inch, deep dish pie plate. Gently press the dough into the bottom and sides without stretching. Trim the edges if necessary. Gently press the tines of a fork into the edge of the dough to crimp.

    4. Cut the remaining stick of butter into 8 pieces and add to the base of a food processor. Add the remaining 1 cup of flour, remaining ¾ cup of brown sugar, remaining 1 teaspoon of cinnamon, remaining ½ teaspoon of nutmeg and the vanilla. Pulse until pea size crumbles form, about 8-10 times.

    5. Spoon the apple filling, including the liquid, into the prepared dough, forming a slight mound in the center. Evenly top the apple filling with the streusel.

    6. Place the pie plate on a rimmed sheet pan and bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking, until the crust and streusel are golden brown and the filling is bubbling, about 45 minutes more. If the pie crust or streusel begins browning too quickly, tend the pie loosely with foil.

    7. Cool on a baking rack for at least 2 hours before serving.


    Note: If you don’t have a food processor, use a large bowl and a pastry cutter to cut the remaining stick of butter into the flour, brown sugar, cinnamon, nutmeg and vanilla until pea size crumbles form.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories619
    • Protein4 g
    • Carbohydrates88 g
    • Total Fat27 g
    • Dietary Fiber6 g
    • Cholesterol65 mg
    • sodium328 mg
    • Total Sugars55 g

    Dutch Apple Pie

    Questions & Reviews

    Join the discussion below.

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    • Jennifer

      Do you think this one would be okay to assemble and refrigerate the day before and bake on Thanksgiving?

      Totally! Hope you enjoy, Happy Thanksgiving!

    • Kay

      I've never had dutch apple pie before but that crumble like brown sugar topping is so good! I loved not having the pressure of making the pie crust beautiful on top and it's like you get pie and crumble all in one, so delicious.

      Thanks Kay glad you enjoyed it!