Dutch Apple Pie is a comforting classic that combines the perfect balance of sweet, tart, and buttery flavors. Each slice features tender, cinnamon-spiced apples nestled beneath a golden, crumbly streusel topping. The contrast of the soft filling and crunchy topping creates a delightful texture that’s impossible to resist. With just 45 minutes of prep and 55 minutes of baking, this pie is surprisingly simple to make yet feels indulgent.
Warm from the oven, this pie fills your kitchen with the irresistible aroma of baked apples and cinnamon. Every bite offers a harmonious blend of juicy fruit, rich streusel, and a hint of vanilla. Whether served with a scoop of ice cream or enjoyed on its own, it’s a dessert that brings joy to any occasion. Perfect for sharing, this recipe yields 10 generous slices, making it ideal for gatherings or cozy nights in.
Ingredients for Dutch Apple Pie
- Crust:
- 1 batch homemade pie crust (click link for recipe, not baked; substitute with one store-bought pie crust if preferred)
- Filling:
- ¼ cup (50 g) sugar
- ¼ cup (50 g) brown sugar (tightly packed)
- ⅓ cup (45 g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅓ cup (85 g) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds (1.36 kg) tart apples (peeled, cored, and sliced thinner than ¼”; Granny Smith recommended)
- Crumble Topping:
- 1 cup (125 g) all-purpose flour
- ½ cup (113 g) unsalted butter (cold)
- ½ cup (65 g) chopped walnuts
- ⅔ cup (145 g) brown sugar (firmly packed)
Step-by-Step Instructions
- Prepare the Crust: Follow the recipe instructions for the homemade pie crust. Prepare, chill, roll out, and arrange it into a 9 ½” pie plate (do not bake). Return to the refrigerator to chill while you prepare the filling.
- Preheat the Oven: Set the oven to 425°F (220°C).
- Make the Filling: In a large mixing bowl, whisk together the sugars, flour, cinnamon, allspice, and nutmeg. Add the sour cream, lemon juice, and vanilla extract, stirring until completely combined (the mixture will resemble a loose paste). Toss in the apple slices and stir until all apples are coated.
- Assemble the Pie: Pour the apple filling into the prepared pie crust, mounding the apples in the center. Set aside while you prepare the crumble topping.
- Prepare the Crumble Topping: In a food processor, combine the flour and brown sugar, pulsing to mix. Add the cold butter pieces and pulse until coarse crumbs form. Briefly pulse in the walnuts (be careful not to overmix, or the topping will clump).
- Add the Topping: Sprinkle the crumble topping evenly over the pie filling. Gently pat it down with your hands.
- Bake the Pie: Bake at 425°F (220°C) for 15 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 40 minutes, or until the apples are tender (test with a skewer). If the crust browns too quickly, cover it with foil and return to the oven to finish baking.
- Serve: Enjoy warm, ideally topped with vanilla ice cream.
Perfect Pairings: Serving Suggestions
This Dutch Apple Pie is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. For a cozy twist, drizzle warm caramel sauce over the pie before serving. It’s also delightful with a cup of spiced chai tea or hot apple cider for a complete autumnal treat.
Keep It Fresh: Storage and Reheating Tips
Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the oven at 350°F (175°C) for 10-15 minutes until warmed through. For a quick fix, microwave individual slices for 20-30 seconds, but be mindful that the crust may lose some crispiness.
Mix It Up: Recipe Variations
Feel free to experiment with this recipe! Swap the walnuts in the crumble topping for pecans or almonds for a different nutty flavor. You can also add a handful of raisins or dried cranberries to the apple filling for a sweet-tart twist. For a gluten-free version, use a gluten-free pie crust and substitute the flour in the filling and topping with a gluten-free blend.
Time-Saving Hacks
To save time, use a store-bought pie crust instead of making one from scratch. You can also prepare the apple filling and crumble topping a day ahead and store them separately in the refrigerator. When ready to bake, assemble the pie and pop it in the oven. This way, you’ll have a fresh, homemade pie with minimal effort!
Essential Equipment Guidance
For this recipe, a 9 ½-inch pie plate is ideal. A food processor makes quick work of the crumble topping, but you can also use a pastry cutter or your hands to combine the ingredients. A mandoline slicer ensures your apple slices are uniformly thin, but a sharp knife works just as well. Don’t forget a pie crust shield or foil to protect the edges from over-browning!
Dutch Apple Pie
Ingredients
Crust
- 1 batch homemade pie crust not baked, you may substitute one storebought pie crust instead.
Filling
- ¼ cup (50 g) sugar
- ¼ cup (50 g) brown sugar tightly packed
- ⅓ cup (45 g) all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ⅓ cup (85 g) sour cream
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 pounds (1.36 kg) tart apples Peeled, cored, and sliced thinner than ¼”. I use Granny Smith
Crumble Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (113 g) unsalted butter cold
- ½ cup (65 g) chopped walnuts
- ⅔ cup (145 g) brown sugar firmly packed
Instructions
- Prepare pie crust according to recipe instructions. As per recipe, prepare, chill, roll out, and arrange into a 9 ½” pie plate (do not bake). Return to refrigerator to chill while you prepare apple pie filling.
- Preheat oven to 425F (220C)
- In a large mixing bowl, whisk together sugars, flour, cinnamon, allspice, and nutmeg.
- Add sour cream, lemon juice, and vanilla extract, and stir well until completely combined (mixture will be like a loose paste).
- Add apple slices and stir until all apples are coated with mixture.
- Pour apple filling into prepared pie crust, mounding the apples in the center of the pie. Set aside while you prepare crumble topping.
- Combine flour and brown sugar in the basin of a food processor¹ and pulse to combine.
- Sprinkle butter pieces over the mixture. Pulse until coarse crumbs form.
- Add walnuts and pulse briefly (don’t overdo it or the mixture will lose its crumbliness and clump together)
- Take your crumble topping and sprinkle it evenly over the pie filling. Use your hands to gently pat down the topping.
- Bake on 425F (220C) for 15 minutes. Without opening the oven door, reduce heat to 350F (175C) and continue to bake another 40 minutes, or until apples are tender (use a skewer to pierce the pie and check the apples). Keep an eye on your pie crust as it bakes, the crust is prone to browning faster than the pie is finished, and if the crust is becoming too dark you should remove the pie from the oven and cover the crust with foil before returning to oven to finish baking.
- Enjoy warm, preferably topped with vanilla ice cream.