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Dutch Apple Pie

Dutch apple pie features a spiced apple filling under a thick golden streusel topping, baked until the crust and crumble edges turn caramel-brown. The streusel fully covers the pie for a crisp, crumbly crown with bubbling filling beneath.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For single pie crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 0.5 cup unsalted butter cold, cubed
  • 3.5 tbsp ice water as needed, keep cold
For apple filling
  • 6 apples Granny Smith + Honeycrisp, peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
For streusel topping
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Make pie crust
  1. Mix all-purpose flour, salt, and sugar, then cut in cold unsalted butter until the mixture looks crumbly. Add ice water 1 tablespoon at a time until the dough forms, stopping when it just comes together (about 2–4 tbsp).
  2. Chill the dough for 30 minutes, then press it into a 9-inch pie dish to evenly cover the bottom and sides.
Make apple filling
  1. Toss sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until the slices look evenly coated. Pile the apples into the unbaked crust so they form a high layer.
Make streusel and bake
  1. Combine all-purpose flour, brown sugar, and cinnamon, then cut in cold unsalted butter until large clumps form. Sprinkle the streusel thickly over the apples, covering every inch.
  2. Bake at 375°F for 55–65 minutes, until the streusel is golden and the filling bubbles around the edges. Tent loosely with foil after 30 minutes if the streusel browns too quickly.
Cool and slice
  1. Cool the pie for at least 1 hour before slicing so the filling sets and doesn’t run.

Notes

For clean slices, cool the pie fully (at least 1 hour) and wait 10–15 minutes after cutting. Store covered in the refrigerator for up to 4 days; freeze baked pie slices up to 2 months (thaw overnight in the fridge). For a lighter option, use half whole-wheat flour in both the crust and streusel while keeping the butter quantity the same.