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Dutch Apple Pie

Dutch apple pie with a crisp, golden streusel crown and spiced apple filling that bubbles at the edges. Baked until the crumb topping turns deeply golden, then cooled for clean slices.
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Prep Time 30 minutes
Cook Time 1 hour
chill 30 minutes
Total Time 2 hours
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 cold unsalted butter, cubed
  • ice water Use 3-4 tablespoons total, adding 1 tablespoon at a time.
For apple filling
  • 6 large 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 cold unsalted butter, cubed

Equipment

  • 1 sheet pan

Method
 

Make pie crust
  1. Mix all-purpose flour, salt, and sugar until evenly combined. Leave the mixture dry and crumb-free for an even crust texture.
  2. Cut in cold unsalted butter, cubed, until crumbly. Stop when the mixture looks like coarse crumbs with visible butter pieces.
  3. Add ice water 1 tablespoon at a time until the dough forms. Press it together lightly—if it won’t hold, add 1 more tablespoon.
  4. Chill the dough for 30 minutes. Cover it so it doesn’t dry out.
  5. Press the chilled dough into a 9-inch pie dish. Press firmly into the corners and leave an even thickness around the rim.
Make apple filling
  1. Toss the apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice until fully coated. Make sure every slice has a light starch-sugar coating.
  2. Pile the spiced apples into the unbaked shell. Mound them slightly so the filling reaches the top.
Make streusel and bake
  1. Combine all-purpose flour, brown sugar, and cinnamon for the streusel. Break up any brown sugar clumps so the crumble bakes evenly.
  2. Cut in cold unsalted butter, cubed, until large clumps form. The streusel should look like coarse wet sand with bigger nuggets.
  3. Pile streusel thickly over the apples, covering every inch. Press gently so it adheres and blankets the filling.
  4. Bake at 375F for 55-65 minutes until the streusel is golden and the filling bubbles around the edges. You should see bubbling at the perimeter and a fully colored crumb top.
  5. Tent loosely with foil after 30 minutes if the streusel browns too quickly. Keep the foil from touching the topping to prevent dense spots.
Cool and slice
  1. Cool the pie at least 1 hour before slicing. Let the filling set so the slice holds together when lifted.

Notes

Pro tip: for the cleanest slices, cool fully at least 1 hour—bubbling thickens as it rests. Refrigerate covered up to 4 days; rewarm in a 325F oven for 10-15 minutes. Freezing is yes (up to 2 months) for longer storage, thaw overnight in the fridge and rewarm before serving. For a lighter option, replace half the granulated sugar with a 1:1 baking sweetener to reduce total sugar while keeping the filling texture similar.