There’s something magical about a warm Dutch Apple Pie cooling on the counter—the buttery, crumbly streusel topping, the tender apples baked to golden perfection, and the way it fills your kitchen with the nostalgic aroma of cinnamon and brown sugar.
Pair it with a scoop of creamy vanilla ice cream and a drizzle of praline sauce, and you’ve got a dessert that’s pure bliss.
Dutch Apple Pie has been a holiday favorite for generations, but it’s gaining even more love lately for its forgiving nature. Whether you’re a pro baker or tackling your first pie, its simplicity shines.
What makes it special? The streusel topping. Unlike a traditional lattice crust, it adds a buttery crunch that caramelizes beautifully, complementing the spiced apple filling.
Baking this pie feels like autumn weekends spent with family. So, let’s create a little slice of comfort together—and don’t forget to share your favorite twist!
What I Didn’t Expect About This Recipe
- The crumble topping stole the show: It’s easier than a lattice crust but gives the pie a professional finish.
- It works with any apples: I used a mix of Granny Smith and Honeycrisp for a balance of tart and sweet—perfection!
- It’s a crowd-pleaser every time: Whether it’s for a holiday or just a Sunday treat, everyone raves about the flavors.
- Leftovers hold up beautifully: Just a quick warm-up, and it’s as good as fresh out of the oven.
- Baking became stress-free: Prepping the topping while the apples softened felt like a time-saving revelation.
Dutch Apple Pie Recipe
Equipment
- Mixing Bowls
- Pastry Blender
- Pie Dish (9-inch)
- Rolling Pin
- Apple peeler
- Knife
Ingredients
Pie Crust
- 1¼ cups 162 g all-purpose flour, divided
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons 85 g cold unsalted butter, cut into ¼-inch slices
- ¼ cup 46 g vegetable shortening, chilled, cut into 2 pieces
- 2 tablespoons ice water
- 2 tablespoons vodka chilled
Apple Filling
- 5 large Granny Smith apples about 2½ pounds
- 4 large McIntosh apples about 2 pounds
- ¼ cup 50 g granulated sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons 28 g unsalted butter
- ½ cup 120 ml heavy cream
Streusel Topping
- 1¼ cups 162 g all-purpose flour
- ⅓ cup 71 g light brown sugar
- ⅓ cup 66 g granulated sugar
- 7 tablespoons 99 g unsalted butter, melted
Instructions
- Make the Pie Crust: Process flour, sugar, and salt in a food processor. Add butter and shortening; pulse until crumbly. Mix in more flour and pulse again.
- Add Liquid: Sprinkle vodka and water over the dough. Mix with a spatula, press into a ball, and roll into a 13-inch circle. Transfer to a pie plate, trim edges, and refrigerate for 2+ hours.
- Blind Bake the Crust: Preheat oven to 350°F. Line the crust with foil, fill with sugar, and bake for 40 minutes. Remove sugar and foil, and cool.
- Make Apple Filling: Slice apples and toss with sugar, cinnamon, and salt. Cook apples in butter until tender. Drain excess juice and reduce it with cream to a thick syrup. Add apples to the crust and pour syrup on top.
- Make Streusel Topping: Mix flour, sugar, and melted butter until crumbly. Sprinkle over the apple filling.
- Bake the Pie: Increase oven to 425°F. Bake pie on a baking sheet for 10–20 minutes, until topping is golden brown.
- Cool and Serve: Cool pie to room temperature on a wire rack. Slice and enjoy!
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