Written by Sarah Miller
Dutch Apple Pie is always my answer to chilly days and family get-togethers. I mean, who hasn’t bitten into a pie and thought, “This is good but where’s that magical crunch on top?” That’s basically what pushed me to finally learn how to make it right at home. I struggled a lot at first, not gonna lie (seriously, pie crusts haunted my dreams for a minute). If you want a pie that’ll steal the whole dang show, you’re in the right spot.
By the way, you might also like my twist on Easy No-Bake Cheesecake which is just as easy for gatherings.
For another irresistibly sweet option, try the Decadent Butter Pecan Cheesecake, you can’t resist that creamy finish.
What Makes it Dutch?
So, what’s so Dutch about Dutch Apple Pie, anyway? It’s gotta be that crumbly, buttery topping. Folks in the Netherlands started this whole thing by piling sweet, cinnamony apples onto a crust, then dumping—okay, gently layering—a mountain of brown sugar and buttery crumbs on top. No plain old pie crust lid here.
I love it most because you get that almost cookie-like texture from the streusel. It’s crunchy and sweet and honestly… sometimes I eat the topping straight from the bowl. Whoops. The filling isn’t too gooey either. It holds together with just the right spice mix: cinnamon, and a little nutmeg for bonus warmth.
This pie’s got guts. Instead of going polite and subdued, it shows off with texture and flavor. I’ve made the French version (with a lattice crust) and it’s just not as wild or comforting as a good Dutch Apple Pie. And if you like experimenting in the kitchen like me, this one’s forgiving, so mess around with it.
Why This is the BEST Dutch Apple Pie Recipe
Look, I call this the BEST Dutch Apple Pie recipe and I don’t say that lightly. It hits that sweet spot between old-school grandma style and the “please impress my picky friend” factor.
First off, it’s loaded with apples. No wimpy filling allowed. I use a mix of tart and sweet apples because I’m stubborn about flavor. Second, the streusel topping is extra thick. Like, ridiculously generous. Almost too much? No such thing. And it’s forgiving for newbies—seriously, my first attempt was kinda ugly but tasted like a five-star restaurant dessert.
The real game changer? Fresh lemon juice and a splash of vanilla in the mix. It brightens up all that sweetness and makes it taste, I dunno, more expensive? It’s easy enough for a weeknight but also fancy enough to bring to your friend’s fancy brunch. (Heads up—don’t skip the chill step for the pie crust. It really helps.)
To be honest, after baking this a few times, you’ll never go back to regular apple pie. At this point, my family threatens mutiny if I don’t bring it for every holiday.
The Pie Crust
Let’s talk pie crust. Some people get all flustered about it but I swear, it’s easier than you think. Flour, a pinch of salt, cold butter, and just enough water to make it hang together. That’s it.
The real trick is keeping everything cold. You want those butter bits hanging out in the dough so they steam up and make things flaky. I use my hands (because my food processor is always missing a part—classic), and I stop mixing as soon as it looks chunky-“pebbley.”
If I’m feeling fancy, I’ll toss in a pinch of cinnamon to the dough itself. It’s weirdly good. And don’t worry about ragged edges: rustic is super in right now. Half the time, my circles aren’t round, and guess what, nobody cares once it’s loaded with apples.
One last tip: chill the crust before baking. At least 30 minutes. Watch your pie hold its shape way better—promise!
The Apple Pie Filling
Here’s my favorite part! Picking apples is a mini adventure. I go with a mix—Granny Smith for tang, Honeycrisp for sweetness, and sometimes Pink Lady if I’m feeling extra. Peel, slice, and toss just enough sugar and spice to bring everything together.
Don’t overdo the sugar. If the apples are really flavorful, let them shine. A little flour thickens things just right, and a good haul of cinnamon adds major coziness. Some folks throw in nutmeg or cardamom—I say why not? Play around until it’s got your signature flair.
You do want the apples piled high. Really heap ’em up—the pie settles as it bakes. No flat pies on my watch. Also, a squeeze of lemon juice keeps it all lively and stops the apples from looking sad and brown.
If the filling gets a little juicy, don’t stress. A slosh of that syrup drizzled on the pie? Magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Key for making the crust |
| Butter | 1 cup (cold) | Chilled for flakiness |
| Apples (mix of varieties) | 3-4 cups (sliced) | Granny Smith, Honeycrisp, etc. |
| Granulated sugar | 3/4 cup | Adjust to taste |
| Brown sugar | 1/2 cup | For that delicious topping |
| Ground cinnamon | 1 teaspoon | Essential for flavor |
| Vanilla extract | 1 teaspoon | Boosts flavor |
| Lemon juice | 1 tablespoon | Prevents browning |
For more tips on selecting and preparing apples, visit the USDA’s apple nutrition guide.
Suggestions for Serving
Let’s get serious. Dutch Apple Pie is good right out of the oven, but you can take it up a notch or two. Or three. Here’s what I like best:
- Warm slice + big scoop of vanilla ice cream. Melty, classic, can’t-fail.
- A drizzle of caramel sauce over the top. Sweet and salty deliciousness.
- Light dusting of powdered sugar if you’re feeling fancy—looks like a pie from the cover of a holiday magazine.
- Cup of hot coffee or tea on the side. Perfect for rainy afternoons or lazy weekends. If you’re celebrating, pair your pie with Caramel Apple Sangria for a cozy, festive twist on the traditional dessert spread.
My last trick? Leftover Dutch Apple Pie for breakfast. Nobody’s judging here.
Common Questions
Do I have to peel the apples?
Peeling is best. You’ll get that soft, melt-in-your-mouth filling. But if you’re lazy or love the color, keep the skins on. Won’t hurt anything.
What apples work best for Dutch Apple Pie?
I’m a fan of mixing Granny Smith and Honeycrisp, but honestly, use what you’ve got. Just avoid super soft apples—they turn to mush.
Can I make the pie crust ahead?
Absolutely! I make mine a day early, toss it in the fridge, then roll it out when I’m ready. It actually makes things easier.
My topping isn’t getting golden. What gives?
Bump up your baking time or move the pie up in the oven. You need that toasty color for max crunch.
How do I store leftovers?
Let the pie cool, cover it, and pop it in the fridge. Warm slices in the microwave or eat cold. Works either way.
The Coziest Pie You’ll Ever Bake
There you have it my no-fuss, step-by-step approach to Dutch Apple Pie that’s sure to be a hit at any gathering. Forget about having a flawless crust; just embrace the cozy, joyful mess of baking. If you’ve always wanted to try baking a pie with a big, crumbly topping, this is the perfect moment. It’s relaxed, it’s fun, and it’s all about comfort. Grab some apples, let the scent of cinnamon fill your kitchen, and treat yourself, because now, it’s pie time!
Dutch Apple Pie
Ingredients
For the Pie Crust
- 2 1/2 cups All-purpose flour Key for making the crust
- 1 cup Butter (cold) Chilled for flakiness
For the Apple Filling
- 3-4 cups Apples (mixed varieties) Granny Smith, Honeycrisp, etc.
- 3/4 cup Granulated sugar Adjust to taste
- 1/2 cup Brown sugar For that delicious topping
- 1 teaspoon Ground cinnamon Essential for flavor
- 1 teaspoon Vanilla extract Boosts flavor
- 1 tablespoon Lemon juice Prevents browning
Instructions
Preparation
- Make the pie crust by combining flour and cold butter until it resembles coarse crumbs. Add cold water as needed and chill for at least 30 minutes.
- Peel, core, and slice the apples. Toss them with granulated sugar, a bit of cinnamon, and lemon juice.
Baking
- Preheat the oven to 425°F (220°C). Roll out the pie crust and place it in a pie dish.
- Fill the crust with the apple mixture, heaping it high for a full pie.
- In a bowl, combine brown sugar, flour, cinnamon, and cold butter for the topping. Sprinkle generously over the apples.
- Bake for 50-60 minutes until the crust is golden and the apples are tender.