If you’re looking for a dessert that truly embodies comfort, warmth, and coziness, Dutch apple pie might just be your new favorite.

Imagine a buttery, flaky crust holding tender, cinnamon-kissed apples, all topped with a golden, crumbly streusel that crunches with every bite. It’s part pie, part crisp, and completely irresistible.

Whether you’re baking for a holiday gathering, Sunday dinner, or just because, this pie will steal the show every single time.

In this post, I’ll walk you through how to make the perfect Dutch apple pie from scratch with a few tricks to make the process easier and the results more impressive.

We’ll cover the crust, the filling, the streusel topping, and plenty of tips to help you get bakery-quality results at home.

What Is Dutch Apple Pie and Why You’ll Love It

A Dutch apple pie is a delightful twist on the classic American apple pie. Instead of the traditional double crust, it features a flaky, buttery bottom crust and a sweet, crumbly streusel topping.

The combination gives you the best of both worlds: a sturdy, golden crust to hold the filling and a crisp, sugary layer on top that adds texture and flavor.

Here’s why it stands out:

• The Topping Steals the Show. The streusel is made from flour, sugar, butter, and often nuts. It bakes into golden, crunchy crumbs that contrast beautifully with the tender apple filling.
• Perfect Flavor Balance. Granny Smith apples provide a tart bite that complements the sweetness of the sauce and topping.
• Easier Than a Double-Crust Pie. No need to roll and crimp a second layer of pastry. The crumble topping is faster and less fussy.
• Texture in Every Bite. You get the flakiness of pie crust, the softness of baked apples, and the crunch of buttery crumbs all in one forkful.
• Versatile for Any Occasion Whether it’s Thanksgiving, Christmas, a weekend baking project, or a cozy fall evening, this pie feels both special and comforting.

If you’ve ever loved the combination of apple crisp and pie, Dutch apple pie is like their delicious love child, familiar yet exciting, rustic yet elegant.

Ingredients You’ll Need

Below is a complete breakdown of everything you’ll need for the crust, filling, and topping, organized so you can check your pantry at a glance.

Part	Ingredient	Amount	Notes
Pie Crust	All-butter pie crust (homemade or store-bought)	1 crust	Chill before rolling for best results
Filling	Granny Smith apples	2 ¼ lbs (about 7 cups sliced)	Tart and crisp; peel, core, and thinly slice
	Ground cinnamon	1 tsp	Adjust to taste; more cinnamon = darker filling
	Unsalted butter	8 tbsp	Melt for the sauce
	All-purpose flour	3 tbsp	Thickens the filling sauce
	Water	¼ cup	Helps create the sauce base
	Granulated sugar	1 cup	Sweetens the filling; adjust for sweeter apples
Topping	All-purpose flour	1 cup	Base for the streusel
	Light brown sugar (packed)	¼ cup	Adds molasses depth
	Granulated sugar	2 tbsp	Extra sweetness
	Ground cinnamon	¼ tsp	Warm spice note
	Salt	¼ tsp	Balances sweetness
	Unsalted butter (room temp)	8 tbsp	For rich, crumbly texture
	Chopped pecans (optional)	½ cup	Can swap with walnuts or almonds

Step-by-Step Guide: How to Make Dutch Apple Pie

This Dutch apple pie recipe is all about layering textures and flavors from the buttery crust to the sweet-tart apple filling and that irresistible crumb topping.

Follow these seven detailed but straightforward steps, and you’ll have a pie that’s bakery-level beautiful and delicious.

1. Prepare the Pie Crust

The foundation of a great Dutch apple pie is a flaky, buttery crust that holds up under the juicy filling. A homemade all-butter crust will give you the best flavor and texture, but a good-quality store-bought crust can work in a pinch.

How to Roll Out the Crust:

1. Start with chilled dough. Cold butter in the dough is what creates those flaky layers.
2. Lightly flour your work surface so the dough doesn’t stick.
3. Roll the dough into a 12-inch circle, turning it a quarter turn every few rolls to keep the shape even.
4. To transfer without tearing, loosely roll the crust over your rolling pin.
5. Unroll it gently over your pie dish and press it into the bottom and sides without stretching (stretching causes shrinkage while baking).

Shaping the Edges:

• Leave about ½ inch of dough overhang around the rim.
• Tuck the overhang under itself to create a thicker edge.
• Crimp the edges by pinching with two fingers on one hand and pushing in from the outside with your other hand’s fingertip.

Pro Tip: Press the crimped edge down slightly so it’s level with the filling later. This helps prevent it from over-browning before the rest of the pie is done.

2. Prep the Apples

The apple filling is the heart of this pie. The choice of apples makes all the difference.

Best Apple Variety: Granny Smith apples are the top choice for this recipe. They’re tart enough to balance the sweet sauce and firm enough to hold their shape after baking. You can mix in a few Honeycrisp or Braeburn apples for complexity.

How to Prepare:

1. Peel the apples using a vegetable peeler or an apple peeler tool for speed.
2. Core and slice them into thin, even wedges (about ¼-inch thick). Even slices cook more uniformly.
3. Place the slices in a large mixing bowl.

Flavor Boost:

• Sprinkle 1 teaspoon of ground cinnamon over the apples.
• Toss gently to coat, ensuring every slice has a dusting of spice.

Tip: If you love cinnamon, you can increase the amount slightly, but keep in mind that more cinnamon will darken the color of the filling.

3. Make the Sweet Butter Sauce

This sauce is what sets this pie apart; it caramelizes around the apples, creating that gooey, luscious filling you dream about.

How to Make It:

1. In a medium saucepan over medium heat, melt 8 tablespoons of unsalted butter.
2. Whisk in 3 tablespoons of all-purpose flour. Cook for about 1 minute, whisking constantly, until the mixture turns lightly golden (this cooks out the raw flour taste).
3. Slowly whisk in ¼ cup of water until smooth.
4. Add 1 cup of granulated sugar and whisk until dissolved.
5. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes, stirring frequently.

Pouring the Sauce:

• Pour the warm sauce directly over the cinnamon-coated apple slices.
• Stir gently to coat every slice. Some sauce may thicken slightly if the apples are cold. This is normal and will melt back down in the oven.

Why This Step Matters: Instead of adding sugar and butter directly to the apples, making the sauce first ensures it blends evenly and bakes into a glossy, flavorful coating.

4. Make the Streusel Topping

The crumble topping (streusel) is what makes Dutch apple pie different from a regular apple pie. It’s crunchy, buttery, and adds a rustic look.

How to Make It:

1. In a medium mixing bowl, combine:
   • 1 cup all-purpose flour
   • ¼ cup packed light brown sugar
   • 2 tablespoons granulated sugar
   • ¼ teaspoon ground cinnamon
   • ¼ teaspoon salt
2. Use your hands to break up any lumps of brown sugar.
3. Add 8 tablespoons of room-temperature unsalted butter.
4. Work the butter into the dry mixture using your fingertips until the mixture resembles coarse crumbs (pea-sized pieces of butter are ideal).
5. Stir in ½ cup chopped pecans if desired.

Pro Tip: If your kitchen is warm, pop the topping in the fridge for 10 minutes before adding to the pie. Cold butter crumbs stay chunkier and bake up crispier.

5. Assemble the Pie

Now that each component is ready, it’s time to bring them together.

1. Pour the apple filling (with all the sauce) into the prepared pie crust.
2. Spread the apples evenly, pressing down lightly to remove large air pockets. This helps create a flat surface for the topping.
3. Sprinkle the streusel topping evenly over the apples, making sure to cover them completely.

Assembly Tip: Don’t pack the topping down; it should sit loosely so the crumbs bake evenly and stay crunchy.

6. Bake to Perfection

Baking is where the magic happens, the apples soften, the sauce thickens, and the topping turns golden brown.

Baking Instructions:

• Preheat your oven to 375°F (190°C).
• Place the pie in the center of the oven, uncovered.
• Bake for 50–60 minutes. In most ovens, 55 minutes is perfect.
• You’ll know it’s ready when:
  • The juices are bubbling at the edges.
  • The topping is golden and crisp.
  • An instant-read thermometer inserted into the center reads 175°F (80°C).

Baking Tip: If the topping is browning too quickly, tent the pie loosely with foil for the last 10–15 minutes.

7. Cool Before Serving

It’s tempting to slice into your pie right away, but giving it time to rest is key.

Cooling Instructions:

• Let the pie cool at room temperature for at least 1 hour.
• This allows the filling to set so it doesn’t spill out when sliced.
• If you prefer warm pie, let it cool for 30 minutes, then serve with vanilla ice cream for a melt-in-your-mouth experience.

3 Best Serving Ideas

One of the best things about Dutch apple pie is how versatile it is when it comes to serving. Whether you’re presenting it at a holiday table or enjoying a quiet slice on a weekday, these serving ideas take it from delicious to unforgettable.

1. Warm with Vanilla Ice Cream

This is the classic pairing for a reason. The cold creaminess of vanilla ice cream melts into the warm pie, creating a sweet, creamy sauce that blends with the buttery crumb topping.

Tip: Warm the pie for 10–15 seconds in the microwave if it has cooled completely, just enough to bring back that fresh-from-the-oven feel without making it too hot.

2. Topped with Freshly Whipped Cream

For a lighter, airy topping, go with homemade whipped cream. Whip heavy cream with a touch of powdered sugar and vanilla extract until soft peaks form. The cream’s subtle sweetness balances the tartness of the apples and gives each bite a cloud-like finish.

Tip: Chill your mixing bowl and whisk before whipping for fluffier results.

3. Drizzled with Caramel Sauce

A generous drizzle of caramel sauce instantly turns Dutch apple pie into a decadent dessert worthy of a dinner party. The rich, buttery caramel complements the cinnamon apples beautifully.

Tip: Use salted caramel sauce for a sweet-salty balance that makes every bite more complex.

5 Pro Tips for the Best Dutch Apple Pie

To take your pie from “really good” to “absolutely perfect,” follow these tested tips.

1. Choose the Right Apples. Granny Smith apples are tart and firm, making them ideal for baking. If you prefer a sweeter filling, mix in Honeycrisp or Braeburn apples, but reduce the sugar slightly.
2. Keep the Butter Cold for Crust and Topping. Cold butter creates flaky layers in the crust and chunky, crisp crumbs in the streusel. If your kitchen is warm, chill the topping mixture for 10 minutes before adding it to the pie.
3. Bake on the Middle Rack. This ensures even heat distribution so your bottom crust cooks through without burning the topping.
4. Shield the Edges if Needed. If you notice the crust edges browning faster than the rest of the pie, cover them loosely with foil to prevent over-baking.
5. Let the Pie Cool Before Slicing. Resting the pie for at least an hour after baking allows the filling to set. This makes slicing neater and prevents the juices from running out.

Variations to Try

Here’s a handy table of ways to customize your Dutch apple pie so you can enjoy different flavors and textures throughout the year.

Variation	What to Change	Flavor Profile	Extra Tips
Nut-Free	Omit pecans in the topping	Classic, buttery crumble without crunch	Increase flour by 2 tbsp to maintain texture
Mixed Apple Blend	Use half Granny Smith + half Honeycrisp	Sweet-tart, more complex apple flavor	Reduce sugar by 2–3 tbsp if using sweeter apples
Extra Spiced	Add ¼ tsp nutmeg + ⅛ tsp cloves to filling	Warm, cozy spice depth	Great for holiday baking
Gluten-Free	Use gluten-free flour blend in the crust and topping	Same flavor with gluten-free texture	Choose a 1:1 baking blend for best results
Cranberry-Apple	Add 1 cup fresh cranberries to the filling	Tart, festive, and colorful	Perfect for Thanksgiving
Caramel Apple	Drizzle ¼ cup caramel sauce over filling before adding the topping	Rich, indulgent caramel note	Reduce the sugar slightly in the sauce to balance the sweetness

Final Thoughts

Dutch apple pie is one of those timeless desserts that never go out of style. With its flaky crust, cinnamon-spiced apple filling, and buttery crumble topping, every bite is a perfect mix of textures and flavors.

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it chilled the next day, it’s the kind of pie that feels like home.

Once you master this recipe, you’ll find yourself making it again and again for holidays, family dinners, and cozy nights in.

It’s a showstopper on the dessert table, yet comforting enough for everyday baking. So gather your apples, roll out that crust, and get ready to bake a pie your friends and family will remember.

You Might Also Like

If you loved this Dutch apple pie recipe, here are a few more cozy apple desserts to try this season:

• Best Ever 5-Step Caramel Apples Recipe for Fall – Sticky, sweet, and perfect for autumn gatherings.
• 10-Min Stewed Apples Recipe for Fall Nights – A quick and healthy apple treat you can make anytime.
• Perfect Apple Dumplings Recipe for Family Desserts – Comforting, flaky, and filled with cinnamon-sugar goodness.