Dutch Apple Pie
This Dutch apple pie has a flaky butter crust, a thick cinnamon-spiced apple filling, and a generous brown sugar streusel topping. It’s a classic American take on apple pie where the top crust is swapped out for a buttery, crumbly streusel that bakes up golden and crispy.
About this recipe
I know it’s called Dutch apple pie, but it isn’t actually from the Netherlands. In the US, “Dutch apple pie” means an apple pie with a streusel topping instead of a top crust. It’s a great option if you don’t feel like rolling out two pieces of pastry, and it feels easier than a classic double-crust apple pie. The crumbly topping bakes up golden and crisp and it’s this great texture contrast against the soft, spiced apple filling.
This streusel-topped apple pie uses a single batch of my flaky butter pie crust, which is laminated by hand for extra layers and flake. The crust is par-baked first so the bottom bakes nicely under the juicy filling. The apples are macerated with sugar and spices to draw out their moisture, then the released juices are reduced into a syrup and drizzled back over the apples in the crust. I do this in my caramel apple pie recipe too and it makes such a difference to a set pie with minimal apple shrinkage. Finally it’s topped with a thick brown sugar streusel topping bakes up golden and crisp.
Key ingredients and why
- Pie crust. A single batch of my flaky butter pie crust, which makes one 9-inch pie shell. The full recipe makes two single crusts, so just halve it, or make the full batch and freeze the other disc for later. If you’re short on time, a good store-bought all-butter crust will work too. It gets blind baked before adding the filling to ensure it’s cooked through.
- Apples. You want a baking apple that holds its shape during a long bake. Granny Smith is my go-to for tartness, and I usually mix in a sweeter variety like Honeycrisp, Pink Lady, or Braeburn for balance.
- Brown sugar. Used in both the filling and the streusel. Brown sugar brings a warm, caramel note that white sugar can’t. I use light brown sugar, but dark brown sugar works too if you want a deeper molasses flavor.
- Cinnamon, nutmeg, and a pinch of cardamom. Cinnamon is the classic apple pie spice, but a tiny bit of nutmeg adds warmth and a pinch of fresh ground cardamom brings a nice citrusy lift. You can leave the cardamom out if you don’t have it.
- Cornstarch. A small amount of cornstarch tossed through the drained apples sets the filling so it slices cleanly. It hydrates slowly in the oven as the apples release their last bit of liquid and the syrup soaks down through them.
- Vanilla. Stirred in with the spices.
- Lemon juice. A squeeze of lemon juice brightens the apples, balances the sweetness, and stops them from going brown while they macerate.
- Cold butter (for the streusel). Cold butter is essential for a streusel that holds together in clumps rather than melting into a flat layer. Salted or unsalted both work here, just adjust the salt accordingly.
Method
- Roll out the chilled pie dough and fit it into a 9-inch pie dish. Trim, crimp the edges, and chill while the oven preheats.
- Fill the crust with pie weights, making sure you fill it high enough so the edges don’t slip down.
- Par-bake the crust with pie weights until the edges are set and lightly golden, then remove the weights, prick the base and bake a few minutes more until the base is dry. You will need to prick the base again after baking if it puffs.
- Peel, core, and slice the apples. Toss with sugar, brown sugar, vanilla, lemon juice, salt and spices.
- Leave to macerate for 30 to 60 minutes until they release a good amount of liquid.
- Drain the juices into a pan and reduce into a runny syrup. Toss the drained apples with cornstarch in a separate bowl.
- Pile the cornstarch-coated apples into the par-baked crust. Mound them slightly in the center, then drizzle the warm syrup evenly over the top.
- Make the streusel. Whisk flour, brown sugar, cinnamon, and salt together, then rub in cold butter cubes until you have a mix of small and large clumps.
- Scatter the streusel evenly over the top, pressing gently so it stays in place. Cover the whole surface.
- Bake until the streusel is golden and the filling is bubbling at the edges. Cool completely before slicing.
Tips
- Cool the pie completely before slicing. This is the hardest part, but it really matters. The filling needs at least 4 hours to set properly. If you want to serve it warm, gently rewarm individual slices in the oven.
- Cover the edges if they’re browning too fast. The crust edges can go golden long before the streusel is ready. If they’re looking too dark, fold a strip of foil into a pie shield, or use a metal pie shield over just the rim.
- Don’t skip the maceration. It’s a hands-off 30 to 60 minutes that does most of the work of preventing a too runny pie. The sugar pulls liquid out of the apples through osmosis, and reducing those juices into a syrup packs flavor back into the filling.
- Make it ahead. The pie crust can be made up to 3 days ahead and kept in the fridge, or frozen for up to 3 months. The streusel can also be made a day ahead and refrigerated. The filling is best made the day of baking.
Storing
Leftover pie can be loosely covered and kept at room temperature for up to 2 days, or refrigerated in an airtight container for up to 5 days. To reheat, warm slices in a 300°F (150°C) oven for around 10 minutes to crisp the streusel back up. The microwave works in a pinch but the topping won’t be as crisp.
You can also freeze the fully baked and cooled pie for up to 2 months. Wrap it tightly in plastic wrap and foil. Defrost overnight in the fridge and rewarm in the oven before serving.
Related recipes
- Flaky Butter Pie Crust
- Strawberry Apple Pie
- Rhubarb Apple Pie
- Apple Hand Pies with Puff Pastry
- Apple Bread with Cinnamon Glaze
- Blackberry Crumble Pie
Dutch Apple Pie
A flaky butter crust filled with cinnamon-spiced apples and topped with a thick brown sugar streusel. The apples are macerated first and the released juices are reduced into a syrup, then drizzled back over the filling for concentrated apple-spice flavor and a pie that's not runny.
Ingredients
For the crust
- 1 single batch flaky butter pie crust half of the linked recipe
For the apple filling
- 900 g apples about 6 medium, or 750g once peeled, cored, and sliced 1/4-inch thick. Use a mix of Granny Smith with Honeycrisp or Pink Lady
- 15 ml lemon juice
- 50 g granulated sugar
- 50 g brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom freshly ground, optional
- 1/4 tsp salt
- 16 g cornstarch
For the streusel topping
- 120 g all-purpose flour
- 100 g light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 100 g unsalted butter cold, cubed
Instructions
Par-bake the crust
- On a lightly floured surface, roll the chilled pie dough into a 12-inch (30cm) circle, about 1/8 inch thick. Drape it into a 9-inch pie dish, leaving about 1/2 inch of overhang. Tuck the overhang under and crimp the edges. Chill for at least 30 minutes. 1 single batch flaky butter pie crust
- Preheat the oven to 425°F (220°C).
- Prick the bottom and sides of the chilled crust all over with a fork. Line with parchment paper and fill with pie weights, dried beans, or rice (about 1kg). Make sure the weights reach the top of the crust to support the sides.
- Bake for 15 minutes, then carefully remove the parchment and weights. Prick the base again and return to the oven for around 5-7 minutes, until the base looks dry and lightly golden. If you use my flaky pie crust it will puff in the oven even after pricking the base, so you will need to prick it again to deflate it.
- Set aside on a wire rack while you make the filling. Reduce the oven temperature to 350°F (180°C).
Make the streusel
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. Add the cold butter cubes and rub them into the dry ingredients with your fingertips, or use a pastry cutter, until you have a mix of pea-sized clumps and larger, craggy pieces. There should be no visible chunks of pure butter and no dry patches of flour. The streusel should clump together when you squeeze a handful in your hand and hold its shape. Place in the fridge while you prepare the filling. 120 g all-purpose flour, 100 g light brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp salt, 100 g unsalted butter
Macerate and prep the apple filling
- Peel, core, and slice the apples into 1/4-inch slices. Place them in a large bowl. 900 g apples
- Add the granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cardamom (if using), and salt. Toss to coat. Let sit at room temperature for 30 to 60 minutes, stirring once or twice, until the apples have released a good amount of liquid. 15 ml lemon juice, 50 g granulated sugar, 50 g brown sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cardamom, 1/4 tsp salt
- Set a fine mesh sieve over a medium skillet and drain the apples, catching all the juices. You should have around 1/2 cup of liquid. Return the drained apples to their bowl.
- Bring the liquid to a simmer over medium heat. Cook, stirring occasionally, for 3 to 5 minutes, until the liquid has reduced by about half and looks syrupy, but not too thick. Remove from the heat.
- While the syrup reduces, sprinkle the cornstarch over the drained apples and toss until every slice is evenly coated. 16 g cornstarch
Assemble and bake
- Pile the cornstarch-coated apples into the par-baked crust, mounding them slightly in the center. Drizzle the warm syrup evenly over the apples.
- Scatter the streusel evenly over the apples, pressing gently so it sticks. Cover the whole surface. It will feel like a lot of streusel but that's right.
- Place the pie on a baking tray to catch any drips. Bake at 350°F (180°C) for 50 to 55 minutes, until the streusel is deep golden and the filling is bubbling around the edges. If the crust edges are browning too quickly, cover them with foil or a pie shield.
- Let the pie cool completely on a wire rack for at least 4 hours before slicing. This lets the filling set properly. Serve at room temperature or gently rewarmed, with vanilla ice cream or whipped cream.
Notes
Measurements: Both US customary and metric measurements are provided. Use the toggle to switch between the two. For the most consistent results, use scales to measure in grams.
Apples: Use a mix of tart and sweet baking apples. Granny Smith with Honeycrisp or Pink Lady is my favorite combination. Avoid soft eating apples like Gala or Red Delicious as they turn mushy.
Pie crust: A single batch refers to half of my flaky butter pie crust recipe, which makes one 9-inch pie shell. You can make the full batch and freeze the second disc, wrapped tightly, for up to 3 months.
Streusel texture: The streusel should be slightly damp and clumpy, not dry and sandy. There should be no visible chunks of pure butter and no dry patches of flour. Squeezing a handful should hold together as a clump. If the butter is too cold to rub in properly, let it sit at room temperature for 10 minutes until it gives slightly when pressed.
Make ahead: The pie crust can be made up to 3 days ahead (refrigerated) or 3 months ahead (frozen). The streusel can be made up to a day ahead and refrigerated. The apple filling is best macerated and assembled on the day of baking.
Cool completely: The filling needs at least 4 hours to set. If you slice the pie warm, the filling will run.
Storing: Cover loosely and store at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Reheat slices in a 300°F (150°C) oven for around 10 minutes to crisp the streusel.
Nutrition
Serving: 1sliceCalories: 406kcalCarbohydrates: 64gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 27mgSodium: 241mgPotassium: 190mgFiber: 4gSugar: 36gVitamin A: 375IUVitamin C: 6mgCalcium: 36mgIron: 2mg
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