Best Dutch Apple Pie Recipe

This Best Dutch Apple Pie Recipe may just be the best apple pie recipe you’ve ever had. It is piled high with apples, spices, cider and an amazing brown sugar streusel topping.

You can enjoy it hot, cold or room temp and don’t forget the vanilla ice cream on top! Or maybe Sweet Potato ice cream?!

Try my Homemade Sweet Potato Ice Cream on top too! It is an absolute match made in heaven! No Churn Honey Vanilla Ice Cream is delicious as well if you’re looking for something quick.

This Best Dutch Apple Pie recipe is a great pie because it’s really great to make year round, it’s cozy and rustic. Who doesn’t love a good apple pie in the summer?!

Apple pie in the fall is kind of a “must” in my book then you’ve got the holidays; Thanksgiving and Christmas. A perfect pie for any holiday.

And while we’re on the subject of apple pie…this Apple Pie Stuffed Cheesecake will blow your mind! Another holiday must.

If cozy and rustic is your style then Pecan Upside Down Cake is a must! It’s a vanilla bourbon cake with pecan pie filling over the top. Butterscotch Cinnamon Pie is another cozy nostalgic one for the holidays.

Why is this the Best Dutch Apple Pie Recipe?

This fall themed recipe has SO many delicious parts!

• So Many Apples – This pie is piled high with apple slices. It’s a super thick pie and I absolutely love that!
• The Spices – The spice mixture used in this pie is my favorite with apples. It screams fall baking!
• The Cider Sauce – Using apple cider sauce creates the best apple flavor in this pie.
• Flaky Buttery Crust – The flaky buttery crust adds so much texture to the pie.
• Buttery Crumb Topping – The streusel topping adds nice texture and a sweet buttery flavor.

What is Dutch Apple Pie?

Dutch Apple Pie, also known as Apple Crumb Pie, has a traditional pie crust on bottom, sliced apples, spices and sugar as a filling then is topped with a buttery crumb topping.

That topping is also known as a streusel. The streusel bakes on top of the pie the entire time and gets a little crunch to it when it’s finished.

It is the perfect brown sugary delicious topping to this insanely delicious pie.

There are many variations of this recipe. You can find shortbread crusts and different streusel topping recipes but in my opinion this is the BEST Dutch Apple Pie recipe.

Traditional Apple Pie vs Dutch Apple Pie?

The difference between a traditional apple pie and Dutch apple pie is the topping. A traditional apple pie has a crust topping and Dutch apple pie has streusel topping.

Both are delicious in their own ways but I feel like you really just can’t go wrong with streusel. I could top just about anything with a buttery crumb streusel topping.

What is streusel?

Streusel is a buttery crumb topping. This streusel consists of brown sugar, flour, nutmeg, salt, vanilla and butter. If you’ve never had streusel then you’re in for a pleasant surprise.

Streusel is great for topping a variety of baked goods. Some of my favorite things to top with streusel are:

• Pie
• Quick Breads (pumpkin bread, apple bread, banana bread)
• Muffins
• Coffee Cake

Storage

You can store the Best Dutch Apple Pie recipe in the fridge or on the counter. Storing it on the counter won’t last quite as long.

If storing your apple pie on the counter you’ll want to wrap the pie tightly with plastic wrap. It will only last up to 2 days on the counter so if you don’t think you’ll eat it that quickly then this is not a good option.

To store it in the fridge, wrap it tightly with plastic wrap or put the leftovers in an airtight container. It will keep in the fridge for up to 5 days.

Can I freeze?

Yes, absolutely! Apple pie freezes really well. I prefer to freeze the pie in individual slices then you can just take out one serving at a time, as needed.

To do this, slice the apple pie into individual servings then freeze the slices on a baking sheet, unwrapped. Once the slices are frozen, remove them from the baking sheet then wrap them tightly in plastic wrap.

Usually I wrap them in 2-3 layers of plastic wrap. You can either store them in the freezer just like that or find an airtight container that will hold all the slices. Now you have Dutch Apple Pie on demand!

Reheating

When reheating your the Best Dutch Apple Pie Recipe you can use the microwave or the oven.

Reheating in the microwave – If the pie is coming out of the refrigerator then place the unwrapped slice on a plate and heat in the microwave on full power for 45-60 seconds.

If the pie is coming out of the freezer then it’s best to let it sit out for about 30 minutes and then microwave the unwrapped slice for 60 seconds.

Reheating in the oven – Preheat the oven to 350°F. If the pie is coming out of the refrigerator then place the unwrapped slice on a baking sheet and bake for 8 minutes.

If the slice is coming out of the freezer then place the unwrapped slice on a baking sheet and bake for 15 minutes.

Ingredients

Brown Sugar – I always like to use dark brown sugar but light would work too!

All Purpose Flour – This is for the pie crust and the streusel.

Nutmeg – I love grating fresh nutmeg but dried is great.

Kosher Salt – Salt goes really well with sweets. It helps bring out the flavor of all the ingredients.

Vanilla Extract – Vanilla is used for the streusel and the pie here.

Butter – Use your favorite unsalted butter!

Apples – I like to use Honeycrisp apples when baking. Granny smith apples can be substituted for Honey Crisp.

Lemon Juice – Fresh lemon juice is best, don’t use concentrated.

Granulated Sugar – There’s a mix of both brown and granulated sugar in the apple filling.

Cinnamon – Cinnamon is a staple flavor in apple pie.

Allspice – Allspice is a key flavor in apple pie for me.

Cardamom – Cardamom can really give your apple pie extra flavor but you don’t want to over do it.

Cornstarch – Cornstarch will help all the extra juice from the apples thicken up.

Vanilla Bean Paste – If you don’t have vanilla bean paste then you can substitute equal parts vanilla extract.

Apple Cider – This thickened apple cider really gives this pie the best apple flavor.

Egg – This is to egg wash the pie crust to give it a nice golden color.

Demerara Sugar – This is a coarse sugar sprinkled onto the crust for extra texture.

Expert Tips

• Slice the apples thin so they cook well, about 1/8 inch.
• Cook the pie for the full 2 hours.
• This is the cast iron skillet I use for this recipe. You can also use a DEEP pie dish.
• Let your pie fully cool before slicing. This helps the pie set and the slices stay together when served.
• Make your pie crust ahead of time! Up to 48 hours in advance if storing in the fridge and up to 1 month in advance if storing in the freezer.
• The streusel topping can be made up to 4 days in advance and stored in an airtight container in the fridge until ready to use.
• If the streusel or crust begins to brown too quickly then cover the top of the pie with aluminum foil and continue baking.
• Make my caramel sauce to drizzle over the top. You can find the recipe for homemade caramel sauce in my No Churn Salted Caramel Pretzel Ice Cream.
• Try making Homemade Sweet Potato Ice Cream to serve over the top of this Best Dutch Apple Pie recipe!

Equipment needed

• 10″ Cast Iron Pan – I use a 10″ cast iron pan for this recipe but you can also use a DEEP pie dish.
• Food Processor – Using a food processor for the crust makes it super easy.
• Rolling Pin – Roll your dough out with a rolling pin.
• Sharp Knife – You’ll need a sharp knife for slicing the apples. I like to use a chef’s knife.
• Peeler – I like to use a peeler to peel my apples.
• Cutting Board – You’ll need a board to slice the apples.
• Medium Sauce Pan – Use a medium sauce pan to make the apple cider sauce.
• Whisk – Use a whisk while making the sauce to help prevent lumps when you add the cornstarch.
• Large Bowl – A large mixing bowl works best when tossing the apples.
• Medium Bowl – A medium mixing bowl works great to make the streusel.
• Sheet Pan – I always put a sheet pan under my pie to catch any drippings.

How to make the Best Dutch Apple Pie Recipe

Making the crust

Pulse the flour and kosher salt in a food processor 5 times for 1 second each. Add the frozen butter cubes then pulse until you have a coarse meal texture.

Add the cider vinegar and 1/4 cup of ice cold water. Mix with a fork then add more ice cold water, 1 tbsp at a time, until the dough becomes “shaggy”.

You don’t want the crust to get too wet. It will look slightly dry but you will be able to form it into a ball.

Wrap the dough ball in plastic wrap then refrigerate for AT LEAST 1 hour. Make the filling, sauce and streusel while the dough is chilling.

After 1 hour, roll out the dough to a circle shape a couple inches larger than your pan on a lightly floured surface.

Usually I let the dough sit out for 3-5 minutes to make rolling easier.

Flour your hands and the rolling pin as well to prevent sticking. Place the crust into your pan, fitting it all around and up the sides.

Trim any access crust that hangs over the top of the pan. Crimp the crust then dock the sides and bottom with a fork.

Making the filling

Toss apple slices and lemon juice in a large bowl. In a separate bowl, whisk both sugars, cinnamon, salt, allspice, cardamom and cornstarch together.

Add the spice mixture to the apples then toss well. Let the apple mixture sit for 30 minutes.

Making the sauce

Heat the apple cider, brown sugar and vanilla bean paste in a medium sauce pan over medium heat to a boil while stirring occasionally.

Mix the cornstarch and cold water together then pour it into the boiling mixture while whisking constantly. The mixture will thicken. Remove it from the heat.

Making the streusel

Whisk the flour, brown sugar, nutmeg and salt together in a medium mixing bowl. Add the melted butter and vanilla then mix until fully combined.

Assembling the pie

Preheat the oven to 350°F and place a sheet pan under the rack that your pie will bake on to catch any drippings.

Pour the apple cider sauce over the apple slices and toss well to coat. Add the apple pie filling to the crust, juice and all.

Brush the egg wash over the sides of the crust then sprinkle the crust with Demerara sugar.

Top pie with streusel mixture then bake for 2 hours. If you notice the streusel or crust browning too much toward the end of baking then cover with aluminum foil and continue baking the full 2 hours.

Let the Best Dutch Apple Pie cool before slicing.

Can I use store bought pie crust?

You can use store bought pie crust if you’re in a rush. It’s not my recommendation, but it can work.

In my opinion the crust of a pie can really make or break the whole pie. This pie crust is rolled out a bit thicker than a store bought crust which helps it stay crisp instead of being soggy.

I recommend trying this homemade pie crust at least once.

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FAQ’s

What are the best apples for Dutch Apple Pie?

I LOVE using Honey Crisp apples for my apple pies. Granny Smith apples are a solid choice as well.

There are many different varieties of apples to choose from. One thing to remember is you want something that is a little tart.

Using apples that are super sweet will result in a mushy pie. Here are a few other good choices:

• Honey Crisp
• Granny Smith
• Braeburn
• Cortland
• Crispin

How to prevent a soggy crust?

Nobody wants a soggy pie crust! Typically with this pie crust recipe I don’t end up with a soggy crust but here are a few tips you can use if you want to be extra sure:

• Don’t underbake your pie. Taking the pie out too early can result in a soggy underbaked crust.
• Brush the bottom of the crust with egg wash before filling it. That helps create a barrier between fruit and crust.
• Bake your pie on top of a hot sheet pan. Place the sheet pan in your preheated oven for 10 minutes then set the pie directly onto the hot sheet pan to bake.
• Using a thicker crust. This crust is 1/8 inch thick which helps prevent a soggy crust.

Should I use raw apples in apple pie?

This answer will vary depending who you talk to. I do not cook the apples before adding them to the Best Dutch Apple Pie recipe.

The pie cooks beautifully, the apples are still slightly firm and do not become mushy. It works very well here.

Cooking your apples before making your pie can also make an extremely delicious pie. I think either way works well, depending on the recipe.