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Dutch apple pie with scoops of vanilla ice cream on top

Dutch Apple Pie

Dutch Apple Pie is a show stopping apple pie that is perfect for all seasons and holidays. A flaky homemade crust piled high with apples, cider, spices and topped with a buttery brown sugar streusel topping.
Prep Time 35 mins
Cook Time 2 hrs
Total Time 2 hrs 35 mins
Course dessert
Cuisine american
Servings 8 people
Calories 724 kcal


  • oven
  • food processor
  • stove top


Pie Crust

  • 2 cups all purpose flour
  • 1.5 tsp Kosher salt
  • ¾ cup unsalted butter COLD, cut into ¼ inch cubes
  • 1 tbsp apple cider vinegar
  • ¼ cup ice water + about 7tbsp
  • 1 egg for egg washing crust
  • 1.5 tsp Demerara sugar for sprinkling on crust

Apple Filling

  • 5 lbs honey crisp apples peeled and sliced ⅛ inch thick
  • 3 tbsp lemon juice fresh
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1.5 tsp cinnamon
  • 1 tsp Kosher salt
  • ½ tsp allspice
  • ¼ tsp cardamom
  • 6 tbsp cornstarch

Apple Cider Sauce

  • ¾ cup apple cider
  • 1 tbsp brown sugar
  • 2 tsp vanilla bean paste
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Streusel Topping

  • ¾ cup all purpose flour
  • ½ cup brown sugar
  • ½ tsp nutmeg
  • ½ tsp Kosher salt
  • 6 tbsp unsalted butter melted
  • 1 tsp vanilla extract


Making the Pie Crust

  • In a food processor pulse the flour and salt 5 times to mix evenly
  • Remove the butter from the fridge or freezer, cube it and add it to the food processor. Pulse about 5 times for 1 second each until the flour mixture resembles a coarse meal
    butter, flour and salt mixed together to get a coarse meal texture
  • Add the apple cider vinegar and the ¼ cup of ice water and mix with a fork
  • Continue adding more ice water a tbsp at a time until the dough is wet enough that it just starts to come together in a ball but looks a little shaggy still
  • Quickly bring all of the dough together with your hands into a ball then wrap it tightly with plastic wrap and store it in the fridge for at least 1 hour or up to 4 days
    pie crust after being brought into a ball

Making the Apple Filling

  • Peel, core and slice the apples into ⅛ inch slices and place in a bowl
  • Add the lemon juice and mix well to coat the apples
  • In a separate bowl stir together both sugars, cinnamon, salt, allspice, cardamom and cornstarch. Add that mixture to the apple and mix well to coat
    apple slices mixed with lemon, sugar and seasoning
  • Let the apples sit for 30 minutes

Making the Apple Cider Sauce

  • In a small sauce pan over medium heat add the apple cider, brown sugar and vanilla bean paste. Bring this mixture to a boil
  • Mix the cornstarch and cold water together then add it to the boiling cider while whisking constantly. The mixture will thicken, simmer it while stirring for an additional 30 seconds then remove from the heat and set aside until needed

Making the Streusel

  • In a medium bowl whisk together the flour, brown sugar, nutmeg and salt
  • Using a fork stir in the melted butter and vanilla until fully combined. Store the streusel in an airtight container in the refrigerator until needed
    streusel after being mixed up

Assembling the pie

  • Preheat the oven to 350°F and place a sheet pan on the second shelf of the oven to catch any spill over of the pie
  • Remove the pie crust from the fridge and let it sit out for 3-5 minutes. Roll the dough into about a 12 inch circle then place it in your pie dish. Crimp the edges and prick the bottom and sides of the dough with a fork all over
    pie crust rolled out
  • Pour the apple cider sauce over the apple filling and toss to coat evenly. Add the apple mixture into the pie crust piling it in the middle
    pie crust in the pan with crimped edges
  • Mix up the egg and brush it along the outside edges of the crust. Sprinkle the Demerara sugar over the top of the edges
    apple filling added to the pie crust
  • Top the pie with streusel
    pie topped with streusel
  • Bake for 2 hours. If the streusel or the crust start to brown to quickly then cover the pie with foil and continue baking the full 2 hours. Let the pie cool and enjoy!


Calories: 724kcalCarbohydrates: 118gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 89mgSodium: 897mgPotassium: 438mgFiber: 8gSugar: 68gVitamin A: 979IUVitamin C: 15mgCalcium: 66mgIron: 3mg
Keyword apple pie, dutch, fall baking, holiday baking, pies, show stopper, streusel
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