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Easy Homemade Dutch Apple Pie with Buttery Crumble Topping

Close-up of a thick slice of dutch apple pie showing chunky apples and a thick, crunchy streusel topping.
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This is the ultimate recipe for homemade Dutch Apple Pie, featuring a flaky bottom crust, sweet spiced apples, and the signature buttery, crunchy streusel topping. It is a simple, comforting dessert perfect for fall baking or Thanksgiving.

Ingredients

Scale
  • 1 recipe for a double pie crust (or 2 store-bought pie crusts)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, cut into small pieces
  • For the Buttery Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the bottom crust: Place one pie crust into a 9-inch pie plate. Trim the edges and set aside.
  2. Prepare the apples: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and allspice. Toss gently to coat. Stir in the 2 tablespoons of flour.
  3. Fill the pie: Pour the apple mixture into the prepared pie crust. Dot the top of the apples with the 1 tablespoon of cut butter pieces.
  4. Make the buttery crumble topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
  5. Cut in the butter: Add the cold, cubed butter to the dry topping ingredients. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. This creates the crunchy texture.
  6. Top the pie: Sprinkle the entire buttery streusel topping evenly over the apples. Do not press down.
  7. Bake the pie: Preheat your oven to 425 degrees Fahrenheit. Place the pie on a baking sheet to catch any drips. Bake for 15 minutes at 425 degrees Fahrenheit.
  8. Reduce the heat: Lower the oven temperature to 375 degrees Fahrenheit. Continue baking for another 40 to 50 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, loosely cover the pie with aluminum foil.
  9. Cool: Let the Dutch Apple Pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set.
  10. Serve: Serve warm with vanilla ice cream for the best experience.

Notes

  • For the flakiest bottom crust, make sure your pie dough ingredients are very cold before you begin.
  • If you prefer a richer flavor in your topping, substitute 1/4 cup of the all-purpose flour with 1/4 cup of quick-cooking oats.
  • To check for doneness, insert a thin knife into the filling; if the apples feel tender, the pie is ready.

Nutrition

Find it online: https://carlacooking.com/easy-dutch-apple-pie-recipe-crunchy-topping/