With a flaky Pie Crust, this dutch apple pie is a favorite apple dessert – just as good as classic Apple Pie. It’s as buttery and delicious as our Apple Cake!
We Love Dutch Apple Pie!
The distinct feature of Dutch apple pies is their streusel toppings, whereas classic apple pies have a pie crust topping of some type. Very similar – different topping. Either way, we love a good fruit pie, and there is nothing so classic as an apple pie. We love it because:
Flavor. It’s a variation of classic pie recipe everyone already knows and loves! Topping. The crumble on top takes this pie to a whole new level. Easy to Change up. There are so many variations of this recipe. Scroll down for more ideas. Can be Made Ahead. It’s a popular holiday recipe and we love that it can be made up to 2 days ahead of time. Freezer Friendly. No wasting leftovers here.
Serve this Dutch version up with a scoop of Vanilla Ice Cream as a classic pairing. It’s a favorite fall dessert!
The Best Ingredients
You can make a Homemade Pie Crust or store bought, but the filling is where the most flavor is added! FILLING INGREDIENTS: Use canned apple pie filling in place of homemade apple filling if you want to an easier version of this pie. Otherwise, you’ll need: melted butter, lemon juice, sugar, flour, cinnamon, and of course – the apples! Best apples to use? We prefer Granny Smith. They’re tart and perfect for this pie.
Other apples that could work include: Cortland, Pink Lady, Empire, Honeycrisp, Jonagold, Braeburn apples You can also choose to use an apple mixture of two different kinds. Thinly sliced would equate to ¼ inch thick. If you make them much thinner, the apples can be mushy. If you like to have a bit of a crunch, then slice them a bit thicker.
STREUSEL INGREDIENTS: Include flour, sugar, brown sugar, cinnamon and melted butter.
TO MAKE THE CRUST
To make things easier, you can also use a store bought crust.
How to Make Dutch Apple Pie
Recipe Tips + Variations
Get the perfect apple texture and crispiest topping for your Dutch apple pie recipe with the following tips:
Doneness. Baking the pie in the lower part can help the bottom of the crust bake through. If the pie hasn’t finished baking, but the edges and top are browning, then tent a piece of aluminum foil over the top for the remainder of the baking time. Easy clean-up. Place a baking sheet covered with foil on the oven rack when you reheat it. This will help catch any filling that bubbles over.
Storing Dutch Apple Pie
Make ahead of time. Add the pie filling to the crust and keep it covered in the fridge for 1-2 days before baking. Store the Dutch apple pie topping in a separate container.
Freeze before baking. Assemble the Dutch apple crumb pie but do not bake it. Make sure it has cooled before wrapping it tightly with plastic wrap and again with foil store it in the freezer for 2-3 months. You can thaw the pie or bake it frozen. Baking a frozen pie: Remove the plastic and tent the foil over the top. Bake for 50 minutes. Remove foil and bake for another 40 minutes or until hot, bubbly, and browned. A baked pie can be kept, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for 4-6 weeks.
Nuts. Mix some chopped nuts like pecans or walnuts in with the streusel topping. Crumble. Adjust the flavor of the crumble topping with other spices like adding nutmeg or using a Pumpkin Pie Spice. Serving suggestions. Add a topping of Whipped Cream or a scoop of vanilla ice cream. Drizzle with Caramel Sauce.
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