Classic Dutch Apple Pie

Finally… an apple pie recipe! I’ve been meaning to share one since last Fall, but I really wanted to perfect things and make sure I was sharing an apple pie recipe that anyone can make, and love!

Well, it’s here! This apple pie is my favorite version… the dutch apple pie.

No pesky second crust on top, no fancy lattice work, just a simple streusel/crumble.

Oh, and that streusel is made with melted butter, so you don’t need to hassle with cutting cold butter into the dry ingredients 😉

The apples are cooked with sugars and spices, then piled high on a tender and flaky crust, and topped with a buttery streusel. Every bite is a dream.

There are plenty of steps to this recipe, but rest assured, the final result is definitely worth it!!

How to make dutch apple pie?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cook apple filling. This helps prevent a runny filling, as well as deepening the flavors of the filling.
2. Make the streusel. This version uses melted butter to make things easier.
3. Assemble the pie. Add apple filling to a pie crust, then top with enough streusel to cover the apples.
4. Bake. This first bake at a higher temperature helps crisp up the bottom of the crust.
5. Reduce oven temperature. Keep the pie in the oven while changing the temperature, this ensures the pie doesn’t burn during the longer baking time.
6. Add more streusel and bake. Add the rest of the streusel and keep baking.
7. Cool. It’s very important to let the pie cool to room temperature before slicing, this way the filling is set, and you won’t burn yourself.

Variations of this recipe

• Apples – for this recipe, we really like using a mixture of Granny smith, golden delicious, and honeycrisp, but please feel free to play around with the apple combination if you’d like.
• Filling options – I do highly recommend cooking the apple filling; it’s the key to not having a runny/watery filling. However, you can skip this if you really need to, just know that the pie may take longer to bake, and the filling may be a bit runny.
• Crust – of course, I love using my Homemade Flaky Pie Crust, but if you’re in a pinch, or just can’t deal with pie dough (it can be tricky if you’re not used to it), you can use a refrigerated pie crust. Just roll it out the and use it like you would with a homemade crust.
• Sugars – this recipe uses both granulated and brown sugar, but feel free to play with the sugar ratios. If you like a more caramel-y deep flavor, use more brown sugar. For pure sweetness, use more granulated sugar. Just make sure you keep the total amount of sugar the same.
• Toppings – if you’d like to add some extra flavor and crunch, try adding some pecans or oats to the streusel.

Making apple pie ahead of time

Pies are great to make ahead of time, so you can absolutely make this whole pie a day ahead of time, although I wouldn’t go longer than that.

Freezing

While I haven’t tested freezing an unbaked pie, you can freeze a baked pie!

Bake the pie as directed, then cool completely. Once cooled, cover tightly with 2 layers of foil, then freeze for up to 3 months.

Thaw in the refrigerator, then bake at 375°F, for about 30-40 minutes, or until golden brown and bubbly.

Storage

Leftover pie should be covered and refrigerated for up to 4-5 days.  If you would prefer to keep your pie at room temperature, keep it covered on the counter for up to 2 days.

I honestly like my pie chilled, so I keep it in the refrigerator all the time, but you don’t have to.