There’s something magical about a Dutch Apple Pie—its golden, crumbly streusel topping and tender, cinnamon-spiced apples create a symphony of textures and flavors. Each bite offers a perfect balance of sweet and tart, with a buttery crust that melts in your mouth. Ready in just over an hour, this pie is a comforting treat that feels like a warm hug on a crisp autumn day.
With its rich, caramel-like aroma and satisfying crunch, this pie is a crowd-pleaser that’s as beautiful as it is delicious. Packed with fiber and a hint of warmth from the spices, it’s a dessert that feels indulgent yet wholesome. Whether served warm with a scoop of vanilla ice cream or enjoyed solo, this Dutch Apple Pie is a timeless classic you’ll want to make again and again.
Delicious Dutch Apple Pie Ingredients
- Crust:
- ▢ 2 cups all-purpose flour
- ▢ 1 cup brown sugar (packed)
- ▢ ¾ cup butter, cold (cut into small cubes for easier mixing)
- ▢ ½ cup quick oats (for added texture)
- Filling:
- ▢ ⅔ cup sugar
- ▢ 3 Tablespoons cornstarch (acts as a thickener)
- ▢ 1 ¼ cups water
- ▢ 5-6 Granny Smith apples, peeled, cored, and sliced or diced (tart apples work best)
- ▢ 1 ½ teaspoons vanilla extract
- ▢ 1 teaspoon ground cinnamon
- ▢ ¼ teaspoon nutmeg
- ▢ ¼ teaspoon ground ginger
- ▢ ¼ teaspoon allspice
Step-by-Step Dutch Apple Pie Instructions
- Preheat the oven to 350℉ (175℃).
- In a large bowl, mix together flour, brown sugar, butter, and oats using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside 1 cup of this mixture for the crumb topping.
- Press the remaining crumb mixture firmly into an ungreased 9-inch pie pan, ensuring an even layer on the bottom and up the sides. Set the crust aside.
- In a saucepan, combine sugar, cornstarch, and water over medium-high heat. Bring to a boil, whisking constantly, and let it boil for 2 minutes. The mixture will thicken quickly, so keep stirring to avoid lumps.
- Remove the saucepan from heat and gently fold in the sliced apples, vanilla, cinnamon, nutmeg, ginger, and allspice until the apples are evenly coated.
- Pour the apple mixture into the prepared crust, spreading it out evenly. Sprinkle the set-aside crumb topping over the apples, covering them completely.
- Bake in the preheated oven for 40-50 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
- Let the pie cool on a wire rack for at least 30 minutes before serving. This allows the filling to set completely.
Perfect Pairings: Serving Suggestions for Dutch Apple Pie
Serve your Dutch Apple Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. For a cozy twist, drizzle with caramel sauce or sprinkle with chopped nuts like pecans or walnuts. Pair it with a cup of hot coffee or spiced tea to balance the sweetness.
Keep It Fresh: Storage and Reheating Tips
Store leftover pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the oven at 300℉ for 10-15 minutes or microwave for 20-30 seconds. For longer storage, wrap the pie tightly in plastic wrap and freeze for up to 3 months—thaw in the fridge before reheating.
Mix It Up: Recipe Variations to Try
Swap Granny Smith apples for Honeycrisp or Fuji apples for a sweeter filling. Add a handful of dried cranberries or raisins for a tangy twist. For a nutty crunch, mix chopped almonds or walnuts into the crumb topping. Feeling adventurous? Add a splash of bourbon or rum to the filling for a boozy kick.
Time-Saving Hacks for Busy Bakers
Use a pre-made pie crust to cut down on prep time. Pre-slice your apples with an apple slicer or food processor to save effort. If you’re short on time, skip the stovetop step and toss the apples directly with sugar, spices, and cornstarch—they’ll thicken as they bake. For an even quicker dessert, bake the crumb topping separately and serve it over store-bought apple pie filling.
Essential Tools for Dutch Apple Pie Success
Make sure you have a 9-inch pie pan and a pastry blender for mixing the crust and topping. A whisk is key for the filling to prevent lumps, and a peeler or apple corer will speed up prep. For even baking, use an oven thermometer to ensure your oven is at the right temperature.
Dutch Apple Pie
Ingredients
Crust
- 2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 cup butter, cold
- 1/2 cup quick oats
Filling
- 2/3 cup sugar
- 3 Tablespoons cornstarch
- 1 1/4 cups water
- 5-6 Granny Smith apples, peeled, cored, and sliced or diced
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
Instructions
- Preheat the oven to 350℉.
- In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
- Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
- In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
- Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it’s important to keep stirring the whole time!).
- Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
- Pour apple mixture into prepared crust and sprinkle set-aside crumb topping on top.
- Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
- Let cool before serving.