This homemade Dutch apple pie captures everything I love about fall desserts: tender cinnamon-spiced apples, a crisp buttery streusel, and no fussing with a top crust. Using a refrigerated pie crust keeps the process quick, while the filling and crumble are made from scratch for that comforting homemade flavor. If you want a cozy, nostalgic dessert, this Dutch apple crumb pie is an ideal choice.
Top Reader Review
“This turned out amazing! My family raved. It disappeared really fast so will have to make again… I would note that the butter for the streusel should be ‘melted and cooled’…yum yum yum” – Stefanie
Easy Dutch Apple Pie with Crumb Topping
The difference between this pie and a traditional apple pie is the topping: no second crust, just a brown sugar streusel that bakes golden and crunchy. The filling is straightforward but flavorful, using tart Granny Smith apples, a splash of lemon juice, cinnamon, and a modest amount of sugar. Draining excess liquid from the apple mixture before filling the crust helps prevent a soggy bottom and yields a pie that’s buttery, rich, and perfectly indulgent.
Get a Picture-Perfect Crimped Crust
Making a crimped edge is simple: place one index finger on the inside of the dough edge, then use the index finger and thumb of your other hand to pinch and fold from the outside. Push with the inner finger while pinching with the thumb and index finger on the outside. A little practice makes this quick and consistent.
Dutch Apple Pie Recipe
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust *
- 3 pounds Granny Smith apples, peeled, cored, and chopped **
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
For the Streusel Topping
- ⅔ cup brown sugar
- ½ tablespoon granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, cubed (1 stick)
Instructions
- Preheat: Preheat oven to 375°F and position the rack on the lowest level.
- Prepare crust: Roll the pie crust into a 12-inch round, fit it into a 9-inch pie plate, tuck and crimp the edges, then chill in the refrigerator while you prepare the filling.
- Mix the filling: In a large bowl, toss the apples with brown sugar, granulated sugar, flour, cinnamon, salt, and lemon juice until evenly coated. Set aside.
- Make streusel: In a medium bowl combine flour, brown sugar, granulated sugar, cinnamon, and cubed butter. Use two forks or your fingers to work the butter into the dry ingredients until coarse crumbs form.
- Assemble: Remove the crust from the fridge, spread the apples evenly and discard any excess liquid. Sprinkle the streusel evenly over the apples. Cover loosely with foil.
- Bake: Bake 50–60 minutes, remove the foil after 30 minutes, and continue baking until the filling is bubbly and the streusel and crust are golden.
- Cool: Remove from oven and cool on a rack before slicing.
Notes
* Using a refrigerated pie crust speeds the process; you can substitute a homemade crust if you prefer.
** Granny Smith apples are recommended for their tartness and firmness, but other firm varieties work well too.
Tips:
- Spread the apple filling evenly before adding streusel.
- If you want more crumble, make extra streusel and add another layer on top.
- Drain any excess liquid from the apples to help prevent a soggy crust.
- If your crust seems soggy, try blind baking, brushing with egg wash before filling, or baking the pie on a preheated baking sheet to firm the bottom crust more quickly.
Storage: Store leftover pie in an airtight container in the refrigerator for up to 4 days. Reheat gently or serve at room temperature. Freezing is not recommended, as the streusel can become soggy after thawing.
How to Make Dutch Apple Pie Step-by-Step
Prep: Gather ingredients, preheat the oven to 375°F, and set the rack to the lowest position. Let the refrigerated crust sit 15–30 minutes to soften. Peel, core, and chop the apples.
Crimp the crust: Roll the crust into a 12-inch round, fit into a 9-inch pie plate, tuck and crimp the edges, then chill while you prepare the filling.
Mix the filling: Toss 3 pounds peeled, cored, and chopped apples with ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, ¼ teaspoon salt, and 1 teaspoon lemon juice.
Make the streusel: Combine 1 cup flour, ⅔ cup brown sugar, ½ tablespoon granulated sugar, ½ teaspoon cinnamon, and ½ cup cubed unsalted butter. Work into coarse crumbs.
Assemble: Spread apples in the chilled crust, discard any excess liquid, then top evenly with streusel and cover loosely with foil.
Bake: Bake 50–60 minutes, removing the foil after 30 minutes, until the filling is bubbly and the crust and streusel are golden. Cool before slicing.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve cold, at room temperature, or gently warmed in the microwave. Freezing is not recommended because the streusel can become soggy after thawing.
More Pie Recipes to Try!
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Coconut Cream Pie
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Caramel Apple Pie
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Sour Cream Raisin Pie
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Buttermilk Pie
