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Dutch Apple Pie
5 from 21 votes

Dutch Apple Pie

Dutch Apple Pie features a flaky pie crust filled with tart and sweet sliced apples tossed with lemon juice, sugar, cinnamon, and flour, finished with a dense brown sugar and butter streusel topping. The crumbly streusel adds a rich buttery texture contrasting the tender cooked apples. Baking the pie on a sheet pan helps catch drips, and covering the topping halfway prevents over-browning. This pie highlights the balance between tender, cooked apples and a crisp crumb topping, ideal for an autumn dessert that combines soft fruit with crunchy sweetness.

Prep Time
30 mins
Cook Time
55 mins
Additional Time
2 hrs
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

  • (1) inch pie crust (find homemade recipe HERE)
Apple Pie Filling:
  • 3 lbs. apple peeled and sliced
  • 1 Tablespoon lemon juice squeezed, fresh
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
Brown Sugar Streusel Crumb Topping:
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 3/4 cup flour

Instructions

Pie Crust:
    Cup of Yum
  1. If you desire a flakier bottom crust, I suggest blind baking the pie crust ahead of time. This is an extra step and does require some type of pie weights (you can even use beans). You can find the instructions on how to blind bake a crust by clicking HERE.
  2. Make a homemade pie crust by following the recipe HERE and press into 9-inch deep-dish pie plate.
Apple Pie Filling:
  1. Peel and slice the apples and place in a large bowl. Toss with fresh lemon juice. Sprinkle with sugar, flour, and cinnamon. Toss to coat.
  2. Preheat oven to 350 degrees.
Crumble Topping:
  1. In a small bowl, cut butter into brown sugar and flour until coarse crumbs form.
  2. Pour apples into pie crust. Press the apples down to fit into the pie plate. Top with the brown sugar crumble.
  3. Place apple pie onto a baking sheet. Bake for 45-55 minutes or until apples are completely tender and cooked through. I suggest placing aluminum foil over the pie halfway through baking time to ensure the crumble and the crust doesn't become too brown.
  4. Let cool for at least 2 hours to allow the apples to set-up. Serve with vanilla ice cream.

Notes

  • Choose apple varieties based on preferred tartness and texture: Granny Smith for tart and crunchy, Fuji or Gala for sweet and crisp, or Golden Delicious for classic baking.
  • Blind baking the pie crust can prevent a soggy bottom and result in a flakier crust if desired.
  • Place the pie on a baking sheet to catch any drips during baking.
  • Cover with aluminum foil halfway through baking to avoid excessive browning of the crumble topping.