Dutch Apple Pie Recipe From Scratch

This dutch apple pie is the one I bake every fall, and it disappears before it cools. It has a buttery flaky bottom crust, a thick cinnamon-spiced apple filling, and a golden streusel crumble on top that bakes into crisp clusters. This dutch apple pie recipe from scratch beats anything from a bakery.

Why This Dutch Apple Pie Works

The streusel topping is what sets a dutch apple pie apart from a classic double-crust pie. It bakes into golden, buttery clusters that shatter when you cut through them and contrast with the soft, jammy apple filling underneath.

I use a mix of Granny Smith and Honeycrisp apples. The Granny Smiths hold their shape and stay firm. The Honeycrisps break down slightly and add natural sweetness. Together they create a filling with both texture and depth.

The filling is thickened with cornstarch, not flour, so the juices set up clear and glossy rather than cloudy. Every slice holds together cleanly when you lift it from the dish.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 medium Granny Smith apples, peeled, cored, and thinly sliced
• 2 medium Honeycrisp apples, peeled, cored, and thinly sliced
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (100 g) packed brown sugar
• 1/2 teaspoon ground cinnamon (for streusel)
• 6 tablespoons (85 g) cold unsalted butter, cubed
• Pinch of salt

What You Need for Dutch Apple Pie

Granny Smith apples — tart and firm, they hold their structure after baking and balance the sweetness of the filling. Never use Red Delicious — they turn to mush.

Honeycrisp apples — slightly sweeter and softer, they break down just enough to create a jammy layer between the firmer slices. Fuji apples work as a substitute.

Cornstarch — thickens the apple juices into a clear, glossy filling. Use 2 tablespoons for a firm slice that holds its shape. Flour makes the filling cloudy and pasty.

Cold butter for streusel — cubing the butter cold and working it in by hand creates uneven crumbles that bake into crisp clusters. Melted butter gives you a uniform wet topping instead.

Brown sugar in streusel — packed brown sugar adds molasses depth and helps the crumble caramelize as it bakes. The result is a topping with a deep toffee flavor.

Lemon juice — brightens the apple filling and prevents the sliced apples from browning while you prep the other components.

How to Make Dutch Apple Pie

1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while you prepare the filling.
2. In a large bowl, toss the sliced apples with granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice until evenly coated.
3. Pour the apple filling into the chilled pie crust, mounding it slightly in the center.
4. Make the streusel: in a medium bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter.
5. Work the butter into the flour mixture with your fingertips until the mixture forms irregular crumbles ranging from pea-sized to almond-sized.
6. Spread the streusel evenly over the apple filling, covering it completely.
7. Place the pie on a rimmed baking sheet to catch any drips. Bake for 50 to 55 minutes, until the streusel is deep golden and the filling bubbles at the edges.
8. If the streusel browns too fast, tent the top loosely with foil after 35 minutes.
9. Remove from the oven. Cool for at least 2 hours before slicing so the filling sets.

Dutch Apple Pie Variations

Caramel Dutch Apple Pie

Drizzle 3 tablespoons of salted caramel sauce over the apple filling before adding the streusel. The caramel seeps into the apples as it bakes and creates a sticky, toffee layer beneath the crumble. Add another drizzle over the top after baking.

Spiced Dutch Apple Pie

Add 1/4 teaspoon each of cardamom and allspice to the apple filling alongside the cinnamon and nutmeg. The extra spices add warmth and complexity without overpowering the apple flavor. This version is especially good in late fall.

Oat Streusel Topping

Replace 1/4 cup of the flour in the streusel with old-fashioned rolled oats. The oats add a hearty, granola-like crunch to the topping and make it even more substantial. Use certified gluten-free oats if needed.

Brown Butter Streusel

Melt the butter in a small saucepan over medium heat until it turns amber and smells nutty, about 4 minutes. Let it cool to room temperature before using in the streusel. Brown butter adds a deep, toasted flavor to the crumble that regular butter can’t match.

Apple Cranberry Dutch Pie

Add 1/2 cup of fresh or frozen cranberries to the apple filling. The cranberries burst during baking and add a tart, jewel-bright contrast to the sweet apples. Increase the granulated sugar by 2 tablespoons to balance the extra tartness.

Tips for the Best Dutch Apple Pie

• I always slice the apples thin — about 1/4 inch — so they cook through evenly without leaving crunchy spots in the center of the pie.
• Don’t skip the 2-hour cooling time. The filling is molten when it comes out of the oven and won’t set until it cools completely. Cut too early and the slices fall apart.
• Keep the butter cold when making the streusel. Warm butter blends in too smoothly and you lose the crumbly texture. I chill the cubed butter for 10 minutes before using it.
• Bake the pie on a rimmed baking sheet. The apple juices always bubble over the edge of the crust, and cleaning the oven floor is not how I want to spend my afternoon.
• If the crust edge starts to brown before the filling is done, wrap a strip of foil around the rim for the last 20 minutes of baking.
• I use a mix of two apple varieties every time. Single-variety pies tend to be either too firm or too soft — the mix gives you the best of both.

Make Ahead & Storage

You can assemble the dutch apple pie up to 24 hours before baking. Cover the unbaked pie tightly with plastic wrap and refrigerate. Pull it out 20 minutes before baking and proceed as directed — add 5 minutes to the bake time. The streusel can also be made ahead and stored in a covered bowl in the fridge for up to 3 days.

Baked dutch apple pie keeps at room temperature for up to 2 days, covered loosely with foil. For longer storage, refrigerate for up to 5 days — bring slices to room temperature before serving or warm individual slices in the oven at 300°F (150°C) for 10 minutes to re-crisp the streusel. To freeze, wrap the fully cooled baked pie tightly in plastic wrap and then foil. Frozen pie keeps for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven for 20 minutes uncovered.

Common Questions

What is the difference between dutch apple pie and regular apple pie?

A regular apple pie has a top crust made from pastry dough. A dutch apple pie replaces the top crust with a buttery streusel crumble. The streusel gives the pie a crunchier, more textured top and a richer, more caramel-like flavor where the brown sugar bakes into the crumble.

What apples are best for dutch apple pie?

A mix of tart and sweet apples gives the best result. I use Granny Smith for structure and tartness and Honeycrisp for sweetness and a slight breakdown. Fuji, Braeburn, or Pink Lady all work as substitutes for the Honeycrisp.

Why is my streusel topping not crunchy?

The most common cause is butter that was too warm when you made the streusel. Warm butter blends into the flour and creates a paste instead of crumbles. Always use cold butter, work it in quickly with your fingertips, and make sure the crumbles are irregular in size before spreading them on the pie.

How do I keep the bottom crust from getting soggy?

Two steps help: first, toss the apples with the cornstarch and sugar and let them sit for 5 minutes to release some juice before filling the crust. Second, bake the pie on the lowest oven rack for the first 30 minutes so the bottom crust gets direct heat and crisps up before the filling cooks through.

Can I use store-bought pie crust for dutch apple pie?

Absolutely. A good refrigerated pie crust works perfectly here — the streusel topping is so flavorful that the crust is really just the vessel. I use store-bought crust when I’m short on time and nobody notices the difference.

This dutch apple pie from scratch is the kind of recipe you pass down. Golden streusel, thick spiced apple filling, buttery flaky crust. Save this recipe for your next baking day.