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Dutch Apple Pie

Aug 02, 2022, Updated Sep 27, 2024

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Dutch apple pie is filled with tender baked apples, then topped with a buttery brown sugar crumble topping. It’s absolutely irresistible and the perfect way to use fall apples!

slice of dutch apple pie served on a white round plate with a scoop of vanilla ice cream on top with a silver fork.

A classic double-crust apple pie is delicious, but a Dutch apple pie gives you the best of both worlds—a crust and a streusel topping. Think of it as a mash-up between apple pie and apple crisp or apple crumble! Kind of like an apple crumble pie.

Plus, when you don’t have to roll out that top pie crust—or cut it into strips and weave it into a lattice—you’ll save a lot of time! Mixing up that buttery brown sugar crumble topping is so much easier. Once it’s finished baking, all that’s left to do is slice it and top it with whipped cream or a scoop of vanilla ice cream.

Or drizzle it with caramel sauce! Or scatter pecans and walnuts over the top. Yum.

slice of dutch apple pie served on a white round plate with a scoop of vanilla ice cream on top and a forkful of pie.

Easy Dutch Apple Pie Recipe

When we go apple picking in the fall or pick up a bag of apples at the farmer’s market, I love using them to make this Dutch apple pie. I have a hard time getting my kids to stop picking at the topping while it cools, though—it’s pretty hard to resist!

Granny Smith apples are always a classic choice for a baked dessert because they hold their shape well and have a tart taste that keeps your baked goods from being cloyingly sweet, but don’t be afraid to branch out and try other varieties, too. This easy dessert is great with Honeycrisp, Braeburn, Fuji, Pink Lady, and other firm, sweet-tart apple varieties.

Ingredients

See recipe card below this post for ingredient quantities and full instructions.

Store-bought pie dough – Or use your favorite homemade pie crust recipe.
Granny Smith apples – I like to peel them first, which is the norm for Dutch apple pie, but you can leave the skin on if you like.
Lemon juice
Light brown sugar – Dark brown sugar is too strong for this recipe.
Granulated sugar
All-purpose flour – This helps thicken the pie filling.
Ground cinnamon – Or use apple pie spice.
Vanilla extract

Topping

All-purpose flour
Granulated sugar
Light brown sugar
Unsalted butter – Chill this and then cut it into pieces.

Variations

While I definitely think this is the best Dutch apple pie recipe ever, I do have a few ingredient substitutions and variations that work well!

Add a pinch of salt or a few tablespoons of lemon juice to the apple pie filling to brighten it up a bit. This is an especially good trick for when you are using very sweet apples.
Add a little ground nutmeg, ground cloves, or allspice to the filling for a spicier apple pie.
Dice the apples rather than slicing them for a different texture.

slice of dutch apple pie on a metal cake spatula.

How to Make Dutch Apple Pie

Prepare: Preheat your oven to 375ºF.
Make the apple filling: Toss the sliced apples, lemon juice, sugars, flour, cinnamon, and vanilla in a large bowl until the apples are evenly coated.
Make the streusel topping: Combine all of the ingredients in a medium bowl, and use a pastry blender or fork to incorporate the butter into the dry ingredients until a coarse crumble forms. Squeeze the mixture together with your hands until all the butter is absorbed and your crumb topping comes together.
Assemble: Pour the apples into the pie crust, discarding any liquid. Sprinkle the topping over the apple pie filling.
Bake: Place the pie on the lowest rack of the oven and bake for 50 to 60 minutes, or until the apples are bubbling up and the topping is golden brown.
Cool and Serve: Let the pie come to room temperature, then slice and serve with your favorite toppings.

Quick Tip

Place the pie pan on a baking sheet before putting it into the oven. This will help catch any overflowing juices from the pie as it bakes. It also makes it easier to put the pie in and out of the oven.

How to Store Dutch Apple Pie

I recommend storing any leftovers in the fridge. Cover the pie loosely with foil or plastic wrap, place it in the refrigerator and it will keep for 3-4 days. You can also freeze slices of Dutch apple pie for up to 2 months—just be sure to wrap them tightly!

You can serve leftover Dutch apple pie chilled, at room temperature, or warm it up in the microwave a bit.

FAQs

What is the difference between Dutch and French apple pie?

The biggest difference is in the topping. Dutch apple pie has a crumb topping made with flour, sugar, and butter, while French apple pie has no topping at all. A Dutch apple pie is made in a deeper dish, and a French apple pie involves cooking the apples on the stovetop before baking.

Why do they call it a Dutch apple pie?

There’s a little bit of controversy about this! Some people claim that the recipe originated in Holland, hence the name. They say the version we eat today is a variation of the Dutch appeltaart recipe.

Other people say that Dutch apple pie actually originated in Pennsylvania, not the Netherlands and that it’s called a Dutch apple pie because it was created by the Pennsylvania Dutch, who were German immigrants.

These days, you’ll find Dutch apple pies all over the United States.

Is Dutch apple pie the same as apple crumble?

No, Dutch apple pie and apple crumble are not the same. Both have a similar topping, but a Dutch apple pie has a bottom crust and it’s made in a round pie plate; a crumble has no bottom crust and it’s typically made in a square or rectangular dish.

What’s the difference between Dutch apple pie and apple cobbler?

An apple cobbler also has a topping, but it’s more like biscuit dough than the sweet brown sugar and butter topping used for Dutch apple pies. The dough is dropped in spoonfuls on top of the fruit before baking, giving it a “cobbled” appearance, hence the name.