This is the Dutch apple pie I bake when the leaves turn and the kitchen smells like butter, cinnamon, and comfort. It is piled high with tender spiced apples and finished with a crisp, cinnamon streusel that shatters in the best way. Grab a fork and a scoop of vanilla ice cream, and let us bake something cozy.
Traditional Dutch Apple Pie with Cinnamon Streusel
Equipment
- 1 rimmed sheet pan preheated
- 1 9-inch pie plate
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Pastry cutter (or fingertips), optional
- 1 Parchment Paper optional
- 1 Pie weights optional
- 1 Aluminum foil optional
- 1 Pie shield optional
- 1 Cooling rack
- 1 Vegetable peeler
- 1 Chef’s knife
Ingredients
For the crust and filling
- 1 pie crust 9-inch; unbaked; homemade or store-bought
- 2.25 lb apples peeled, cored, and sliced 1/4 inch thick (about 6 cups; mix of Granny Smith and Honeycrisp)
- 0.33 cup granulated sugar
- 0.33 cup light brown sugar packed
- 1 tbsp fresh lemon juice
- 2 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cardamom optional
- 0.25 tsp fine sea salt
- 3 tbsp all-purpose flour or use 2 tbsp cornstarch as thickener
- 1 tsp vanilla extract
For the streusel topping
- 1 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 8 tbsp unsalted butter cold, cubed
- 0.5 cup rolled oats optional, for extra texture
- 0.5 cup chopped pecans optional, for extra texture
To finish
- 1 egg beaten with 1 tsp water, for crust edge wash (optional)
- coarse sugar for sprinkling, optional
Instructions
Preheat and prepare the crust
- Place a rimmed sheet pan on the lower third rack and preheat the oven to 425 F (220 C). Fit the pie crust into a 9 inch pie plate, crimp the edges, and chill 20 minutes to firm up. For an extra crisp bottom, you can par bake: line with parchment, fill with weights, and bake at 400 F for 12 minutes. Remove weights, cool 5 minutes.
Make the apple filling
- In a large bowl, toss the sliced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, salt, and vanilla. Toss to coat, then sprinkle in flour or cornstarch and mix until no dry spots remain. Let sit 10 minutes to draw out some juices.
Make the streusel
- In a medium bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or rub with your fingertips until pea sized crumbs form. Stir in oats or pecans if using. Refrigerate while you assemble.
Fill the pie
- Brush the crust edge with egg wash if desired. Pile the apples into the crust, mounding them higher in the center. If a lot of liquid has collected, spoon off a few tablespoons or simmer it on the stovetop for 2 to 3 minutes to thicken, then drizzle over the apples.
Top and bake
- Sprinkle the streusel evenly over the apples, pressing lightly to adhere. Place the pie on the preheated sheet pan. Bake 20 minutes at 425 F, then reduce to 375 F (190 C) and bake 35 to 45 minutes more until the topping is deep golden and the filling is bubbling in the center. Tent loosely with foil if the streusel browns too quickly.
Cool and serve
- Cool on a rack at least 3 hours for clean slices. Serve slightly warm or at room temperature with ice cream or whipped cream. The filling will continue to set as it cools.
Notes
Why You’ll Love This Traditional Dutch Apple Pie
- Classic flavor with a craveable crumb topping that is extra crunchy and fragrant.
- Balanced apple filling that slices cleanly without being gummy or runny.
- Simple, reliable method with pro tips for a crisp bottom crust.
- Easy to customize for gluten free or dairy free baking.
- Do ahead friendly and freezer friendly for stress free entertaining.
Traditional Dutch Apple Pie Ingredients & Substitutions
For the crust and filling
- 1 unbaked 9 inch pie crust (homemade or store bought)
- 2 1/4 lb apples, peeled, cored, and sliced 1/4 inch thick (about 6 cups; use a mix of Granny Smith and Honeycrisp)
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 tbsp fresh lemon juice
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cardamom, optional
- 1/4 tsp fine sea salt
- 3 tbsp all purpose flour or 2 tbsp cornstarch (thickener)
- 1 tsp vanilla extract
For the streusel topping
- 1 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 8 tbsp cold unsalted butter, cubed
- Optional: 1/2 cup rolled oats or 1/2 cup chopped pecans for extra texture
To finish
- 1 egg beaten with 1 tsp water for optional crust edge wash
- Coarse sugar for sprinkling, optional
Substitutions
- Gluten free: Use a 1:1 gluten free flour blend for both the streusel and thickener; choose a gluten free pie crust.
- Dairy free or vegan: Swap butter for a firm plant based butter. For streusel, you can also use refined coconut oil chilled until solid.
- Less sugar: Reduce total sugar in the filling by up to 25 percent. Keep at least 1 tbsp in the streusel for proper texture.
- Apples: Blend tart and sweet varieties like Granny Smith, Honeycrisp, Pink Lady, or Braeburn. Avoid mealy apples like Red Delicious.
Step-by-Step Instructions to Make Traditional Dutch Apple Pie
Preheat and prepare the crust
Place a rimmed sheet pan on the lower third rack and preheat the oven to 425 F (220 C). Fit the pie crust into a 9 inch pie plate, crimp the edges, and chill 20 minutes to firm up. For an extra crisp bottom, you can par bake: line with parchment, fill with weights, and bake at 400 F for 12 minutes. Remove weights, cool 5 minutes.
Make the apple filling
In a large bowl, toss the sliced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, nutmeg, cardamom, salt, and vanilla. Toss to coat, then sprinkle in flour or cornstarch and mix until no dry spots remain. Let sit 10 minutes to draw out some juices.
Make the streusel
In a medium bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or rub with your fingertips until pea sized crumbs form. Stir in oats or pecans if using. Refrigerate while you assemble.
Fill the pie
Brush the crust edge with egg wash if desired. Pile the apples into the crust, mounding them higher in the center. If a lot of liquid has collected, spoon off a few tablespoons or simmer it on the stovetop for 2 to 3 minutes to thicken, then drizzle over the apples.
Top and bake
Sprinkle the streusel evenly over the apples, pressing lightly to adhere. Place the pie on the preheated sheet pan. Bake 20 minutes at 425 F, then reduce to 375 F (190 C) and bake 35 to 45 minutes more until the topping is deep golden and the filling is bubbling in the center. Tent loosely with foil if the streusel browns too quickly.
Cool and serve
Cool on a rack at least 3 hours for clean slices. Serve slightly warm or at room temperature with ice cream or whipped cream. The filling will continue to set as it cools.
Tips for Success
- Use a mix of apples for depth of flavor and texture. I like half Granny Smith and half Honeycrisp.
- Slice apples evenly at 1/4 inch so they soften without collapsing.
- Chill everything. A cold crust and chilled streusel bake up flakier and crunchier.
- Bake on a preheated sheet pan to discourage a soggy bottom and catch drips.
- If your apples are extra juicy, reduce the macerated juices to a syrup and add back for concentrated flavor.
- Shield the crust edge with a pie shield or foil if it browns before the filling bubbles in the center.
- Let the pie rest. Three hours is ideal so the starches set and slices hold.
Variations of Traditional Dutch Apple Pie
- Salted Caramel Dutch Apple Pie: Swirl 1/3 cup warm salted caramel into the apples and drizzle more over slices.
- Oat Pecan Streusel: Add 1/2 cup rolled oats and 1/2 cup chopped pecans to the topping for nutty crunch.
- Maple Spice: Replace granulated sugar in the filling with 1/3 cup pure maple syrup and increase thickener by 1 tbsp.
- Cheddar Crust: Mix 3 oz finely grated sharp cheddar into the pie dough for that classic apple and cheddar pairing.
- Gluten Free or Dairy Free: Use the substitutions above for an equally delicious result.
Serving Suggestions: What to Pair with Traditional Dutch Apple Pie
- Vanilla bean ice cream or lightly sweetened whipped cream.
- Warm cider, strong coffee, or black tea with a splash of cream.
- A sharp slice of aged cheddar for a sweet savory bite.
- Drizzle of salted caramel or a dusting of powdered sugar.
Storage & Reheating Instructions
- Room temperature: Cover loosely and keep up to 1 day.
- Refrigerator: Store well covered up to 4 days.
- Reheat slices: 300 F oven for 10 to 15 minutes or air fryer at 300 F for 4 to 6 minutes.
- Freeze: Cool the baked pie completely, wrap in plastic and foil, and freeze up to 3 months. Reheat from frozen at 325 F for 40 to 50 minutes until hot and crisp.
Memories Made Around the Table
I learned this pie standing beside my grandmother as we peeled apples over newspaper at the kitchen table. She always saved a little extra streusel for nibbling and insisted the pie cool until dusk. The wait made that first warm slice taste even sweeter.
FAQs
What are the best apples for Dutch apple pie? A mix is best. Combine tart Granny Smith with sweet crisp apples like Honeycrisp, Pink Lady, or Braeburn for balanced flavor and texture.
Do I need to peel the apples? I recommend peeling. Skins can cause the filling to separate and turn chewy. Peeling yields a tender, cohesive slice.
How do I prevent a soggy bottom crust? Chill the crust, bake on a preheated sheet pan, consider a brief par bake, and brush the warm par baked shell with egg white to seal. Reducing excess apple juices also helps.
Can I make this pie ahead? Yes. Bake up to 1 day in advance and keep at room temp, loosely covered. For longer storage, refrigerate or freeze and reheat as directed.
Can I use a store bought crust? Absolutely. A quality refrigerated or frozen crust works great and makes this pie weeknight friendly.
Can I reduce the sugar? You can reduce by about 25 percent without affecting texture. Keep at least some sugar in the streusel for proper crunch.
Final Thoughts
This Traditional Dutch Apple Pie tastes like home: buttery crust, spiced apples, and a crackly crumb that begs for a scoop of ice cream. Follow the simple steps and tips here, and you will pull a picture perfect pie from your oven that slices neatly and disappears quickly.