Dutch apple pie is an absolute showstopper that brings together the best of two dessert worlds—a buttery, flaky crust filled with spiced apples and topped with a gorgeous streusel topping instead of a traditional lattice. This classic American dessert is perfect for holiday gatherings, Sunday dinners, or whenever you’re craving something warm and comforting.
The beauty of a Dutch apple pie lies in its simplicity and elegance. Unlike traditional apple pies that require intricate lattice work, the crumb topping is incredibly forgiving and looks absolutely stunning. The combination of cinnamon, nutmeg, and brown sugar creates that perfect spiced apple flavor we all love, while the streusel adds wonderful texture and richness.
What makes this recipe truly special is the balance of flavors and textures. We’re using a combination of Granny Smith and Honeycrisp apples—the tartness of the Granny Smiths balances beautifully with the sweetness of the Honeycrisps. The buttery crust is made with cold butter and a touch of vinegar for extra flakiness, while the streusel topping is studded with nuts and brown sugar for that irresistible crunch.
I’ve been making Dutch apple pies for years, and I’ve perfected every step to ensure you get a pie with a golden, crispy crust, perfectly tender apples, and a streusel topping that’s both crunchy and slightly chewy. This recipe serves 8-10 people and is sure to impress everyone at your table. The best part? You can make it ahead and reheat it, making it perfect for entertaining.
For more delicious dessert inspiration and tips on working with pastry, check out this guide to creating restaurant-quality desserts. And if you’re looking for other classic recipes to round out your menu, don’t miss our collection of timeless favorites.
For professional baking techniques and detailed instructions on pie making, I recommend checking out Serious Eats’ baking guide and Bon Appétit’s dessert collection. These resources offer fantastic insights into perfecting your pie game. You’ll also find wonderful tips on New York Times Cooking for advanced pastry techniques.
Whether you’re a seasoned baker or a beginner, this Dutch apple pie recipe is approachable and forgiving. The result is a stunning dessert that looks like you spent hours in the kitchen, when in reality, it comes together quite easily. Serve it warm with vanilla ice cream or fresh whipped cream, and watch your guests absolutely swoon.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 6 medium Granny Smith apples, peeled, cored, and sliced
- 4 medium Honeycrisp apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour for streusel
- 3/4 cup brown sugar, packed, for streusel
- 1/2 cup cold unsalted butter, cubed, for streusel
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt for streusel
- 1 egg, beaten (for egg wash)
Instructions
- Make the pie crust by combining 2 1/2 cups flour, 1 tablespoon granulated sugar, and 1 teaspoon salt in a large bowl. Whisk together until combined.
- Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk together 6-8 tablespoons ice water and 1 tablespoon apple cider vinegar.
- Add the ice water mixture to the flour mixture, one tablespoon at a time, stirring gently with a fork until the dough just comes together. Don’t overwork the dough.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
- Preheat your oven to 375°F (190°C). Remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.
- Roll out the dough on a floured surface to about 1/8-inch thickness and fit it into a 9-inch pie dish. Trim the edges, leaving about 1 inch of overhang, then fold under and crimp decoratively. Prick the bottom with a fork.
- In a large bowl, combine 6 medium Granny Smith apples and 4 medium Honeycrisp apples that have been peeled, cored, and sliced.
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon salt, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
- Pour the sugar mixture over the apples and toss gently until all the apples are evenly coated. Let sit for 5 minutes.
- Transfer the apple mixture to the prepared pie crust, mounding slightly in the center.
- Make the streusel topping by combining 1 cup flour, 3/4 cup brown sugar, 1/2 cup cold cubed butter, 1/2 cup chopped pecans or walnuts, and 1/4 teaspoon salt in a bowl.
- Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger pieces remaining.
- Brush the edges of the pie crust with the beaten egg wash.
- Sprinkle the streusel topping evenly over the apples, leaving about 1/2 inch from the edge of the crust. Press gently so it adheres to the apples.
- Place the pie on a baking sheet to catch any drips and bake for 55 minutes to 1 hour, until the streusel is golden brown and the apples are tender when pierced with a knife.
- If the crust or streusel begins to brown too quickly, tent loosely with foil.
- Remove from the oven and let cool on a wire rack for at least 2-3 hours before slicing to allow the filling to set.
- Serve warm with vanilla ice cream or fresh whipped cream.
Pro Tips
Refrigeration: For longer storage, cover the pie with plastic wrap and refrigerate for up to 4 days. The flavors actually deepen and improve over time.
Freezing: You can freeze an unbaked pie for up to 3 months. Assemble as directed but don’t bake. Bake from frozen, adding 15-20 minutes to the baking time. You can also freeze a baked pie wrapped tightly for up to 2 months.
Reheating: Reheat leftover pie in a 350°F oven for 15-20 minutes until warmed through. This restores the crispiness of the streusel topping beautifully.
Apple Selection: The combination of Granny Smith and Honeycrisp apples is ideal, but you can use any combination of baking apples. Avoid Red Delicious apples as they become too soft when baked.
Streusel Tips: Keep your butter cold when making the streusel—this creates larger crumb pieces that stay crunchier. You can make the streusel topping up to 2 days ahead and refrigerate it until ready to use.
Crust Perfection: The key to a flaky crust is keeping everything cold and not overworking the dough. If your kitchen is warm, chill your bowl and tools before starting.
Egg Wash: The egg wash creates a beautiful golden shine and helps seal the crust. You can substitute with a milk wash for a lighter sheen.
Spice Adjustments: Feel free to adjust the spices to your preference. Some people love more cinnamon, while others prefer an extra pinch of nutmeg. This is your pie!
Nut Alternatives: Walnuts, almonds, or a combination work beautifully in the streusel. You can also make it nut-free if needed—simply use all flour and butter.