Dutch Apple Pie
Dutch Apple Pie is a classic dessert featuring a tender, flaky crust filled with cinnamon-spiced apples and topped with a buttery streusel crumb topping. Unlike traditional double-crust apple pie, this version has a crisp, golden topping that adds a sweet crunch to every bite. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort treat.
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Equipment
- 9-inch pie dish
- Large mixing bowls
- Measuring cups and spoons
- Pastry cutter or fork
- Baking sheet
- Knife and cutting board
Ingredients
- Pie Filling
- 1 unbaked 9-inch pie crust homemade or store-bought
- 6 cups peeled cored, and thinly sliced apples (Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter cold and cubed
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Prepare the Oven & Pie Crust
- Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
- Make the Apple Filling
- In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, salt, vanilla, and lemon juice. Toss until apples are evenly coated. Pour mixture into the pie crust and spread evenly.
- Make the Streusel Topping
- In another bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until crumbly.
- Assemble the Pie
- Sprinkle the streusel topping evenly over the apple filling, covering completely.
- Bake
- Place pie on a baking sheet (to catch drips) and bake for 50–60 minutes, or until topping is golden brown and apples are tender.
- Cool & Serve
- Let cool for at least 2 hours before slicing to allow filling to set. Serve warm or at room temperature.
Servings: 8 servings