Best Dutch Apple Pie Recipe

If you’re searching for the ultimate crowd-pleaser, this Best Dutch Apple Pie Recipe is absolute comfort food heaven! Picture this: tender, cinnamon-spiced apples tucked inside a flaky pie crust, topped with a buttery, golden crumb that melts in your mouth.

One bite and you’ll see why it’s always the first dessert to disappear at family gatherings and holiday feasts. That sweet-tart apple filling paired with the crunchy, cinnamon-brown sugar streusel is pure bliss—no fancy tools or baking degree required.

Whether you’re baking for Thanksgiving, a cozy Sunday dinner, or just craving a nostalgic slice of homemade pie, this recipe guarantees big flavor and rave reviews. It’s been a beloved family tradition in my kitchen for years—and now it’s your turn to make it!

Why You'll Love This Recipe

• Foolproof, bakery-style crumb topping that adds irresistible flavor and texture
• All-American comfort food that's perfect for holidays, potlucks, or just because
• No-fuss ingredients and easy steps, even for beginner pie bakers
• Versatile recipe: Use your favorite apple varieties and make ahead for convenience

Key Ingredients for Best Dutch Apple Pie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Apples

Apples are the star of the show, giving the pie its classic sweet-tart flavor and juicy texture. For best results, use crisp baking apples like Granny Smith, Honeycrisp, or Braeburn—these varieties hold their shape and don’t get mushy when baked. You can use just one type or mix a few for added depth of flavor. Peel, core, and slice them evenly so the filling cooks uniformly.

Brown Sugar

Brown sugar goes into both the filling and the crumb topping for a rich, caramel-like sweetness. Light or dark brown sugar will work—dark brown gives a slightly deeper flavor. If you’re out of brown sugar, you can substitute with granulated sugar in a pinch, but the taste will be a bit less robust.

Cinnamon

Cinnamon infuses warmth and coziness into every bite. Use ground cinnamon to evenly coat the apple slices and mix into your crumb topping. You can add a pinch of nutmeg or allspice for extra spice if you like.

All-Purpose Flour

Flour thickens the apple filling as it bakes, soaking up juices so you’re left with slices, not soup! It’s also the base for the crumb topping. For a gluten-free twist, use a 1:1 gluten-free flour blend in both the filling and the topping.

Butter

Butter gives the crumb topping that rich, melt-in-your-mouth texture and helps achieve a golden, crunchy finish. Make sure your butter is cold and cut into cubes before mixing for the best streusel. For a dairy-free version, substitute with a vegan butter alternative.

Instructions for Best Dutch Apple Pie Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pie Crust

If using a homemade crust, roll out your chilled dough and fit it into a 9-inch pie plate. Trim and flute the edges as you like, then place the crust back in the fridge while you work on the filling. Store-bought crusts work great too—just transfer to your pie pan.

Make the Apple Filling

In a large mixing bowl, combine the sliced apples, granulated sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Toss until the apples are evenly coated and the mixture is sticky. This helps thicken the filling and adds plenty of flavor. Let the apples sit for 5 minutes to release their juices.

Assemble the Pie

Spoon the apple filling into your prepared crust, piling the apples high in the center (they’ll shrink down as they bake). Use a spatula or your hands to press them gently so there are no large air pockets.

Prepare the Crumb Topping

In a medium bowl, mix together flour, brown sugar, cinnamon, and salt. Add the cubed cold butter and use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until clumps form and the mixture looks like coarse crumbs.

Top and Bake

Sprinkle the crumb topping evenly over the apples, covering everything completely. Place the pie onto a rimmed baking sheet to catch any drips, and bake in a preheated 375°F (190°C) oven for 50-55 minutes, or until the topping is golden and the filling is bubbly. If the topping browns too quickly, cover pie loosely with foil for the last 10-15 minutes.

Cool and Serve

Let your pie cool on a wire rack for at least 2 hours to set the filling before slicing. Serve warm or at room temperature—don’t forget a scoop of vanilla ice cream or a dollop of whipped cream!

Recipe Variations

Go Nutty

Love a little crunch? Stir 1/2 cup chopped walnuts or pecans into the crumb topping for extra flavor and texture. Toast the nuts beforehand for an even richer taste.

Gluten-Free Dutch Apple Pie

Simply swap the all-purpose flour in both the filling and crumb topping for your favorite gluten-free flour blend. Double-check your pie crust brand or use a gluten-free homemade crust.

Lighter Version

Cut down on sugar by reducing both granulated and brown sugar by 1/4 cup each. You’ll still have plenty of sweet apple flavor, especially if you use naturally sweeter apple varieties like Fuji or Gala.

Vegan Option

Use a dairy-free store-bought crust or homemade vegan crust, and replace the butter in the crumb topping with a plant-based alternative. Your pie will still be perfectly golden and delicious!

Spice It Up

Get creative by adding a pinch of cardamom, ginger, or allspice to the filling for a more complex spice profile. It’s an easy way to make the pie your own.

Serving Suggestions

This Dutch apple pie is divine on its own but truly irresistible with a scoop of creamy vanilla ice cream or a swirl of freshly whipped cream. For an extra-special touch, drizzle with salted caramel sauce or sprinkle with a pinch of cinnamon before serving. Pair with hot coffee or apple cider for a cozy autumn treat, or serve alongside savory dishes like roast chicken for a balanced holiday spread.

Storage and Reheating

Leftover pie keeps well! Cover loosely with foil or plastic wrap and store in the refrigerator for up to 4 days. To reheat, place a slice on a baking sheet and warm in a 325°F oven for 10-15 minutes (or microwave for 30 seconds if you’re in a hurry), which keeps the topping crisp. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Best Dutch Apple Pie Recipe (FAQ)

Q: What apples are best for Dutch apple pie?
A: Choose firm, tart apples like Granny Smith, Honeycrisp, or Braeburn so they hold up well during baking and add great flavor.

Q: Can I make this pie ahead of time?
A: Absolutely! You can bake the pie a day ahead and store it covered at room temperature or in the fridge. It reheats beautifully.

Q: How do I prevent a soggy bottom crust?
A: Bake your pie in the lower third of the oven and use a metal pie plate if possible for even browning. You can also sprinkle a light layer of breadcrumbs or crushed graham crackers over the crust before adding the filling.

If you’re looking for a show-stopping dessert that wins hearts every time, this Best Dutch Apple Pie Recipe is it! The combo of buttery crumb, juicy apples, and cozy cinnamon just can’t be beat. Bake it soon, and let me know how your family loves it in the comments below—don’t forget to leave a rating!