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The Ultimate Homemade Dutch Apple Pie with Perfect Buttery Crumb Topping

Close-up of a slice of dutch apple pie recipe showing thick apple filling and a crunchy cinnamon streusel topping.
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Make this Dutch Apple Pie from scratch. It features a flaky crust, sweet cinnamon-spiced apples, and the signature buttery, crisp streusel topping. This is the best apple pie recipe for fall baking and holiday gatherings.

Ingredients

Scale
  • 1 recipe for double pie crust (for bottom crust and lattice/edge)
  • 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • For the Buttery Crumb Topping:
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare your pie crust dough. Roll out half of the dough and fit it into a 9-inch pie dish. Trim the edges and chill the crust while you prepare the filling.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Toss gently until the apples are evenly coated.
  3. Preheat your oven to 425 degrees Fahrenheit. Place the chilled pie crust on a baking sheet.
  4. Pour the apple filling into the chilled pie crust. Dot the top of the apples with the small pieces of butter.
  5. Prepare the Buttery Crumb Topping: In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt for the topping.
  6. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. Do not overmix.
  7. Sprinkle the entire crumb topping evenly over the apple filling.
  8. Brush the exposed edges of the bottom pie crust with the egg wash.
  9. Bake at 425 degrees Fahrenheit for 15 minutes.
  10. Reduce the oven temperature to 375 degrees Fahrenheit. Continue baking for an additional 40 to 50 minutes, or until the topping is golden brown and the filling is bubbling thickly. If the topping browns too quickly, loosely cover the pie with aluminum foil.
  11. Let the Dutch Apple Pie cool on a wire rack for at least 3 hours before slicing and serving. This allows the filling to set properly.

Notes

  • For the best texture, make sure your butter for the crumb topping is very cold when you mix it in.
  • If you want a deeper dish pie, use a 10-inch pie plate and increase the apple filling by about 1/4.
  • Serve this comforting dessert warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://mdlatdmm.com/dutch-apple-pie-recipe/