Baking a homemade Dutch Apple Pie from scratch delivers the ultimate comfort dessert with its towering spiced fruit and buttery crumb topping. My deep dish version uses a mix of tart Granny Smith and sweet Honeycrisp apples to perfectly balance the rich brown sugar streusel. You will find this classic pastry surprisingly simple to master for your next holiday gathering.
What Makes This Dutch Apple Pie Special
The thick layer of buttery streusel topping truly sets this dessert apart from a standard double crust pastry. Precooking the apple filling slightly ensures the fruit softens perfectly without making the bottom crust soggy. After testing this technique over a dozen times, I discovered that a brief stovetop simmer locks in the warm cinnamon flavor while maintaining a beautiful tender crisp texture.
Jump to:
- What Makes This Dutch Apple Pie Special
- Key Ingredients for Dutch Apple Pie
- How to Make Dutch Apple Pie
- Top Tip
- Substitutions and Variations
- Storage and Make-Ahead Instructions
- What to Serve With Dutch Apple Pie
- Why I Created This Dutch Apple Pie
- Frequently Asked Questions
- More Recipes You'll Love
- The Best Dutch Apple Pie
- Related
- Pairing
Key Ingredients for Dutch Apple Pie
Fresh ingredients make the biggest difference in this incredible dessert.
Main Ingredients
- Apples A combination of firm tart apples and sweet baking apples creates the ideal flavor profile and structural integrity. Using two varieties prevents the filling from becoming entirely mushy during the long bake time.
- Brown Sugar Rich molasses notes in dark brown sugar give the crumb topping its signature depth and golden color.
- Cold Butter Diced chilled butter forms the structural foundation of both the flaky crust and the streusel topping. Keeping the dairy very cold guarantees maximum flakiness and prevents the topping from melting flat
- Cinnamon and Nutmeg Warm baking spices elevate the fruit filling with classic autumnal aromas that define a traditional Dutch Apple Pie Recipe.
- Flour Standard all purpose flour acts as the primary thickener for the fruit juices and provides the base for the crumbly surface.
Optional Ingredients
- Vanilla Extract A splash of pure vanilla extract enhances the overall sweetness of the baked filling.
- Lemon Juice Fresh citrus brightens the apple flavor while preventing the freshly sliced fruit from browning too quickly on the counter.
See Recipe Card Below This Post For Ingredient Quantities
How to Make Dutch Apple Pie
Taking a few extra minutes to simmer the filling guarantees perfect results every single time.
Prepare the Crust
Roll the chilled pie dough into a circle and gently press it into a deep dish pie plate. Crimp the edges tightly to hold the heavy fruit filling securely. Chilling the prepared pan in the refrigerator keeps the butter cold before baking.
Simmer the Filling
Toss the peeled and sliced apples with sugar and spices in a large pot over medium heat. Cook the mixture for exactly five minutes until the fruit slightly softens and releases its natural juices. This crucial technique prevents a hollow gap from forming under the streusel layer later.
Mix the Topping
Cut the cold butter into the flour and brown sugar mixture using a heavy pastry blender. Stop mixing when the streusel resembles coarse crumbs with pea sized clumps throughout. Leaving some larger pieces creates that beautiful rustic Dutch Apple Pie topping texture seen in professional bakeries.
Assemble the Pastry
Pour the slightly cooled apple filling into the prepared crust and spread it into an even mound. Generously pile the crumb topping over the fruit all the way to the crimped edges. Pressing the streusel down lightly helps it adhere to the slippery fruit surface.
Bake to Perfection
Place the assembled dish on a rimmed baking sheet and bake until the streusel turns deep golden brown. Look for thick and syrupy juices bubbling vigorously around the edges to confirm the thickener has fully activated.
Let the baked dessert cool at room temperature for at least three hours to allow the internal juices to set completely before you serve warm slices with a generous scoop of vanilla bean ice cream.
Top Tip
- Keep ingredients cold The butter for your crumb topping must remain chilled to prevent the streusel from melting flat during baking. Placing the mixed crumbs in the fridge while you prepare the filling helps immensely.
- Slice apples evenly Cutting the fruit to a uniform quarter inch thickness ensures every single bite cooks at the exact same rate. Uneven pieces will result in a crunchy and mushy texture combination inside your Dutch Apple Pie.
- Protect the crust edges Covering the outer perimeter with aluminum foil halfway through baking prevents the fluted edges from burning. You should remove the foil during the final ten minutes to achieve a perfect golden color.
- Check the thickener Adding the right amount of flour to the apple mixture absorbs excess liquid and prevents a soggy bottom crust. The juices must boil in the oven for the flour to reach its full thickening power.
- Cool completely before slicing Resisting the urge to cut into the hot dessert allows the internal pectin to firm up perfectly. Slicing too early will cause the hot fruit soup to flood your serving plate.
Substitutions and Variations
These flexible options allow you to customize the flavor profile to match your exact preferences.
Caramel Apple Pie Version
Drizzle a half cup of thick salted caramel sauce over the warm baked apples just before adding the streusel. The melted sugar adds a luxurious sticky sweetness to the finished dessert that rivals the best Caramel Apple Pie Recipes.
Nutty Streusel Swap
Fold half a cup of chopped toasted pecans or walnuts into the crumb mixture for added crunch. The roasted nuts complement the warm cinnamon spices beautifully while adding a savory contrast.
Traditional Dutch Apple Tart Recipe Style
Incorporate a handful of plump raisins into the simmering fruit mixture for a more authentic European twist. Traditional Dutch desserts often feature dried fruits soaked in warm rum or apple cider beforehand.
Storage and Make-Ahead Instructions
This Dutch Apple Pie keeps beautifully if you protect the delicate streusel from excess moisture.
Room Temperature Storage
Keep the covered dessert on the kitchen counter for up to two days. The crumb topping retains its crisp texture best when left out of the humid refrigerator environment.
Refrigerator Storage
Store leftover slices in an airtight container in the fridge for up to five days. The chilled environment extends the shelf life but will slightly soften the buttery streusel over time.
Freezer Storage
Wrap the fully baked and cooled pastry tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw the frozen treat overnight in the refrigerator before gently reheating it in a warm oven.
What to Serve With Dutch Apple Pie
A perfect slice deserves an equally delicious accompaniment to complete the dessert experience.
Vanilla Bean Ice Cream
Top a warm slice with a melting scoop of premium vanilla ice cream for the ultimate classic pairing. The cold cream perfectly balances the heavily spiced fruit filling and buttery topping.
Fresh Whipped Cream
Dollop lightly sweetened homemade whipped cream over the room temperature dessert. A hint of vanilla paste in the cream enhances the deep brown sugar notes found in the streusel.
Sharp Cheddar Cheese
Serve a thin slice of sharp aged cheddar alongside the sweet pastry for a traditional sweet and savory contrast. The salty cheese cuts through the rich molasses flavor beautifully.
Why I Created This Dutch Apple Pie
Developing the perfect crumb topping required extensive trial and error in my own kitchen. The first version I baked was entirely too sweet and the streusel melted into a flat buttery puddle over the fruit. After making this exact recipe fifteen times and tweaking the ratios, I realized that cutting the butter into the flour while freezing cold was the absolute key to structural success. The texture finally matched the incredible deep dish versions I loved from professional bakeries.
My family requested this specific version three times during our last holiday season alone. I found that balancing tart Granny Smith apples with sweet baking varieties created a much more complex flavor profile than using just one type. The smell of caramelizing cinnamon and brown sugar filling the house makes every minute of peeling apples completely worth the effort. Serving a flawless Dutch Apple Pie has become my favorite way to end a celebratory meal.
More Classic Desserts to Try
Frequently Asked Questions
What is the difference between a Dutch apple pie and a regular apple pie?
The main difference lies entirely in the topping structure. A regular version uses a standard pastry top crust while a Dutch Apple Pie features a sweet butter and flour streusel crumb topping.
Should you cook your apples before putting them in pie?
Yes, briefly simmering the fruit on the stove reduces their overall volume and releases excess moisture early. This technique prevents a hollow gap from forming under the crust and stops the bottom from becoming soggy.
What makes it Dutch apple pie?
The signature thick streusel topping made from butter, brown sugar, and flour defines the specific Dutch style. Traditional recipes from the Netherlands also often incorporate warm spices and sometimes raisins in the thick filling.
What is Barack Obama's favorite pie?
Yes, culinary reports often mention that the former president prefers classic fruit pies. His absolute favorites frequently include variations featuring a rich crumb topping or traditional deep dish preparations.
More Recipes You'll Love
Once you master this beautiful Dutch Apple Pie, you should definitely explore some of my other favorite treats. Start your morning with these satisfying Blueberry Muffin Energy Balls before moving on to a cozy dinner featuring my crispy Buffalo Chicken Pizza Recipe. Finish off your weekend baking sessions with a rich and decadent Sticky Date Cake Recipe that perfectly complements a hot cup of dark roast coffee.
The Best Dutch Apple Pie
Ingredients
Equipment
Method
- Roll the chilled pie dough into a circle and press it into a deep dish pie plate. Crimp the edges tightly.
- Toss the sliced apples with sugar and spices in a pot over medium heat. Cook for five minutes until slightly softened.
- Cut the cold butter into the flour and brown sugar mixture using a pastry blender. Stop when coarse crumbs form.
- Pour the apple filling into the crust and pile the crumb topping over the fruit evenly. Press lightly to adhere.
- Bake at 375°F until the streusel turns golden brown and juices bubble. Cool completely before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Related
Looking for other recipes like this Dutch Apple Pie? Try these:
Pairing
These are my favorite dishes to serve with dutch apple pie:
Leave a Reply