There’s nothing quite like the aroma of an apple pie baking in the oven to flood your home with memories of family gatherings and special occasions. But when that pie features a golden, buttery streusel topping instead of a traditional top crust, you know you’re in for something extraordinary. This Dutch apple pie elevates the classic dessert with its irresistible crumb topping that adds texture, sweetness, and visual appeal that no ordinary apple pie can match.
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Table of Contents
Why This Recipe Works
The magic of Dutch apple pie lies in its perfect balance of textures and flavors. The tender, spiced apple filling offers a natural balance of sweetness and tartness, while the buttery streusel topping creates a delightful contrast with its crunchy, golden exterior. Pre-baking the crust prevents sogginess, while the combination of sugars in the topping caramelizes beautifully. The result is a pie that’s simultaneously comforting and sophisticated.
Ingredients for Dutch Apple Pie
For the Pie Base
- Unbaked 9-inch pie shell – Provides the sturdy foundation that holds the generous apple filling and supports the streusel topping
- Egg white – Creates a protective barrier when brushed on crust, preventing soggy bottom while adding golden color
For the Apple Filling
- Granny Smith apples (or mix of varieties) – Deliver the perfect balance of tart and sweet flavors while maintaining firm texture during baking
- Fresh lemon juice – Prevents browning of apples while adding bright acidity that enhances natural apple flavors
- Granulated sugar – Sweetens the naturally tart apples and helps create syrupy juices during baking.
- All-purpose flour – Thickens apple juices to prevent runny filling while maintaining tender apple texture
- Ground cinnamon – Adds warm spice that defines classic apple pie flavor and complements fruit perfectly
- Ground nutmeg – Contributes subtle warmth and complexity that elevates the overall spice profile
- Salt – Enhances all flavors and balances sweetness while bringing out the natural apple taste
For the Streusel Topping
- All-purpose flour – Forms the base structure of the crumb topping that creates texture and substance
- Granulated sugar – Adds sweetness and helps create golden caramelization during baking
- Brown sugar – Contributes molasses depth and helps create the signature crumbly texture
- Cold butter – Creates the essential flaky, tender crumbs when cut into dry ingredients properly
How to Make Dutch Apple Pie
Brush the bottom and sides of the pie crust evenly with egg white.
Bake on a baking sheet until light brown, about 5 minutes. Remove crust from oven.
In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt.
Mix well, spoon into crust.
Make the crumb topping by combining flour, sugar, and brown sugar in a bowl.
Cut in 1/3 cup margarine or butter until crumbly.
Sprinkle the crumb mixture over the apple filling mixture.
Bake on a baking sheet at 375°F for 50 minutes, or until the topping is golden and the filling is bubbly.
Cool pie to room temperature.
Slice and enjoy!
Storage & Reheating Instructions
- Room Temperature: Store covered for up to 2 days at room temperature for the best texture
- Refrigerator Storage: Keep covered for up to 5 days in the refrigerator after 2 days at room temperature
- Reheating Method: Warm individual slices in a 300°F oven for 10-15 minutes to restore crispness. Avoid the microwave as it makes the topping soggy
Love homemade pie? Try these recipes
- Toll House Pie
- Easy Chocolate Pie
- Shoneys Strawberry Pie
- Texas Pecan Pie
- Layered Pumpkin Pie
- Blueberry Cheese Cake Pie
- Best Coconut Cream Pie
More Apple Desserts
- Apple Crisp with Granny Smith Apples
- How to Make Old-Fashioned Apple Pie
- Apple Pie with Apple Juice Concentrate
- Hot Apple Pie
- Apple Cobbler
Be sure to check out more of my easy pie recipes and homemade desserts.
Recipe source: Ethel Eynard. Jefferson City, MO. 1998.
Old-fashioned Dutch Apple Pie Recipe
Ingredients
Pie
- 1 unbaked pie shell
- 1 egg white beaten
- 5 1/2 cups apples peeled and sliced
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 tablespoon all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Crumb Topping
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup butter
Instructions
- Heat oven to 375 degrees.
- Brush the bottom and sides of the piecrust even with egg white. Bake on a baking sheet until light brown this will take about five minutes. Remove crust from oven. In a bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg, and salt. Mix well, spoon into crust.
- Make the crumb topping by combining 3/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar in a bowl. Cut in 1/3 cup butter until crumbly. Sprinkle over the apple mixture.
- Bake on baking sheet 50 minutes or until topping is golden and filling is bubbly.
Lovely pie! Perhaps my shells were a tad on the small side, but I was able to fill 2 with the 5.5 cups of apples. I divided the crumb mixture between the both of them.
This turned out wonderful! Loved it warm with ice cream.