Authentic Dutch Apple Pie Recipe: Classic Ouderwets Appeltaart Guide

This Dutch apple pie combines everything I love about fall desserts: tender cinnamon-spiced apples, a buttery, crisp streusel, and no fussing with a top crust. Using a refrigerated pie crust keeps the prep quick, while the filling and crumble are made from scratch so the pie still feels homemade and comforting. If you want a cozy, nostalgic dessert, this Dutch apple crumb pie fits the bill.

Easy Dutch Apple Pie with Crumb Topping

Unlike a traditional double-crust apple pie, this Dutch version is finished with a brown sugar streusel that bakes up golden and crunchy, sitting somewhere between apple pie and apple crisp. The filling is straightforward and flavorful: tart Granny Smith apples, a touch of lemon, and warming cinnamon and sugar. To prevent a soggy bottom, drain any excess liquid from the apples before adding them to the crust. The result is a rich, buttery pie with a satisfyingly crunchy topping.

Dutch Apple Pie Recipe

This easy Dutch apple pie is loaded with gooey apples, warming spices, and a buttery crumb topping. So delicious!

Prep Time:
15 mins

Cook Time:
1 hr

Total Time:
1 hr 15 mins

Equipment

• Kitchen Scale (optional)
• Pie Pan

Serves
10 slices

Ingredients

• 1 9-inch refrigerated pie crust
• 3 pounds Granny Smith apples, peeled, cored, and chopped
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 teaspoon lemon juice

For the Streusel Topping

• ⅔ cup brown sugar
• ½ tablespoon granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, cubed (1 stick)

Instructions

• Preheat the oven to 375°F and place the rack in the lowest position.
• Roll the pie crust into a 12-inch circle and fit it into a 9-inch pie plate. Tuck and crimp the edges, then chill the crust in the refrigerator while you prepare the apples.
  
• In a large bowl, toss the apples with brown sugar, granulated sugar, flour, cinnamon, salt, and lemon juice until evenly coated. Set aside briefly to allow some juices to release, then drain any excess liquid.
  
• Make the streusel by combining flour, brown sugar, granulated sugar, cinnamon, and cubed butter. Use two forks or your fingers to work the butter into the dry ingredients until coarse crumbs form.
  
• Remove the chilled crust and spread the drained apple filling in an even layer. Sprinkle the streusel evenly over the apples and cover loosely with foil.
  
• Bake for 50–60 minutes, removing the foil after about 30 minutes, until the filling is bubbly and the streusel and crust are golden brown.
  
• Remove from the oven and cool on a wire rack before slicing to allow the filling to set.

Notes

Using a refrigerated pie crust makes this recipe quick and easy; you can substitute a homemade crust if you prefer.

Granny Smith apples work well for their tartness and firm texture, but any firm baking apple will do.

Tips:

• Spread the apple filling evenly in the crust before adding the streusel.
• If you prefer more topping, double the streusel ingredients and add extra on top.
• To prevent a soggy crust, drain off excess liquid from the apples before filling the pie.
• If the crust still seems soggy, try blind baking, brushing the crust with egg before filling, or baking the pie on a preheated baking sheet to help the bottom set faster.

Storage: Keep leftover pie in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy at room temperature. The streusel can become soggy after freezing, so freezing is not recommended.

Author: Becky Hardin

Course: Dessert

Cuisine: American

How to Make Dutch Apple Pie Step-by-Step

Prep: Gather ingredients, preheat the oven to 375°F, and position the rack low. Let the refrigerated pie crust sit at room temperature 15–30 minutes so it’s pliable. Peel, core, and chop the apples.

Crimp the Pie Crust: Roll the crust into a 12-inch round and fit it into a 9-inch pie plate. Tuck and crimp the edges, then chill while you make the filling.

Mix the Filling: In a large bowl, combine 3 lbs peeled, cored, and chopped apples with ¼ cup brown sugar, ¼ cup granulated sugar, 1 tbsp flour, 1 tsp cinnamon, ¼ tsp kosher salt, and 1 tsp lemon juice. Toss to coat and drain any excess liquid.

Mix the Streusel: Combine 1 cup flour, ⅔ cup brown sugar, ½ tbsp granulated sugar, ½ tsp cinnamon, and ½ cup cubed unsalted butter. Cut or rub until coarse crumbs form.

Assemble: Spread the drained apple mixture in the chilled crust, then evenly sprinkle the streusel over the top. Cover loosely with foil to prevent over-browning.

Bake: Bake 50–60 minutes in the preheated oven, removing foil after 30 minutes, until the filling bubbles and the topping and crust are golden. Cool on a rack before slicing.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve cold, at room temperature, or gently warmed in the microwave. Freezing is not recommended, as the streusel can become soggy after thawing.