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Dutch Apple Pie

Dutch apple pie with a tender homemade crust, spiced apple filling, and a thick golden streusel topping that bakes into caramelized edges. The streusel stays crunchy while the apple filling bubbles around the perimeter for a classic crumble-crowned slice.
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Prep Time 30 minutes
Cook Time 1 hour
Chill time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For single pie crust
  • 1.25 cup all-purpose flour
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 0.5 cup cold unsalted butter, cubed
  • 3.5 tbsp ice water
For apple filling
  • 6 large apples (Granny Smith + Honeycrisp), peeled and sliced
  • 0.75 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
For streusel topping
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.5 cup cold unsalted butter, cubed

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make pie crust
  1. Mix all-purpose flour, salt, and sugar in a bowl, then cut in cold unsalted butter until crumbly.
  2. Add ice water 1 tablespoon at a time until dough forms.
  3. Chill the dough for 30 minutes, then press it into a 9-inch pie dish.
Make apple filling
  1. Toss peeled and sliced apples with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice.
  2. Pile the apple mixture into the unbaked crust.
Make streusel topping
  1. Combine all-purpose flour, brown sugar, and cinnamon, then cut in cold unsalted butter until large clumps form.
  2. Pile the streusel thickly over the apples, covering every inch.
Bake and cool
  1. Bake at 375F for 55-65 minutes, until the streusel is golden and the filling bubbles around the edges.
  2. Tent loosely with foil after 30 minutes if the streusel browns too quickly.
  3. Cool the pie at least 1 hour before slicing.

Notes

For clean slices, cool the Dutch apple pie at least 1 hour so the apple filling sets and thickens. Store covered in the refrigerator up to 4 days; reheat individual slices at 300F until warmed. Freezing is not ideal for the streusel texture, but you can freeze whole slices if needed. For a lighter option, substitute part-skim butter for the unsalted butter in both the crust and streusel.