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–+ servings

Dutch Apple Pie

Rose Lemere
This delicious Dutch apple pie recipe is made with flaky homemade pie crust, topped with buttery streusel crumb, and can made with any kind of apple you want!
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Prep Time 15 minutes
Cook Time 1 hour
cooling time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 632 kcal

Ingredients
  

  • 1 pie crust for a single pie crust. Homemade or store-bought. I love to use my flaky homemade butter pie crust!

for the apple filling

  • 6 cups thinly sliced, peeled apples I love to use McIntosh Apples, but you can use any kind of apples you like. Granny Smith Apples, Red Delicious Apples, Pink Lady apples, and Honey Crisp Apples all work well.
  • 1 cup sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1 pinch ground nutmeg

for the crumble topping

  • 1 1/2 cups quick-cooking oats
  • 1 1/2 cups brown sugar
  • 3/4 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 sticks softened butter

Instructions
 

  • In a large bowl, combine the apple slices, white sugar, all-purpose flour, ground cinnamon, and ground nutmeg, and mix well. Set aside until ready to use, stirring every now and then as the apples release their juices. 
  • In a small mixing bowl, combine the oats, flour, brown sugar, and cinnamon, and mix well. Add the softened butter and mix with your hands until you have coarse crumbs. Set aside until ready to use.
  • Preheat the oven to 375 degrees F.  
  • Prepare your pie crust according to the recipe or package instructions.  Roll the dough out on a lightly floured surface, and transfer it to a pie dish. (I like to use an 8 or 9 ” pie plate, but you can use any size you like.) 
  • Transfer the apple mixture into your prepared pie crust, be sure to scrap out the bowl to get as much of the sugar and juices as possible. 
  • Sprinkle the crumble topping over the apple filling, doing your best to keep it evenly distributed over the whole pie. 
  • Cover the edges of the pie with pieces of aluminum foil, or a silicone pie shield. ​
  • Place the pie into your preheated oven and bake for 30 minutes. After 30 minutes, remove the foil or silicone pie shield, then bake for an additional 30 minutes.
  • Remove the pie from the oven, and cool on a wire rack for 15-20 minutes before serving.
  • Serve with whipped cream, a scoop of vanilla ice cream, or on its own.  Enjoy!

Notes

Any leftover Dutch apple pie can be covered with plastic wrap or transferred to an airtight container and stored at room temperature for up to 3 days.
If you like you can use a food processor instead of using your hands to make the crumb topping.
I like to line a large baking sheet with foil or parchment paper and place it on the bottom rack of the oven while my pies are baking, to make for easy clean up in case my pie spills over.

Nutrition

Serving: 1sliceCalories: 632kcalCarbohydrates: 105gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 258mgPotassium: 226mgFiber: 4gSugar: 75gVitamin A: 772IUVitamin C: 4mgCalcium: 93mgIron: 4mg
Keyword apple pie, apples, crumb topping, fall recipes, pie
Tried this recipe?Let us know how it was!