Looking for something extra sweet to add to your holiday dessert table? I have just the pie for you: Dutch Apple Pie. This is one of my absolute favorite pies, and I highly recommend you give it a try sometime. It’s a perfect dessert-to-impress for guests and even better if you just want to really treat yourself (because then you don’t have to share). 😉
What is Dutch Apple Pie?
Dutch apple pie is classic apple pie, spiced apples baked in a flaky pie crust, but with a sweet and crunchy streusel over the top. The difference between Apple Pie and Dutch Apple Pie is the streusel topping. Where you make apple pie with a double crust, crust on the top and bottom, you only need the bottom crust for a Dutch apple pie. Instead of crust on top, the topping on Dutch apple pie is a crumbly mix of butter, brown sugar, flour, and cinnamon that bakes up crumbly and crunchy.
Ingredients
Pie Crust: Use your favorite 9-inch pie crust recipe here. If you don’t have a go-to crust recipe, give my favorite Buttermilk Pie Crust a try. It’s foolproof and as one reader recently commented, “is a dream to work with.” (Also it just tastes really good and is SO flaky.) Baking staples: This pie is made with mostly baking staples, so if you have enough apples, you probably have all the rest of the ingredients for the pie on hand. You’ll need flour, granulated and brown sugar, cinnamon, lemon juice, salt, and nutmeg. Apples: I use and recommend Granny Smith Apples for this pie. They hold up well to baking without becoming mushy, and their tartness offsets the sweetness of the crumble nicely. You can use whatever baking apple you prefer, but a purely sweet apple will make this (already very sweet pie) very, very sweet. Butter: You’ll need softened butter for the crumble topping. I like to use salted butter here, but if all you have is unsalted, that will work fine. Just add ⅛ teaspoon of salt to the topping.
A Note on Pie Dough: If you don’t feel like making the crust from scratch, a frozen store-bought crust absolutely works. You still totally get pie-making bragging rights if you use one, and don’t let anyone tell you differently!
How to Make Dutch Apple Pie Topping
A note on butter temperature: During the cooler months of the year, just set your butter out on the counter to soften an hour or so before you’re ready to get started, but if you’re making this pie during the summer, keep an eye on your butter temperature and don’t let it get too soft. Butter that’s too warm and melty will be difficult to work with. You should be able to squish an indentation in it with your finger, but the butter should hold it’s shape around it, and should not be at all greasy.
Dutch Apple Pie Filling
Baking Your Pie
Can I make Dutch Apple Pie in advance?
Yes! You can make this pie up to 48 hours ahead of time. Store loosely covered at room temperature. Reheat in the oven to help re-crisp everything.
Does this pie need to be refrigerated? (How to Store Dutch Apple Pie)
No (but also, maybe). If you plan on eating the pie within 2 days, you can store it at room temperature, loosely covered. If it’s going to take longer to eat, store covered in the refrigerator.
Freezing Pie
Freezing a Whole Unbaked Pie: Double wrap your pie tightly in plastic wrap and foil, and if possible a large freezer bag. Store for up to 2 months. Defrost overnight in the refrigerator or on the counter for a couple of hours and then bake according to recipe instructions. (For step by step photos of this process, I really love this article from King Arthur Baking) Pie dish note: Don’t freeze pies in Pyrex or glass pie dishes because the temperature change of putting cold dishes into a hot oven can cause them to shatter. Freezing Baked Pie Slices: To freeze baked pie slices, place them on a parchment paper-lined baking sheet or cutting board (that will fit in your freezer). Freeze for 20 to 30 minutes until frozen solid. Wrap slices individually in plastic wrap and then store all together in a freezer bag. Defrost on the counter before reheating in the microwave or oven.
Reheating Dutch Apple Pie
Whole Pie: To reheat a whole pie, bake for 15 to 30 minutes at 325°F. Slice: 10 minutes in the oven at 325°F or about 30 seconds in the microwave.
Recipe Notes
If you’re a fan of Marie Callender’s French Apple Pie, and looking to recreate it, this is not an exact replica, but it’s pretty close to it. It’s not as tooth-curlingly sweet (not a knock, I love their French Apple Pie) and doesn’t mysteriously turn liquid when you reheat it (tell me this has also happened to you!), but it hits all the same sweet spots. This pie will drop slightly as it settles and cools. Expect it and don’t be alarmed. This is normal! If you would like to substitute apple pie spice for the spices in this recipe, use 1 very lightly heaping teaspoon of apple pie spice in place of the cinnamon and nutmeg.
More Apple Desserts
Dutch Apple Galette Apple Hand Pies Apple Pie Bars Small Apple Cinnamon Cake Apple Crumb Muffins
Recipe Adapted From Spend With Pennies This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
