This Dutch Apple Pie with a buttery streusel topping will quickly become a family favorite. It begins with an easy, flaky deep-dish pie crust, is filled with a classic homemade apple filling, and is finished with a crunchy, sweet crumb topping.
Dutch Apple Pie
For many families, no holiday table feels complete without a homemade apple pie. This Dutch Apple Pie is a simple, comforting take on that tradition. Because it uses a streusel topping instead of a second crust, it’s easier to assemble while still delivering the warm cinnamon-and-apple flavors everyone expects. Serve it warm with whipped cream or a scoop of vanilla ice cream, or enjoy it on its own — it’s delicious either way.
This deep-dish version holds about six medium apples, giving you a generous, hearty filling. Use tart baking apples such as Granny Smith for a balanced flavor and a firm texture that holds up during baking. The crust in this recipe is shortening-based for reliable flakiness, and the streusel topping combines oats, sugars, and spice for a golden, crumbly finish.
Ingredients to Make Dutch Apple Pie
- Granny Smith apples (about 3 lbs / 6 medium)
- 1 cup vegetable shortening (for crust)
- 2 cups all-purpose flour (for crust)
- 1 egg (for crust)
- 4 tbsp cold water
- 2 tsp white vinegar (for crust)
- 1/2 cup granulated sugar (for filling)
- 1/2 cup brown sugar (for filling)
- 1/4 cup flour (for filling)
- 1 tsp ground cinnamon (for filling)
- 1/4 tsp ground nutmeg (for filling)
- 1/2 tsp salt
- 1 tbsp cider vinegar (for filling)
- 1 tbsp butter (to dot filling)
- Streusel: 1/2 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup quick oats, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 6 tbsp cold butter (cut into small pieces)
How to Make Dutch Apple Pie
Below is a clear, step-by-step method for preparing this Dutch apple pie. Read through the steps before you begin so everything proceeds smoothly.
Make the Crust
- In a small bowl, beat the egg and set aside.
- In a large bowl, combine the shortening and 2 cups flour. Use a pastry cutter to work the shortening into the flour until the mixture resembles coarse crumbs.
- Add the beaten egg, 4 tablespoons cold water, and 2 teaspoons white vinegar. Stir just until the dough comes together.
- Place the dough on a large piece of plastic wrap, flatten it with a rolling pin to about 1/2 inch thick, wrap, and refrigerate for at least 20 minutes.
Prepare the Filling
- In a large bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
- Core, peel, and slice the apples about 1/4 inch thick. Add the apple slices to the sugar-and-spice mixture, add 1 tablespoon cider vinegar, and toss to coat. Set aside.
Assemble and Bake
- Preheat the oven to 425°F (220°C). Lightly flour your work surface and roll out the chilled crust. Fit it into a deep-dish pie pan and pinch the edges for a neat finish.
- Line a baking sheet with foil and place it on the lower rack to catch any drips during baking.
- Fill the crust with the apple mixture, dot the top with pieces of the 1 tablespoon butter, and bake for 20 minutes at 425°F.
Make the Streusel and Finish Baking
- While the pie bakes, combine streusel ingredients: 1/2 cup flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup quick oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add the 6 tablespoons cold butter and cut in with a pastry cutter until crumbs are pea-sized.
- After the initial 20 minutes of baking, remove the pie from the oven and evenly sprinkle the streusel over the apples. Protect the outer crust by adding a pie ring or loosely wrapping the edge with aluminum foil.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 50 minutes, until the crust is golden and the filling is bubbling.
- Allow the pie to cool before slicing so the filling sets.
Recipe Summary
Title: Dutch Apple Pie
By: Jen Lunsford
Prep time: 35 minutes
Cook time: 1 hour 10 minutes (total)
Servings: 8 slices
Tips: Use tart, firm apples for best texture. Chilling the crust helps maintain flakiness, and protecting the crust edge during the final bake prevents over-browning. Let the pie cool enough to slice cleanly, and enjoy warm with vanilla ice cream or whipped cream if desired.
